New Profile Posts

  1. thedisciple
    People get ready JESUS is coming soon
  2. karzapart55
    Now using akorn smoker. Love it!
  3. FZR650
    I build and make stuff. Knives, swords, BBQs, Smokers, blacksmithing, forging just to name a few.
  4. Cmidds
    I just stumbled upon this site and so far I love it. Looking forward to all the learning more about smoking and smokers.
  5. SonnyE
  6. erictmuller
    New to the hobby, just purchased a sportsman #8 grinder. In the design stages of building a curing/fermentation chamber and a hydro stuffer.
  7. pops6927
    pops6927 sqwib
    I have moved Manday 6 to Events forum as an annual event.
    1. sqwib
      Awesome, I didn't know I could post that there. I thought that thread was for folks organizing events like gatherings and such.
      Dec 12, 2017 at 9:00 AM
  8. dirtsailor2003
    My Avatar is why my thread was moved from General Forum!!!!
  9. jbellard
    jbellard mdbannister
    Me where you from in Louisiana??
    I’m from Baton Rouge and live in Bossier City now.
    1. mdbannister likes this.
    2. mdbannister
      Our family is originally from Baton Rouge, but I would consider Lafayette my hometown. We're in Ontario, California now.
      Dec 11, 2017 at 6:41 PM
  10. Austin-T
    Austin-T leadssled
    Hi Leadssled, I am Sal form Austin, TX. I was following your build. Great job!!

    Do you have any plans of the project??

  11. exromenyer
    exromenyer bearcarver
    I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit for 4 days rinse and then smoke. What I am having a hard time figuring out is the amount of cure PER POUND. The cure contains: Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%) Sodium Bicarbonate (1% buffering agent) Sodium Nitrite (0.40%). This imparts 200 PPM of nitrite and 547 PPM of sodium erythorbate. Thanks Tony
    1. bearcarver
      Hi Tony,
      I have to tell you I'm not into the scientific parts of curing. I just use Tender Quick, & I know exactly how to use it.
      I would direct your question to Dave Omak. He's into the science of this stuff, and should be able to help you.
      Tell him "Bear Sent You".

      I would however question their saying to cure something in only 4 days. I doubt if that's even close.

      Dec 10, 2017 at 9:37 AM
  12. Hismokin
    Just purchased a Dyna-Glo wide-body vertical offset charcoal smoker. Does anyone out there have a model like this?
  13. Hismokin
    Newbie to the world of smoking meat forums
  14. pacbbq
    pacbbq HookedSmoker
    Hello, yes the smoker is available. You can email me at [email protected], or text or call 925-444-5974. What city are you in?
  15. Eoghan
    Eoghan c farmer
    hi c farmer /Smoking Guru. I'd like to post a question on the forum for my first time, but cant see how to?
    looking for some advice on buying a Treager pellet smoker for smoking briskets?
  16. North Bourne
    North Bourne
    Wholesale Supplier of Beef and Chicken Products for restaurants, grocers (grocery stores) and other food related businesses.
  17. North Bourne
    North Bourne
    We are wholesale supplier of beef and chicken products for restaurants, grocers (grocery stores) and other food related businesses in Texas.
  18. North Bourne
    North Bourne
    Hello Everyone,
  19. Travis Wiper
  20. tom02
    Just bought a pitboss 820 any thoughts