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  1. vinylhanger

    Calling all Smoke Hollow owners!

    I've had the smaller SH propane rig for about 6 years.  Like everyone says, they have their quirks.  As for temperature, I just stick a metal oven thermometer in there to keep tabs and run a wireless probe in the meat.  I have a feel for where the gas should be set and it seems to work for me...
  2. vinylhanger

    Dang Wind

    We smoked a Ham for Easter and the wind was a real bugger. I was working hard to get to 200 degrees. I used to have the smoker out in the open and had no trouble, moved it behind the new place and any breeze seems to effect it. Hopefully that no wthe weather has gotten better, the wind will...
  3. vinylhanger

    Palm Sunday Ham

    This is what I'm planning on doing tomorrow. Hope ya don't mind me borrowing your idea. Looks so tasty I couldn't resist. I don't have any rum, so I'm going to try using a good stout instead with a garlic honey glaze. Now I'm really hungry.
  4. vinylhanger

    Is there a solution for too much cure?

    Toss it I will do. And then go and buy myself a set of measuring spoons. Thanks for the info and understanding responses. I'm off to buy some more meat and try again. I'll let you know how it turns out.
  5. vinylhanger

    Is there a solution for too much cure?

    I was hoping my first post wouldn't be a post proving my newbiness. My wife picked me up a Smoke Hollow for Christmas and I've used it to do some boneless ribs and such. I've had pretty good success and have had a lot of fun. So for my next trick, I figured I'd try some jerky. Picked up the...
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