Recent content by kaizack

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  1. kaizack

    back bacon?

    thanks a bunch!
  2. kaizack

    corncob smoking?

    has anyone ever tried corncob smoking? a couple of people have mentioned it to me and i've never heard of, dont know anything about it.
  3. kaizack

    back bacon?

    I might have completly made this up, but has anyone heard of back bacon, as in bacon cut from the back, as opposed to belly, of the hog? no one up here (in Maine) knows what Im talking about, but I would have sworn I had heard of it somewhere.
  4. kaizack

    one annoying problem: chicken skin

    I will have to try brining the chickens after the holidays, as we are moving out an incredible (for us) number of whole turkeys that are taking up all of my brining space.
  5. kaizack

    one annoying problem: chicken skin

    thanks, by the way, for the suggestions. we have tried finishing the chicken on a bbq, and it works pretty well, but it adds a good amount of work when smoking 150 lbs of chicken breast.
  6. kaizack

    one annoying problem: chicken skin

    for those of you looking to see this beast, here you go: it is the smallest of the enviro-pak smoker line, and its appearently designed for use in prisons (really.) it comes with a cart that has six shelves, which you roll into the short front door, and then the woodchips go into a hopper...
  7. kaizack

    one annoying problem: chicken skin

    this thing is a piece - more junk then anyone needs and it still cant get stuff right, plus I will wager that i have had more flare-ups then any three other smokers here combined. I miss the big black kettle smoker I had at my last job. This one is made by Enviro-Pak, and I find it unworthy.
  8. kaizack

    one annoying problem: chicken skin

    I use a thirty thousand dollar (on sale) electric smoker, and I have one question: how am i supposed to smoke chicken in a smoker that maxes out at 215 degrees without creating chicken leather from the skin? this is killing me, and i want to throw this heap out the window.
  9. kaizack

    Made in Maine

    for the guys looking for some pics, these are a few months old, and dont reflect some of the newer stuff we have been doing. sorry about the picture size. here we have ducks on the left, with whole and half chickens, cornish hens, followed by some turkey breast. this is when we were still...
  10. kaizack

    Made in Maine

    Im actually working in the meat department of a grocery store right now, so we smoke everything so long as its made out of meat. A list looks like: chicken:whole, legs, breast, wings. pork:shoulder (picnic and boston,) spare and back ribs, hams, (too much) bacon, loins and shanks. Beef...
  11. kaizack

    Made in Maine

    Hey, my name is Adam and I just found this site today, and it sounds awsome. I'm not cool enough to smoke at my home, but I have been smoking meat everyday at work for the last couple of years. I have used everything from a huge luisiana style wood fired smoker to a small electronic wood chip...
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