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  1. webpoppy8

    Strong recommendation: USE A DIMMER plug for electric cold smoker attachment!

    Hi folks, I have an MES 30 and the Masterbuilt cold smoker attachment, and I started trying something a few months ago that has worked so well I wanted to share it. Adding a dimmer plug to the cold smoker has resolved a problem I'm sure many others have had - excessive generation of smoke from...
  2. webpoppy8

    20.5 cubic foot Kenmore upright freezer, great condition - Boston North

    This freezer ran so smoothly I can hardly believe we've had it eight or more years.  I seriously thought we got it around 2014.   This is an upright freezer with a LOT of room for meat - like six butchered deer, three butchered pigs...   Appliance part number 253.28712800.  One of the labels...
  3. webpoppy8

    5-step ♨️ Smoked Chicken Wings!

    I'd love some comments on this creation! We vacationed in Tampa/St Pete and had amazing wings at The Smoke Shack.  What was their secret?  Dry rub, then smoke, then deep fry.  He uses a regular pork rub, actually.  I think he may have skinned them to rub. I wanted to do a bit more with buffalo...
  4. webpoppy8

    How important is soaking wood (chips)?

    I have an MES 30", so I'm not really "burning" my wood (chips) per se.  Is soaking wood important, and how long, how much?  I'm aware of some who say soaking wood is pointless, but it seems the majority soak wood before using it for smoking. Opinions?
  5. webpoppy8

    Newbie again: What are all these things to put on ribs??? Rub, Marinade, Mop, Glaze, "Foil Juice,"

    What the foxtrot are all these things??? OK so Rub seems straightforward:  It's dry (or is it?) but you put it on the ribs a few hours before putting them in the smoker. Or maybe you do a marinade instead of a rub... I suppose...? Do you put mop sauce on intermittently throughout smoking...
  6. webpoppy8

    Good "low and slow" technique for ribs that I can't attend for four+ hours?

    Here's the drill:  gotta leave at 9 am, back at 1:30, phone call 2:00-3:00, dinner at 5. I love the 'idea' of low and slow, but I had a middling experience with spare ribs. This time I've got some thickish baby back rips that look perfect. But I'm a beginner, and I need some suggestions -...
  7. webpoppy8

    POLL: Ooops! Too much Prague #1 6.25% nitrite - emergency?

    Just double-checked calcs on bacon I've been curing 3 days to make a cold smoke for Easter.  My cure has two tsp of Prague #1 6.25% nitrite powder (plus other salt and brown sugar etc.).  My pork belly was 4-1/4 pounds.  This leaves me at double the nitrite suggested by the "1 tsp per 5 lb"...
  8. webpoppy8

    How to tell if I've mixed sausage meat, spices water the right amount?

    I'm thinking through my Klobasa attempts, but I have a more general question: when I'm mixing my sausage, is there some way I can tell whether it will have the right sausage texture (without a binder ingredient like nonfat dry milk)? I'm reading about "primary bind" and "myosin" and all, and...
  9. webpoppy8

    Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!

    I've been cold smoking these for about 50 hours and they look pretty good. Had a few logistical problems that had me putting the last links in 16 hours after the first. The first links are small but OK - I just didn't stuff them enough.  These also may have had a half hour of hot smoking due...
  10. webpoppy8

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    My first time out is with a delightful creation called Kranjska Klobase, or Slovenian Kranj Sausage.  I had to assemble a recipe because it's an EU 'heritage food' or some such and none of the recipes seemed very authoritative.  Also, the recipes are 5 lbs, 10 lbs or more each so I tried to...
  11. webpoppy8

    First time sausage making - loading casings on tube... successful but SLOW

    I'm wondering if there is a trick to loading the casing quickly on a stuffing tube. Here's what I did.  As I said, it was successful but SLOW. I got 32/36mm hog casings at a local grocer.  They are weird.  They looked shredded and ruined to me when I took them out. It took me 20 minutes, but I...
  12. webpoppy8

    POLL: why is this newbie a failure with 3-2-1 ribs... how?

    one slab of spare ribs (wrong?), 4.3 lbs 14 hours rub with Meathead's Memphis Dust, in zippered plastic bag 225º in Masterbuilt electric smoker Mix of hickory and "whiskey" wood chips The first 3-hour cooking went a little long (maybe 3-1/2) before I wrapped in foil. I did not have good...
  13. webpoppy8

    can I have a reality check? - 6 days curing - LOTS of liquid from bellies

    Looking for reassurance... This is my second try at cold-smoked bacon, with a better pork belly than the first try. I was also more disciplined about what I'm doing. 6 lbs of belly, 3.5 lb and 2.5 lb pieces CURE: 1/3 cup kosher salt 1 cup brown sugar 2 teaspoon pink salt, quick cure 1 tsp...
  14. webpoppy8

    Roundup on food-smoking software apps - anyone know good ones, or have experience with these?

    "Smoked" by OnTapApps - looks like a very good diary, but doesn't have landscape or iPad.  I don't think you can work with recipes online or share"Better Bacon Book" - lots of video and instruction, no diary or recipe?"Pit Pal" - mostly diary"Ribs! by Dr. BBQ" - a dozen or two recipesiSmokeHog's...
  15. webpoppy8

    New member with MasterBuilt hot smoker ... how do some cold smokes like bacon, too?

    Hi everyone! I've thought about this for years and my wife surprised me on Father's day with a hot MasterBuilt 30" smoker.  I like the thing, but I don't know if I can cold-smoke bacon with it.  Or homemade sausage.  So I'm going to be bouncing around the forums while my bacon cures in its...
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