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Have you ever noticed.......

post #1 of 36
Thread Starter 

Something I have noticed here, as well as on other forums, are that the amount of "views" far outnumbers the number of replies. Surely, many who view have an opinion or an answer they could post that might be helpful to the op.  Just seems strange to me. 

post #2 of 36
Considering most folks only look at posts they know something about or are interested in, it's sad to see 40 views and no answers. The flip side is a guy posts, " My Brisket was tough..." Lots of people would look but, how many really need to respond, " You didn't cook it long enough! " After 2 or 3 guys answer, the next couple dozen see a good answer and move on...JJ
post #3 of 36
Most of my posts consist of poor attempts at humour. My capability of novel recipes is limited, to say the least. Any questions I've had have been more than adequately answered by the experts by using the "Search" feature. If someone is too lazy to do a search, I'm sorry but I'm too lazy to respond to something that is very easily researched using "Search".
post #4 of 36

Don't forget the non-members can see the post & it will count as a view.

But if you are not a member, you can't respond.

 

Al

post #5 of 36
I read a lot of threads because I have a lot to learn. I usually let the more experienced folks reply. I suspect a lot of the non-replying viewers are like me...
post #6 of 36

Another thing, if someone posts in one particular group's area, you can see it but you can't reply. I joined the UK group so I could respond to them.

post #7 of 36

Also, the views are not unique viewers. Every time that you return to the thread to read each reply, the view count increments. Just to test it out, I added three new views, plus the view to read BW's post, plus returning to write this. I alone am responsible for six or more views on this thread!

post #8 of 36
Quote:
Originally Posted by TardisSmoker View Post

Most of my posts consist of poor attempts at humour. My capability of novel recipes is limited, to say the least. Any questions I've had have been more than adequately answered by the experts by using the "Search" feature. If someone is too lazy to do a search, I'm sorry but I'm too lazy to respond to something that is very easily researched using "Search".

Being poor is no excuse and it's a state of mind. Your attempts at humour have probably been living off your largesse all their lives. With the economy on the rebound even in Canada, there is no longer any excuse for any attempt to remain poor with jobs a-plenty out there. I just looked at the want ads and here's a few examples: "Attempts at problem solving wanted." "Wanted: attempt temps for short term job assignments." "Looking for attempt at successful space launch." So the well-paying jobs are out there. There is now no excuse why your attempts at humor shouldn't be rich with all the money to be made.  My attempts at humor used to be below the poverty line and we used to get into fights all the time when they would lay about the house attempting nothing. Now my successful attempts at humor speak for themselves. 

post #9 of 36
Sometimes I will see the topic,and it might say need help cooking brisket.
I will look at the question and it might say...I have a master built smoker. How long will it take to cook my brisket etc.
Well I have no master built smoker and never cooked on one, so I move on.
And sometimes questions are complicated and need multiple answers and I really don't have time to answer.
I do try and look at unanswered questions.
post #10 of 36
I'm not leaving here without saying something.

I agree with everyone!
post #11 of 36
I clicked on this thread 10x so I decided to post now
post #12 of 36
Quote:
Originally Posted by daRicksta View Post
 

Being poor is no excuse and it's a state of mind. Your attempts at humour have probably been living off your largesse all their lives. With the economy on the rebound even in Canada, there is no longer any excuse for any attempt to remain poor with jobs a-plenty out there. I just looked at the want ads and here's a few examples: "Attempts at problem solving wanted." "Wanted: attempt temps for short term job assignments." "Looking for attempt at successful space launch." So the well-paying jobs are out there. There is now no excuse why your attempts at humor shouldn't be rich with all the money to be made.  My attempts at humor used to be below the poverty line and we used to get into fights all the time when they would lay about the house attempting nothing. Now my successful attempts at humor speak for themselves. 

 

What in the holy hell did I just read...

post #13 of 36
Quote:
Originally Posted by Shyzabrau View Post
 

Also, the views are not unique viewers. Every time that you return to the thread to read each reply, the view count increments. Just to test it out, I added three new views, plus the view to read BW's post, plus returning to write this. I alone am responsible for six or more views on this thread!


yeahthat.gif      Exactly!!

 

Every time we stop in to see who commented on our own Thread adds another View.

 

I often don't reply to a question if I don't know the answer, and I'm sure most people do the same.

 

 

Bear

post #14 of 36
Quote:
Originally Posted by noxwaste View Post

What in the holy hell did I just read...
I'm laughing so hard I can't get through a single line without wiping tears out of my eyes while rereading DaRicksta's FUBAR quote. Roflmao
-Kurt
post #15 of 36
Ok so I just read a post about chicken. It has four responses and they are all exactly what I would say. I decided that I couldn't add anything to the topic so I didn't respond. Now a post that involves a discussion on differing methods I may still throw in my two cents. But a question that has been asked and answered doesn't need a dog pile. I even debated whether or not to respond to this post. But, I had viewed it several times and it does fall into the discussion category so here we are. I would also like to add that living in the state of Mississippi, my attempts at humor remain poor due to lack of opportunity and it's really insensitive to shame them simply because they come from a depressed area.
post #16 of 36
Quote:
Originally Posted by LanceP View Post

I would also like to add that living in the state of Mississippi, my attempts at humor remain poor due to lack of opportunity and it's really insensitive to shame them simply because they come from a depressed area.

My attempts at humour are poor not from a lack of opportunities in the attempt workforce but from being retired and on a fixed income. Please do not attempt to tempt me back into the attempt market place. I like retirement. Just glad I didn't comment on tasteless humour!
post #17 of 36
Quote:
Originally Posted by old sarge View Post

Something I have noticed here, as well as on other forums, are that the amount of "views" far outnumbers the number of replies. Surely, many who view have an opinion or an answer they could post that might be helpful to the op.  Just seems strange to me. 
My post below was in Pop's wet cure thread around 10.14.14 that was aggravating at the time since I didnt know about PMing. So I ended up making a potentially risky decision. I keep all species in their own cure after my post below but still never got a definite answer.
Originally Posted by Dr K View Post


I thought it would be ok to combine the turkey and the pork loin in the same container, being in a cure. I posted my original question while the turkey was thawing in the fridge, but had to make an unaided decision after the turkey thawed. Ten pages of posts on this thread with no response to a question after four days of silence surprised me. Especially when pork is going to sit in a nitrite solution for 11 days after the turkey is removed. Maybe this was a trivial question not worth a response. Anyway, rgautheir20420 you win. Thank you for your response.








-Kurt
post #18 of 36

To me many are a learning exp. Also I like to get ideas and on occasion a good laugh..... this one is good...........    :biggrin:

post #19 of 36
Quote:
Originally Posted by Dr K View Post

My post below was in Pop's wet cure thread around 10.14.14 that was aggravating at the time since I didnt know about PMing. So I ended up making a potentially risky decision. I keep all species in their own cure after my post below but still never got a definite answer.
Originally Posted by Dr K View Post


I thought it would be ok to combine the turkey and the pork loin in the same container, being in a cure. I posted my original question while the turkey was thawing in the fridge, but had to make an unaided decision after the turkey thawed. Ten pages of posts on this thread with no response to a question after four days of silence surprised me. Especially when pork is going to sit in a nitrite solution for 11 days after the turkey is removed. Maybe this was a trivial question not worth a response. Anyway, rgautheir20420 you win. Thank you for your response.
______________________________________________________________________________________________________

Sorry, l never saw this Cure question and my Minions didn't notify me of a Safety question...

So to give you an accurate answer...IN THIS CASE...There is No Safety issue as Salmonella from the Turkey would only be on the surface of the Loin and being made into Canadian Bacon, it gets Hot Smoked, killing anything that crosscontaminated the remaining pork. The CB would be fine taking the IT to 145 as even if, for some reason, Salmonella found its way to the center, it would see a 5 log reduction in 3 minutes at an lT of 145 and near total elimination in 5 minutes at 145.

Above l said " In this case " and here is the potential problem. Per Pops instructions....

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole ham.

Let say we get a big bin and make a sufficient amount of Pops Brine to cover all our meat. We add a Turkey, a hunk of butt for Buck Board Bacon, a 2" thick Belly and a Boned-Rolled and Tied Ham. After 3 days, we pull the Turkey, the Cure and Salt concentration goes down. At 10 days we pull the BBB, the Cure and Salt is reduced more. At 14 days we pull the Belly, yep further Cure and Salt reduction. At 4 weeks we pull the Ham that now has spent the last 7+ days in a very weak Cure and Salt Brine. While Sodium Nitrite is effective against Clostridium Botulinum and Listeria at concentrations of 50 to 200ppm, it is ineffective below 40 ppm at killing these bacteria. It is entirely possible that Pops Brine was rendered useless in this situation for Curing the Ham safely. No big deal Chef, it gets Hot Smoked to 145! Remember, BRT meat is NOT Intact and any number and kind of bacteria has likely contaminated the area where the bone was. Now add any problem with lower than expected smoker temp and that Ham Dinner puts my family in the hospital. Extreme situation here? Sure and this scenario is unlikely. But we have all seen posts with guys trying the unusual...

I hope this clears things up. Add a couple Turkey Legs to the Canadian Bacon curing brine...No problem with all being safe. But for a big variety of meats, separate brines are the best bet...JJ







-Kurt
post #20 of 36
Quote:
Originally Posted by Chef JimmyJ View Post

Thanks for the response. The only curing vessel I have to put the turkey in is a food grade plastic beer fermenter and I had to make three gallons of Pop's wet cure to cover the 12lb. bird with a lot of extra space so I thought a half boneless pork loin would be ok to be in with it. I haven't cured different kinds of meat at the same time since. This was a rare senario but good to know.
-Kurt
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