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Instructionals

  1. Tutorial Sealing Mated Steam Pans With Foil

    I like to use a tented pan (or, in this case, for large volumes of meat, double mated foil steam pans) instead of foil wrap alone for 3-2-1/2-2-1 methods of cooking ribs, and also when finishing pulled pork, pulled beef, or beef brisket. HWen using foil, I have experienced problems with bones perforating the foil, causing those precious liquids to leak out into the smoker or the towel wrap while resting. I have used this for pork ribs, multiple butts for pulled pork, etc. Begin by...
  2. Curing Salts For Sausage Making

    Curing Salts for Sausage Making The following list contains cures that are commonly used in the United States of America. Instructions for use are given for sausage only.   CURING SALTS CURING SALTSDESCRIPTIONHOW TO USE CURING SALTS In general Though salt has properties that can cure meat, when one talks about curing salts or cures they are referring to the use of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate (saltpeter) which are used in the processing of their...
  3. Reverse Flow Smoker... How to calculate build tutorial...

    This is a tutorial and you will need a calculator and paper to note desired dimensions... This tutorial has been proven to make an excellent operating Reverse Flow smoker... Here's to "Alien BBQ" and the folks that first put the calculator together and "1728 Software Systems" for this great "Circle Calculator" and all the folks at "SmokingMeatForums" , with a special shout out to Ribwizzard, that contributed their ideas and feedback while this thing was coming together.. The smoker and how...
  4. Stickburning101

    Describe 'Stickburning101' :    Being a stickburner takes a little more attention and perserverance.A basic knowledge of how YOUR Smoker works is premier to a successful Smoke.    Learn where in the Firebox the wood recieves the best airflow;front above the intakes or toward the back of the Firebox.Learn to always keep the exhaust wide open . Your control is the intake at the front(mostly) of the SFB.Do you have a good draft,or does the smoke settle in the Cooking chamber getting stale?And...
  5. About Jeffs 5 Day Ecourse

    Subcribe to the 5 Day eCourse now What is Jeff's 5 Day eCourse that everyone keeps talking about? Well, let me put it this way, now that I have written a book on smoking meat (on store shelves May 2012), the eCourse seems a little small but before I ever wrote that book, I wanted to put something together that would contain the basics of what folks needed to know in order to have success in smoking meat. I started thinking about it and came up with about 5 categories that seemed to make...
  6. Smoking Ribs

    Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The first number in our guideline is the number of hours in a 225 degree smoker, uncovered with just a rub and maybe an occassional spritz. We want the ribs to start drying out, develop a nice color and...
  7. Dry Cured Bacon Calculator And Procedure

    The calculator is a small Excel spreadsheet that will provide the amounts of salt and Cure 1 required to dry cure the lb weight of pork belly you enter.  There are different calculators for rind on or rind off bellies and 3% or 4% final salt concentration For 200 ppm initial Sodium Nitrite concentration Dry cured bacon calculator final.xls 23k .xls file BASIC DRY CURE PROCEDURE USING CURE 1 (Instacure 1, Prague Powder 1, Pink Salt)      any cure with 93.75% salt and 6.25% Sodium Nitrite...
  8. Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats

    There are numerous benefits with using this smoking method including: eating lean meats for a healthier diet; improved moisture retention in lean meats finished at high internal temperatures; improved bark quality and quantity on smoked meats; improved smoke reaction due to removal of fat-cap. These all go hand-in-hand with this method, and can be customized to suit your preference. If you prefer lean-trimmed smoked meats and struggle with dried-out meats, I recommend that you consider this...
  9. How to Post a New Thread.

    How to Post a New Thread. This is a tutorial to show new members how to post a new thread in any forum here on SmokingMeatForums.com. (SMF) I am going to use the "Roll Call" forum just for an example because we would like all new members to post an introduction here so we can give you a big warm welcome. At the top of every screen there is a toolbar with quick links on it. You will see "Home", "Forum", "Smokers and More", "Photos",  "Groups", "Articles" and "My Profile". From the quick...
  10. Brinkmann Gourmet Low Budget Mods How To W Pics

    I decided to post this to assist other members who have been posting about temp control issues, etc, as I have been...this may help to give some insight as to what can be done and show how I did it to my Gourmet, along with a few tips I've learned to share with the novice charcoal users. The best part of all is that I did these mods with a budget of zero dollars. I've had this smoker for about 1 month, and seasoned it with a few mods before smoking. After smoking several different times,...
  11. Beef Cut Chart

    Just a few charts to help identify cuts of beef.
  12. Modifying a Totem/Big Chief Smoker with a Hotter Element for Colder Climates and Hot smoking....

    Describe 'Modifying a Totem/Big Chief Smoker with a Hotter Element for Colder Climates and Hot smoking....' here Several years ago I moved to a cold climate and my smoker would not get hot enough to smoke fish in the fall... even wrapped and insulated it wouldn't get hot enough to kipper salmon..... So here we go on my modification.... Went to W-M and found a single burner counter top unit for about $10.... I totally disassembled it into it's basic parts.... I drilled holes in the lower...
  13. CURING and SMOKING - The Basics

    CURING There are two major forms of curing - wet and dry. I can speak of WET curing - the art of curing in a wet curing brine, that is what I have experience in. In wet curing, you need to make up a curing brine that has various ingredients.  From another Article: [URL]http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt[/URL] Pops6927's Curing Brines - Regular and Lo-Salt By: Pops6927 Posted 10/27/14 • Last updated 10/27/14 • 2,331 views •  These are my Curing brines...
  14. Fatty Rolling By Silverwolf636

    I've been asked for info on how I roll my fattys. Well here goes. 1. You get yourself a one gallon zip-lock baggy and a 1-lb sausage chub. Put the chub in the baggy. 2. Either use you hand or use a rolling pin and spread the chub around in the baggy. 3. This is what it should look like after you smoosh it around in the baggy, square and even. 4. Now cut the bag around the edges with either scissors or a sharp knife. 5. Remove the top piece of baggy and discard. 6. Layout a piece of wax...
  15. Overview Understanding Propane Gas Systems

    A look at the propane gas system, from tank to burner, and everything in between... 1) LPG cylinder and contents: holds the high pressure contents, being liquified petroleum gas. The contents expand and contract with temperature changes, thereby resulting in changes in pressure. Extremely high temperatures result in excessive pressures due to liquid expansion and the higher vapor pressure of the hotter LPG. In extremely cold temperaures, the liquid contracts using less cylinder space,...
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