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Instructionals

  1. 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...
  2. Venting Mod On A Smoke Hollow Electric Unit

    This is about the venting mod and some thermometer add-ons. I was getting a very poor smoke from the unit with the factory venting. About 20 minutes before I needed to get the days dinner in the smoker I decided to modify the venting. I did not feel like fighting the smoke control anymore. The air circulation was terrible in this unit from the factory. They only give you a hole about the size of a pencil in the rear. I did not get a pic of the original hole. I drilled (3) 3/4 inch holes...
  3. 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...
  4. The Bend Test For Ribs

    Many new BBQers post questions on rib cooking methods, one of the most common is "How do I tell when ribs are done?" Perhaps the most used method is the bend test. Simply pick up the rack of ribs from one end with tongs, with the end of the tongs at about the 5th or 6th rib in(slightly less than 1/2 way). If the ribs bend at a 45° angle or more they are done.  Ribs done like this will not be "fall of the bone", if that is your preference keep on cooking past this point until they reach that...
  5. Keeping A Smoking Log

     '                                               Keeping A Smoking Log'   A while back there was several Logs for BBQing,I have to yet find them again. However,I will endeavor to explain the routine. A Header will look something like this: Time/date weather    Meat     IMT(pre)   Cooking temp.    fuel/amt.   adjustments     IMT(end)    comments time time time            On and on;I'm sorry but I have no capability to make charts...:)- you should have the idea. This is a great way to...
  6. 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...
  7. 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,...
  8. Videos For Meat Processing

    Here are a couple of sites with excellent videos on meat processing       Pork  [URL]http://porcine.unl.edu/porcine2005/pages/index.jsp?what=porcineVideoList[/URL]   Beef   [URL]http://bovine.unl.edu/bovine3D/eng/fab.jsp[/URL]     Don't forget to check out their 3D areas
  9. 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...
  10. All About Ham

    All about Ham; If your interested in any of the subjects below, click on this link [URL]http://www.wedlinydomowe.com/hams-other-meats/hams[/URL]    ·       Ham types ·       Manufacturing Process ·       Equalizing/Resting ·       Traditional ham production ·       Making brine ·       How much brine   I think you get the general idea, it’s all about ham. And it's all good my friend.
  11. 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...
  12. 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...
  13. 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...
  14. Geeks Basic Brisket

    I haven't contributed much in a long time, so here's a recent post I wrote for my web site: Brisket is one of those cuts of meat that tends to scare smokers away from trying it.  For one thing, it's expensive.  For another, we've all had someone else's bad brisket.  It's like eating shoe leather.  Brisket is actually two muscled connected by a thick layer of fat.  The larger of the muscles is called the flat, which is the leaner of the two.  The other muscle is called the point and contains...
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