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Recent content by antvq
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Kat, you'll be fine. I also just got mine recently with no real experience in smoking. I will say that getting the A-MAZE-N Pellet Smoker was the best thing I did. When I did my first smoke it was an 8lb Boston Butt. I was feeding chips into the MES every 30 min to keep the smoke going. ...
I used the one cup that Pop's calls for. Now I just took the bacon back to my butcher for slicing and he said he didn't taste too salty to him. I guess everyone has different tastes.
Bacon is done. 2 weeks in Pop's cure, then 16 hours in the smoker. I did steal a few pieces to fry up and taste, the rest is wrapped in plastic wrap in the fridge. I'll be slicing that up tonight most likely. This has to be the best bacon I've ever had. It tastes nothing like the stuff you...
I just put 3lbs of belly into Pop's brine. In two weeks I'll hot smoke it to 145 per Pops recommendation. Can't wait to see how it turns out. This will be my first try and doing bacon.
The instructions that came with it said to just use a damp cloth to clean the interior. I tried that on the window but it's sill covered in smoke. Any tips to keeping the window clean?
I appreciate all the replies and suggestions. I'll definitely be buying the pellet smoker as it sounds like it makes the process a lot easier. Can't wait to get to my next smoke next weekend....ribs Mmmm
Took delivery of my MES 40 with window earlier this week. Could not wait to get to my first smoke project. After reading a lot of posts here I settled on doing a Boston Butt as it seems like it's forgiving of most mistakes.
Bought a package of 2 Boston Butts at Sam's club. Vacu packed one...