Recent content by barrycuda

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  1. barrycuda

    A-MAZ-N Products?

    Thanks for the replys.   Got a call back today at lunch.
  2. barrycuda

    A-MAZ-N Products?

    Are Todd and A-MAZ-N still in business? I have called and left at least two messages to call me about an order with no response. In the past he has always returned my calls. I haven't been on the forum for a while and maybe I missed something. Thanks. Barry
  3. barrycuda

    Reheating BBs

    Merry Christmas to all. Yesterday I smoked 6 racks of baby backs to make some room in my freezer for some deer meat. I cut each rack in half and vacuum sealed them in 1 gallon vac bags. I would like to give most of them as gifts and would like to include instructions on the best way to reheat...
  4. barrycuda

    New to lump

    I bought a bag of Royal Oak lump to try in my WSM. I have never used lump before. Can someone give me some pointers for using lump? I hear it burns hotter. Can u mix it with briquetts? Thanks. Barry
  5. barrycuda

    Hot or Cold Smoke?

    I am trying Pop's wet cure on a pork loin for mainly smoked pork chops on the grill and some CB which will also be cooked . Since I plan to cook this loin would a cold smoke be a better way to go or should I hot smoke. I am a novice at cold smoking only doing belly bacon once which turned out...
  6. barrycuda

    what to do?

    I took my BBB out last night after 10 days of curing but due to some construction I cannot smoke until this weekend. Should I freeze until the weekend or can I vacuum seal and just leave in the fridge? Usually I smoke right away. Thanks. Barry
  7. barrycuda

    Canadian bacon question from bacon newbie

    For Canadian Bacon do you use pork tenderloin or just a boneless pork loin (where chops come from) ?  Thanks. Barry
  8. barrycuda

    New WSM owner question.

    Just purchased myself a Christmas present, a 22 1/2" WSM, from Amazon. I have been using a Masterbuilt XL for a while with mixed results. I have a question about cooking methods. Weber recommends the "Minion Method" for long smokes and the "Standard Method" for short smokes but I see most of you...
  9. barrycuda

    Cold smoking in a Masterbuilt XL?

    Thanks for the reply Todd. I guess my question was confusing. I want to cold smoke the bacon using my XL without the propane heat. Would I need to provide another heat source, like a hot plate, to keep the heat regulated since this is a large non-insulated body. Would the AMZN dust smoker...
  10. barrycuda

    Cold smoking in a Masterbuilt XL?

    I would like to try some bacon but only have a propane Masterbuilt XL. I do have an AMZN I can use but would like to cold smoke the bacon. Can I use my smoker body with an electric burner or is this smoker body too big? Would I need to insulate the unit to try to maintain a lower temp? What is...
  11. barrycuda

    Would like a WSM!

    I am considering a WSM and would like the 22.5 but it's almost $100.00 more than the 18.5. Would I be disappointed in the 18.5? I now have a Masterbuilt XL that works OK but would like a good charcoal smoker that I could take with me when needed. The best price I have found on the 18.5 is...
  12. barrycuda

    AMNS first timer

    Hey Moose, I have had mixed results hot smoking with the AMSN. It is working pretty good for short smokes(ribs, chicken, etc.). I have only done one long smoke(4 butts) and did not get as much smoke flavor as I wanted but I am still experimenting. For the long smoke I placed the AMSN to the...
  13. barrycuda

    AMNS first timer

    I am going to use my AMNS for the first time this weekend in my Masterbuilt XL to do 2 butts and have a couple of questions. Since I have plenty room should I put the AMNS on the bottom next to the burner or above the burner in a pan? Should I fill the AMNS or leave the center row empty (6x8)...
  14. barrycuda

    Smoke Question?

    I use a lid with two small holes (1/8"). I have also foiled the chunks and used the lid. I also use a cast iron trivet in the pot (actually a dutch oven). Maybe I will try getting the smoke rolling 10 min. or so before I put in the meat. Thanks. Barry
  15. barrycuda

    Smoke Question?

    I am the proud owner (I guess) of a Masterbuilt XL. I have done most of the modifications recommended for this smoker. I have smoked most everything, except a brisket, with pretty good results. Being a novice, I am still learning. I use a cast iron pot suspended about 1 1/2 " above the burner. I...
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