My name is Mark and I live in Downingtown,. Odd request, but I was wonder if your chainsaw carving skills are for hire. We are getting a large oak cut down that has been affected by the oak wilt going around. This large oak has a circumference of about 10 feet at the hip. I was wondering if you would be willing to talk to me on the phone about using your talent in some way. Can we talk tonight?
Hi bearcarver, in a post from 2015, you mentioned a mod for a MES 40 gen 1, a heat transfer plate you had made to even out the heat on that left side. Don't want to cut any holes, and you had said that you mounted it above the burner rod, so I was wondering just how you had done that since there is no space between the rod and chip housing, help! thanks.
Saw a couple of terms online today and tried to look up awhat they meant. CB i figured was Canadian Bacon. ECB still alludes me. I know somewhere on the site is a list of terms but I can't find it. Searching "terms" or "ECB" found a posts where the term is used (without definition) but no list. I'll bet newbies have the same problem. Could a button "TERMS" might help us with lingo.
I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit for 4 days rinse and then smoke. What I am having a hard time figuring out is the amount of cure PER POUND. The cure contains: Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%) Sodium Bicarbonate (1% buffering agent) Sodium Nitrite (0.40%). This imparts 200 PPM of nitrite and 547 PPM of sodium erythorbate. Thanks Tony
I'm a new member here, and new to smoking, I have just purchased a MES 40 (Digital electric) and I was told you were the expert on MES. I have a quick question, I was wondering if A) I would be able to just toss pellets in the wood chip trey rather than wood chips, or would that not burn evenly enough to distribute the smoke/heat? Or B) if this attachment would work on my smoker: A-MAZE-N- pellet smoker
Hay Bear.....spent a few weeks in Northwest Ireland a little while ago....everywhere we went there was NO corned BEEF....only corned PORK....it was great.....i was wanting to do it for St. Patrick's Day.....any thoughts about corned PORK? I was planning on using the recipe I got here for making corned beef....did a search here for corned pork and found next to nothing......if you could provide some assistance (like loin or butt?), I would be very grateful
Wanting to smoke some wings for my kids that are coming this evening and can't seem to find your step by step. I have some recipes for this just looking to see if I can improve what i'm doing. Thanks in advance.