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Recent content by BourbonBladesBarbecue
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There are so many versions of this. However, the common element among them is the achiote seed. You can get them whole or ground. If you get them whole, simmer a pack of them on low heat in about a half cup of olive oil. After about 5-10 min of simmer, the oil will turn cherry red. Remove...
My stack's base is 30" before the hinge. After the hinge, it's another 55". You could add the hinge assembly and add more length with the hopes of increasing the draw. Did you base your 36" from one of these smoker builder calculators?
It cooks really well. The 8" pipe creates a ton of draw...too much in fact. I'm now baffling half the diameter during cooks where I want to keep the temp in the 240-275 range.
Agree on the scale of the injection batch. However, I also reduced the proportion of MSG in mine. Myron's approaches a 1 part salt 1/3 part MSG ratio by weight and that's too much for me because I can distinctly taste the MSG. I try not to exceed 10% by weight.
I've taken his class and this is not the injection he teaches for whole hog and pork shoulder. There's no Worcestershire sauce, orange or lemon juice. There is MSG and tons of it...