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Recent content by Chefmjg4635

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  1. C

    Wood

    I’ve been using hickory for awhile. Have recently found some hardwood from a local person. My question is can I use this type of wood to smoke with
  2. C

    Picnic shoulder

    I have a offset smoker
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    Salt

    What is the best salt to use to brine. I’ve seen different things. From using iodize salt to pickling salt. Also read that iodized salt is not good to use. What dii ok you guys Thanks Mike
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    First time doing ham

    I have a stick burner. I am planning on curing it first then smoke it with hickory
  5. C

    First time doing ham

    I’m try my first crack at a ham. Have a 7 lb picnic shoulder. At what temp do I smoke it and what temp should I pull it off Thanks Mike
  6. C

    Picnic shoulder

    I’m try my first crack at a ham. Have a 7 lb picnic shoulder. At what temp do I smoke it and what temp should I pull it off Thanks Mike
  7. C

    Pops bacon

    Haven’t been on in awhile. A couple years ago I saw pops bacon cure. Was wondering if it’s still on here and how I can get it . Thanks
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    Fighting rust

    This is the third tume I have developed rust on my drip tray. How do I prevent rust from forming. It poured down rain during my smoke. Hadn't had a chave to clean it til this morning. Any help
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    Facebook

    What happened to the smokingmeatforums on Facebook. Can't seem to find it. Haven't seen any post recently
  10. C

    Thermometer

    I am looking at getting a new meat thermometer. Since ny char broil wants to read 200 degrees, when its bot even in the meat. Would like to get a Bluetooth thermometer. Any suggestions on a good one Mike
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    Pork shoulder

    Doing ut for flavor
  12. C

    Pork shoulder

    How much liuid do you inject into a pork shoulder. I have never done a pork shoulder with marinade injected into one. Thanks Mike
  13. C

    Chunks or wood splits

    Should I use wood chunks or wood splits. Just asking
  14. C

    Bacon pops

    Pop's bacon cure. How many pounds of pork belly is it for. Don't want it to to strong or not stron enough. How do i get the right ratio.
  15. C

    Bacon

    I am looking at making homemade bacon. Been looking for I think its pops bacon cure. Saw it on here a about a year ago. I was hoping it was on here. Also I would like to cold smoke it, or is hot smoking better. Any help would be appreciated.
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