Recent content by churchtap

This is my first time curing period. I have turkey legs. Just wondering what I can do after that.

Aside from turkey legs, brisket, ham, and bacon what other meats can I brine with curing salt that won’t be weird?

Has anyone ever tried or heard of drying watermelon rinds and smoking pork with them? I know it sounds crazy. Just wondering.

Someone said one of them was hackberry and the other was tallow. Do you think I can use them as fuel after I wrap my meat?

Yeah I think I'm going to have to replace my fence.

Thanks guys. It's dark here now but I'll get some leaf pics tomorrow.

Does anyone know what kind of trees these are? I wanna cut them down and use them if they are usable.

I to have a bad memory so I understand your joy to remember something like that. It sat for about two hours after injection and I did it with the plastic still on it. It was also partially frozen so it took a long time to come up to temp once on the smoker. don't know if that had anything to do...

I'm going to my local garden center that processes pecans and see if they will give me some to try next.

A 50/50 blend of sea salt and brown sugar. I use a charbroil deluxe offset.

Thanks it was really good

Chops and loin. The injection I use changed the loin to a ham texture and flavor. Didn't think that was possible. Used pecan and plum wood and a dash of pistachio shells.

Thanks you guys.

Made a heat plate for my Cos and got the temp pretty even. Did a eye of round roast. Pulled it off at 125 and it was perfect. Thanks Al for your advice in an other post. Also did beef and pork ribs.

Does anyone own one of these specifically Yoder Durango24? Any tips for cooking chicken and turkeys in the vertical chamber while cooking meats in the main chamber? Any way to keep temps even enough to cook in both? Asking because on the Yoder website it states that the vertical chamber cooks...