Recent content by DaveWNY

To all: I am looking for a pretty accurate replacement thermometer for the Masterbuilt XL propane smoker. My issue is that I can't use the probe style when smoking in the winter since our weather can get pretty cold here and I am not willing to keep the base unit outside for fear of freezing...

AL- I was able to dry the casings out when I started them in the oven, but I was just using the smoker to add an hour or 2 of smoky flavoring... I have an Electric hotplate and an A-Maze-N tray for the grill that I can use, but since it is the the xlarge Masterbuilt will I be able to keep it...

What you have described about being overwhelmed by the moister makes sense. Saturday in Upstate NY is was raining and very damp (usually snowy but not cold enough) and the moisture in the air was quite high. I do keep my smoker under a cover but still outside on the deck, and I wonder if there...

Wood chips were completely dry.... They were stored in garage and just another handful from a bag... Could it have been cold wet conditions outside and not enough air movement through smoker? I also noticed more orange flames than blue from burner

To all: This past weekend I wanted to run a batch of Beef Trail Bologna in the smoker... Started up the Mastetbuilt Propane smoker and placed my Cast iron pan of chips on the burner. Let her roll for about 1 hour while I started the bologna in the over at 175 degrees and then moved it to the...

Also I am seeing that the soak time I am using is just a bit too short. I'll also increase my soak time if I go back to the rub method of curing, but I must admit, the ease of not having to remember to flip the bellies is a nice plus.

Thanks for the response gang. I'll try thee wet brine, but there is 1 question that I have still. For this wet brine, is the amount of ingredients specific to a weight of the belly or more in a relation to the amount of water? The reason that I am asking is that I am seeing multiple entries with...

Good point I forgot to add in there. The brine is a straight rub directly on the pork belly. I have mis-typed.... Basically a straight/direct rub onto belly and then into a ziplock bag for 5 days, then the soak and then 24 hours in fridge for set up before smoking... Would a wet brine work...

I have been using smoking bacon for this past year and I have perfected the art of the needed smoke needed for a cold smoke bacon, but I am still having an end product that is a bit too salty than what I typically prefer. I amusing the following measurements for the brine and then soaking the...

73saint - I have used brand name bags that match my vac. sealer as well as non brand name. The only differences that can be seen is with the thickness of the bags themselves. Be sure to try to match the mil number. Other than that the same rules apply for all bags. 1. Be sure that the seal...

Rings- Yes - Basically left on until the breast temp reached 165. I popped the one breast temp timer post rest period.... The chicken was very moist. Only think that I would change for the next time is to go a bit lighter on the rub for the skin so it doesn't clump as much, but also not add the...

Well the results for the Fathers Day Chickens was pretty good. I had 1 chicken that the skin split a bit, but the skin was crispy. Injected marinade for 2 birds was 1 stick of butter mixed with 3/4 Tb of Presidential Turkey/Chicken rub that is sold here locally in a spice store. Brine: None...

I agree with Al on this one.... The stall might be 30 minutes tops but the climb still continues just slower...

Ray, I have done a few briskets on offset smokers before I got married, and I remember that I ended up with a better finished product when running them 270-280 for the entire time. I know that is a tight window, but we had a great smoker that would hold the temp +/- 5 degrees. My buddy had it...

So I have heard back and it basically bad to burn the green leaves and the wilted ones will concentrate any cyanide and obviously the pits of the fruit. Outside of that, there is not enough of what is deemed "bad" to be worried about. The leaves are really where the toxins are concentrated in...