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Recent content by franklin3

  1. franklin3

    Marinade Vacuum Tumblers?

    I use the same one, have for several years. It’s not meant for brining and will not replace brining unless you run it 24 he’s a day and it’s not made for continuous use either. It does a quick marinade, one of my wife’s favorites we used to soak chicken for 48-72 hrs. The vacuum tumbler does...
  2. franklin3

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    Thanks for sharing, I’ve been wanting to try this.
  3. franklin3

    Tacos complete

    Well Done Chilli! Its me Dave from A.T.
  4. franklin3

    Basic Brisket Smoke

    great thread, more informatin than I can absorb.
  5. franklin3

    The Old Ways

    Your right I didn't mean to sidetrack or hijack the thread. I just think that its up to parents and grandparents to pass these things along to their kids within the family, as far as kids looking at this as nothing more than chores, thats a matter of perspective, every coin has two sides, if...
  6. franklin3

    The Old Ways

    Just yesterday my 13 year old grandaughter broke dpown and prepped four freezer packs of spare ribs for me while I watched on with pride.  She gutted and skinned her first wild boar at age 9. I hear what you are all saying and I too felt the same so I did something about it.  I started doing...
  7. franklin3


    Smoker sniffers:  I thought I was the only one to do that! Wife sees me walk by the smoker and says what you doin hon? I mumble under my breath oh nothing, jus smellin the smoker. Your doing what? I said I was just chasin a gopher!  you dont want them in your garden do you? Works every time...
  8. franklin3

    Any wood workers out there...... this is cool.......

    Hmmmmmmm!  I wonder if he could make a wooden vacuum tumbler?
  9. franklin3

    Masterbuilt propane smokers

    I have been using the MB propane smoker for a few years now.  I do lots of fish cuz I live for Salmon season here on the west coast.  My H.O. on the matter of cold Vs. Hot smoking is that so long as you use a smoker that has the burner in the tray chamber your not going to get low enough temps...
  10. franklin3

    Basic Pulled Pork Smoke

    I have done it both ways foil and not foiled and prefer to foil them at between 160 and 175.  My point is that the tenderness does not take place until higher temps are reached weather its wrapped or not makes no difference you still need to get over the stall and reach temps around 200 degrees...
  11. franklin3

    Basic Pulled Pork Smoke

    The last one I smoked I took a closer look as the temps approached 160 degrees I found that in my smoker it took about one hour to raise the internal temp 10 degrees.  At 180 there was still a lot of resistance pushing the thermometer in and the shoulder still had a lot of "firmness" to the...
  12. franklin3

    Vacuum Meat Tumbler - Special Price!!

    I ordered this one here when I spotted it a month or so ago.  Used it on a family marinate for BBQ chicken.  Normally I would marinate the chicken in the fridge for 24hrs. I did the task in 1.5 hrs in this tumbler and it worked awesome.  It was to noisy for the kitchen though so I set it up in...
  13. franklin3

    Basic Pulled Pork Smoke

    You just haven't had the right slaw!
  14. franklin3

    Masterbuilt propane smokers

    Thats a beauty
  15. franklin3

    Masterbuilt propane smokers

    Thats a steal.  I have been using mine from sears for a few years now and i love it.  Sometimes wish it was bigger but i would feel that way with any model.
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