Recent content by hfactor

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  1. hfactor

    Salmon Lox - To use pink salt or not?

    I've done a lot of cheese in 60/65 degree temps range with no problems.... I usually smoke it for 4 to 5 hours...actually smoked cheese is the best....
  2. hfactor

    Salmon Lox - To use pink salt or not?

    Thanks Dave for your input!!  I purchased some #1 on eBay and intent to use it for future salmon smokes.... now should I be concerned cold smoking cheese?
  3. hfactor

    First Smoke: Pork Back Ribs on a Masterbuilt Dual-Fuel

    I too have a Masterbuilt and after a few years of trial and error, I seem to have perfected the approach with what I want to smoke.  And that’s pork ribs, Try-Tip, Pork butts, and cold smoking cheese and salmon.  But congrats on the ribs, I’ve tried the 3-2-1, and the 2-2-1, but seem to do best...
  4. hfactor

    Salmon Lox - To use pink salt or not?

    So what is the determination on the use of pink salt or not?  I've done a few batches without the pink, and it came out just fine.  But I've wondered what potential problems I might have if I let the salmon sit in the refrigerator for more than a week without curing of the pink salt compounds...
  5. hfactor

    Spicy and Sweet Smoked Nuts

    Do you have to hot smoke them?  I've look at other methods that cold smoke for 4 to 6 hours.  Any thoughts?
  6. hfactor

    Masterbuilt Propane Smoker Temperature Concerns

    Hi Bubba, Thanks for responding, albeit 11 months after the fact!! Since that post, I've learned that less wood produces better smoke and is more manageable.  Plus I've leaned that placement of the wood pan is paramount when using lower temp smokes (less than 200 degrees) verses smoking at 225...
  7. hfactor

    Pulled Pork

    Wood Ranch BBQ sauce is the bomb....
  8. hfactor

    1st Brisket Question

    Here are the results: http://www.smokingmeatforums.com/t/122295/memorial-weekend-brisket-1st-attempt-with-qviews
  9. hfactor

    Memorial Weekend Brisket - 1st attempt with Qviews

    After two years of smoking with my Mastercraft smoker, I finally decided to give brisket a try. I've successfully smoked everything from beef ribs, pork ribs, salmon, chicken, and tri-tip. Bought an a-maze-n-smoker for cold smoking of cheese, and salmon, with great results. But never tried a...
  10. hfactor

    1st Brisket Question

    Thanks JIR, At 11 1/2 pounds, 20" long and 9" wide, I was hoping that I could split it down the middle, and create two packer point/flat briskets.  Cook one this weekend, freeze the other for later.  I did find a post from another forum that said they actually sell briskets this way in Texas. ...
  11. hfactor

    1st Brisket Question

    I'll probably have trouble fitting the whole slab in my smoker.  I really didn't see any good feedback on cooking just the flat, and doing the point at a later time.  Seems like smoking just the flat left opens the door for a dry result, something I want to avoid.
  12. hfactor

    1st Brisket Question

    I'm going all in and attempting my first brisket this weekend.  I have a 10 pound full brisket, point and flat included.  My question to the brisket authorities out there, can I split/cut the brisket in half length way and smoke the point and flat connected?  10 pounds is too much beef for my...
  13. hfactor

    High Temperature Smoking

    Over the weekend thought I’d try smoking a bone-in turkey breast.  After reading a few posts, thought I’d try to use higher heat in the range of 300 degrees.  This in an attempt to get a darker, crispier skin. I brined the turkey breast in 2 qt. water, ¼ salt, ¼ brown sugar, assorted poultry...
  14. hfactor

    Time for smoking 6 tri tips

    I love Tri-tip; some of the best smoked product I've attempted have been tri-tip.  Combine the tri tip rub ingredients.   Season each of the tri tips with salt...kosher if you got it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few...
  15. hfactor

    Cold Smoked Salmon

    Sorry to be a tad late to the discussion here, but a few questions:  Seems like there is some debate with the amount of time that the salmon remain in the salt/brine mixture, 12 hours, 24 hour and a few 2 to 3 days have been mentioned.  Has anyone out there actually tried a variety of salting...
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