Recent content by keithaa

All I had was the alcohol around. Warmed smoker for a little bit wet a paper towel. Glass was sparkling like new in 5 minutes. Thanks

Couldn't you just hang one from the rack above. Either wire or bolts with fender washers. Seems easy enough.

Can you explain this. Is it a mod or comes with newer mes. Considering buying one. Thanks

Can you explain this statement. I am considering an MES. Is it a mod or something now standard on the MES Thanks

No I it is pretty much done now. I have been going back and forth on the recipe because even my cure #1 from butcher packer say on the package to use 3.84 ounces per gallon of water so I am not really much off that. I had to use 4 gallons of liquid because the ham was cut in half long way. It...

I was hoping to get some help here. I come across this brine some time ago. The company has been around for quite a while. I have bought lots of seasonings from them. http://www.alliedkenco.com/pdf/Smoke%20Turkey,%20Ham%20&%20Bacon.pdf It seems to have lots of Cure #1 compared to other...

Hello All I tried this brine with 2.5 pounds piece of belly. Used 1/2 cup salt 1 cup sugar 1 cup Brown sugar And 1 TBS cure. 10 days in brine. It was to sweet for us. Wondering what others have done to change this? Increase salt to 1 cup? Decrease sugar? Lots of recipes I have seen salt is...