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Recent content by mackconsult
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Good timing. I was just going to give an update and make a couple changes. So first off I must say that this is the best BBQ that I have ever had. I got ride of my big Stainless Duquane, and only use this now to server all of my BBQing needs. It travels well and I am able to use my cast iron...
I just contacted my wife. She is pulling it out right now and putting in oven at 325F. It's only been in the smoker for 2.5 hrs.
Thanks for the quick responses guys. I have Pink Cure and been using it to do cold smoked bacon which turned out really good. Next time I will use that when I try...
We got a 14 lb frozen butter ball turkey after buying groceries at Winco. I have been wanting to try and smoke and then cook a bird.
1) We thawed it out for 2 days in the fridge.
2) Last night I broke it open and was able to get the sack of gizards out. The neck was still pretty frozen in...
My daughters mouth was watering when I opened up the mini fridge cold smoker. First attempt at smoking bacon with hickory dust in the amazen smoker. The heater gave out over night so I need to implement a different heater solution, and still need to setup the PID on the temp controller. But...
Well I started to make the recipe from the link in this thread .... only to realize I didn't have pink salt. Went to gartners and got some of this stuff thinking it was equivalent to pin salt.
So my daughter and I had made a one gallon batch of cure that had sugar, salt, & brown sugar ...