Recent content by Murray

I’ve cold smoked salmon and hot smoked white meat fish and didn’t notice any carryover of fish flavour or smell. I wash my racks after every smoke.

How does one deal with the static electricity that sends the ground coffee flying out and leaves a 2’ diameter of grounds on the counter?

I have the IHT-1P, love the battery life, plastic holding the probe has cracked, still works just have to shove the probe back in the hole.

Monitor smoke house temperatures with a remote thermometer, set an alarm for whatever temperature you feel is reasonable. Obviously it won’t prevent a fire but will give you notice that you have issues

Did the decals come from the factory or is that an aftermarket addition? Never see such a nice looking truck on the lots in my area, just plain jane. No offence to any Jane’s out there

I’d suggest you poke around with a screw driver and see whats left for tin. Flip it upside down and remove the 6”X6” inspection panel on the bottom and see if water has gotten into the electrical components.

Western Canada, -36C on our thermometer. No wind thankfully. Furnace is running more than it’s not. As cold as it is here I’ll take it compared to the weather you guys get living on the eastern seaboard.

Partially freeze the raw beef then cut with a sharp knife whatever thickness you want.

Freeze your sausages on a wax paper or parchment paper lined cookie sheet first then vac seal.

“Other than that, I think I'll also trim the belly a tad. There's a few packs that have a very big fat end that I could have used in sausage rather than leaving grease in the pan.“ Some suggestions for the fatty pieces other than sausage. After slicing I’ll separate the really fatty pieces...

Take detailed notes on all aspects of your curing recipe, smoke time, temperature, everything. Then you’ll be able to fine tune your process to your taste. It took me about 5 attempts to get exactly what we like for belly bacon. One daughter thinks my bacon is too salty, the other would like...

I use a oval tube smoker, primarily pellet dust and have no issues getting TBS. The tighter I pack the pellets the less smoke produced and longer burn times. If I use whole pellets I can’t fill the tube up otherwise I get Thick White Smoke. I’ll fill the tube to about 1/3 full of whole pellets...

Thank you for the replies. Tried one chunk after whittling away the dry rot and it did add a pleasant smoky flavour to wings. Glad I used a small piece though any larger and it would have been too smoky for my wife’s taste. The chunk did burn rather fast, been reading here that soaking wood...

Thank you for the replies. Cooked some wings on it for it’s(my) maiden voyage cooking with charcoal. Wings turned out great but I wasn’t prepared for the charcoal to be ready so soon plus I probably didn’t start with enough briquettes.(used about 40) Looking for tips and tricks to maximize heat...