Recent content by theyankeesmoker

I have looked at doing this. I just don't know where I could bury it in my yard. Plus, I want to smoke a cigar and drink whisky while watching the pig slowly go round the fire pit. :-)

Alright, I am throwing my annual BBQ, which usually comes with a "wow" centerpiece. This year, I am leaning towards to pig roast. Looking for recipes/ideas, and notes from your experiences in doing one. I will have about 30-40 people, in and out, so not all at once. Mostly friends and...

Guess it's just the wife rubbing off on me 🤣🤣🤣

That's what I did. Used the clean wood. And let the ones with the turds sit in the sun next to my fire pit for a while. Can't say I'm knowledgeable on digestive systems of rodents, but I imagine where there is poop there is urine

Flat tops are not grills. Just griddles. And I wouldn't cook on. If anything, I'll get a pellet smoker first.

Alright. Gut says just use them in firepit. I took tarp off my wood pile, and discovered some wood with rodent droppings (maybe chipmunks, or squirrels, or maybe rats, who knows). Can i still use the wood to smoke with? I would imagine the fire kills germs, but I can't say with certainty...

Smoking pork loin this weekend. Should I brine it?

I might just let the thicker piece go longer. My belly is craving some pork belly 😋

Great question. About 1.5inch. Thickest part slightly over that. I've always done a day each 1/4". By that measurement I'm good to go as of today. But wanted to hear everyone else's thoughts

I'm curing two belly slabs for bacon, dry curing. Been flipping each day. Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the...

So how do you like the Yoder? It's been some time. Worth it?

Yes been researching them this morning. Have to put in an inquiry on freight and if they can upgrade the firebox.

I would hate to have to get into welding/modifying. I'm not the most handy of fellas out there. Thanks for the insight on Horizon smokers! Have you used them? The vertical smoker is going to be ideal for my next adventure of sausage making and lox. I get it about airflow and the...

Always open to other suggestions. Thanks for sharing this. Seems to be same price point as a yoder so may be a good alternative.

It's been a while since I've been here. So I've mastered smoking sea, air, and land (salmon, trout, chicken, duck, beef, and pork). I've been using a OKJ dual fuel for about 5 years now, and it's starting to show age. I'm ready to drop some dough within reason. Debating on old country brazos...