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Recent content by vortreker

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  1. vortreker

    very little smoke

    At 9:07 it shows the perfect amount of smoke called TBS (thin blue smoke) If you want more pronounced smoke flavor add an Amaz-N pellet smoker.
  2. vortreker

    Flavor enhancers, go!

    The persistence of the Chinese restaurant syndrome myth is a symptom of the hypochondria that has become fashionable in contemporary Anglo-American culture, and the failure of our educational systems to teach people the difference between quackery and hard science.
  3. vortreker

    Flavor enhancers, go!

    This nonsense of the "Chinese Restaurant Syndrome" started in the 60's when some whiny little neurotic doctor had an anxiety attack after eating at a a C. Restaurant and published a paper blaming it on the MSG with no evidence whatsoever and subsequently deprived the panic stricken public of the...
  4. vortreker

    Getting through danger zone

    Will everyone please re-read and pay close attention to Chef JJ's post. 
  5. vortreker

    XXXXXXXXXXXXXXXXXXXXXXXXX

    SMALL                                                              MED                                                                               LARGE    =   SAME AS MED
  6. vortreker

    Getting through danger zone

    LOL--SURE.
  7. vortreker

    How to handle natural casings

    THANKS--GREAT INFO.
  8. vortreker

    My revised BBQ temperature guideline cheat sheet--the old one dissappeared

    Since adding this the temperature of starting collagen conversion has been determined to be in the 130F range--not 140F
  9. vortreker

    Sous Vide, Smokers, and Food Safety - We're Safer Than We Thought

    Thanks for that post. 
  10. vortreker

    There are non evaporative stalls--MY "EXPERIMENT"

    LMBO on the: "Accountant theory"
  11. vortreker

    There are non evaporative stalls--MY "EXPERIMENT"

    LOL----Beats the hell out of me too. I just have a feeling that Dr Blonder's upcoming tests will actually provide some information that will be useful and practical to us smoke hounds. If you guys miss the publication he has promised to send it to me and I will post it here.
  12. vortreker

    There are non evaporative stalls--MY "EXPERIMENT"

    I agree with the both of you. Dr Blonder says at this point the stalls are not due to collage breakdown or fat melting. I am anxiously awaiting his new study on the secondary stall. He did his thesis at MIT on phase change. 
  13. vortreker

    There are non evaporative stalls--MY "EXPERIMENT"

    I did not say there was no evaporative cooling--there certainly is. I am not advocating one way or another. This meat was foiled to eliminate evaporative cooling. It was done to show that not all stalls are due to evaporative cooling and Dr. Blonder tells me my conclusion as to the cause is...
  14. vortreker

    There are non evaporative stalls--MY "EXPERIMENT"

    Dr Blonder is repeating experiments on the non-evaporative stalls and tells me they are not due to the breakdown of collagen. More later.
  15. vortreker

    A-MAZE-N Products Hits a Milestone With Our 10,000th Customer!!!

    Your products are truly better "mouse traps" I'm a bit surprised the number was not 100,000. It will be soon.
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