Recent content by wayoung

Thanks for replying! I live alone in an apartment I'm not cooking packers anyway. When I buy one I end up slicing it into quarters lengthwise for cooking at a friend's. I ended up ordering the Traeger. The $170 difference is a lot but from the reviews it's just a better machine...

Has anyone had any experience with these? I'm currently in an apartment and while I'll be buying soon the smoker I want isn't available in Canada (Lockhart). And even if I buy in the next couple weeks I won't be moving until the summer is pretty much over. I was thinking about picking up one...

Which stage should I cook it longer in, the foiled? I don't want to dry the meat out by cooking longer.

I tried naked once and ended up with rubber.

Hey, I'm pretty hit and miss with ribs. I don't do them a lot because of this. The first time I tried theu were superbky flavoured rubber. The second time they were excellent but this weekend I did them again and, while not rubber, they were tougher than I would like. I used back ribs, dry...

The 733 (well, Ivation) went on sale this week on amazon, put in an order for one after my second cheapy thermometer died this year. Haven't been doing much smoking the last few weeks, hopefully get started again soon.

MES 30" I've tried various positions on the bottom rack and direct on the water pan (it is empty).

So I bought it from Nepean and used it a couple times. When I'm cold smiling it works fine - lots of smoke , no problem. But as soon as I turn on the heat the smoke quantity drops to the point where it is pretty much useless. I'm thinking it's the airflow because when I pill it out it starts...

Thanks for this reply, good to know the actual process. That's quite the coincidence. Again, good to know I wasn't just lucky, that it may be replicatable. For sure. I'm definitely going to try it again, and will take pics. Likely I'll bump this same thread with a new post. It'll be a few...

I will take pics next time, but I can lay out the steps here. After the meat was thawed at 8 am on Tuesday I vacuum sealed it in a salt water brine with brown sugar, garlic, and a couple bay leaves. Around 8:39, 9 am Wed I open it up, dump out the Brine. I cut the loin in half lengthwise...

I foiled it thoroughly after it plateaued at 140. I collected the drippings from both halves (the half I did as a regular loin and the pulled pork half) and combined both in the pork after it was done. Along with the bacon and brine that probably added a fair bit of moisture.

So a local grocery store has been putting big hunks of pork loin on sale for next to nothing so I had stocked up and yesterday smoked a package of it. The loins were huge so I cut them in half, one half I cooked up as a normal loin and the other half I did a pulled pork with. I went through...

Closest retailer to me is Nepean and they were charging $22 for shipping. I was hoping there was a major retailer that sold them so I could get free shipping but it looks like they're only carried in smaller shops. Next time I'm in Ottawa with some spare time I'll go buy it in person. Thanks...

Thanks.

Anyone know of online retailers to purchase an amnps in Canada? Ive only found one and it would have been around $80....