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Recent content by wholesmoker

  1. wholesmoker

    Bacon help

    Wow, thanks a lot for the replies. I have Tuesday off and will read through all the links carefully. I won't be able to start experimenting until after next week though. We have the CEO and president visiting this coming weekend so no playing until they are gone. Your all right about the natural...
  2. wholesmoker

    Bacon help

    Hey yall, I want to smoke up some pork belly. I've been researching some stuff but having a hard time finding info on making regular old pork belly. Plenty of stuff out there on Canadian bacon though. I was reading a in a catalogue about some small company that smokes their bellies for up to...
  3. wholesmoker

    Are you bacon?

    Hey what happened with the bacon? Whats the smoke time and wood used on it also?
  4. wholesmoker

    OPENING DAY!

    WooooooWeeeeee! My god, I lost my voice on the opening day. I haven't a minute free since. We are slammed. Haven't had a second to take anymore pics yet. I was able to free myself a little early tonight and going to go crumple up into a little ball for the night. We are smoking about 700-800...
  5. wholesmoker

    OPENING DAY!

    Well, here is my first pic I've promised for a while. This was last night just as we loaded a dozen each of rounds, and butts. Sorry, I'm not sure how to shrink my pic down to fit better (I'm a chef, not a computer guy). If you have tip on how I can post my pic smaller next time, let me know...
  6. wholesmoker

    Pic test

    testing inserting pic;
  7. wholesmoker

    smoked pig

    It might be small. I'm going to see if I can get 100 pound teen-ager. Otherwise I might do 2. Ya, it's going to be in the big ole smoker. Our first time firing it will be this Friday for a test run then we have a big store meeting (we have about 450 employees) on this Sunday which is what we are...
  8. wholesmoker

    smoked pig

    Hey Y'all. We'll be smoking a suckiling pig this coming Sunday. I'm trying to find get temps and times. I don't know the weight of the piggy yet. 14 hours at 230 degrees; that is the first 'recipe' I've seen yet. Not a lot information out there about whole hogs. Any other tips?
  9. wholesmoker

    Green apple wood?

    Got it. I did some more research online too. Looks like there are several restaurants that use green wood and I've read both sides of the debate over whether it adds bitterness or sweetness. The only thing that it seems both sides agree on is that it causes creosote. To me it then just makes...
  10. wholesmoker

    Green apple wood?

    I'm going to be smoking commercially as some of you may know. My regional coordinator has decided that we will be using green apple wood for all our meat (no fish). He got this idea from some guy who runs a chain of bbq spots named Memphis BBQ, or something. I've never read anything about green...
  11. wholesmoker

    My life started SMOKING!

    YES! I got the job! Wooohooooooo! Yes, it's Whole Foods. It is located in Fair Lakes, Virginia. The opening date had been finalized as January 17th, 2007. They are flying me down to Austin first to get training on a smaller smoker they have there. We are going to actually start playing with the...
  12. wholesmoker

    Not so new

    Good point about the ice water. Another reason is hard water with lots of minerals and foreign matter will also boil hotter. I'd speculate that a turkey with a fairly dense stuffing would be a possible candidate for the temp plateau, but of course I'd trust all knowledge to Dutch first.
  13. wholesmoker

    Not so new

    I'm sure Dutch will let you know as soon as he reads this post himself, but here is his wisdom from an earlier post, albeit it is a different meat, but the principle is the same; - I haven't figured out to do the fancy quote in the forum so here is his post cut and pasted: "Smoke that brisket...
  14. wholesmoker

    Bacon-wrapped Jalapenos

    Aha, i see. Great idea, and you can cut it to any size you want.
  15. wholesmoker

    Bacon-wrapped Jalapenos

    OK, gotta try these. I used to make poppers in the oven often. I really like how a shrimp coated in cream cheese fits inside a jap perfectly. Although your recipe, upinsmoke, for the horsesazz sounds awesome. What is this "expanded metal" your talking about jminion? I'll be making these on a...
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