Recent content by wingrider
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8th Annual SMF NC Gathering, May 17, 18 and 19th 2019
Daughter and I had to head back to Raleigh before anybody even had a chance to try these beans. Just wondered what people thought of them. We love them, but they're a bit different. Just wondered if anyone got around to trying them, and what you thought? Don't want to be bringing them again if a... -
Canadian Bacon - Disappointing Result
Just to cure (no pun intended) up some confusion on my part, when I say 4" I'm talking about a rough diameter of the loin, though obviously loins aren't perfect circles. So at any point on the loin it's roughly two inches from the surface to the center. Is this how the rest of you are using the... -
Canadian Bacon - Disappointing Result
For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe... -
Substitute For Camp Chef Pellets
Just got a Woodwind so haven't tried many pellet brands yet. For anyone that likes the Camp Chef pellets you can get them for $12.99 for 20 lbs online at Sportsmen's Warehouse...- wingrider
- Post #22
- Forum: Pellet Smokers
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Does this...
Could ya be a little less enigmatic please for us relative newbies? Time, temperature, coating, did you brine, did you sear, etc. Thanks -
Are all pellets created equal?
Todd - Sure appreciate both of your posts here. I've only had a MES 30 for many years, and produced some good stuff I think. I long ago got your regular A-maze-n and pretty much used it exclusively. A couple of years ago I move it from the MES into a mailbox feeding into the MES and that's my...- wingrider
- Post #34
- Forum: Pellet Smokers
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Sous Vide Filet Migon
My family had severe reservations about me having bought a sous vide cooker. I served them filet mignon with bernaise sauce the other night, end of argument. My son-in-law offered to buy the crab and asparagus needed to turn that into steak oscar next time. BTW: We all like it medium rare...- wingrider
- Post #12
- Forum: Sous Vide Cooking
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5th Annual SMF Carolinas Smokers Gathering (May 13, 14 and 15, 2016) **PICS**
Well now that makes more sense to me. I thought it was WAY to good for Hillshire Farms. I got the Hillshire Farms idea because when I searched the forum for Pork Shotz, the first link that shows up is one by you... -
5th Annual SMF Carolinas Smokers Gathering (May 13, 14 and 15, 2016) **PICS**
Was absolutely wonderful! And thanks so much (and thanks to Todd also) for the gift of the tube smoker. Haven't had a chance to try it yet, but planning on getting it up and running very soon. So much good food I wouldn't know where to start, and wouldn't want to imply that what I don't mention... -
MES MODS and AMNPS: better smoke when MES is OFF
Thank you so much for this comment, it's changed my smoking life. No more fan, now I have more problem damping down the pellets than the pellets going out. I did nuke the pellets 3 times the first time I tried this. It charred the pellets, and they burned so quickly I used up a whole AMNPS tray...- wingrider
- Post #36
- Forum: Electric Smokers
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Canadian Bacon Brine Time Question
Dave - Now that answers my question. Many thanks!!! So I'm going to go with a minimum of 10 days. -
Canadian Bacon Brine Time Question
Appreciate the response, but it doesn't answer the question I posed. As I said, I've read probably about every comment on brine time on this forum, including the above. Again, thanks, but my question (contained in the last paragraph of my post) remains. -
Canadian Bacon Brine Time Question
I know there are a ton of threads on calculating a brine time, but I had a slightly different question, and wanted an answer fairly quickly, and many of the threads have been inactive for quite a while so..... I'm making my first Canadian Bacon based on Pop's Brine as modified in Woodcutter's... -
MES MODS and AMNPS: better smoke when MES is OFF
I mostly smoke pork loins and chicken breasts because I love both, and they are about the cheapest meats, both under $2 per pound at Sams. With both, I'm so addicted to a deep smoke flavor, and, as others have pointed out, it seems to be harder with the MES to get a deep smoke flavor into...- wingrider
- Post #29
- Forum: Electric Smokers
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MES MODS and AMNPS: better smoke when MES is OFF
Good to hear that others have had the same issues with keeping the AMNPS going also. I don't feel so crazy. and alone now. PS: I've got my first attempt at making Canadian Bacon brining away in the fridge. AMNPS away boys!!- wingrider
- Post #22
- Forum: Electric Smokers
