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Makes sense. Thanks for the tip. I'll have to try and find some way to make a bigger tent. Or maybe I could hang some kind of deflector from the grate above...

...I put my AMNPS with a foil tent over it to protect it from drippings On the other grates I put delicious meat treats I generally cook in the 200* to 250* range. If anyone has some insight into this it would be great. I bought the tray (over the tube) for the convenience of doing longer...

Good idea. That could definitely cause soot

I have never had this problem. But, looking at how your grill is loaded, you might impeding air circulation. Try leaving more space between the fish, use more than one grate if you have to. If the air in the smoker doesn't circulate properly it can cause some strange results. How are you using...

Maybe not for Ice Cream. But it makes a great Yogurt incubator! :emoji_stuck_out_tongue: This is one of my favorite things about sous-vide. I hunt bear, which can also carry trichinosis. But with SV, I can make delicious, medium cooked bear while my hunting buddies, who are too scared to try...

With ground meat, the bacteria that is on the outside, obviously, gets mixed throughout the meat. I often do burgers and sausages sous-vide. But with ground meat I always cook to pasteurization. Properly pasteurized meat is generally just as safe as "well done" meat, even if the temperature is...

...big advantages of sous-vide. By tweaking temperature and cooking time you can create exactly the texture you want. Third, anything cooked over 130* for enough time will be pasteurized. Killing bacteria isn't just a matter of temp, it is a combination of time and temp. Bacteria start dying at...

I never trim the fat.

I also no longer use AJ at all. Didn't make a noticeable difference for me. YMMV

I'm lucky enough to have a cousin with a small maple syrup setup. I get him to save me some of the dark stuff Good point. I hadn't thought about that. I ended up using 2% salt concentration. That's what I use for my belly bacon. So I decided to stick with that

Thanks for the info. I've been drawing on both Bearcarver and Diso's instructionals to figure this out. I have been using Diggindogfarm's cure calculator so I know I have the right amount of Cure. The calculator is set at 2% by default, but I was wondering how much I can safely lower that. I...

Thanks for the info

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ great place to start

Thanks for the link. But $31 shipping on a $22 bag of pellets seems a little steep to me :emoji_stuck_out_tongue_winking_eye:

Any Canadian pellet users out there? I was hoping some of you might be able to tell me of a good source for pellets. Ordering from the US is way too expensive. But I can't seem to find much variety up here. I can find Apple, hickory, and a "competition blend" locally. But I have been wanting to...

I need some advice from the bacon gurus out there. I have made a couple of batches of belly bacon with great success. But this week there was a big sale on pork loin. So I will be doing back bacon. I have 2 questions for you guys: 1 - What is the minimum safe amount of salt I can use? I have...

They definitely require some babysitting. A good wireless thermometer that you can set hi/lo temp alarms on is a great tool.

+1

Welcome! I got into smoking/BBQ after spending a few days at my cousin's and eating awesome food off his "Char-Griller Smoker with a firebox attachment" every day. He's been using that thing for years and hasn't felt the need to upgrade. That cooker can be a little finicky, but once you learn...

...and how steady that temperature is held. So I don't time the chicken. I know it is ready when the internal temperature of the breast is 160*. Almost always cook for temp, not time. There are some exceptions to this rule. Like ribs, if you are using the 3-2-1 method And don't hesitate to ask...