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I think there are some members here that use the San marzanos grown in California. As good or better quality but less spendy. I'm sure they will chime in if they see this. I've grown my own but wasn't happy with the quality Maybe too cold climate here on the prairies.

They likely caught fire and put out some sooty black smoke. I get 10 to 12 hours from a full tray of pellets.

I see you mentioned maybe the pellets burned too quickly. Was the tray full and how long did it take to burn them.

Thanks for the help guys

I don't have a round 12 inch cake pan. Is there any reason you couldn't use a 9x13x2 aluminum pan instead

I buy 21-23 pretubed sheep caseing from JB Sausage Maker Supplies in Saskatoon. They have a website but I'm not sure if it would be worth while for a real small order. I've also seen collagen caseings at cabellas and also at princess auto so you could check those out.

I'm not sure what the right answer is but your method is not something I would do. It's my understanding that the curing process does not occur at temperatures below 34 degrees . Also going through the freeze thaw cycle 17 to 21 times(2 1/2 to 3 weeks) would certainly degrade the meat quality...

It looks like they were addressing your issue in post #9. Did you try to pm them.

Sorry Moisture reabsorbed by the meat

Hi Dan. General rule for dry rub cure is the cure will penetrate 1/4 inch per day so 1/4 inch per side per day and adding a couple days as a safety measure means it would be fully cured in 5 days. I generally let it cure for close to 2 weeks though to allow any moisture that's extracted by the...

I have the same auber model that I use with a hotplate in my insulated food service cabinet. In the summer months I can run Temps up in around 320 to 340 so I stripped all the controls and such out of the hotplate so no meltable parts. Then I wired the two burners together and used high temp...

I looked at that model of inkbird pid but it only controls temp up to 248 degrees so went with a different one instead.

Yup .....real good

Have you checked walmart or canadian tire. That's where I buy here in sask. No shortage 8.99 for the 16 lb bag of royal oak classic. Almost double that price for kingsford blue bag

I'm not familiar with that hanger but if it doesnt replace the top rack in the smoker could you lay it on top of the top rack for support with the hooks facing down

Hi Mike. As you have found by these books that there is a wide range in opinions how to produce good bbq and there is no right or wrong way if you are happy with the results . 225 is a more traditional temp for smoking but in my opinion 165 finish internal temp is only good for chicken. It's...

I've tried both hanging and laying flat and now just lay flat on the racks for the same reasons as mentioned above. I usually smoke for about 8hrs and then finish to 145 via sous vide and hold that temp for 30 mins in the kitchen sink (a water bath on the stove works as well but is more hands...

I've never tried it but have read you can use jack fruit wood. Also lychee wood and coconut husks are used.

Those look great. I need to learn how to remove the tendons.

I have both plus a couple other smokers and a gas grill. If I was to only have one it would be the kettle. The pro q is sold as napolean apollo here in canada is is a very good quality smoker ( a close comparison is the wsm) and you can also use it as a grill useing the bottom section by...