Hello, fellow Qer's,
I have been curing and making bacon for sometime and my neighbors have started asking me to cure them some. I really don't know how much to charge them by the lbs. So, my question is how much do I charge them for it?
I have a RF smoker and I was doing about 350 chicken quarters on it last weekend for a Civil War reenactment. I could only fit about 125 quarter on the two shelves at a time. So I cooked them in 3 stages. The 1st stage came out beautiful but, then the next 2 stages it started dripping...
I've been ask to cook for our Sunday School summer party and I was wandering how many Boston Butts, whole chickens, and spare ribs to buy? We are planning on 40 people attending.
We are having sides, brought I'm just supplying the meat. Thanks
Ok thanks a lot. I've heard some people say lower the nose on a RF smoker and other say raise it. Which is it, or does it matter? I used to smoking on my large direct offset for many years but, this smoker is a whole new character.
Hello, I just bought a new reverse flow from Cauble Custom Fabrication in Salisbury, NC. He does some amazing work. Got a few questions since I have never owned a reverse flow before.
1) How do I get even temps across the chamber?
2) What size wood do I need? Chunks or whole logs? Lump or...