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  1. flareman

    Question about vision grill and Smartfire temp control

    I’ve used it for both. Love it for grilling steaks (very high heat). Still seeing how I feel about long smokes. The BBQ has been good, but I feel like it requires a lot of babysitting - maybe I’m still getting used to it.
  2. flareman

    Question about vision grill and Smartfire temp control

    Hi everyone, quick question about my vision grill and Smartfire temp controller. I’m smoking an 8lbs brisket flat with lump charcoal and about 5 apple wood chunks. The temp controller is set to 225 which it maintained for about 5 hours and then shot up. I’m guessing this is due to some of the...
  3. flareman

    Curing time

    awesome. thanks guys. it''s been a few years since i've gotten to make bacon/canadian bacon and i couldn't find my notes anywhere (PCS'd from San Antonio last summer).
  4. flareman

    Curing time

    do y’all have a general rule for how long you cure meat based on thickness (ie 2 day per 1/4in or something along those lines)? Thanks!
  5. flareman

    Charbroil Akron

    thanks for your input everyone. still trying to decide if I'm going to get one or not. i've also now looked into the vision smokers, but I cant find one at a home depot to look at and I dont want to buy one without seeing it first. thanks again!
  6. flareman

    Charbroil Akron

    What did you do to seal it? And where did you get the new grate/accessories?
  7. flareman

    Charbroil Akron

    Anyone using a Charbroil Akorn smoker? I've heard great things about ceramic smokers and I've looked at Primo and BGE, but I'm not sure I want to spend the money right now. How does the Akorn measure up? Accessories compared to other brands? Anyone use a Flame Boss with Akorn? Thanks for your help!
  8. flareman

    Dry Cure Bacon Help

    thanks for the advice everyone. tenderloin in in the fridge in ziplock bag with cure in place. i plan to "massage" it daily through the bag to make sure the cure is getting everyone (seemed to be with my inspection prior to putting it in fridge tonight).  Per Dave's advice on navigators post, I...
  9. flareman

    help with venison sirloin tip

    I was wanting to pull it .... Shooting for around 200-205 (same for what I'd do with pulled pork)
  10. flareman

    help with venison sirloin tip

    I have tried twice now to smoke a venison sirloin tip, and both times it has not turned out. The first time I did this, I walked away from the smoker, and when I came back 8 hours later it was a piece of charcoal, so the second time I decided I'd not let it go as long. The sirloin tip weighed a...
  11. flareman

    Dry Cure Bacon Help

    Hi everyone. I have been using pop's brine to make bacon and I have been very happy with it so far. However, the last time I made the cure, after my curing time ( I believe it was about 21 days), the cure became kind of a gel, and it was a mess to clean up.  I was going to try a dry cure this...
  12. flareman

    Boston butt help

    Thank you for your input! I think I will try higher heat as I enjoy a good bark. I was just following some cooking charts I had that said cook at 225 for 1.5-2 hr/ lb.
  13. flareman

    Boston butt help

    Thanks Kat. I'll try he foil. I am using a brand new maverick thermometer as well as the built in MES one. IT on maverick is +5 compared to MES. Chamber temp measure of MES is about +20 compared to maverick. At what temp/ time do you recommend foil?
  14. flareman

    Boston butt help

    I have an MES 40. I use an amnps for smoke. Been trying to make pulled pork with little success ( tastes great, but I have to slice it ) I cannot seem to get the internal temp >180. I have a 5 lb butt on the smoker right now. MES set at 235. Maverick thermometer gives IT of 180 and its been on...
  15. flareman

    Pops6927's Wet Curing Brine

    Pops, do you hot or cold smoke your bacon? Smoking time ?
  16. flareman

    Snack mix - thanks Smokin B

    Sounds and looks good.... Gonna try this 
  17. flareman

    Smoked Almonds

    Looks great! How'd you season them? Type of wood?
  18. flareman

    How Many Mes Owners Here?

    new to smoking.... love it so far
  19. flareman

    Ascorbic Acid

    I like the oven cooking method, thank you. I'm just a little paranoid because nitrosamines are still produced during the curing phase. I guess when you've seen people who've had their stomach or esophagus removed from gastric or esophageal cancer it skews your view. Thanks again!
  20. flareman

    Ascorbic Acid

    Thanks for the replies, I'm going to try and find some tasteless vitamin c tabs and attempt that. I'm trying to balance my love of bacon and not getting botulism or gastric cancer 
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