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  1. sbishop

    issues with the a-maze but only with hickory

    Thanks for all the help. I will probably get the material and try the mailbox mod. After about 30hrs at 100f.. probably 12-14 hrs of smoke I ended up with some nice looking bacon. Going to let rest till Sunday
  2. sbishop

    issues with the a-maze but only with hickory

    i'm going to try and put them in oven instead of microware. how long would you suggest? 10 min at 300? Thanks
  3. sbishop

    issues with the a-maze but only with hickory

    its gen1 MES30 I updated my post, I do microwave them. I might just mix some apple in it since I never have any issues with them. Thanks
  4. sbishop

    issues with the a-maze but only with hickory

    hi everyone, want to cold smoke 2 bellies with hickory but every time I've tried using hickory (pellets from smokehouse) they go out in 45-60 min or so. any other wood I don't have any issues things I've tried: 1. clean the a-maze 2. microwave chips for 1min, stir then another 30sec 3. light...
  5. sbishop

    Pulled Pork dilemma

    Hi guys, just wanted to say thanks and let you know how I made out. I ended up pulling it from the smoker at 165 and wrapping it in foil. Placed it in the oven at 225 until it reached 203...around 2am. it was near freezing outside so I just sat it inside my bbq till morning. Was a little harder...
  6. sbishop

    Pulled Pork dilemma

    Yes my only option will be microwave but I can bring a slow cooker and keep it warm for a bit too.. was thinking of warming up the slow cooker maybe and hour before and then 30 min before us microwave and place it in the slow cooker with some left over juices ?
  7. sbishop

    Pulled Pork dilemma

    No need to place in towel and cooler? As anyone ever pulled the next day from fridge?
  8. sbishop

    Pulled Pork dilemma

    Hi everyone, Im in a little dilemma, I was late putting in the boneless butts this afternoon for a potluck tomorrow at work (noon). Butts are currently at 158 and was wondering what are my options... serving in about 16 hrs. I usually wrap around 160-165 and let it go until 203. Towel and...
  9. sbishop

    1st bacon, have a couple of questions

    The flap is caused by a dull blade, get yourself a sharpening for it and you will see the difference....make sure bacon is almost frozen Sbishop
  10. sbishop

    Pork tenderloin cured - left house and forgot to add smoke and crank the heat

    They are wrapped up and resting in the fridge for 2 days...let you all know how it turned out. Thanks
  11. sbishop

    Pork tenderloin cured - left house and forgot to add smoke and crank the heat

    Hi everyone, this afternoon I put 2 cured pork tenderloins in the smoker at 2pm at 100degrees with the door cracked open a bit in my MES30. I usually run it for an hour then close the door, crank the heat and add smoke. Well that didn't happen, I was coaching my sons hockey team and forgot all...
  12. sbishop

    Canadian Bacon (Step by Step—2015)

    If you pull it at 145 it is safe to eat. Remember it will go up a few degrees after taking it out of the smoker. I pull mine just under 140 but I fry mine up just a bit. Good luck Sbishop
  13. sbishop

    Canadian Bacon (Step by Step—2015)

    Forgot, maple is my favorite wood
  14. Canadian Bacon (Step by Step—2015)

    Canadian Bacon (Step by Step—2015)

    • sbishop
    • Album
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  15. sbishop

    Canadian Bacon (Step by Step—2015)

    Bearcarver....took some out of the smoker this morning. I usually don't have all day to smoke ( busy with the kids) so wha I do is 1 hr at 150f with the door open just a bit on my mes30....crank to 200f second hr with smoke, turn up to 250f for third hour with smoke...continue until 143 or so...
  16. IMG_20151213_110434.jpg

    IMG_20151213_110434.jpg

    • sbishop
    • Media item
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    • Album: Canadian Bacon (Step by Step—2015)
  17. sbishop

    Canadian Bacon (Step by Step—2015)

    Loins were little small...23 lbs....costco here has them always at 2.25lbs...sometimes they hav 5$ off a loin. I slice all mine at 1/8" and vacuum pack it all.
  18. sbishop

    Canadian Bacon (Step by Step—2015)

    Bear...I'm blaming you on this one....I picked up 3 loins last night...HAHA
  19. sbishop

    Canadian Bacon (Step by Step—2015)

    Bearcarver, looks good...been using your step-by-step for a long time now...except I changed a 2 things....I go with 1tsp of brown sugar per lbs and had 1/4 cup of maple syrup (per half loin)....what a difference in flavor. You must give that a try next time! Sbishop
  20. sbishop

    First Salmon Smoke

    Looks awesome, Can you share your recipe (amount of sugar and cure, how long)? I want to give it a try! Thanks Sbishop
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