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  1. deanoaz

    First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

  2. deanoaz

    First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

    That is a wonderful explanation and gives me direction for my next Canadian bacon smoke.  Thanks much for you explanation.
  3. deanoaz

    First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

    Yeah, wife and I discussed it and came up with the same conclusions.....drying out and the end cut were both factors.  I had some in a sandwich last night and it was great.  My taster says it is like a little saltier, store-bought ham that you get once in awhile.  Well, its not a throw-away, but...
  4. First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

    First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

    • deanoaz
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  5. deanoaz

    First Canadian Bacon - A Newbie w/Kakorrhaphiophobia

    Well, I went in to my first bacon (well Canadian, not belly) with the fear of failure (Kakorrhaphiophobia).  I guess I had good reason.  Put my cure on for 11 days, massaging all the time.  Took it out this morning, let it rest for awhile and hit the smoker.  But, before hitting the smoker, I...
  6. Final Canadian.JPG

    Final Canadian.JPG

    • deanoaz
    • Media item
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    • Album: First Canadian Bacon - A Newbie w/Kakorrhaphiophobia
  7. Canadian on Smoker.JPG

    Canadian on Smoker.JPG

    • deanoaz
    • Media item
    • Comments: 0
    • Album: First Canadian Bacon - A Newbie w/Kakorrhaphiophobia
  8. Canadian Ready for Smoker.JPG

    Canadian Ready for Smoker.JPG

    • deanoaz
    • Media item
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    • Album: First Canadian Bacon - A Newbie w/Kakorrhaphiophobia
  9. deanoaz

    El Cheapo Thermo

    Well, I tried it and found it was worth about what I paid for it.  Bought a remote thermo at Wally World for under $20.  Worked with it about 3 times before it failed.  I was smoking a small Canadian bacon loin today and kept noticing the IT was hung at 62 degrees.  It hung too long, so I had a...
  10. deanoaz

    A Great Man Has Passed Away

    He was my greeter on SMF when I joined.  It comes as a shock, not having known of any problem.  Thanks for letting us know, Todd. He will head THERE in a cloud of thin blue smoke.  RIP  
  11. deanoaz

    NEWBIE INFO - COUNTRY PORK RIBS/AMNPS Tube

    Yeah, I had the tube down in the coals separated from them by two metal shields on either side, but that was significantly reducing the amount of charcoal space in the pan.  This was a trial to see if I could move it somewhere else, with the V shield possibly avoiding hot water/steam off the...
  12. NEWBIE INFO - COUNTRY PORK RIBS/AMNPS Tube

    NEWBIE INFO - COUNTRY PORK RIBS/AMNPS Tube

    • deanoaz
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  13. deanoaz

    NEWBIE INFO - COUNTRY PORK RIBS/AMNPS Tube

    I just did some pork country ribs today and would like to let you know what worked and what didn't: 6-8 country ribsECB Smoker with all the modsApproach was the 2-2-1 (two hours open smoking, 2 hours in foil and 1 hour back on open for crusting)I attempted to use the AMNPS Tube as a smoke...
  14. AMNPS Vee.JPG

    AMNPS Vee.JPG

    • deanoaz
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    • Album: NEWBIE INFO - COUNTRY PORK RIBS/AMNPS Tube
  15. deanoaz

    NEWBIE INFO

    I'm going to start threads that I believe might be of interest to newbies.  I am a newbie from my recent past and believe I have a feeling for what might be of interest to you.  So watch for a  thread title of NEWBIE INFO XXXX, with the X's being areas I have run into and where I have learned...
  16. deanoaz

    Storing rubs with brown sugar

  17. deanoaz

    The "wannabe" smoker in me

    The only good ECB is an UECB.......the uglier the better.  Ugly means you are making improvements and thinking of how to smoke better.
  18. deanoaz

    Theoretical Discussion - BARK

  19. deanoaz

    The "wannabe" smoker in me

    You have one BIG problem, Magslam!  Its too shiny.
  20. deanoaz

    Theoretical Discussion

    See my last post under Theoretical Discussion - BARK.  
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