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  1. N

    brisket crazy ?

    Brisket is not my favourite to eat but is my favourite to cook. I enjoy preparing it and sharing it with my guests, especially if I get it right.
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    Wisconsin Bratwurst Recipe

    I found this recipe on the net years ago. I wish I could remember where so I could give them credit. We have made this recipe many times and always enjoy it. I have a spreadsheet that calculates the spices based on the weight of the meat. I can send it if anyone wants it. Wisconsin...
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    Does this Birch Wood look OK for the Smoker?

    gaz0001, did you like smoking with birch? I used it a few times, and the family liked it. It will not be my first choice.
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    SV corned beef opinion

    I vacuum seal and dry brine my corned beef with 1.85% salt. I keep it in the same bag and then SV. Turns out very good. I would repack if I wet brined.
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    My Dyna-Glo Smoker

    I rewired the element and limit switch to bypass the onboard controls and plugged the smoker into my controller. The temperature was rock steady. I hadn't figured out where to mount the thermocouples, so I laid one at the meat level, 250, +/- 1 deg, and the top one was 213 +/- 3 deg. I didn't...
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    PID Controller Build

    I originally wanted to build my controller for a gas smoker project I was working on, thanks to https://www.smokingmeatforums.com/threads/digital-temp-mod.232758/ and https://www.smokingmeatforums.com/members/glenwillits.101101/. I figured I may want to use it for a electric smoker and upgraded...
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    My Dyna-Glo Smoker

    Thanks for the advice. I did quite a few experiments using my old unit before settling on this design. I like my food very lightly smoked and never could dial in the AMNTS (I used the kettle grill as my mailbox). I have a small active fire in the kettle grill and allow plenty of air movement...
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    My Dyna-Glo Smoker

    I tried out my new Dyna-Glo smoker. I added my smoke generator from my last project. The registered temperature was 40 deg high and was very inconstant. I had to finish the ribs in the oven but they were still good. The smoke generator worked great. I got it fairly cheap and I'm prepared to...
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    1st Try at Salami

    I did use .25% cure #2. We took one out of the fridge and fried some up while baking the rest. I was very good. I will wait for the weight to drop 40% to eat anymore. Amazon delivered my book today. Thanks again!
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    1st Try at Salami

    The book is ordered. Thanks
  11. N

    1st Try at Salami

    Thanks, guys for the replies and now I'm really 2nd guessing myself. I used the https://tasteofartisan.com/homemade-sopressata/ recipe which uses 2.7% salt and 1.33% Dextrose. I watched the video at http://twoguysandacooler.com/t-spx-salami-starter-culture/. UMAi also has some videos which...
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    1st Try at Salami

    I used Bactoferm T-SPX. The recommended temperature range is 65 to 75. The meat brightened and firmed up. It has a nice smell.
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    1st Try at Salami

    I don't have a curing chamber but wanted to make some salami so I'm trying out UMAi casings. Quite slick. I'm making Soppressata and some dry Italian. It is a little weird putting the salami into the oven (room temperature) for 36 hours to ferment. It is neat to see the change in color -...
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    Grill mailbox test

    You on the other hand prefer to start with charcoal and burn it to ash. And there's nothing wrong with that. There are longtime members here who buy Royal Oak briquettes 100's of pounds at a time and that's all they use. You may want to search the forum for Weber smokey Mountain fans...most...
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    Grill mailbox test

    Sorry about that. I wanted to use the weber as a "mailbox" for the tube smoker. The tube worked very well in the weber but I didn't like the smell of the smoke it produced. What I didn't understand was smoke from a tray or tube had a different profile than smoke from hot wood coals. I'm...
  16. N

    Grill mailbox test

    I'm going to take bill1, and your advice and redo the chimney. Do you think you can burn a small wood fire in a mailbox? I was thinking of using a small tent stove and piping that into the oven.
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    Grill mailbox test

    I'm frustrated and a little disappointed. I wanted to build a smoker that I can use when it's colder with less trouble than my pellet grill. The heavily insulated PID-controlled oven is well on the way to meet the goal. The tube smoker providing the smoke was a big part of my plans. My...
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    Grill mailbox test

    Thanks for the advice. I did use dust and the amount of smoke produced was greatly diminished and it burned longer.
  19. N

    Grill mailbox test

    Thanks. I wasn't sure how well it would work so I didn't permanently attach the top in case I needed to get access to the vent to extend the exhaust.
  20. N

    Grill mailbox test

    Yes, I used the original exhaust stack, you can see it coming up from the back of the top. I tried to recycle as much as I could from the original oven.
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