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  1. 14_07_pulled_pork_07.jpg

    14_07_pulled_pork_07.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  2. 14_07_pulled_pork_05.jpg

    14_07_pulled_pork_05.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  3. 14_07_pulled_pork_06.jpg

    14_07_pulled_pork_06.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  4. 14_07_pulled_pork_04.jpg

    14_07_pulled_pork_04.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  5. 14_07_pulled_pork_03.jpg

    14_07_pulled_pork_03.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  6. 14_07_pulled_pork_02.jpg

    14_07_pulled_pork_02.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  7. 14_07_pulled_pork_01a.jpg

    14_07_pulled_pork_01a.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Pulled pork, ribs and firebox monitoring
  8. waywardswede

    2nd go around, first was successful. Ready to try 2 racks and a pork loin.

    I've never soaked wood, but the way it was explained to me is that wet wood gives off steam (which may not necessarily be a bad thing) until it dries enough to burn, at which point it starts giving off smoke.  The amount of smoke is the same, it just takes longer to get started while the...
  9. waywardswede

    MES30 and too much smoke from AMPS

    Oh, man, don't do this.  I brine poultry all the time, but always keep the temperature between 36° and 40° F.  Theoretically he may be right, but there is no way I would try this myself, or recommend to anyone else to try it.  Eating a medium-rare steak is one thing, eating a turkey that's been...
  10. waywardswede

    MES30 and too much smoke from AMPS

    Yes.  Which is why you see meat recalls, and disclaimers in restaurants saying you shouldn't be eating food that isn't cooked thoroughly.  But I don't like well-done beef, so I choose to live on the edge and (as misplaced as it may be) have some faith in the USDA and meat inspectors.  It's a...
  11. waywardswede

    New Smoker Saying Hi

    Welcome from another Buffalonian.  Lots of good information here, with plenty of people always willing to help.  The search bar at the top is your friend, not much that hasn't already been asked and answered, but don't be afraid to post a question if you have one. Oh, and you have to post...
  12. waywardswede

    MES30 and too much smoke from AMPS

    It's the 4 hours part of the rule.  If it took 4 hours to get a hamburger or steak to 135, or if you let it sit at 135 for 4 hours after cooking, you would give the nasty critters enough time to get a foothold.  Because you're eating it in less than 4 hours they don't have time to get going...
  13. waywardswede

    Price of Pork These Days

    Wow, 40 lbs, good job.  I lost 30 a few years back, but somehow 20 of them found their way home... They're usually about $3/lb around here, but happen to see these in local supermarket yesterday at $1.79, picked up 2 to smoke tomorrow: Not sure if this is everyday low pricing or a special...
  14. Price of Pork These Days

    Price of Pork These Days

  15. 14_07_pulled_pork_01.jpg

    14_07_pulled_pork_01.jpg

    • waywardswede
    • Media item
    • Comments: 0
    • Album: Price of Pork These Days
  16. waywardswede

    Second Smoke - Baby Back Ribs

    Yeah, agree that if you ended up with good food then it was definitely a win.  I've had more trouble with ribs than anything else, had multiple failures before I ended up with edible food.  Still not completely comfortable with doing them, but getting better. Congrats on successful second smoke!
  17. waywardswede

    Cold smoking

    I'm no expert, but one thing I would try is to make sure that the smoke has an unobstructed path all the way from source to exit.  Your pipes are sagging between the generator and the smoking box, I think that may be creating a trap that is keeping the smoke from moving freely.  One thing you do...
  18. waywardswede

    Need help Smoking Bacon

    Don't know how you guys take the heat down there.  Lived in Houston, then Beaumont for 2 years, thought I was gonna die both summers.  Older I get the further north I want to go.  Wife knows it's getting too hot for me when I start watching those shows on the discovery channel about living north...
  19. waywardswede

    Finally got a copy of Jeff's book!

    "If", yeah, right, that's funny....    
  20. waywardswede

    Need help Smoking Bacon

    Foam Yeah, I saw that, too.  I'm going to try that on my next ham, wife is a big fan of maple ham.  Used it in the brine before, with no results, not sure why I never thought of adding a concentrated mix into the injection.  I'm bummin' now, because I have nothing in the cure buckets, but going...
Great deal on LEM Grinders!
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