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  1. mendozer

    Fully Insulated Gravity Fed Smoker

    Oh I didn't even notice a smaller one. Drain for grease or the water pan? I was just studying the smokerplans picture a bit more. Since I'd be potentially adding it to my existing smoker, I won't worry about that, just adding it on.
  2. mendozer

    dry aging rib roast

    well I didn't start yet. I get the meat tomorrow. I chose 45 day first because I want the intense flavors. the mushroom, blue cheese, funky good stuff. Why would you recommend 30 first? I've already had 30 (I think) at a restaurant.
  3. mendozer

    Gravity Fed Build

    I like that graphic illustrated above. Are there "rules" for where this baffle and grate are vertically with each other? I'd like to make something like this for my existing vertical smoker, then reuse it whenever I get around to making a full sized smoker (like for a whole hog). I wonder if it...
  4. mendozer

    Fully Insulated Gravity Fed Smoker

    So that ball valve is all that's needed to regulate temps? It's an air flow regulator I assume
  5. mendozer

    dry aging rib roast

    I will be doing one for 45 days then the other will be left for 60 days.
  6. mendozer

    Mongo - Stumps Clone Build - Gravity Feed Smoker

    how did you figure out the size or angle of the pellet distribution? is it regulated by any controller or air vent? What's the range you can get temps precisely?
  7. mendozer

    gravity fed design

    I came across this page from another forum that I can't find any reference to here on SMF. http://www.allchinas.com/burner/ It looks like a cool concept and I would love to either replicate this or just buy it if you think the price is right. I have a vertical propane smoker. One day I want to...
  8. mendozer

    Diy pellet hopper assembly

    Did you ever get into making this? I am contemplating this as well. I don't mind making the hopper itself. Could be made from sheet metal or even a bucket. The hard part for me would be wiring up a motor, auger, and PID controller for controlling temps and feed speed. I'd even be curious about...
  9. mendozer

    dry aging rib roast

    Can i prevent excessive loss by salting it first? Just curious since this is my first time trying it and I have 60 lbs of beef coming. Don't want to waste that!
  10. mendozer

    dry aging rib roast

    Going to place my order hopefully within the next week. Waiting for a few wholesalers to get back to me. I am wanting a 107 since it has the most "stuff" on it. My reasoning is that I'll have less meat wastage from dry aging. But a meat guy today said no matter what even if I use a 109 or 109A...
  11. mendozer

    full refrigerator a good idea?

    Somehow I didn't get these email updates. I went ahead and drilled straight through the bottom (two layers metal with insulation in between) and ran my wiring that way. It's set up now for 37 F and 50% RH. Letting it run for a week or so with those settings to make sure it stays there before I...
  12. mendozer

    full refrigerator a good idea?

    OK well i got behind on projects. I cloroxed the entire fridge today and I'm ready to get it going. Got my Inkbird temp/humidity controller. I wanted to put an exterior outlet box in the fridge for the humidifier and fan to plug into. How do I know if the side of a fridge is safe to drill into?
  13. mendozer

    full refrigerator a good idea?

    Got it! 50 bucks never felt so good. I'll have it up and running once I run some new wire in my garage to it. First project will be a dry aged roast, then some charcuterie
  14. mendozer

    full refrigerator a good idea?

    I found a full fridge (no freezer) on CL for a good deal. Would this make a good meat chamber for salami (and I'll also do dry aging beef)? I know people prefer bottom freezers for the compartment to hold the humidifier and such. But if it's fully open, that's still good right? 
  15. mendozer

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    I also meant to ask, how often do you need to clean it? I was planning on putting UV lights in there for improved sanitation. But I don't know how that would affect the mold growth we want. 
  16. mendozer

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    this is awesome! I've been wanting to do this for so long, but haven't found a beverage cooler cheap enough. Numerous controlling items are out there now and would work great. I plan to use this hopefully for dry curing meats too. 
  17. mendozer

    do-all newbie smoker

    I'm looking to get an electric smoker which can serve for smoking cheese, fish, pepperoni sticks, etc AND also be a fermentation chamber for say salamis. This one has a range as low as 100F.  I have a brinkmann charcoal smoker which I use with a separate gas burner for smoking my bbq, turkeys...
  18. mendozer

    Tenderquick usage

    The slab's like 1 1/2 inches thick.  i'm going to smoke it fully to 180 so it will be cooked thoroughly.  There will be no spoilage
  19. mendozer

    Tenderquick usage

    will do. i may smoke it tomorrow.  i don't think it needs 9 days like TQ suggests
  20. mendozer

    Tenderquick usage

    ok i just winged it last night, but it seems i did ok.  I weight my tablespoons at .4225 oz.  so that's how much went in per 16 oz of belly. then i just poured in like 2 T molasses onto each belly.  After it cures (and i may cut it short for vacation's sake) i'll season it with pepper and smoke it!
Great deal on LEM Grinders!
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