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  1. louballs

    Going to try cold smoking belly bacon: suggestions

    I think he's referring to oversmoking. Like when I smoked a pork butt, i probably only got 2-3 hours of good smoke. The rest of the time was just low cooking basically. Over smoking can lead to bitterness, but maybe thats not the case for bacon??
  2. louballs

    "Amazin" Customer Service

    Definitely an honest mistake, I just wanted everyone to know how well it was handled!
  3. louballs

    SMOKIN-IT SMOKER

    I do the same thing, no need for the "cord hanger". I think the cover is a must have if you keep your unit outside at all times like i do.
  4. louballs

    "Amazin" Customer Service

    Just received my 6x8 AMNS today. I also ordered 4# of the pitmasters blend. I received oak. Not a big deal at all, i realized it was probably a mistake. I contacted them through email and received a reply in just a few short minutes from the owner telling me that he would be sending me 5#s of...
  5. louballs

    SMOKIN-IT SMOKER

    I've got a number 1, sorry thought I mentioned!
  6. louballs

    SMOKIN-IT SMOKER

    I've actually done full baby backs without having to cut it half, it was tight, but possible.
  7. louballs

    First Cheese Cold Smoke

    The wait is the worst part!
  8. First Cheese Cold Smoke

    First Cheese Cold Smoke

    • louballs
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  9. louballs

    First Cheese Cold Smoke

    Was able to cold smoke some swiss, mozz, muenster, and cheddar today. I used a combo of hickory and cherry wood. I did about 2-3 hours of smoke using the cold smoke plate that I bought for the Smokin-It Model 1. It prompted me to purchase and AMNS as even in 30 degree weather the temps crept up...
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    IMG_20130318_171112.jpg

    • louballs
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    • Album: First Cheese Cold Smoke
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    IMG_20130318_165750.jpg

    • louballs
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    • Album: First Cheese Cold Smoke
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    IMG_20130318_165458.jpg

    • louballs
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    • Album: First Cheese Cold Smoke
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    IMG_20130318_165443.jpg

    • louballs
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    • Album: First Cheese Cold Smoke
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    IMG_20130318_123404.jpg

    • louballs
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    • Album: First Cheese Cold Smoke
  15. louballs

    SMOKIN-IT SMOKER

    Ive got the number 1 and it has plenty of room for a small get together. You could easily fit a decent sized shoulder and a few racks of ribs in there. Maybe I wish i got the 2 for "just in case" moments, but im very happy with the #1. Im going to be purchasing the amazen dust smoker for cold...
  16. louballs

    My Bacon Process..

    Thanks! So a 2 inch piece is about 12-14 days then? Is is possible to over do it? If i let it cure for too long does it have any negative effects? I figured better safe than sorry...
  17. louballs

    My Bacon Process..

    Well it has begun! My knife wasn't really good enough to make good work of the skin so I decided to just leave it on this go around. I made three different types: Chocolate Chipotle: Chocolate Chipotle with skin on1741gafter 10% deduction1566.9g  chipotle powder9gcocoa powder9gcure...
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    IMG_20130315_193836.jpg

    • louballs
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    • Album: My Bacon Process..
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    IMG_20130315_184758.jpg

    • louballs
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    • Album: My Bacon Process..
  20. My Bacon Process..

    My Bacon Process..

    • louballs
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Great deal on LEM Grinders!
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