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  1. uzikaduzi

    Help Help -Dyna glo vertical Smoker - all I seem to get is burnt meat

    Thumbs Up Good strategy
  2. uzikaduzi

    Help Help -Dyna glo vertical Smoker - all I seem to get is burnt meat

    Fricard, its good to check these woth multiple methods... but bimetal thermometers are inherently inaccurant and inconsistant... its cool that they match, but i would assume at least 1 is wrong or both and eventually i would bet money they wont match... im not trying to be a jerk, but its the...
  3. uzikaduzi

    Snack Sticks- Venison with A.C. Legg

    I did some editing to hopefully clean up what i was trying to say i believe my math is right, but my overall point is. Adding the 5 pounds back fat ontop of 6 pds pork butt to the 14 pounds venison should be a nice amount of fat at 27.6 fat to 72.4% lean. However some people think a lean snack...
  4. uzikaduzi

    Snack Sticks- Venison with A.C. Legg

    Sorry, i must have miss understood. I thought you were questioning if the extra pork fat was necessary ontop of adding pork butt at a rate of 30% pork butt to 70% venison. I think 70%venison to 30% pork butt is lean for my tastes without the added pork back fat. 6 pounds pork butt to 14 pounds...
  5. uzikaduzi

    need help with mailbox mod .... as in where to get a mailbox?

    zinc needs to get up to 400 to melt and 800 to boil... if the amps isn't pealing the paint off the painted mailboxes, it's not getting hot enough to cause the zinc to vaporize off the galvanized boxes.
  6. uzikaduzi

    Snack Sticks- Venison with A.C. Legg

    i personally think 30% pork butt will make a lean snack stick for my tastes... the butts i've been getting are very shy of the old 20% you could count on but lets say it's 20%. 30% x 20% = 6% of the total sausage + 70% venison that is ~5% is 3.5% so you will have 9.5% fat. a lot of people swear...
  7. uzikaduzi

    Picnic ham cure and smoke advice

    Thanks dave... ill look into the Amesphos, ive seen your posts mentioning it before.
  8. uzikaduzi

    Picnic ham cure and smoke advice

    I am pretty sure ive seen both of your post about your hams before they both look great. Dave, i see you took it to 165. I hate dry dry pork and these are pretty lean, you think ill be dry at that temp? Or is 145 enough. Dirtsailor, that glaze sounds awesome... i think i saw heb had peaches...
  9. uzikaduzi

    Meat slicer

    Sorry dirtsailor is right... i used brine interchangeably and i shouldn't... dry brine, wet brine, it needs to be cured
  10. uzikaduzi

    Smoking Container Question

    I use one of those as my water pan in my offset... i would assume most oven safe containers would be fine in a smoker so long as they are not exposed directly to the flames. And even then im not sure it would be a big deal for most options. I do like dirtsailor's idea better in general.
  11. Picnic ham cure and smoke advice

    Picnic ham cure and smoke advice

  12. uzikaduzi

    Picnic ham cure and smoke advice

    I normally dont ask many questions before i try something... gennerally i read what i can find and only ask questions when something goes wrong... i have 2-3 days to wait for a picnic to thaw so i thought id throw my plan out there to see if there is any advice or criticism of it before i start...
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    20161015_085438.jpg

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  14. uzikaduzi

    Bacon experiment

    I can't find the actual brand ziplock... through ones I use are glad
  15. uzikaduzi

    Old Country BBQ Pits Pecos Owners Thread

    I think you'll get there... mine seems to really like 250-ish... or maybe it likes it with the size spits I use. I'm sure I could maintain 275 if that was my goal
  16. uzikaduzi

    Old Country BBQ Pits Pecos Owners Thread

    dustin, this sucks, but the easiest way to control with wood is to have a smaller fire and keep your exhaust and intake wise open... maybe even the door for the intake. control 100% with fuel management instead of air restriction.
  17. uzikaduzi

    Bacon experiment

    something i was thinking about AKDutchguy, i can fit a belly and 1 gallon of pops in a 2.5 gallon ziplock bag... nothing to wash up and takes up less space in the fridge. i will say i still put them in a tray generally because i don't 100% trust any ziplock.
  18. uzikaduzi

    Bacon experiment

    I might have worded that wierd. i had one from a modified version of pop's on a wire rack in a pan resting pre-smoke which was sitting on one dry brining in a zip lock bag underneath it. i have never noticed any liquid fro a dry brined one while resting and this one was no different. with the...
  19. uzikaduzi

    Bacon experiment

    i've been making some using a modified version of pop's (just to get the salt and sugar where i like it... nothing extra added or left out) and a dry brine. this last time i had one resting while another was curing (i have to buy one slab at a time so my wife doesn't think i'm going over board)...
  20. uzikaduzi

    Beef Dino Ribs (Heavy on Meat)

    i have an odd complement... besides those ribs looking fantastic, i really like the way you format your posts. makes them very easy to read and follow.
Great deal on LEM Grinders!
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