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  1. bregent

    Does anyone know about electric smokers?

    If you make sure the hopper is full before bedtime, there is little chance it will run out of pellets. Most pellet grills burn about 1lb per hour at 225F.
  2. bregent

    Confused need help!

    ok, so .3% of 13.5 lbs is about 18 grams. Is that how much TQ you used? If so, then you essentially have uncured pork. Left in the fridge for 11 days is not good, although the salt probably prevented spoilage. Then you kept it at room temperature for 4 days while you cold smoked. At this point...
  3. bregent

    Confused need help!

    The issue is whether or not you cured them prior to smoking. Please answer the following: How much did the loin weigh? How much Tenderquick did you use? How long did you "cure" it? How long did you smoke? What temp did you cold smoke?
  4. bregent

    Confused need help!

    As mentioned in your other thread, if you used Tenderquick at the same rates as specified for Cure #2, then your pork is essentially uncured. If you then cold smoked it for 4 days, it is probably ruined and not safe to consume.
  5. bregent

    Smoked Cured pork loin is it right?

    If you used Tenderquick at the rates you specified in the recipe you posted, then your pork is not cured. An uncured cold smoked pork loin is probably not safe to eat - I would toss it. If you used TQ at the rates recommended by Morton, then you are probably ok.
  6. bregent

    Impossible Brisket Dinner Request.

    Dinner looks great! I make pot roast all the time with brisket. No tenderizing is needed. Just braise for about 3 hours and it will be fall apart tender. Or use a pressure cooker as you did for faster results.
  7. bregent

    Smoked Cured pork loin is it right?

    It's a controlled environment where you hang meat while it's drying. It needs to lose 40% of its weight before it's ready to consume. How are you planning on doing that? If you don't have a curing chamber/room, you might consider using Umai Dry charcuterie bags. You need to be absolutely sure...
  8. bregent

    Smoked Cured pork loin is it right?

    So you used cure #2 ? Ah, you posted the recipe at the same time I did. So I see you did use #2. It should be fine. Do you have a curing chamber?
  9. bregent

    How Long.

    I wouldn't go very long with your current setup. Using a tube with pellets in a horizontal pellet grill is going to create some stinky smoke as you are probably not going to get adequate airflow.
  10. bregent

    Firepot placement

    One goal is to try to keep the auger length at a minimum - keeps less pellets in the tube, less motor torque required, etc, so some have the firepot closer to the hopper. You would think a centered firepot would make temp more even, but there are grills with centered pots that have big...
  11. bregent

    Container garden

    I've thought about going hydroponic, but I currently just use potting mix, large tubs, and a drip system on our sprinkler timer.
  12. bregent

    Container garden

    I do container gardening too, and use a drip system on a sprinkler timer. You do have to sometimes adjust the schedule, depending on large changes in temp, but it mostly keeps things alive without worry.
  13. bregent

    Sourdough Rye Bread

    Looks like it turned out great. How was the flavor?
  14. bregent

    yes cold smoker attachment question

    I attached mine to a dimmer and reduce the power to about 30% once it started smoking. I also find it works better with larger chips like the ones from Wester, Weber, etc. The chips from Smokehouse are too fine and tend to stick in the chute more.
  15. bregent

    Sealer tips

    Yeah, they're a great summertime treat - very refreshing on a hot day.
  16. bregent

    First Time with shortribs

    I typically season them with Montreal Steak, and run the pellet grill at 250F. I may start lower for an hour or so to get more smoke. Hickory is all that I use. Sounds like these are chuck ribs, they usually take between 7 and 9 hours.
  17. bregent

    My attempt at the dumbest question of the day 🙂

    I used this knife and lots of patience There are several videos that can help Some folks opt to cure with the skin on - you need to use less cure if you do this. Then after hot smoking, the skin will peel off easily. At least that's what I've been told, I never tried it that way. Be sure...
  18. bregent

    Has anyone used a Smokai Smoke generator on their pellet grill or smoker?

    Ah, I misread and though it was a DLX. You should get good results with a tray and dust.
  19. bregent

    My attempt at the dumbest question of the day 🙂

    I'd cut it into 3 equal piece of 6+ lbs each. Looks like those are skin on - are you planning on removing the skin before curing?
  20. bregent

    Has anyone used a Smokai Smoke generator on their pellet grill or smoker?

    Pellet grills don't really make the best cold smokers. Without the fan running, or heat, the smoke tends to stagnate, creating bad smoke flavors. Vertical smokers are better because they create more of a draft when there is no heat. I use a simple cardboard box cold smoker with a AMPNS tray.
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