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  1. S

    Breaking into smoking.

    Welcome! This is a great place and you'll learn more than you could ever imagine! You'll probably pick up new "addictions" here as well.... Like sausage making.
  2. S

    Fry test with cure #2#2 u

    Just curious, is there any problem with doing a fry test on pancetta before drying with cure #2 (in the proper proportions)? I don't have a hangup with nitrites or nitrates, just kinda wondering about any safety issues. On a side note, would it hurt to consume normal quantities of meat with...
  3. S

    Loonie

    It's likely not entirely your smoker. MES's like to trip GFCI circuits. Try it on a NON-GFCI circuit and see if that works.
  4. S

    pork ribs turning green

    Oh-oh, somebody's gettin' LIT UP!!!!! They'd be replacing my neat AND refunding me the purchase price. That don't fly.
  5. S

    So what burns longer, wood or charcoal?

    An ounce of lead weighs more than an ounce of feathers. Why you ask? Lead is weighed in Troy ounces, feathers are weighed in avoirdupois. A troy ounce is about 32 grams. An avoirdupois ounce is about 28 grams.
  6. S

    Pork shoulder vs Pork butt?

    He basically says you can't safely cold smoke. Here's where: http://amazingribs.com/tips_and_technique/cold_smoking.html In my opinion, he is wrong.
  7. S

    Fat side up or down?

    Fat side...... OFF! For sausage. Can't tell the difference in my butts. Gotta save that fat!!!!!
  8. S

    Pork shoulder vs Pork butt?

    Take that site with a grain of salt. Not all his info is 100% correct.
  9. S

    A drum I can actually use

    Nice drum! You're on your way!!
  10. S

    Who smoking for Labor Day BBQ

    Yeah, can't pass up double time and a half.
  11. S

    A new challenge for all you Sausage heads!

    I also feel the hole was made after the meatsticks were finished. Another thing to make the hole: a NEW, WELL CLEANED drill bit. It's metal, it can be sterilized. Notice I said new, not that 40 year old rusty one in the garage you got from your dad.
  12. S

    upgraded to windows 10 today

    Maybe I should start cooking in the nude in front of my laptop and phone.... Oh, sorry. Lol......
  13. S

    Products Not Found in the UK

    Wow. You mean they go through EVERY package and box? If it needs to be there on time, better start a few months early. Over here the x-ray 'em and run the dogs by, but that's about it. Sounds rough, but I'm also in on this side if anything can be done. Uphill battle though. Remind me not to...
  14. S

    How can I monitor temp of foiled pork butt?

    As I tend to pan my butts, I just wrap around the cord. Works, seems to seal as well as anything. (Not perfect.)
  15. S

    Have you purchased StarKist tune within the past 5 years?

    I thought those tuna cans were a bit light.....
  16. S

    Crabs on the grill

    Leah, you astound me. You and food have a special relationship I've rarely seen. You are so "into" your food. I just love seeing your posts!
  17. S

    Smoked Boston Pork Butt 8 hr smoke.

    That's one of the nicest towel wrap jobs I think I've ever seen.
  18. S

    Just throwing this out there

    Give up. You're not gonna win. That's why I gave up.
  19. S

    Scooter's First Pancetta Summer 2015

    Oh, I envy you that can get pork bellies.... At this point, I'd pay $10/lb!!!!
  20. S

    Posting on the UK Forum

    OK all, here's the question in a nutshell: How do you make it perfect? Answer: you can't. I've come to the conclusion the UK folks need things as they are now. We can still look at "their stuff". If I ever come across a question I think I can provide a valid answer to, I'll join, post, and...
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