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  1. 2.JPG

    2.JPG

    • smokint
    • Media item
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    • Album: BBB
  2. 1 after 8 days.JPG

    1 after 8 days.JPG

    • smokint
    • Media item
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    • Album: BBB
  3. BBB

    BBB

    • smokint
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  4. smokint

    Franks Buck Board Bacon (Now with Q-View)

    I am making bacon for the first time and decided to do BBB.  I am using Chefrob's recipe, I like the simplicity of the 1/7/5 and the addition of pepper onion and garlic powder, it also has lower salt and sugar % then allot of other recipes i seen.    Thanks Chefrob...
  5. smokint

    No brine smoke method

    I smoke turkey 3 times a year for the last 15 years or so 1 for Thanksgiving 1 for Xmas and one in mid summer.  I don't brine my smoked turkey either, i think it gives them a hammy flavor, and IMO turkey taste Great with just Smoke and a little rub. I smoke for 3-4 hours at 250 cherry and...
  6. smokint

    Greetings from WA

    Welcom to the site
  7. smokint

    Hello to SMF !!!

    Welcome to the site Troy
  8. smokint

    Hello from Denver

    Welcome to the site Troy
  9. smokint

    Hi everyone

    Welcome you will find tons of information on this site and there are many knowledgeable folks around to help you out. Troy
  10. smokint

    SMOKER CLEANING

    My fridge smoker has been going for 25+ years and the inside has never been cleaned, no need to, never gets mold or grease build up.  I just clean the racks and always use a drip pan.  I use foil on the top rack to stop drips. Troy
  11. smokint

    Nov-Dec Throwdown........

    Nice this will be my first Throwdown, looking forward to it Troy
  12. Smoker 2.JPG

    Smoker 2.JPG

    • smokint
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    • Album: Smoker and Grill
  13. Grillls.JPG

    Grillls.JPG

    • smokint
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    • Album: Smoker and Grill
  14. Smoker 1.JPG

    Smoker 1.JPG

    • smokint
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    • Album: Smoker and Grill
  15. Smoker and Grill

    Smoker and Grill

    • smokint
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  16. smokint

    Minimum PPM for Cure questions

    Thanks again, Martin
  17. smokint

    Minimum PPM for Cure questions

    Thanks for the information, Martin I do know that most of the nitrite is lost over time, my reason for asking is for a better end product.  Does sausage and or bacon taste better using the lower limit of nitrite?
  18. smokint

    Hello from Central Ohio

    Thanks, Smokeout and Roadkill Troy
  19. smokint

    Minimum PPM for Cure questions

    I have been making sausage for many years and have been using 1 tsp (I go buy weight) per 5 pounds of meat wich gives 156 PPM concentration.  The processing inspectors calculations handbook www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf states The agency requires a Minimum of 120 PPM of...
  20. smokint

    Beef Ribs with Q-view

    Love me some smoked beef ribs, thanks for sharing Troy
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