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  1. rgautheir20420

    curing chamber

    As of now I use an older wine fridge that has issues with condensation. I'm constantly having to open the door each day to allow new air in and what not. I've got a spare fridge in the garage already...I'm just waiting on help to get it into my basement. Then it'll become my curing chamber setup. 
  2. rgautheir20420

    Curing Chamber temps and Humidity

    For some reason I never saw the reply about the recipe. That site is quality. I would HIGHLY suggest looking at this site for recipes also. http://lpoli.50webs.com/Sausage%20recipes.htm Of course they aren't mine and I take zero credit for them (disclaimer). So from reading you've never made a...
  3. rgautheir20420

    Arduino Curing Chamber Setup

    Looks good! Can't wait to see the stuff it produces. I'd like to see a parts list is this.
  4. rgautheir20420

    'Nduja inspired by Spilinga

    Please go further into detail about the percentage of each spice if possible. I'd really like to make this stuff.
  5. rgautheir20420

    New guy - wood pellet selection for a Boston butt (and meat in general)

    Pork loves fruit woods along with a bit of pecan or hickory. Beef loves the stronger woods like hickory and mesquite. Personally, I'll use Pecan on everything and be happy.  I'd get a few different kinds and find something you like.
  6. rgautheir20420

    Curing Chamber temps and Humidity

    Those numbers look great. Got a recipe you're starting with? 
  7. rgautheir20420

    Curing Chamber temps and Humidity

    I personally wouldn't be concerned about the RH reaching higher levels for a couple minutes an hour.  An experiment that might shed some light would be to have it report every minute the RH. Then chart out how many ACTUAL minute sit spent above say 80 and below 70 (I like this RH range...
  8. rgautheir20420

    Electric ECB

    I can't see why it would hurt the element. I had an Old Smokey electric and the chip pan sat directly on the element. It might not have been as heavy, but it didn't harm the element at all.
  9. rgautheir20420

    Curing Chamber temps and Humidity

    Alright. So it sounds like you've got the code telling it to go on and off regardless of what the humidity and temp is. That's not gonna get you the control you like...as you're seeing in your charts. You should set the code to turn on when the RH drops below you set point (you could even tell...
  10. rgautheir20420

    Weather took an ugly turn.....what to do? (Final pics posted)

    Maybe it's in the fridge labeled "booze"  Nothing like a beer and watching the rain fall.
  11. rgautheir20420

    Weather took an ugly turn.....what to do? (Final pics posted)

    You should be at your 160 very soon. I'd throw a bit more fuel on the fire to get that temp up just a bit for the last hour. Even if the temp gets closer to 300, you won't hurt anything. A butt is very forgiving and there are many that go hot and fast even. Once you're at 160, pull and foil and...
  12. rgautheir20420

    Curing Chamber temps and Humidity

    Hey there. Humidity is much harder to keep close to the set point that temperature. Most will have the controller to 70 let's say and expect it to bounce around a bit. There might be some changes to your system that would help you tighten the humidity controls, but it would take some modding. I...
  13. rgautheir20420

    part smoke and oven finish questions...

    I would have to say no injection needed. They're so fatty...just like a butt. After all, many do pulled beef with them and that wouldn't be possible without a good amount of fat and collective tissue....again like a butt.
  14. rgautheir20420

    part smoke and oven finish questions...

    Thanks timber! I'm actually doing the same thing with some boneless short ribs tomorrow.
  15. rgautheir20420

    part smoke and oven finish questions...

    cappy, I did this exact same thing last weekend with a chuckie. Just as timber mentions, simply pop the chuckie into a disposable foil pan. What I did was cut up some onions, peppers, and mushroom and laid that on the bottom of the pan. I then put the chuckie from the smoker right on top. I...
  16. rgautheir20420

    sausage stuffer/meat grinder

    Here's my stuffer http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252 Below $100 shipped to your door. The grinder bmaddox linked to looks solid also. Oh...and absolutely buy separate pieces of equipment for each job. Stuffing with a grinder is not only a PITA, but the auger...
  17. rgautheir20420

    4# bone in butt stuck at 150???

    I applaud that the 4th post was a helpful one. I also love that in the last hour there have been more comments on here than there was when the thread was started!
  18. rgautheir20420

    2nd Smoke w/ Q-View! Brisket, Potatoes and Eggs

    I have been watching the whole time but haven't posted until now. That might be the BEST smoke ring I've EVER seen. Next time try using the probe method for confirming it's done rather than a temp (edited). Great job!
  19. rgautheir20420

    4# bone in butt stuck at 150???

    I usually just laugh at my desk at these and don't post. I couldn't help myself this time.  
  20. rgautheir20420

    4# bone in butt stuck at 150???

    That's almost a 6 month ride! 
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