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  1. C

    No smoke ring, zip, nadda Pellet Smoker

    Quick back story, I have about 20 briskets under my belt, i have a solid procedure. I usually use Traeger pellets ,being where I am they are the easiest to get. They always gave me about a ¼" of smoke ring. I was in Costco the other day and bought a brisket, and found Kirkland smoker pellets...
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    Another round of pork steaks

    I did a batch of burnt ends using pork butt last week, they turned out great. No stress, cubed up some butt, grilled till 170f, into the pan with sauce till 203f, open the foil till the sauce is sticky. Worked very well, never tried it before, will do it again for sure. Corey
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    Another round of pork steaks

    I love pork butt, besides brisket ,its my go to. Looking good there for sure. Low and slow or hot and fast, its pretty fool proof. Corey
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    New to the forum, but not to smoking

    Not new to the forum but its been a long time since I posted, figured I would say hi here, the forum has changed a bit since I was here last. Corey
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    binders

    I never use a binder, just spog right on the ribs. Meat side only, then I just push it in with my hand so its stuck good, done. Never an issue Corey
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    Cold Smoking Bacon Fail

    i have had moisture in my smoker happen when Im smoking at below freezing temps. I add just enough heat in to get above freezing so it drafts. I don't measure dewpoint or anything near as detailed as you but its definitely pulling water out of the air..It does make the slab pretty pungent but i...
  7. C

    Cold Smoking Bacon Fail

    Did you let the slab sit in the fridge uncovered over night to dry and tack up? Corey
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    Looking for my first smoker, torn between Camp Chef, Recteq, others

    I have had a 36" Camp Chef Lux for 10 years and its basically like new. I did the wifi upgrade a few years ago, and exept for that, its been flawless. Its had 100's of lbs of pellets through it. Only Caveat is, mine is 10 years old and I have no experience with newer units. My 2cents Corey
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    How long to cure bacon?

    I used to cure for 7 days, but my last batch of belly I tried 14days. Much better imo. Way smoother and deeper flavor. I won't do short cures again. My opinion Corey
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    How Cold Outside....

    Minus 23c here is Alberta, thanks for reminding me there are warmer places on the planet.👍🥶😄 Corey
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    Non fat dried milk

    I used to use just the regular non fat milk for binding, worked fine. I did see the video about the 2 types of milk, not sold on it. I have since been more aware of protein extraction and that seems to have done me way better than the milk powder. I generally use about 1.5 to 1.7 percent salt...
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    Loosy Goosy. First time summer sausage mishap

    I assume you are using fibrous casing, if so, you can pack them super tight. I grab the stuffing horn and casing and let the meat fill almost till I can't hold it. When you get the amount you want just give the sausage 2 twists and trap the pressure in the case. Don't be afraid, you won't blow...
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    Slab bacon...

    I just finished 10 lbs of bacon a few weeks ago and left it unsliced. Im gonna have to give this a try for sure👍 Corey
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    Beef tongue

    A buddy of mine used to wet brine cow tongue, it would come out tasting like pork. Had a real tough skin you have to peal off All in all it was quite good. Seemed like a lot of work for the amount you would get. Corey
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    Man vs Meat Slicer

    I did a number on my thumb a while back while cleaning my slicer. Cut through the nail like it was butter and right to the bone. Ordered cut proof gloves the next day Corey
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    Is too much sodium erythrobate dangerous?

    I don't really know about the saftey issue but i have to ask why you used an accellerator? Belly needs to sit for up to 2 weeks to cure fully. Accellerator is used so you can smoke the same day as cure. More info needed Corey
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    Pulled Pork a little dry - overcooked?

    Thirdeye nailed it, if this hasn't been said already. Too lazy to read the whole thread 😉. Pork shoulder has lots of different density and fat content. Some gets super tender, the odd area gets tough. Corey
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    Do you use toppings on your chili?

    Just a little bit of ground habanero cheddar on top and a couple slices of garlic toast here. Corey
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    New Stuffer Conundrum

    I have a small 7 lb motorized and even though you need to keep loading it, the fact that your not having to crank the handle, even larger batches (20 lbs) go pretty quick. IMO a motorized 5 lb unit would be head and shoulder better than a crank. Guess it depends what your budget is, the extra...
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    Toggle switch

    Just make sure any switch you get will handle at least 15 amps @110 v. Corey
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