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  1. bill1

    Most Unconventional Burger Recipe You've Ever Loved

    Peanuts go well in lots of things. I always have Costco Kirkland jumbos in the big gold can around.
  2. bill1

    Fridge Died, will freeze hurt my ham?

    Good suggestion. And if you don't have a cooler, cut 6 pieces of styrofoam to make one. Duct Tape up 4 sides and a bottom and the top cover you can just weight down with a book.
  3. bill1

    DIY Electric Smoke house not getting hot enough

    So what is the wattage of those hot plates? I'd suspect about 500-1000watts each. It seems odd you can't get over 170F with both on. Is it possible you're powering them through an undersized extension cord?
  4. bill1

    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    Helps a lot. Price alone makes this very attractive. And store bought hams just don't seem to be as good as they used to. I want to try my hand at this. Thanks!
  5. bill1

    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    Carlo, can yours be adapted to "cure in the wrapper" using just an injecting needle? (For those of us with smaller refrigerators?) And can anyone comment on the relative differences between this simpler brine and Dave OMak's one with vegetable stock and sodium tripolyphosphate (STPP)...
  6. bill1

    Sable cold smoke smoke generator

    Yeah, unfortunately these things don't tend to be set and forget. A dead blow hammer can help too. I've wondered if strapping on a motor with a an eccentric weight on the shaft (like a massager) wouldn't help the situation. I've found identifying the appropriate jobber twist drills for the...
  7. bill1

    Chargrill Acorn Dented

    Can you pull out the dent from the outside? I toilet plunger may work wonders.
  8. bill1

    Got a New Meat Injector Syringe and WOW!!!

    Thanks Tallbm! The wife was just asking for a gift idea. I esp like that the seals are standard polymer O-rings that are removable, cleanable, and replaceable.
  9. bill1

    Pit Boss Question?

    Hold some pellets in a strainer over a steaming tea kettle and you'll see how pellets can swell. I too used to always empty my hopper and completely purge my auger after each use (esp in the Rainy Season) but I've found I don't need to do that, even during the rainiest weather, as long as my...
  10. bill1

    Beginning meat temperature

    I'm not so sure smoke wouldn't stick better to a dry surface, but you'll never truly have a dry surface when cooking unless you've taken your internal temp past 212F...it's still "sweating" up to that point and hence maintaining some degree of surface moisture. As far as the temp when "smoke...
  11. bill1

    Fridge smoker adding a circulation fan

    Exactly. You want the motor to stay clean and cool. If the blades are easily removed via set screw, etc you'll soon learn how often you need to clean them and as long as it's turning it should coat with goop/creosote at a uniform/even rate. Smaller and easier to clean that a rack or grate. I...
  12. bill1

    New to smoking, looking to learn

    Yup my box is at least as tall as the smoker. The idea is to make the outside untouchable...if I can't touch it neither can the wind. you can extend and tape the flaps on the bottom to make a square box long enough. I find resting it it on 4 red bricks give a proper air intake
  13. bill1

    Needed more shelves.

    Wow, funny how I can overlook the obvious. I've seen battery tool holders like that before but didn't think I had the room (depth) for them. The trick is to put the tool in backwards like you have. Well done!!
  14. bill1

    Fridge smoker adding a circulation fan

    I wouldn't sweat the placement. The secret is to just mix up the air and get more smoke hitting the meat. Aiming down is probably optimal. Just don't "aim" it at the natural exhaust point...you want to fight the natural convection path of the smoke, not aid it.
  15. bill1

    Tree Cutting

    The secret of life is to enjoy your work. I suspect Doug E, if he didn't enjoy it, at least took some pride is knowing how respected he is for it. As for me, I'd starve if that was the only job available!
  16. bill1

    Thermometer for Old Country Gravity Smoker

    The longer stem does limit the size/proximity of the meat inside. The end needs at least an inch of airflow around it. But you have a big machine. Unless you're cooking for dozens, you should have plenty of room inside. Just keep the meat away from where the thermometer will be when the all...
  17. bill1

    Treager Slayer Reverse Flow Stick Burner Pellet Grill Hybrid Custom Pit

    Wow, the pellet crucible is really down low! How hot can it get pellets-only? I think the perfect role for this is to use pellets with the stick burner and let the pellet controller make up the temperature swings and finish off the cook as the first couple feeds of splits have burned out...
  18. bill1

    Sous Vide - Whole Chicken - Oven Finish question

    I suspect the biggest "secret" is the brine. Put your most important spice (salt!) in advance throughout the meat, not just on the surface. Use the EQ (equilibrium) method and it's perfect every time. You just need to judge if your customer-base prefers closer to .3 percent by weight or .6...
  19. bill1

    freezing pepperoni?

    Nitrate/nitrite-based meats may not require refrigeration/freezing, but it can't hurt.
  20. bill1

    Workhorse 1975 pit sale

    I don't need another smoker, but did dig the fold-down chimney concept. (per middle picture) Makes it much easier to use a standard (cheap) cover. Ideas galore on this forum!
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