Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. divotmaker

    SMOKIN-IT SMOKER

    Your problem this time may be "probe dangling."  Is it through the top hole, but hanging above the meat?  If so, it probably won't read accurately.  I've experienced that when I used mine like that.  Try attaching the probe to the grate next to what you're cooking - much more accurate.
  2. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Day 8 in the brine on my first Canadian bacon attempt!  The waiting is killing me, too, BigDave!  Can't wait to see you're results - it'll make the extra 2 days that much harder!  lol
  3. divotmaker

    SMOKIN-IT SMOKER

    Hey Kbosch, have you tried testing the temp with meat inside, and just a water pan next to the wood box?  I find foiling the wood box lid and bottom of the box makes cleaning not so bad.  I know if I place a catch pan on the lower shelf in my oven, whatever's on the upper shelf doesn't cook...
  4. divotmaker

    SMOKIN-IT SMOKER

    Ditto!  Thanks Sarge!
  5. divotmaker

    SMOKIN-IT SMOKER

    Good to see a bunch of my Smokin-It buddies (Sarge, Grimm, PJ,...) over here!  I'm the "newbie" here!  I own a #1, and love it!  Built like a tank, and produces some of the best Q anyone could ask for!  As for the few negative posts here (I read the thread from start to finish), I'd recommend...
  6. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Nice, Dave! 
  7. divotmaker

    New to the forum

    Welcome, Baldsmoker!  I'm almost, but not all the way!  Mine's either turning gray, or turning loose! lol.  I'm pretty new here, too, but you'll like what's happening here!  Good people, good info.  Share a little background on your equipment and experience, if you'd like!  Kind of gives us all...
  8. divotmaker

    Hello from Winnipeg!

    Welcome from NW Arkansas, Alf!  Glad to see you here.  Bet that sausage you posted a pic of is great!  Looking forward to hearing about your recipes.
  9. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    I don't know about you guys, but I can get away with murder in the name of "saving money!"  Hehe.  It's like Kryptonite!  She is defenseless!   Oh, and "one day down" in the cure....gonna be a long 11 more!  Can't wait to get that Canadian bacon in the smoker!
  10. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Gotta remember that line for the wife..."No, really, Honey, I bought all this meat 'cause it was on sale!"  LOL.  Love it!
  11. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    9 lbs of pork loin in Pop's brine tonight!  Update in 12 days!
  12. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Nice, BigDave!  I have an 9 lb loin in the fridge, ready for Pop's brine!  I'm putting my first Canadian bacon attempt in Wednesday (that will make the 12-day brine come out right).  I'm starting with ONE bacon; I definitely applaud your "adventurousness!!"  "Go big, or go home!"
  13. divotmaker

    The Best Butt I've Smoked Yet!

    Hi Oink, I think you answered the question yourself - every piece of meat is different!  Some butts have more internal fat/connective tissue than others, the density of the muscle varies, etc.  That's why this hobby (addiction) is so fun!  It's unpredictable enough to keep us on our toes!  I've...
  14. divotmaker

    St Louis-Style BBQ Sauce

    I lived in the St Louis area for about 4 years, and found I really enjoyed the ketchup/vinegar-based sauces that are popular to the area.  I found several "St Louis-Style" sauce recipes on the internet, and gathered a little from each for this one.  I've had rave reviews from those that are...
  15. divotmaker

    How to do a 3lb prime rib

    Hi Foamheart, I read your thread.  I'll give you my 2-cents (that may be all it's worth).  Did you wrap the rib in cheese cloth while it was aging, and did you change the cloth after day 1 (and then every few days after)?  Also, I don't believe the salt is necessary during the process.  I...
  16. divotmaker

    Hi from NW Arkansas!

    I think the color peaked last weekend, now we're heading toward brown.  Absolutely the best color I've seen here in a long time!  The drive down I-540 from Fayetteville to Fort Smith was stunning.  Hot Springs is about 5 hours south of me, and is a great area!  Fun town! Tony
  17. divotmaker

    How to do a 3lb prime rib

    Hi Michael, I'm new here, but not new to smoking meat and cooking in general.  Last Christmas, I did a 5-bone prime rib using Guy Fieri's dry-age method.  It was absolutely the best prime rib I've ever had, and really not that hard to do.  The key is making sure your fridge stays in the 36-38...
  18. divotmaker

    Hello from Florida

    Welcome, lawsan!  I'm new here, too.  I look forward to us having a good time here!  Looks like lots of great info!
  19. divotmaker

    Hi from NW Arkansas!

    Thanks for the kind "welcomes," everybody!  I'm actually in Prairie Grove, Gary, just west of Fayetteville.  BTW, I got Jeff's newsletter on the smoked turkey today - wow, that looks really good! 
  20. divotmaker

    Hi from NW Arkansas!

    Thanks, Disco!  Lots of good Q here!
Top Bottom
Back
Clicky