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  1. nate85

    Electricians needed

    I am grounded to my junction boxes and stuff on the outside but not the inside of the smoker
  2. nate85

    Electricians needed

    I have a bit of an issue. Some background first. I've build 2 Pid smokers and am now working on the 3rd for my cousin. One was 120v 1500 watts and the other was 240v at 4600 watts. They run great no problems at all. He went big so here is what I did, 1 pid, a disturbution block, 3 25amp...
  3. nate85

    Bone sour

    Thanks for the link Dave, as always you been a help
  4. nate85

    Bone sour

    Well here what happened, my uncle butchered on Saturday while knowing I was away. They put them in a freezer that never gets cold enough to freeze, I know it was probably not any lower then 40 degrees F plus they stacked everything on top of each other......yea I know 128580. They didn't smell...
  5. nate85

    Bone sour

    Anyone have pics of what bone sour looks like. Had some hams that didn't turn out and trying to figure out what it is
  6. nate85

    Getting some heat into bacon

    I currently use a modified version of pops brine. I want to make a hot bacon, I've tried powdered jalapeño, sirachia sauce in a dry type rub and just not getting the hotness. Any ideas?
  7. nate85

    Boneless pork butt for ham

    Thanks guys I'll give it a go. First I've heard of meat glue. Going to have to google that haha
  8. nate85

    Boneless pork butt for ham

    I came across some boneless pork butts for a good deal. I was going to brine cure some with pops brine for ham. Will they make nice ham?
    • nate85
    • Thread
    • Replies: 3
    • Forum: Pork
  9. nate85

    Curing time length

    Ok thanks Dave, much appreciated!
  10. nate85

    Curing time length

    I've been using pops curing brine for bacon and love it. I want to do a bone in ham but have a question on a length of time. If I inject the ham along the bone and every 1 1/2" in a grid pattern does it still have to soak 3 to 4 weeks?
    • nate85
    • Thread
    • Replies: 2
    • Forum: Pork
  11. nate85

    Multi use 100lbs Smoker build

    Thanks for the suggestion Dave!
  12. nate85

    Multi use 100lbs Smoker build

    I've came to the point where I need to upgrade to a bigger smoker. Right now I'm running a 34Hx28"Wx20"D Homemade job and I'm going to build again. I've Also running it off a 1500 watt Element and a PID The main use for this will be smoking multi pork butts, bacons, hams, 50-100lbs batches of...
  13. nate85

    Replacement heating element

    i seen that one and thought about giving it a try but one it cost twice as much as the brinkmann I  had did and I don't like that the tempture controller would be inside, I can see it casuing problems being inside the smoker.   I think I may try this one Bloomfield 2N-70143UL 120-volt 1500-watt...
  14. nate85

    Replacement heating element

    I Have a homemade smoker that uses a brinkmann 1500 watt element. It finally died and I need a new one but everywhere I look they say it's discontinued. Anyone know of a close replacement?
  15. nate85

    Homemade mayo

    Thanks chef jimmyJ I'll check it out. SmokinAl I'd agree with you till I had there mayo, it's just that good. If you are ever around clarion pa stop in at Bobs sub shop you won't be disappointed
  16. nate85

    Homemade mayo

    Anyone have a homemade mayo recipe they want to share? There a sub shop near me that makes your own and it's better then anything I've had before
  17. nate85

    gas burner problems in smoker

    Oh and its 4 ft high
  18. nate85

    gas burner problems in smoker

    My box is roughly 32" wide by 20" deep. I have a 4" exhaust pipe directly in the middle of the roof, damper wide open or closed it still does it. Think I need to go bigger on the exhaust?
  19. nate85

    gas burner problems in smoker

    I recently put a gas burner with a solenoid valve running of my Pid  in my smokehouse. Everything works like it should except when I shut the door the last 3/4" to close I lose my flames. I have 2 - 2" intake vents for the burner. I take it I need more intake air for the burner?
  20. nate85

    Wet brine bacon cure and fruit

    Thanks Dave, Think I'll stick to the pasteurized apple juice
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