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  1. nate85

    Wet brine bacon cure and fruit

    I'm not one to do things the simple way, I have a bacon brine I use to cure my bacon and I though about throwing in some chunks of apples in to experiment. I'd use juice but It has a lot of sugar added and I just kinda want to use the real thing. Any problems with doing this? Will it affect the...
  2. nate85

    saftey valve for smoker

    Thanks guys, yes the safety is to shut off all gas to the smoker in the event that the flame goes out. This one runs off natural gas. The burner is in the shape of a T, I'll just run some holes on back from the burner 2" to make it work I have enough room too. Just figure I'd check to see if...
  3. nate85

    saftey valve for smoker

    I built my own smoker and I'm going from electric to gas. I found a thread on here to use my PID controller to control my temps. I went to use a mr. heater thermocouple safety but the thermocouple is to short and none of the universal thermocouples seam to work with it. anyone know of any other...
  4. nate85

    Smoking Prime Rib already cut into steaks

    Thanks guys for all the advice, I think I'm going to give it a try. Ill keep you posted on how it goes!
  5. nate85

    Smoking Prime Rib already cut into steaks

    Hi guys I'm going to do prime rib for mothers day and wanted to try something different. I read a thread awhile back on taking prime rib steaks searing them in a hot pan for like 30 seconds and then into the smoker but I cant find it now. Any suggestions on doing this? i
    • nate85
    • Thread
    • Replies: 6
    • Forum: Beef
  6. nate85

    PID controller, Auber Instruments

    Nice! We tend to forget about our old stuff when we get new toys. Probe still work? And does it have the the 6 step programmable temp/time like the updated one?
  7. nate85

    PID controller, Auber Instruments

    @frank621 is this still available
  8. nate85

    First try at deli style ham, few Questions?

    Thanks guys appreciate the info
  9. nate85

    First try at deli style ham, few Questions?

    HI, I recently tried my had at making bacon and it came out pretty good. I now want to move onto brining and smoking a ham to make lunch meat out of. I'm using Pops brine with a few other flavors thrown in. My ham is boneless and weighs about 5.5 pounds, its 3 to 3.5 inches thick so should I...
  10. nate85

    How long is bologna good for in fridge

    We stuffed it then froze it maybe at most 2 hours before I had it in the freezer
  11. nate85

    How long is bologna good for in fridge

    I had 3 sticks of bologna in the freezer that i took out to smoke I put them in the fridge to thaw and forgot about them, today is day 3 of being in the fridge. Are they still good? I have the correct amount of #1 cure in it but I wasn't sure beings I froze them before smoking them
  12. nate85

    Hot venison sasauge help

    I'm looking to make some hot venison sasauge. what i would like to do is mix it up and leave it loose, put it on like a cookie tray and cold smoking it. Ive never tried cold smoking but i got a-maze-ing smoker and i want to give it a try. Will this turn out alright? or should I just stuff it...
  13. nate85

    pulled pork help

    thank guys I cant wait its going ot be a good time. thanks for advice I'll  try them this way.  So i dont need to take the loins to at least 165 then?
  14. nate85

    pulled pork help

    hi guys I'm kinda of new to smoking pork. I going to make some pulled pork from two loins(had them laying around in the freezer) that weigh about 3 pounds each. I rubbed them down and set in the fridge for the night. I'm going to put them in the smoker around 630 am after i get home from work...
    • nate85
    • Thread
    • Replies: 8
    • Forum: Pork
  15. nate85

    chips catching fire

    thanks i dont have a lid yet but i def going to get one and give that a try i turned the one burner with the pan on it down low and it seams to help i think i was giving her to much heat. i cant wait to try something in it thanks again for the help
  16. nate85

    chips catching fire

    hi guys a new to this smoking thing i build a smoker and have a dual burner propane plate. i am useing cast iron pan for a chip pan but my chips caught fire what am i doing wrong?
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