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  1. fire in the hole

    Fat back

    What or where on the hog does fat back come from. My butcher says it's a southern term and has no idea.....other than maybe it has to do with pork belly. I would like to get some from him but need to know exactly what it is.
  2. fire in the hole

    Wood Suggestions for smoking a pork shoulder.

    I read somewhere a few years back that fruit woods go real good with pork. Maple, not being a fruit wood, also goes good with pork. I have been very satisfied with the smoke flavors with these woods.
  3. fire in the hole

    Slicer Throwdown: Weston vs Chefs Choice

    For some reason comparing a 9# slicer with a 7" blade      to a 39# slicer with a 9" blade just doesn't sound like an apples to apple comparison. Although the smaller slicer states it will slice to 1" while the 9" will slice to 1/2". Sorry I can't be any help in your decission on which is the...
  4. fire in the hole

    December Voting Thread.

    I done voted for 1........but how do I vote for the other 11 1st place feathers contenders?????
  5. fire in the hole

    Sausage Maker vs Smokin Tex

    I have a total different experience with my "sausage maker" smoker. I don't remember the model number, but it looks like the 1st photo. I have never been able to control the temps. If I wanted to raise the temp.....it would drop. If I wanted to drop the temp.....it would go up. Drove me nuts...
  6. fire in the hole

    Cold Weather AMAZEN

    Keep the faith......keep the faith. I smoked some cheese about a month ago with my NEW (at the time) amns, in 30 degree temps and it turned out great. I only had 1 row burn'n and I smoked for .........I think 3 hours.
  7. fire in the hole

    Smoke temps for bacon??

    Thanks to one and all for your feedback. When you.....( I ).... think about it, warm meat should be more acceptable to absorbing smoke. I have electric smoker ( brand name withheld because it is junk ) and will see if it will hold a 100 to 140 temp and then I will try. Otherwise, it  will be...
  8. fire in the hole

    Smoke temps for bacon??

    I have been pondering smoking my own bacon, but with the onset of winter weather, I have at least 1 question. I have the AMNS, so I have smoke. I'm thinking that I can smoke a bacon in my weber kettle in outside temps in the 20's, with no heat applied......just smoke. What do you think????
  9. fire in the hole

    I'm really cold smoking cheese

    Sorry..........no BS. And probly no AS cuz they are all wrapped and in the fridge. But..........if we had smell-a-puters I'd darn sure let ya have a wiff. I just smelled the wrapper............I think I got drool all over the vac pak.
  10. fire in the hole

    I'm really cold smoking cheese

    I did what was sugegested and pulled at 4 hours. My son throwed his 2 cents worth the advise into the mix...........and said to let my cheese cool before vac sealing. I had him touch my cubes of golden delisouseness for his opinion. He couldn't believe it was cold coming out of the smoker...
  11. fire in the hole

    I'm really cold smoking cheese

    Ok guys. I'm gonna pull at 4 hrs. I guess for the first time I'd rather have a lite smoke flavor than a strong bitter smoke. If I need more smoke....I'll go an hour longer next time. In the 3 hours of smoke, I've used 1 row of pellets in my AMPS. Awsume little addition to my growing arsenal of...
  12. fire in the hole

    I'm really cold smoking cheese

    With the cold weather.......am I getting good smoke penatration???? I'm coming on 3 hours now. Plus...........if you have to vac seal it for 2 weeks.........how can you judge flavor right out of the smoke????
  13. fire in the hole

    I'm really cold smoking cheese

    Ok, this is my first attempt at smoked cheese. When I say cold smoked.........I mean cold smoked. The outside temperature is in the low 30's and all I'm using is my amps in my weber kettle. I am planning to smoke for 6 hours. Do you think that with as cold as it is, that 6 hours is...
  14. fire in the hole

    Beef rib membrane

    Thanks for the bunp Teeznuts. Al, Your response tells me others have the same problem, and I'm not loosing it. Hopefully Pops has the answer.....if there is one.
  15. fire in the hole

    Beef rib membrane

    bump
  16. fire in the hole

    Beef rib membrane

    I'm not going to brag on how good my Beef ribs were, because I do not have a Qview............but I will ask about the membrane. I removed a lot of tough sinuis material from the inside of the ribs, but while eating these ribs, there seemed to be a tough material left. What did I do wrong or...
  17. fire in the hole

    How ya doin', eh? from Bismarck, ND.

    Welcome, from another fellow nodak.
  18. fire in the hole

    When the smoker's not running.

    My neighbor across the alley from me is big into jeep builds. He built one with suspension just like in your second photo. My understanding is that he goes to rock climbing contests..........or whatever they are called.
  19. fire in the hole

    Green or dry

    Plj & Craig.........that is just the info I was looking for. And lucky for me, if green, they recomend a milder wood, like apple. I just so happen to have a couple of racks of spares on now........with "aged" crab apple wood. Anyway........I will not attempt green wood. Thanks for the info...
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