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  1. rvachewlover

    Warm Smoked Bacon Question

    Thanks BigW - I was planning on slicing and frying as needed!
  2. rvachewlover

    Warm Smoked Bacon Question

    Hi All, Yet another bacon question. I've been smoking a cured belly at 115 (lowest I can get the offset to go). Is this a safe temp to smoke and then eat at? It's cured, it's about 4 weeks past the sell by date and didn't have a whiff of spoilage before the smoker. Thanks
  3. rvachewlover

    Texas-Bama Chicken

    My wife and I moved into a new home back in May. While the inside was/is livable the outside was very unkept. Blackberry brambles, english ivy, poison ivy, you name it. Every weekend is a new project it seems like. I got all my work done on Saturday and was able to set aside a couple hours to...
  4. rvachewlover

    Pork Shoulder Didn’t Want to Cook

    The point of spritzing isn't flavor but to cool the surface temp of the meat and prevent it from burning. This is most needed in an offset since you're running a real fire with temperature spikes. A MES is so well insulated and holds temperature you're not going to burn anything unless you try...
  5. rvachewlover

    What is the difference between a pit barrel smoker and a Weber Smokey Mountain smoker

    I graduated from a MES 30 to a WSM 18.5. Wish I had gotten the 22". The 18.5 can fit a full packer on the top, two ribs flat, three vertical in a rack. I never really use the second grate. I also got the Fireboard 2 and BBQ guru fan for truly set it and forget it BBQ. I would put butts on...
  6. rvachewlover

    Spare me a beef rib?

    Kroger had a sale on spare ribs and had some beef ribs discounted. Fired up ol' Stinky and ran her around 250 with an all white oak fire. The beef ribs finished before the spares so they were an appetizer. I foil boated the spares to keep building bark and tenderize them. They were a little over...
  7. rvachewlover

    Newly Arrived - Custom Offset

    Masons are builders all the like. But yes I'm a freemason, so taken and accepted.
  8. rvachewlover

    Newly Arrived - Custom Offset

    Just got my new 120 gallon offset courtesy of Hayes BBQ in Winston-Salem. Got the initial burnout going last night. Going to be some fun meals ahead!
  9. rvachewlover

    Red Oak; Termites?

    Wondering if someone could give me some advice on the wood pictured below. I picked up a truck load of free red oak over the weekend. Some looks termite damaged. Wondering what to look for in an active infestation or if they have moved on? Or is it just general decay/rot? The guy said he has had...
  10. rvachewlover

    Tree ID Needed

    So I either have the mother of all smoking wood or a pile of waste. We didn't see any gum balls and there was a decent amount of oak leaves on the ground around it. Anyone with personal experience splitting Black Gum or White Oak? It wasn't a pleasure to split the next day but we assumed it was...
  11. rvachewlover

    Tree ID Needed

    Hi All, wondering if a more accomplished arborist could get an ID on this tree my brother in law and I cut down this weekend. Looks like oak but we also thought maple.
  12. rvachewlover

    Offset Capacity Input

    Hi All, I'm currently looking at getting a Bell Fab 24x36 offset with a couple customizations. My concern is the size of the cooking chamber. I'm curious how many pieces of meat I could get it to hold. Does anyone have capacity input on a similar or the same from Craig? I may cry truly once and...
  13. rvachewlover

    16 Day Bacon Cure

    I used digging dogs calculator with Prague #1. I bought two 10 pound bellies, I smoked three before Christmas and now this one. The other bellies were cured for 7 days and turned out fine. It’s the brown spot that is throwing me off
  14. rvachewlover

    16 Day Bacon Cure

    Wanted to throw this out for any input. Been curing a ~4lb slab of pork belly for the past 16 days; got distracted at Christmas and couldn't get it on the smoker before today. I opened up the bag and noticed some browning on the belly. It also has the slight off smell that meat sometimes gives...
  15. rvachewlover

    Winter warming beverage

    A nice dram of Ardbeg or Laphroaig. Couple that with peat smoked meat and you're in for some delicious food. A nice bourbon or bourbon and coke or even bourbon and ginger ale also do me just fine.
  16. rvachewlover

    Question on Smoking and Marinades

    Welcome! smokeymose got you covered on the sugar question. Beef ribs are delicious and one of my wife's favorites. What kind of smoker do you have? Personally, I check out BearCarver and ChefJimmy for recipes/ideas/general life inspiration. I did some beef ribs a few weeks back...
  17. rvachewlover

    Texas Cajun Jerk Chicken Wings

    Is it just me or does all meat seem more expensive these days? Picked up a 4 lb bag of frozen chicken wings at Wally's World for $11 when I think they use to be about $9. Grumblings aside. Defrosted those suckers and put together the namesake rub. I combined Chacero's Cajun Rub (spice+SALT)...
  18. rvachewlover

    Need Menu Ideas

    I've been tasked with preparing the meat for my wife's grandparent's memorial service. My mother-in-law has requested pulled pork and pulled chicken. The pulled pork isn't an issue per se, but I'd like to maybe pitch something else. I refuse to make "pulled chicken" because that's code for...
  19. rvachewlover

    All Call: Chicken Marinade

    Dr. Baker's chicken is the original recipe and the linked recipe is essentially the same without the egg. Perhaps that would make a difference. Seems like the egg would help the mixture to adhere and probably bolster flavor. I also see that Jeff has a recipe in which he uses mayonnaise with his...
  20. rvachewlover

    All Call: Chicken Marinade

    For the past two years when we have company over and we're preparing dinner I choose to go with a local favorite. I marinate the leg quarters typically for 12 hours and grill them on the second rack of the WSM for 45 minutes, flipping at 20 and 40. I start skin side up so that I can finish with...
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