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  1. smoke-inator

    CABELAS SLICER QUESTIONS???? I NEED HELP!

    I joined the forum about a month ago and the first thing I did, was take my slicer back to the store. Found a Hobart and paid $200...Its worth the wait to find one on CL, use the app vs the website and you can do expanded searches over multiple geographies. This hobby is too expensive to buy...
  2. smoke-inator

    Re-purposing an old Masterbuilt smoker

    Lets get some action in this thread for Bill...My vote is cold smoke with AMPNS, its simple....Loving the mailbox mod...thanks Dave...I might do one for my BGE
  3. smoke-inator

    Help (for the second or third time!!!)

    Hi Gary, I can't help with the food part but, I'll try to help with the technical part... I've found a few issues with Internet Explorer 10 (Comes with Windows 8 or can be upgraded with previous versions of the operating system) If this is what you have, right click in the upper grey area and...
  4. smoke-inator

    First Canadian bacon.

  5. smoke-inator

    WSM/Tri-tip Success!

    I'm getting hungry with all this q-view tonight
  6. smoke-inator

    Canadian Bacon using Pop's Low Salt Brine

    I wanted to give them a rounder shape so its easier to cut, I've heard that the pork tends to firm up a bit during the brine and again during the cook.
  7. Last Weekends Fatties - Chili Cheese Dog's and Pizza

    Last Weekends Fatties - Chili Cheese Dog's and Pizza

  8. smoke-inator

    Last Weekends Fatties - Chili Cheese Dog's and Pizza

    Two fabulous flavors so I couldn't resist doing two fatties! Chili Cheese Dog's and Pizza The family was out of town for the weekend so why should I eat out when it tastes soooo much better at home? Both got their start from 1# 85-15 ground beef then I added 1/2# JD sausage (I'd rather have...
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  18. Canadian Bacon using Pop's Low Salt Brine

    Canadian Bacon using Pop's Low Salt Brine

  19. smoke-inator

    Canadian Bacon using Pop's Low Salt Brine

    So I'm diving into Canadian Bacon today...Here is where we are: Got 6# for pork loin on special at the local grocery store and decided to go with Pop's low salt brine. (Thank You! Pops6927) http://www.smokingmeatforums.com/a/low-salt-curing-brine 1 gallon of water 1/2 cup of kosker salt 1/2...
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