Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. senorkevin

    Smoking salami/pepperoni help needed.

     I have a digital probe and cook to 165 but what I am saying is that when I insert the probe and break the casing, all and fat and juices spurt out. That is what I want to avoid.
  2. senorkevin

    Smoking salami/pepperoni help needed.

    Well they have cure in them because I'm cooking in my ECB at low temps.
  3. senorkevin

    Smoking salami/pepperoni help needed.

    It's not cured salami/pepperoni it is cooked. I try to keep it at 140 to dry 150 to smoke 180 until 165 internally. I tried cooking/smoking some the other day and it took 20 hours! Damn you ECB! If I am cooking more than 1 piece do I insert the probe at the beginning and when it has reached...
  4. senorkevin

    Smoking salami/pepperoni help needed.

    Can anyone please help? I have been smoking (on my ECB) salami and pepperoni in synthetic casings. The problem I have the is when I insert the temp. probe, all the oil/juices come spurting out. Is there a way I can resolve this or can I buy a infrared thermometer for internal temps.? 
  5. senorkevin

    wooden smokehouse build questions

    Please help me! I want to start building!
  6. senorkevin

    hight of shelves

    Here is the link for the original topic. Thank you. http://www.smokingmeatforums.com/t/173588/wooden-smokehouse-build-questions 
  7. senorkevin

    wooden smokehouse build questions

    I was thinking about putting the first shelf and about 26 inches from the ground or about 20 inches from heat source, but that is just a guess! If I put concrete blocks on the ground, won't that heat up my floor? 
  8. senorkevin

    hight of shelves

    I know for next time.
  9. senorkevin

    wooden smokehouse build questions

    How high should the first shelf be from heat source (gas ring burner)?
  10. senorkevin

    hight of shelves

    Someone told me to ask only 1 question at a time, so I started a new thread. Sorry.
  11. senorkevin

    hight of shelves

    How high should the first shelf be from the heat source? I was planning 10 inches apart after the first shelf
  12. senorkevin

    wooden smokehouse build questions

    Im looking for something cheap. The higest I go is 200f
  13. senorkevin

    wooden smokehouse build questions

    What kind of substrate?
  14. senorkevin

    wooden smokehouse build questions

    I am planning on building a wooden smoke house. I was thinking on building it 36 (91.5cm) wide and deep and 70 (178 cm) high. I live above my garage, therefore I have a concrete base with outdoor tiles. I also plan on using gas as for me it is the cheapest way. My questions are; What size gas...
  15. senorkevin

    wooden smokehouse build questions

    I am planning on building a wooden smoke house. I was thinking on building it 36 (91.5cm) wide and deep and 70 (178 cm) high. I live above my garage, therefore I have a concrete base with outdoor tiles. I also plan on using gas as for me it is the cheapest way. My questions are; What size gas...
  16. senorkevin

    Heat Source

    Could he/I use a gas burner instead? I am planning on making something similar but the price of electric here is expensive, so gas or charcoal are my only options.
  17. senorkevin

    Gas burner in wooden smokehouse

    Will do. Thank you for the advice.
  18. senorkevin

    Gas burner in wooden smokehouse

    3 foot square and 80 high Can I use pine to build or is it toxic?
  19. senorkevin

    Gas burner in wooden smokehouse

    I am planning on building a smoke house that I have seen on youtube, made from old pallets and lined with aluminum foil. Would I be able to use a gas burner inside the wooden smokehouse? How high should the first shelf be from the heat source?
  20. senorkevin

    Pork cooking and freezing question?

    I want to make a lot in one go and save the others. Do I have to reheat before eating? I cant just defrost and eat? also I wanted to keep them whole.
Top Bottom
Back
Clicky