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  1. roger47

    Smoked Meats Illness

    I agree with mowin.  Many variables but my guess is the standing time surface/handling.
  2. roger47

    PERFECT RIBS EVERY TIME! This really works!

    Thanks for that Al!!!   I like the idea of leaving the membrane on but will I be able to remove easily by hand without having to put it back on the heat? roger
  3. roger47

    What way should your pellet smoker face.

    I've had a couple episodes of back fire into the auger after the unit is turned off.  Too hot or wind direction? roger 
  4. roger47

    Cold Smoking before heat smoking

    I found that the air circulation in my Traeger pushes the smoke from my cold smoke tube out of the unit before it takes effect.  Has anyone tried cold smoking for a time in the Traeger before starting the heat smoke? roger  
  5. roger47

    Just had to build one

    Love the looks of this.  Well done!  Sure would like to know the details on the workings. roger
  6. roger47

    Hello Fellow Canadians - nitrite question

    Bacon "taste" is on the tongue of the beholder. 
  7. roger47

    Hello Fellow Canadians - nitrite question

    I stopped using sodium nitrite a long time ago for my "bacon". The reason for the 120ppm nitrites for bacon is due to the fact that bacon is fried with high temperatures.  When the nitrites are subjected to these high temperature, the deadly "nitrosamines" are formed so the government wants you...
  8. roger47

    Smoked to the Bone - Amateur Competition

    Where are you located in Ontario?  I'm interested in going to one of these competitions but not as a competitor just yet. roger
  9. roger47

    Makeshift accessories

    Interested to see what has been invented by the smokers.  Such things a cold smoker units etc. I dabbled in this for a bit because I didn't want to pay the prices.  I know there are some pretty good homemade inventions out there and would love to share the experience   roger
  10. roger47

    Canadian Pet Peeves

    Understand completely about the charcoal.  We have a local BBQ retailer here (Hamilton Ontario) called Chadwick  Fortunately for us they have a whole line of "very" high quality charcoal. roger 
  11. roger47

    New here

    Welcome.  I'm in Hagersville Ontario and also a newbie but not in age.  I love to smoke and have been doing so for many years but still learning especially after looking at the pros on this site.  I have a Traeger and love it. roger 
  12. roger47

    Pork Knowledge

    I'v seen threads where a "Pork Chuck Steak" is smoked for burnt ends.  A response stated that there is no such thing as a pork "Chuck Steak". Any idea as to what this may be? It appears to be a steak cut from the butt. I'm not sure. roger 
  13. roger47

    Draft Day burnt ends. Q-View

    Thanks Jet.  I've been looking for something like to try but being a newbie, didn't have the fortitude to jump into it.  I'll definitely try this tomorrow!!  roger
  14. roger47

    Burnt ends only with que view!

    Any chance of letting me know what sauce you applied to the squares when you back them back on?  I've followed Malcom Reed's recipe and they came out nice.  Always looking to improve on this roger 
  15. roger47

    Cold smoke tubes

    Hi Al.  I found that the "bowl" shaped colander worked well but used up space.  if on a stilt stand?  However, I did find an interesting problem with this kind of set up.  The "bowl shape worked well but I went out a bought a taller cylindrical stainless steel set up that was quite cheap...
  16. DSCN1490.JPG

    DSCN1490.JPG

    • roger47
    • Media item
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    • Album: Cold smoke tubes
  17. roger47

    Maple Coffee Dry Aged Bacon

    Thank you very much for that recipe. I'll be doing that today!  As far as "Boss"?  Mine is "Upper Management". roger
  18. roger47

    Moist meat surface vs dry

    Greta artical!! Thanks a bunch.  It certainly answers my question(s) roger 
  19. roger47

    Moist meat surface vs dry

    "TBS"???  Need some help here.  What does that mean as I'm new to this but learning from the pros. . 
  20. roger47

    First Time Bacon Smoker (YouTube)

    Thanks a bunch.  Looking forward to P2 roger
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