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  1. smoke-inator

    Weekend smoke

    Having a few days off for the holiday...here is what is almost done: 5 lbs of jerkey in the cure for 48 hours. I'll put it on the smoker tomorrow when the BBQ is done. 1 lb ghost pepper marinade, 4 lbs for the kids of normal seasoning (cabellas I think) Smoked Salmon, 6 large steaks 3/4 cup of...
  2. smoke-inator

    Dry Ice?

    Been crazy busy at work and missed my winter cheese smoke window. I might be able to pull one session with ice but was wondering if anyone has tried using dry ice to keep the temp down. It's 90 degrees here in NC so I hope I can pull it off without making a pile of goo Thanks, Ron
  3. smoke-inator

    Back in the saddle again

    Sorry all, I took some time off the forum but never stopped smoking. I've been gone so long I'm new again.
  4. smoke-inator

    Wisconsin Beer Brats

    My wife hates all of the toys I've been buying so this weekend is a good time to bring them out. I picked up the LEM .25 grinder and a bunch of stuff from Butcher and Packer. Using SausageBoy's recipe as the base. Wisconsin-Wannabe Bratwurst   5 lbs. well-fatted pork shoulder/butt  3 Tbsp...
  5. 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...
  6. 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...
  7. smoke-inator

    Tri Tip on a Sunday Afternoon

    So I had planned on doing PP today but, I fell asleep last night without preparing the shoulder. So, after church, I found a really nice 2.5# er today. (I really needed an excuse to try Bilbo's sauce that I made yesterday) Trimmed it a bit and a light dusting of last weekends rib rub. On the...
  8. smoke-inator

    Pork Flavored Candy - With Q-View

    So I started down the bacon path, you might recall my first post with the prep work up to this point...did 10 lbs as a test run. so, I made a few mistakes but learned a bunch.... I changed up pop's brine and added too much sugar and brown sugar plus i added maple syrup. Kept the salt and #1...
  9. smoke-inator

    2nd Cheese Smoke - With Q-View

    So I've had some fun smoking cheeses and learned from my first attempt. The first go around, I placed the AMNPS too high and didn't have any temperature controls....turned the cheddar into a blob of goo. So I took steps and the second attempt turned out awesome! My wife really liked the Swiss...
  10. smoke-inator

    AMPNS and BGE for hot smoke?

    I'd like to get your opinions on using the pellet smoker in conjunction with a big green egg. I've read a lot on how the amazing device works for cold smokes but, I'd like to use it more for hot smokes. I love my egg but, getting the perfect ratio of smoke to heat can be challenging. We...
  11. smoke-inator

    New Member - BACON - Turning on Q-View

    Since I joined today, I figured I would start things off with a quick Thank You!!!!! I've been trolling for a while and researching BACON!!!!!!!!!!!! Here is my first post with the efforts from your knowledge: Just shy of 10 lbs but, its enough for me to test the skills. Kosher Salt, DQ #1...
  12. smoke-inator

    Ron from Wake Forest, NC

    Just joining after doing a ton of research...this site is awesome! I live in North Carolina so working with BBQ is second nature. I'm a Big Green Egg fanatic as well. Smoked all the normal stuff, even have done whole hog. Now its time to get deeper....I'm just now putting my bellies in the...
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