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  1. 6

    Masterbuilt 40 Inch Digital Charcoal Smoker

    I thought ithe smoker had a water pan but I guess not. I wonder if a steamer tray on the bottom rack full of water would fry some moisture in the smoker which I think can only help and also block flare ups and infrared. My WSM-type unit had a big water dish below the racks. Thanks again for the...
  2. 6

    Masterbuilt 40 Inch Digital Charcoal Smoker

  3. 6

    Masterbuilt 40 Inch Digital Charcoal Smoker

    Thanks for the thoughtful response. Mine is being shipped my way as we speak and I think I'll keep it. My previous and only smoker was like a WSM and I would have kept that save for a rusting leg. Your idea to put some metal over the chunks to tamp down flare ups is great. And I suppose I can...
  4. 6

    Masterbuilt 40 Inch Digital Charcoal Smoker

    Just got one for my birthday. If anyone has any advice I'd love to hear it.
  5. 6

    Cold vs. Hot Smoked bacon?

    FWIW: https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it/
  6. 6

    Uncured pork belly smoking question

    I don't know what would happen if you used curing salt, which has salt of course plus nitrite, but no added salt to the cure. It would lower the salt but maybe still give you the bacon flavor you're looking for. I wouldn't do this without first knowing whether meat could safely cure without the...
  7. 6

    Newbie here w/ basic bacon question

    I had about 8 pounds of pork butt rot on me using Ruhlman's recipe (plus, to be fair, I think my fridge was too warm). It wasn't precise enough, and when I looked back at my measurements, it wasn't enough cure. This site, which has been shared many times in this forum, gives you the precision...
  8. 6

    Dutch Oven Recommendations for Sourdough Bread

    Here's a blog post from the guy that used to do bread for America's Test Kitchen on dutch ovens and dutch oven workarounds -- probably more than you want to know, but interesting. https://wordloaf.substack.com/p/dutchovenbaking?r=9xwmc&utm_campaign=post&utm_medium=email&utm_source=copy The...
  9. 6

    Best rub for ribs?

    Does anyone have thoughts on a sugar-free rub, not for dietary purposes but to avoid burning? Last batch of ribs I made I thought some of the bark was more burnt than bark, especially on the part of the ribs that were in the hotter part of the smoker. I have not had that problem before -- I'm...
  10. 6

    Pork Tenderloin (not loin)

    gotcha. So not much liquid. Are your percentages the percentages of meat or percentages of meat+liquid. I'm assuming just meat because of the 0.25% cure
  11. 6

    Pork Tenderloin (not loin)

    I think you're talking about a dry rub, not a brine. I brined mine for a little over 3 days in a gallon of liquid. I actually forget what the recipe was, sorry to say, but I remember thinking when I made the brine that it was calling for a s***-load of salt. In hindsight it needed something like...
  12. 6

    Pork Tenderloin (not loin)

    I brine-cured two tenderloins, applied a pastrami spice and smoked it last night. Problem is, I didn't soak it after the brine for nearly long enough and it is waaayyyy too salty. Seems like a soaking now would ruin the pastrami rub -- any way to salvage what I have?
  13. 6

    Buckboard bacon

    I started the makeup round with two butts I bought from Costco 13.68 lb at $1.99/lb. They were already deboned, but I wound up cutting one butt into two pieces, and sort of butterflying the second, bigger piece, and cutting the second, larger butt into three pieces. One piece is still a bit...
  14. 6

    Buckboard bacon

    Thanks for the link. I only used the book because it was on paper and I didn't want to have to use a computer or calculator with dirty hands. I would have thought the book would have been more careful with its instructions.
  15. 6

    Buckboard bacon

    So the first try at buckboard bacon did not go well -- 6 days in and the meat was rotting. I went back to try and troubleshoot. The short version, i think the recipe I used didn't call for enough cure mix. Long version: I used the basic dry cure recipe in the book "Charcuterie, the Craft of...
  16. 6

    Another Sourdough Pie

    Looks like a nice thin crust, too, which is my preference. It looks like it was cooked on parchment paper -- is that what you did? I've had trouble moving pizza dough to the stone, but the parchment paper would be a game changer. Last crust I made was a sourdough crust with an overnight rise --...
  17. 6

    Buckboard bacon

    Appreciate the advice and recipes -- those look great. I'll post pix when they're done.
  18. 6

    Buckboard bacon

    I haven’t bought it yet. I can always trim it to 2” or so I figure but was not sure if that was necessary with a brine. The video I saw on YouTube where the guy rolled and tied it does not seem like a good idea.
  19. 6

    GIVEAWAY for Inkbird 150 feet BBQ Thermometer with dual probes IBT-2X and the Kitchen Cooking Torch BG-KT01

    USA thank you.
  20. 6

    Buckboard bacon

    Thank you!
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