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  1. ddrian

    Installing a bbqguru Blower adapter advice needed.

    I bought the flameboss also It's sweet After tuning I did my first brisket the new smoker the other day! It was fantastic
  2. ddrian

    sous vide immersion circulator ?

    Are there recommended times for these sausages to be fully homogenized?
  3. ddrian

    sous vide immersion circulator ?

    I checked for a NIST-traceable  certified thermometer today and got this from THS-231-277 Thermal Pen. Michael Romney at Thermal Works helped me find what I needed. It is within .7 degrees +/-. That should be a good reference to test all of my other Equipment.  Thanks to johnmeyer  for the tip...
  4. ddrian

    Here is a cure formula for making bacon

    After getting over the formula and ppm ect .. Its really quite simple.
  5. ddrian

    Here is a cure formula for making bacon

    Thanks Dave You confirmed my common sense! Lol
  6. ddrian

    sous vide immersion circulator ?

    I'll do that and monitor the situation I have a big ole crock pot also I may hook it up! Thanks for the words of wisdom! I have several probes and units I'll check there qualifications and make sure we are good to go! DDR
  7. ddrian

    sous vide immersion circulator ?

    I am going to do the same thing with an old West Bend 32 cup coffee pot and an aquarium heater. Vertical baths are called convection sous vide units and are common if you want a mid size tank. The circulation comes in when you have a large tank making big amounts of product. I should be able to...
  8. ddrian

    Here is a cure formula for making bacon

    Hi Dave, Hypothetical... lets say the brine wont cover the meat with the water ratio of 50 percent the weight of the meat. Do I thin the brine with more water or make another batch of brine with the same ratios and cover the meat?
  9. ddrian

    Here is a cure formula for making bacon

    Thanks Mike!
  10. ddrian

    New OJ Smoker How do I season this beast?

    I cleaned the deal and ran the fire box for 8 hours. Then rand the chamber for 8 hours at up to 525 degrees. They smoked several types of meat to add some charm to it. It smells great now! Thanks!
  11. ddrian

    New OJ Smoker How do I season this beast?

    Thanks to all for the great advice. I am at the chicken thigh stage for tomorrow.
  12. ddrian

    Is this a correct bacon calculator?

    Dave Thanks for explaining the difference between brine and dry cure ratios. That was bugging me. Is there a weight to time in the cure for brine and dry cure that is reliable or is it by thickness or ???
  13. ddrian

    Is this a correct bacon calculator?

    Thx for the great advice
  14. ddrian

    What inside temp before refrigeration?

    Thx
  15. ddrian

    Installing a bbqguru Blower adapter advice needed.

  16. ddrian

    BBQ Guru DigiQ worth it on a WSM?

    I am installing a BBQGURU on my OKJ Vertical . Can Anyone advise the placement of the blower on the fire box?
  17. ddrian

    Installing a bbqguru Blower adapter advice needed.

    Point taken,  thanks.
  18. ddrian

    New OJ Smoker How do I season this beast?

    Good point!
  19. ddrian

    Installing a bbqguru Blower adapter advice needed.

    I feel for you not liking the quality. Many items have been raped of quality to meet the price points of the big box houses... I sealed it when I assembled it and put rope on the door and the fire box. It is pretty tight now..  Any mods to improve the smoker I can do at my shop in reference to...
  20. ddrian

    New OJ Smoker How do I season this beast?

    Thanks for the advice! The steel used in a smoker is very inexpensive per pound, so I just cannot justify the cost at almost 300 percent more. Also I did not like the fire box on their vertical unit at all. It was not functional from a design standpoint when you needed to add wood or charcoal...
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