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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
  8. Full Smoker last weekend! With qview

    Full Smoker last weekend! With qview

  9. bfilipowski

    Full Smoker last weekend! With qview

    Hello all, we had family visiting over the weekend so I figured up the Smoker on Saturday. First up Canadian Bacon I had a 2.5lb hunk of pork on in the freezer that came from a pig I bought from a local farmer. I cured the pin for 3 days using a recipe from ruhlman on as a launching point...
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
  12. bfilipowski

    Hickory smoked sea salt and Peppercorns

    Is there a difference, flavor wise between cold and hot-smoking salt? I can understand with proteins where the are major textural differences, but we are talking about smoking a rock and I was wondering if there is a benefit to cold versus hot. Thank you Flip
  13. bfilipowski

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    "If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke less weed than last summer this summer."
  14. bfilipowski

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    "If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke out my neighborhood this summer."
  15. bfilipowski

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    "If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke some AMAZE-N sausage this summer"
  16. bfilipowski

    Just bought Masterbuilt Gas Smoker XL

    Were you trying to cook the brisket to medium rare? Most that I've done i cook to 195 internal. How was the texture? Flip
  17. bfilipowski

    salty bacon

    10 days seems like a long time to me.  I usually only cure for 7 or so.  To reduce salt content now that it is cooked you can simmer slices in water for a few minutes then cook as normal. 
  18. bfilipowski

    Firs Chicken of the year

    Thanks, this was one of the tastiest birds i have done, I'll crank by e heat next time
  19. bfilipowski

    Firs Chicken of the year

    I flipped and rotated at 1.5 hours.  Cooked until internal of 175 on the thigh, breast was 160.
  20. bfilipowski

    Firs Chicken of the year

    I kept this one steady at 265 rubbed with a little adobo and Old Bay
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