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  1. haywire haywood

    Reducing chip size

    LOL... I actually almost did that, but the risk of large amounts of trouble from the owner of said device wasn't worth the risk. :)
  2. haywire haywood

    Reducing chip size

    Anyone have a diy way of reducing size of, or grinding smoking chips so that they will burn in an AMNPS?  I just bought one and have a bunch of chips left from my old setup.  It would be nice to be able to use them. thanks, Ian
  3. haywire haywood

    Need an opinion

    Thanks.  I cold smoked it at about 90-110 for about 4 hours and it turned out better than the others I've done at 70ish.  Just ordered an AMNPS and 2lbs each of pitmasters and apple to try.  I need to quit futzing around and build a more permanent smoker. Ian
  4. haywire haywood

    Need an opinion

    Ok, thanks...
  5. Need an opinion

    Need an opinion

  6. haywire haywood

    Need an opinion

    This just came out of a the fridge after a week with the Hi-Mountain buckboard bacon cure on it.  It doesn't look evenly colored which I take as not cured completely.  Should I go ahead and smoke it, or cure it longer?
  7. boston butt.jpg

    boston butt.jpg

    • haywire haywood
    • Media item
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    • Album: Need an opinion
  8. haywire haywood

    "The Flap"

    Thanks for the links JJ.  I think I'll err on the side of caution.  I used vegetable oil a couple days ago and it sorta worked for a short time, but not well enough to bother with it.  When it warms up, I'll use the silicone to waterproof my rain jacket again or maybe the shower curtain. :) On...
  9. haywire haywood

    "The Flap"

    Just for anyone reading this thread and wondering about the silicone, I called CRC, the manufacturer of what I bought and they say that it is only rated for incidental contact with food.  It's designed for lubricating sliding parts, not for actual food contact surfaces. Ian
  10. haywire haywood

    "The Flap"

    Got it in the mail today... for being "food grade" it has some pretty dire label warnings... "may cause drowsiness or dizziness, suspected of damaging fertility, may cause damage to organs through prolonged or repeated exposure." I think most of it relates to the extremely flammable nature of...
  11. haywire haywood

    "The Flap"

    https://www.mscdirect.com/product/details/52421278 The shipping is twice the cost of the sheet.  If you can find it locally, you're better off.
  12. haywire haywood

    "The Flap"

    Ordered some of that silicone from Amazon this afternoon.   Thanks JJ. Well folk, my redneck modification worked like a champ .  I sliced the pound of loin I smoked today with ZERO flap.  It cut cleaner too on the back end, sometimes a slice would remain attached at the bottom corner because...
  13. haywire haywood

    "The Flap"

    Ok, makes sense. Another thing that must make a huge difference is the shrouded blade where only the cutting edge is exposed. This one will try to grab and spin the meat once a slice is mostly cut.
  14. haywire haywood

    "The Flap"

    Usually it's frustration.  Maybe now it'll be a full slice. JimmyJ, what is the gap like on one of those $5000 Hobarts? Ian
  15. haywire haywood

    "The Flap"

    I bonded it just now with something we call "mean green" at work.  If I want it off, I'll have to order a new tray.  LOL  After it sets up, I am going to edge seal the HDPE so I don't get meat juices  between it and the stock tray.  I'm cold smoking some bacon Saturday so it'll get a test this...
  16. haywire haywood

    "The Flap"

    That's probably part of the problem too, because I do also get some back flap, but this slicer doesn't self feed very well so if you want consistent slices,some positive pressure is required. This slicer comes apart pretty easy for cleaning, so the sliding shelf just goes in the dishwasher...
  17. vert.jpg

    vert.jpg

  18. "The Flap"

    "The Flap"

  19. haywire haywood

    "The Flap"

    Every time I go to slice a piece of meat, I get "the flap" at the bottom and I have to rotate the piece being sliced.  Looking at it, I blame the slicing tray being too far from the blade and not supporting the meat, so the bottom edge falls away from the blade rather than being cut.  My...
  20. Before.jpg

    Before.jpg

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