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  1. kihler

    Finally Found Fresh Belly

    You can find pork belly at most Asian stores that have a meat section. I also leave the skin on when I cure and smoke pork belly. I remove the skin after smoking and before cutting. I use the smoked pork belly skin for soap broths. They add a lot to ham soups.
  2. kihler

    My First Time Today - Help Please

    I may not have been clear. Do not add any water to the chip pan. The wood chips need to be dry. NOT soaked.
  3. kihler

    My First Time Today - Help Please

    I smoke bacon all the time. Finished a 20 lb batch 2 days ago. Fill you chip pan to the top and put in about a quart of water. The water is not big deal but the chips are. I use a combo of alder, apple and fruit woods. Some time I add pecan. Bacon needs to cook to an internal temp of about 160...
  4. kihler

    Smokers, Whats your age and how long have you been smoking???

    To long ago. No pictures. It was 4 feet tall, and a 2 x 2 foot square. I was made of tong and groove cedar 1x6. The heat source was an electric hot pad with an iron fry pan for the chips. In those days I only smoked salmon. In Washington state salmon is almost free in the fall.
  5. kihler

    New to smoking meats, and having trouble with smoke quality and longevity.

    I also have a smoke vault 24, and I have no trouble. Do not soak the chips. I also think you are not using enough chips, and maybe the wrong size. Put fine grind chips on the first layer than add larger chips on top of those. The first layer will start the larger chips. Fill the chip tray so it...
  6. kihler

    Smokers, Whats your age and how long have you been smoking???

    It seems I'm older than most of you. And my kids are older than most of you. I'm 70 and have been smoking for about 40 years.  If it's meat, I smoke it, pork, beef, chicken, pheasant, duck and fish. I make  my own bacon, corn both pork and beef.   I built some of my first smokers out of cedar...
  7. kihler

    Wet or Dry Wood Chunks

    No soaking. You want smoke. I don't think soaking does anything but slow down the smoke.
  8. kihler

    Tough beef ribs

    I just pulled a 5 + pound rack of beef ribs from the freezer. It looks like about 6 ribs. No meat has been trimmed from the ribs. I have trouble getting beef ribs to be tender. I also get the ribs to dry. With help I'll get it right this time. How long do you keep ribs on the smoker, what temp...
    • kihler
    • Thread
    • Replies: 3
    • Forum: Beef
  9. kihler

    Need help which smoker

    I have a smoke vault 24 and I think it's great. I smoke fish, sausages, whole bone in pork rib roasts, chicken, ribs ( it will hold 10 racks ). I also make my own bacon and hams. It will hold about 20 pounds of pork belly and they turn out great. If you buy the smoke vault, you will need to buy...
  10. kihler

    Question on curing pork belly

    I've been making bacon for many years. Pork belly, pork loin and coppa bacon. I always us a Morton product called tender quick. This can be bought in most high end grocery stores or online. This stuff is fool proof. Use 1 tablespoon per pound of raw meat. For 1 inch thick pork belly, cure in zip...
  11. kihler

    What does it mean to smoke food for "X" amount of hrs?

    When I smoke meat, the time on the smoke depends on when the cooking item is at the temp I want. I think meat get dry if left on the smoke and heat to long. I know some real good smokers can leave a meat item on the smoker for a long time without drying out. But my smoker is the back yard...
  12. kihler

    smoking when its super hot out

    Cold smoking in the summer in the Phoenix area would be very hard. When it's 115 outside, the internal temp in cars and smokers can get up 150 or more. In the summer, buy your cold smoked items at the store.
  13. kihler

    smoking when its super hot out

    I also live between Phoenix and Tucson. Summers here are hot, 115. The entire smoking and cooking process goes faster. I would say about 25 to 30 percent less time is needed. Just keep an eye on the meat internal temp.
  14. kihler

    What size brining container?

    I have a second frig in the garage and I use the vegie draws for brining. Be sure that are solid plastic and don't have seams. If they have seams they will leak. To keep the air out put plastic wrap over the brine. Works great and clean up is easy.  
  15. kihler

    which smoker?

    I agree with the rest of the comments. That's one nice smoker for the back yard. One thing I liked about it, was the size. I cook and smoke whole pigs, but the biggest one I can get going is about 40 pounds. That smoker should hold a 50 - 60 pound pig. If my wife let me spend that much I would...
  16. kihler

    What chips do you use when smoking bacon

    I just finished curing about 20 pounds of pork belly. I put the bellies into the smoker and thought, I have used the same chips since I've been making bacon. I always use apple and a mix of fruit woods. The results are always great, but what do other bacon lovers use?   Also what is on the list...
    • kihler
    • Thread
    • Replies: 2
    • Forum: Pork
  17. kihler

    Smoked pork rib roast

    Thanks, I think I'll go with the dry cure. It's how I do my bacon and it turns out great. I'll do both bone in and bone less for the pork roast and compare.
  18. kihler

    Smoked pork rib roast

    I planned on having the butcher cut the chine bone. That way you can cut through the meat and bone. My favorite part of a pork chop is the bone. My wife eats the meat, I just eat on the bones. Do you think the brine time would be longer if the bones are on?
  19. kihler

    Smoked pork rib roast

    Have anyone cured and smoked a pork rib roast? You know, the type you can buy at a good meat shop. I buy several ribs and cut them into smoked pork chops. I have cured and smoked many types of pork cuts but never a bone in pork rib roast. All into info I can find about pork loin talks about...
  20. kihler

    My First Bacon - April 2015

    After you smoke the bacon and cool it in the frig for a day, do not "cut" the skin off with a knife. Fine a corner and pull the skin off. That way you don't lose any of the bacon . 
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