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    Camp Chef and Smoke

    I'll try the buckboard bacon in a week or so and make sure the Wedgie is producing smoke throughout the process. Our temps have been in the 50s- 60s, so won't count on the Wedgie generating much temp change.
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    Camp Chef and Smoke

    The Startup produces a lot of smoke, but I never see that amount during the smoke -- even with Smoke Number set to 10. Never see anything coming out of the stack. I used a Wedgie with the pork belly, but it didn't stay lit. Spent over a minute getting the Wedgie lit, too. Will be more careful...
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    Camp Chef and Smoke

    I have a CC Woodwind which I got last July and have been smoking a lot of meat because it's so easy to use. However, I needed a lot of smoke for the bacon I just made from Jeff's recipe (10-day brine, 6-8-hour smoke). I set the Smoke Number to 10, and the temp to 180F. At no time did I see...
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    Packer Brisket Temp Difference`

    Thanks for the comments. The flat AND the point turned out really well - tender, juicy and tasty. It turns out that had I not separated the brisket and let it go until the point reached about 200, the flat would have been about right. Next time.
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    Packer Brisket Temp Difference`

    This would have been a great help, but the horse is already out of the barn. I'll be aware the next time I do a brisket. This time, at 3am, the flat was at 204, so I separated it from the point and wrapped it in towels and put in an insulated cooler. At 9, the point was ready, being very tender...
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    Packer Brisket Temp Difference`

    Smoking a 15 lb prime packer brisket. The flat temp is running about 20 F behind the point. When the flat gets to the stall, do I cut and wrap the flat and let the point continue? Thanks
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    My "Cockspatched" Turkey

    I say cockspatched instead of spatchcocked because I carelessly removed the breast bone instead of the back bone. Nevertheless, I was able to spread out the carcass so that the breast skin was up. the smoked skin was flaccid and on the sweet side, probably because there was too much mayo/rub...
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    Double Smoked Ham

    Thanks. I have to go to a ham store to get a bone for my wife to make the best split pea soup. The bone from the ham I'll do next week will end up in the soup.
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    Double Smoked Ham

    Sure. Go to smoking-meat Go to smoking-meat.com/Pork/Ham. It's the first video -- Double Smoked Maple
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    Double Smoked Ham

    I want to do a double smoked maple syrup ham. Watching Jeff's video, it looks like the ham is a 10 pound boneless ham. Searching online, I'm having problems finding a whole ham that's boneless and spiral. Was the ham on the video actually boneless. Thanks
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    Smoking Database

    However you do it, keeping track of smokes might turn out to be helpful in the future.
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    Smoking Database

    Not sure I understand, but from your idea, I could enter another field -- Grade -- for meat quality and select Prime, Choice Wagyu, grass-fed, etc.
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    Smoking Database

    Yeah, it's a form and Access is relational. You can query any field or dropdown menu item
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    Smoking Database

    Sure. Item Smoked is a dropdown list into which you can add anything. You can make a Query to just list, for example, tri tip, and you'll get all the tri tip recipes.
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    What's a step up from Campchef/Traeger level? Time to upgrade

    Hmm. I've had a 36" Camp Chef Woodwind, and I've done a couple of dozen smokes, all of which have gone perfectly. The only complaint which, I think would go along with any smoker, is cleaning it after a smoke. But if I had to look for a smoker again, I'd look closely at the Lone Star smokers...
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    Smoking Database

    I usually follow a recipe pretty closely, but often modify it. The next time I do the same smoke, I wonder how it was smoked the last time, and did I like it. I'm too techie to write things down, so I looked around for a for a database. A possibility was a contact database like ACT!, but...
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    Marinade Didn't Take

    I was at 165, but had a lot of smoke, both from the Woodwind and a Wedgee. Next time I'll keep smoke to a minimum.
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    Marinade Didn't Take

    Was in a big bowl. No vacuum.
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    Marinade Didn't Take

    Just thinking about it, could too much smoke kill the flavor?
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    Marinade Didn't Take

    Yes. I blotted them dry before smoking. I wonder how commercial jerky makers season their jerky.>The different flavors are noticeable.
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