Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. trueteam

    WSM 18.5 temp control.

    For what it's worth, I have never touched the top vent on either of mine
  2. trueteam

    WSM 18.5 temp control.

    These guys obviously know what they are talking about. The more you use it the better, all that smoky goodness builds up and will help seal the smoker. My 18.5 is very low maintenance once it settles in. I don't use anything in my pan anymore either, just foil it. Enjoy that WSM!
  3. trueteam

    1st time with Pop's brine

    Bacon turned out great. Not too salty at all.
  4. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: 1st time with Pop's brine
  5. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: 1st time with Pop's brine
  6. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: 1st time with Pop's brine
  7. trueteam

    Belly Bacon in August

    Looks great!
  8. trueteam

    1st time with Pop's brine

    All good on the cure. I will try the lo salt one with the belly I have in the freezer! About the same salt, but a lot less sugar. Thanks for the info!
  9. trueteam

    1st time with Pop's brine

    Thanks farmer. Looks like I used a combo, lol.
  10. trueteam

    Slot Mod

    I have a notch on my 22.5 and the grommet mod above on my 18.5. Both work great.
  11. trueteam

    1st time with Pop's brine

    My first go, I have only done the dry cure previously. Would that be considered lo salt? Or is there another recipe I missed? Thanks.
  12. trueteam

    1st time with Pop's brine

    I used a heavy cup in a 2 gallon batch farmer.
  13. 1st time with Pop's brine

    1st time with Pop's brine

    • trueteam
    • Album
    • Comments: 0
  14. trueteam

    1st time with Pop's brine

    My 1st time using a wet brine for bacon. Weighed the hunks down. Now I just need to wait!
  15. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: 1st time with Pop's brine
  16. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: 1st time with Pop's brine
  17. trueteam

    Butt Advice...

    Good point! That stuff will get devoured with or without smoke.
  18. trueteam

    Butt Advice...

    Your timing should be about the same regardless of number of butts. I have never held one for 7 hours, I think 4 is the max I have done. Do you have an amnps? How are you going to get smoke if out playing golf? Good luck and enjoy your trip!
  19. trueteam

    New to the Forum; Charlotte NC.

    This is a great site! I am in Charlotte too
  20. trueteam

    Butt Advice...

    I plan on 1.5 hours when I cook at 250, sometimes it's less sometimes it's more. Just depends on the piece. Any chance you could cook and pull ahead of time and reheat when on your trip?
Top Bottom
Back
Clicky