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  1. bagbeard

    Does anyone help you clean up after a smoke?

    Always there when the smoke starts rolling!
  2. bagbeard

    Pops6927's Wet Curing Brine

    thanks
  3. bagbeard

    Just Joined, Guelph, ON Canada

    welcome fellow Canadian! your not far from me!
  4. bagbeard

    Meatloaf Yesterday w/ Q-View

    so doesnt matter when you put probe in?  before putting it in smoker is ok?
  5. bagbeard

    Pops6927's Wet Curing Brine

    Nitrite
  6. bagbeard

    Pops6927's Wet Curing Brine

    hi Pops love your posts, ive made pastrami based on your cure recipe and it was good , but i had access to only pure sodium nitrate and made an error in my concentration.  it was only a little over half strength. meat was still great just nice red colour didnt penetrate. just wondering about...
  7. bagbeard

    Meatloaf Yesterday w/ Q-View

    oh yeah, Love my Weber also, use it for many different procedures. Have you tried the smokenator? i quite like it, also love using the serpentine method for long cook. only tried once though and got 16 hrs from 90 maple leaf natural briquettes. Happy Smoke!
  8. bagbeard

    Meatloaf Yesterday w/ Q-View

    ive been reading on this forum about food safety and noticed you put in your probe while meat was still cold.  I have been doing this also , but now I am wondering. anybody have comments?
  9. bagbeard

    Smoked Wild Turkey Breast and effects of humidity and barometric pressure

    This summer i smoked a skinless wild turkey breast a hunter friend gave me. The bird was 25 lbs and the one breast was 3 1/2.  I brined it overnight in water with salt and brown sugar.  then rubbed with memphis rib rub. then wrapped in uncured raw pork belly. ( i did this to taste the meat not...
  10. bagbeard

    Beach Brisket

    took my smoker with me to Long Point on north shore lake Erie this summer.  smoked a nice little brisket with white oak and cherry. smoked at 200-225 and meat was ready abnormally fast.  it was at 155 in 3 1/2 hours.  i let i go to 205 and it only took a total of 6 hrs.  half the time it...
  11. bagbeard

    Pork Butt Eye Roast.

    anbody have any idea how long it takes to reheat .  should i pull it when still hot and then into fridge or put in whole piece of meat then pull later.
  12. bagbeard

    Smoked Stuffed apple crisp

    Was using the Weber kettle and had some coals left, so I smoked some dessert. Cored the apples not all the way through then stuffed with butter, brown sugar, oatmeal mixture.  smoked for about 2 hours at 200-250 with some hickory. MMM Goood , well worth the wait
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    2013-07-26 21.55.05.jpg

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    2013-07-27 05.41.16.jpg

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    2013-07-27 05.55.49.jpg

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