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  1. dernektambura

    Pellet grill issue

    Ok... Lets see if he can post electric schematic of the problem and we can troubleshot on the spot...
  2. dernektambura

    Pastrami cure help

    How about just cut off parts not submerged in brine and proceed to next step? I mean... Salinity is like: yoi come close and shit stops at my desk!
  3. dernektambura

    Pellet grill issue

    I am not sure why everybody freaking out cuz cooking temp fluctuate 25 to 45 deg... At high temp of 250+ deg doesn't make much difference.... It's not going to burn and ruin your project...Relax, grab a beer and have a fun...😀
  4. dernektambura

    Wood chunks lifespan ..

    Quality wood use is for smoke flavor... So, you can use any type of wood (or wood charcoal) to create cooking temp but you use only quality wood for smoking flavor... It doesn't matter how old or dry is wood you use to add smoking flavor as long as you water it to create smoldering instead of...
  5. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    Let's make it even safer for the future projects... Please, use metric system (milligrams, grams, etc...) instead of spoons, forks, pinches, coffee mugs, buckets or shovels..😁 Trust me, as I believe, most of members will agree: Buy milligrams scale... It will pay of itself right after first two...
  6. dernektambura

    Hell yea

    Hell yea.... Top it up with 24% sour cream and wash it down with beer... Hold off sweet deserts, let me enjoy burp aftertaste...lol😂
  7. dernektambura

    Question on PID Controller

    Just a note: it is NOT good idea to set PID to regulate temp for less than 10 - 15 deg... Reason: your heating element rapidly goes trough ON/OFF cycles, shortening life time of the heater...
  8. dernektambura

    Question on PID Controller

    Lets make it simple.... If you have option on your PID to do manual setting then forget about auto tuning... It doesn't work anyway... Set your cooking temp SV...set your alarm AL1 to the temp you don't wanna go above and set your HYS how much temp can fluctuate between ON and OFF... Everything...
  9. dernektambura

    Question on PID Controller

    Most important PID setup step is HYS (hysteresis) setup which is ON/OFF control action that turns the output ON or OFF based on the set point. Basically what it does, it monitoring upper and lower temperature range as set by ALM and SV...
  10. dernektambura

    COWBOY STEAK PARTY!

    I hope you also printed manual for your guests... Honestly, I wouldn't know where to start and how to finish eating... Big like!👍
  11. dernektambura

    Dried Cured Pork Tenderloin question.

    I I did ordered once collagen sheets from Australia to make sausage meat wrapped tenderloins.... Really good... Also in drying/dehyd section...
  12. dernektambura

    Dried Cured Pork Tenderloin question.

    I I don't use Umai bags... There is couple of my tenderloin posts in dehydrated meat section...
  13. dernektambura

    Atomicsmoke

    Atomicsmoke... I am surprised you are asking "who"... Probably you don't have interest in old school charcuterie, otherwise you would know... Very knowledgeable guy...
  14. dernektambura

    Atomicsmoke

    Ok... Thanks... He used to be very active in charcuterie section...
  15. dernektambura

    Thank you Jesus aka John Lennon..

    Man... It's home made, cooked to such a perfection.. you put two dabs behind ears and chicks go crazy...lol...Beats all, now a days, perfumes for men 😂🤣😂
  16. dernektambura

    Question on PID Controller

    Temperature PID probe setup + meat internal temperature PID setup in details...
  17. dernektambura

    Question on PID Controller

    There is my setup in kamado section how to tune PID...
  18. dernektambura

    Atomicsmoke

    What happened to member Atomicsmoke... I don't see him around anymore... To bad... He was living old school, smoked meat library... Did he end up as shop talk casualty?
  19. dernektambura

    Dried Cured Pork Tenderloin question.

    My friend... Trust me... Pork tenderloin and cooking to any internal temperature is crime against the most tender part of pig... Pork tenderloin + salt + pepper + cure #2 + 2 weeks cure + 1 week smoke at 42 F + 30 days cure at 80% RH equal to heavenly taste...
  20. dernektambura

    Thank you Jesus aka John Lennon..

    I have to share my excitement with you guys... Finally I found butcher who will supply me with pig heads and some fresh blood so I can finally make smoked bloodwursts... And as a bonus he will cut all good stuff like cheeks and neck part for me so I don't have to boil whole head... That means...
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