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  1. okiesmokiesam

    Having a lot of problem with my DigiQ DX2

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif] My temp works ok but not great. My meat prob is trying to work but wont make it through a cook and I have way over cooked 4 pcs of expensive meat putting my trust in this thing. Any of you...
  2. okiesmokiesam

    bbq guru (digiq dx2)

    Anyone know how i can get in touch with these people.They just don't answer their telephone. Tried to ordrr a meat probe and the order wont go through. Any one knot whats going with them?
  3. okiesmokiesam

    looking for a fast and easy way to wet cure

    I use the 30% method and wet cure for 2 to 3 days wet curing is the only to cure as far as i am concerned http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/#post72952
  4. okiesmokiesam

    First time to use pink salt

    Should i use both #1 and #2 in a formula? I am wanting to do wet curing. About 25 years ago i had a meat market and smoked turkeys was a money maker during Thanksgiving and Christmas. I would do 40 a day starting a weak before Thanksgiving through Christmas. the finished product was like eating...
  5. okiesmokiesam

    High mountian buckboard bacon cure

    Is it possabel to add seasonings to high mountian buckboard bacon cure to enhance the flavore? Thanks
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