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  1. nomadd917

    Jerky Temp question

    Need some advice on a jerky cooking temp. I currently have some eye of round roast sliced up and sitting in an equilibrium curing brine. 156 ppm nitrites, 2 % salt, and 1% sugar plus a couple other seasonings for flavor and spice. My plan was to cold smoke for about 2-3 hours then put in...
  2. nomadd917

    wsm - cold smoke modifications

    Use a piece of cardboard, cut to fit everything, and use some foil tape to seal it and hold everything together. I use the AMNPS tray and pellets for cold smoking. No heat. The pellet tray provides just enough heat to warm the chamber about 15-20 degrees.
  3. nomadd917

    Equilibrium Curing Question

    If you use water in your cure. Correct me if I am wrong but I think you can do a dry equilibrium cure. I’ve only tried wet cures/brines.
  4. nomadd917

    Equilibrium Curing Question

    Quick question about equilibrium curing. Do you ever include the weight of the curing salt, salt, sugar, and any other spices in your total weight for calculating the amount of salt, cure, and sugar needed/desired?
  5. nomadd917

    First belly bacon advice?

    As far as time, you can’t really cure/brine for too long as long as you don’t have too much salt in the brine. As soon as the meat and brine reach an equilibrium in salt content the meat will not absorb any more salt regardless of how long it sits in the brine. As far as flavor goes with the...
  6. nomadd917

    Chicken thighs

    Thanks! It tasted great, it was tender, and it was very juicy. Just need to work on the skin. I’ve seen some suggestions online about things to do to get bite through skin I’m going to try.
  7. nomadd917

    Chicken thighs

    I have the 18. I was able to get the temp up to around 350 by propping the side door open about an inch and by offsetting by like 1/2 inch. I did put water in the pan. Haven’t tried doing anything on the WSM without water. My guess is the temps would get higher without the water.
  8. nomadd917

    Chicken thighs

    Dinner:
  9. nomadd917

    Chicken thighs

    I love the Italian marinade for chicken. Ideally I’d like to do it overnight but this was a last minute decision for dinner. Got about 2 1/2 hours to marinade.
  10. nomadd917

    Chicken thighs

    They are on the smoker. Sitting around 300 with all vents wide open.
  11. nomadd917

    Chicken thighs

    Chicken rubbed down ready to go on WSM.
  12. nomadd917

    Chicken thighs

    Going to smoke up some chick thighs on my WSM tonight. They are sitting in some Italian dressing to marinade for a couple hours. In about an hour or so I’ll rub them down with some SPOG. Smoke at 275-300 with a cherry chunk or 2 for some smoke flavor.
  13. nomadd917

    Choosing a new smoker

    https://bbqguru.com/storenav/gurucookerguide?DeviceModelId=180&kitId=57
  14. nomadd917

    Choosing a new smoker

    To explain further on the WSM. Temp control is very easy from what I have experienced so far. If you get a digiQ or something similar they are literally set and forget in regards to temperature. A brand new WSM with digiQ will run about $500-$600
  15. nomadd917

    Choosing a new smoker

    Go with a WSM. I love mine. I want another one. They are like wives, except you want more than one and they don’t talk back.
  16. nomadd917

    1st time smoked ribs

    Looks good
  17. nomadd917

    First Brisket Smoke on the WSM

    The wife is a keeper. I'll just tell her I cant sell it for anything. No point in selling it.
  18. nomadd917

    First Brisket Smoke on the WSM

    Very true. After using the WSM once I'm not going any other way now. I'll probably fix the Masterbuilt and use it for jerky and things like that. Or if the wife forces me to sell it I guess I'll do that.
  19. nomadd917

    First Brisket Smoke on the WSM

    Since I had originally set up for ribs I had apple chunks. I removed about half of them and replaced it with Hickory. So I did half apple half Hickory.
  20. nomadd917

    First Brisket Smoke on the WSM

    Finished burnt ends.
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