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  1. cedar eater

    Commercial fridge build.

    One man's extreme is another man's barely good enough. I've tasted jerky one time that clearly tasted like it was cooked in a refrigerator. It was unpleasant, and I have no idea where he skimped in the prep of his smoker. You want to bake any foul smells out. I personally would try to get the...
  2. cedar eater

    Pulled Pork... Best time to foil? and more importantly WHY??

    I have foiled so far, but I'm considering experimenting with dry brining and not foiling. I want a minimum of four hours of smoke before checking the IT, then foiling at 160-165 andtaking it to 200. I inject and spritz with a mixture of sweet, salty, tart or sour, and tangy or savory. Birch...
  3. cedar eater

    my new smoker

    My smokers are converted oven/ranges. I set electric stove burners into the bottoms of the ovens with the original factory rings beneath them. This lets the air in beneath the burner, and I think that's important. They were both originally wired for 220V and I've changed that to 110V. This...
  4. cedar eater

    Boiling water?

    It depends on how much you increase the density of the resultant liquid. Adding sugar will increase the density. Sugar saturated water is heavier than pure water. Basically the sugar molecules can get closer together when they are dissolved in water than when they are in dry crystal form, and...
  5. cedar eater

    spareribs ,no trim ,no sauce

    I don't put sauce on ribs unless they need a little extra flavor after they make it to my plate. But I hate eating ribs that have globs of unrendered pork fat on them. It actually makes me feel like spitting it out. I don't mind eating ribs that are FOTB, but that's pretty much how far you have...
  6. cedar eater

    Best way/easiest thing to smoke for a newbie?

    Johnsonville brats.
  7. cedar eater

    Boiling water?

    I only put four cups of water in my smoker. I can't imagine why someone would use more. I put it in a large, flat, shallow pan to maximize the pan/water surface area and the air/water surface area. This heats the water faster and releases heat from the water faster. The water pan is a my drip...
  8. cedar eater

    Essential kitchen tools?

    I don't use it often, but when I do need it. there's really no substitute. A meat grinder with coarse, medium, and fine grinds. Large mixing bowls or tubs for when I process venison. Large pots for evaporating maple sap.
  9. cedar eater

    Boiling water?

  10. cedar eater

    Boiling water?

    Wow! Lots of nitpicking. So, I'll add to the fun. Water is vaporizing at temperatures well below it's boiling point through the process of evaporation. Its boiling point is the maximum temperature for a given ambient pressure at which it can remain in a liquid state, regardless of ambient...
  11. cedar eater

    Hello from Michigan

    Hello, SmokyKen. Welcome to SMF. I haven't been here long, but there seems to be a great group of people here. There's a Michigan group in the group section that you might want to subscribe to.
  12. cedar eater

    Howdy from Texas!

    Once you foil it, take it all the way to done. You can then pull the foil and let the bark toughen up a little, but the IT will drop. If you wait for the temp to come up, as you were doing almost 3 hours ago, you've put the meat back into a stall and lost the benefit of foiling. I did this with...
  13. cedar eater

    Why so few Oven/Range conversions?

    Being right on top of the heat source doesn't seem to be a problem. I use a disposable aluminum pan as a drip catcher and water pan with at least an inch of clearance around all sides. It sits about 3" above the smoke burner and the oven element. That seems to provide a nice even heat in the...
  14. cedar eater

    Visiting Traverse City and need some help!

    That seems really huge for that area. You might need to trailer something that big in from as far away as Grand Rapids or Saginaw.
  15. Propane Thermostat

    Propane Thermostat

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  17. cedar eater

    Propane Thermostat

    This is a good link for the theory of gas safety valves for gas ovens http://gofarservicesllc.com/xyz_do_it_yourself_guide/oven_stove_range_cooktop_chapter_6 This is a good diagram of how a pilot flame system works
  18. cedar eater

    Coke machine smoker

    Galvanized is not nearly as bad as some people think. You might only need to replace the inside top so condensate doesn't drip on your food. There should be no direct food contact with galvanized, but there are smokers with galvanized walls and fasteners. You also wouldn't want galvanized in the...
  19. cedar eater

    Propane Thermostat

    An old style gas oven with a pilot flame might work, but if it's got an electric or electronic ignition, it gets trickier.
  20. cedar eater

    Propane Thermostat

    That's why I mentioned gas water heaters. They verify that at least a pilot flame is lit or they disable the burner. B60 valves do the same for floor and wall furnaces. There's something similar for remote control of gas fireplaces. The more difficult part is the millivolt thermostat in the...
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