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  1. christhompson

    Sunday's Canadian Bacon Smoke

    Fantastic looking Canuckian Bacon. Makes me want pizza.
  2. christhompson

    Pork Bellies

    This is one of the few advantages of living in Cincinnati. We earned the nickname Porkopolis, and the city "mascot" is a winged pig. There's several places I could get bellies just by walking in and asking. There's a place over near where my parents live that slaughters on site. God I could go...
  3. christhompson

    Marinade vs Seasoning and Curing Jerky

    I've had the alton brown jerky that a friend made: http://www.foodnetwork.com/food/cook..._31151,00.html The difference here is that he's not smoking, he's using a box fan and furnace filters to dry the meat in a fast stream of air: http://www.instructables.com/id/Box-Fan-Jerky/ This takes...
  4. christhompson

    Fatty Throwdown??

    My weekend is absolutely shot, and, moreover, I don't own a smoker (yet!). So I'm definitely out. If I had time I'd probably try to rig something up on the old gas Weber. I will, however, be reading intently come Monday. Once I saw someone who had put crab cake mix inside a fattie I knew that...
  5. christhompson

    Pizza Fatty

    I'd skip the mushrooms and the pineapple, personally, but man that looks tasty. He said as he eats his bowl of Frosted Flakes.
  6. christhompson

    single "practice" "fattie"

    Yeah, great work on the weave. Don't sweat whether it's a fattie or not. Fattie is a state of mind. If it tastes good, who cares what it's called!
  7. christhompson

    Hot Dogs

    There was recently a thing on TV that showed the commercial manufacture of dogs, and they pointed out how different the recipe was for each region, that the dogs here in Cincinnati will have a wildly different set of spices than a dog in New England. I can verify that, as we just spent some...
  8. christhompson

    First loin w/Q-view and ABTS

    Man, I've got to stop looking at this site before lunch. That looks fantastic.
  9. christhompson

    Step by Step Smoked Corn on the Cob

    I understand why you'd leave the husks on for grilling, but why leave them on for smoking? seems you'd be better off with increased surface area of naked corn. We tend to boil it, which at 212F is not THAT much below your 220-250.
  10. christhompson

    Build your own?

    I hear you. I'm aware of how badly it could go. My cousin owns a restaurant and I've seen what it takes to get a kitchen vent up to commercial code. I'm fairly certain that the thing is going to end up in the garage. I've got this part of my basement, though, that's never going to be good for...
  11. christhompson

    Build your own?

    I thought of that. Would they clog closed during a several hour smoke? I have no idea how fast the residue collects. I wonder if the intercoolers could be flushed after each smoke. Of course, maybe I'm just overthinking this aspect. When Alton Brown smoked up some bacon on Good Eats, he just...
  12. christhompson

    Build your own?

    I don't see a forum specifically for DIY smokers, but since what I want to do is largely electric, this seemed like a good place. I'm a long time lurker here, even before I joined so I could view attachment images :) I'm the kind of guy who tends to go in big on new ventures, and I tend to...
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