Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mike243

    Galvanized Metal Studs in Smoke House Build

    Also I would put a tapered roof on it so condensation can run down the walls instead of dropping off the ceiling
  2. mike243

    Galvanized Metal Studs in Smoke House Build

    I wouldn’t put fans in it and just small adjustable vents, the more air movement the more heat it will take, i dont see a little heat transfer will hurt as you lose some regardless of what it is up against, if never over 200 I would use cedar, after a few smokes it will be sealed up and probably...
  3. mike243

    Fridge used for Umai dry aging

    They probably still make a upright freezer that can also be used as a fridge, Frigidaire had 1 that you turned the dial 1 way for fridge and back the other way for freezer, works well if you are limited on space. had that thermostat number saved somewhere at 1 time...
  4. mike243

    Mold/fungus

    I would probably hit it with a wire brush when I got ready to use it, fire/heat will kill about anything.
  5. mike243

    What are you watching ?

    OPL
  6. mike243

    Smoke time for Summer sausage

    I would rather not have anything but water on my SV, smoke is hard to get off of somethings and my plastic tank wasn't cheap.
  7. mike243

    NY strips can't do, is it just me?

    I have had some good strips cooked at home and some tiugh ones, have used everything under the sun but still not as good as a ribeye most of the time, I have a 3 riw Jacard and use it along with pineapple or Adolfs, I really miss the steak flavor they use to have
  8. mike243

    Smoke time for Summer sausage

    I have never dried while using my mes, meats take smoke better when they are we/moist, never had any to smokey and I go the whole time on it and put a probe in to tell when done
  9. mike243

    Is Heart-Healthy Bacon an impossible oxymoron?

    I think a brine is more accurate than a dry rub, the salt and cure is added in and no washing the unused salt rub off after set time,
  10. mike243

    Send Prayers: Cancer Returned

    Prayers sent
  11. mike243

    Got My Mail Order of Northern Fish

    Learn something new every day , didn't know the bones would dissolve.
  12. mike243

    Got My Mail Order of Northern Fish

    Pike and carp make good fertilizer 😂
  13. mike243

    Venison front leg

    Bacon for the win.
  14. mike243

    Help!

    I have had a PB Austin LX for about 7 years and it has been great, I bought my son a PB#5 which is the upright with a bunch of racks, it uses more pellets than my lx but there might be a tad bit more smoke flavor without adding a tube. they have moved the electronic control on them now which was...
  15. mike243

    Pre-marinated Tri-tip

    My problem is the wife wont eat it if any pink remains, have begged pleaded withheld husbandly duties but she always outlasts me :emoji_laughing: , she understands smoked meats will be pink but grilled she just wont. I cooked some strip steaks cut hers showed no pink, when rested guess what yep...
  16. mike243

    Pre-marinated Tri-tip

    Looks good, about the only way I find it here is seasoned. Have thought about washing off but probably end up too salty then.
  17. mike243

    Honey(bees) - 150 pounds in my near future

    While I love honey I don't have the desire to deal with them, my interest is more in the lines of bee health, I am hoping nothing happened to them and that he just got some new boxes made and swarms gathered, the best honey I have ever ate came from a apple orchard that the man had peach tree's...
  18. mike243

    Has anyone else lost their tolerance for heat?

    I have always loved hot and spicy, been having indigestion for awhile and narrowed it down to tropical 7UP, I had slacked off of spicy and have decided the citrus acid was causing my discomfort. Hate that too cause a good cold 1 every few days was really good. Oh well part of aging I suppose.
  19. mike243

    BBQbevo - North TX beginner(ish)

    Welcome , lot of good folks here and a few enablers :emoji_laughing: all great folks but we like to help folks pick out cooking equipment lmoao.
  20. mike243

    Yellow powder on mesquite chunks

    Looks like rot to me but hard to see enough to tell, normally if rot it gets soft , I don/t use much of it but bought a box recently and will ck it later.
Top Bottom
Back
Clicky