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  1. dazdnaz

    Well...we're waiting. Where are those pics?

    Well...we're waiting. Where are those pics?
    • dazdnaz
    • Profile post
  2. dazdnaz

    Grill Smith Flattop

    I have this one and it looks identical, So far I am happy with it and have not had any troubles...see the thread in the link: https://www.smokingmeatforums.com/threads/members-mark-griddle.302059/#post-2144349 If I recall I paid 199 at Sam's Club
  3. dazdnaz

    Members Mark griddle?

    Just joined Sam's club because of your post. I have been researching for awhile, I always end up modifying things I buy so what the heck. Purchase made Monday. From what I have seen so far I am going to do the following: Weld angle iron on the bottom for support against warping I will also lay...
  4. dazdnaz

    SV chucky a la Bear's 50 hour soak

    It was reminiscent of prime rib for sure. Glad I took the leap.
  5. dazdnaz

    SV chucky a la Bear's 50 hour soak

    Wasn't sure if I should post to Bear's original or start my own but I found some chuck on sale, was going to grind it but I figured I got 50 hours...so why not give this a go. Original post The Chucky: Got some Prime rib rub awhile back at Costco: Didn't have the Lipton so I added a little of...
  6. dazdnaz

    Last weekend Bacon

    Thanks, the carousel ride was a surprise. Bacon on everything for weeks to come.
  7. dazdnaz

    Last weekend Bacon

    The thermometer is an iGrill 2 from before Weber bought them out and before everyone else started coming out with reasonably priced units. I like it but the range could use a little help.
  8. dazdnaz

    Last weekend Bacon

    Bear, on another note, I have been placing the AMZPS on the bottom of my MES sitting on a fire brick. I see that you use the bottom rack, do you have good luck with that more so that placing it lower? The AMZPS did snuff itself after the first row on my bacon smoke.
  9. dazdnaz

    BEEF RIBS FIRST TRY

    Lookin good. Inspiration for the weekend.
  10. dazdnaz

    Last weekend Bacon

    Happy wife as they say. I throw them in the dishwasher after a smoke and that usually does the trick. And yes, more work for sure.
  11. dazdnaz

    Last weekend Bacon

    The stack of racks was pure laziness. Lol
  12. dazdnaz

    Last weekend Bacon

    I kept the brine simple: per slab: 1 TBS salt 1TBS pepper 1/4 cup brown sugar 1/4 cup maple syrup and approx. 1/4 tsp cure #1 (pink cure) done by weight 2 bay leaves
  13. dazdnaz

    Pellet smoker brand

    I've done a lot of looking around and rec-te"q" if you have the budget. I had my cart filled once when they had a sale on accessories and it topped $2000 but a heck of a deal on non sale prices. I did fill the cart with everything I could.
  14. dazdnaz

    Globe model 400 slicer, a couple questions

    There is a small perforated panel that is sciliconed in, I did not go that far on my tear down. I guess that is next, it is right under the bulb location. I will have a look tomorrow. Thanks for the heads up I thought maybe the housing was press fit and I just needed to pull it out but I didn't...
  15. dazdnaz

    Last weekend Bacon

    I thought it was smart to store it over head height until I could get around to messing with it, it is now counter hsight so as not to throw out my back moving it.
  16. dazdnaz

    Last weekend Bacon

    That is the reason it stayed on the top shelf, I don't know why I put it there and was fearful of dropping it bringing it back down. Sliced through the bacon with ease.
  17. dazdnaz

    Globe model 400 slicer, a couple questions

    I will flip it over again and get a better angle
  18. dazdnaz

    Globe model 400 slicer, a couple questions

    It's completely open underneath to access all the mechanics
  19. dazdnaz

    Globe model 400 slicer, a couple questions

    Well I have had this slicer in my garage for quite some time. When I got it I had put it up on a top shelf and it is so heavy I never got around to taking it down to give it a once over. Being inspired by the Bacon sub-forum I jumped in and got some BACON started forcing me to get the slicer...
  20. dazdnaz

    Last weekend Bacon

    Well I needed an excuse or motivation I guess to get my old SLICER into working order so I dry brined (sp) some bacon. Almost 12 pound skin off belly from Costco, brined for 2 weeks in foodsaver bags, soaked for 2 hours in a water bath, into the fridge uncovered over night. The brine was a...
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