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  1. graystratcat

    first time smoking bacon !!!!!!!!!!!!!!

    Hey jrod, I have that same slicer.. besides freezing the bacon prior to slicing as mentioned above.. it also helps to flip it over about every three slices or so... this prevents that flap you get on the bottom of the piece being sliced...the freezing helps with this too.  If push comes to shove...
  2. graystratcat

    Master Forge

    Hey texasman, you definitely want the 3/8", not the 5/8"... the 5/8 is going to be too thick and prevent the door from closing.  Here's a vid I found way back when I was looking to buy my MF... you can fast forward to 6:40 to see the gasket kit Lowe's sells and the guy show's one way to install...
  3. graystratcat

    Going whole hog, what did I get myself into????

    Hey Jake, some folks use alum foil to shield different parts of a hog when cooking a whole one.  As for skin up or down... around these parts where we do a lot of pig pickin's.... it's always skin down for the entire cook/smoke.... the skin helps hold a lot of the juices in the meat  if you go...
  4. graystratcat

    Master Forge Double Door smoker in Baltimore...

    Hey Box, welcome to the forum.  Lots of great folks here that know a lot about smoking that will help you out in a flash with your questions.  As for your new Master Forge (MF), I've had one now for some time and have used the heck out of it.  I really love that little thing.  It can put out...
  5. graystratcat

    Beef Finger Ribs - Q-View

    The ribs and brisket look great Phil!  Very nice smoke ring on both.  Nice job indeed! -Salt
  6. graystratcat

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    That is just awesome, Gary.... I am totally pumped for you.  That is going to be such a blast to use and so much fun to teach the kids about wood fired oven cooking and cooking in general.  Just too cool.... -Salt
  7. graystratcat

    Master Forge

    Tim, folks around here love the Mavericks... I have about 4 other digitals of a different make (I've had them for a while but when they die I am definitely going to get a Maverick).  As for the probes, I drilled 2 small holes in the side of my MF, dead center just below the level of the right...
  8. graystratcat

    Dry Cured Pepperoni

    Hey Rick, sorry I missed your question... just saw it.  I don't think putting the whole unit in the fridge will hurt it.  The one I have is rated as water-proof as long as the lid is closed and I don't think the temps are going to be an issue for the actual controller.  On some days in the...
  9. graystratcat

    Master Forge

    Hey texasman, are you going by the thermo in the door of the smoker?  The one that came with it?  If so, they are known to be way off.....also, the bottom vents have an impact on the temps in the MF... more open, lower temps, more closed, higher temps.  I'd be suspicious of the thermo if you...
  10. graystratcat

    Should I use a water pan

    Hey sprky, have you ever thought of, or tried, filling that second pan with sand as well?  I agree with SiletzSpey that the water and/or sand is more of a thermal mass than a moisterizer... and now I'm thinking a second pan of sand would increase that thermal mass even more.....I may have to try...
  11. graystratcat

    Master Forge

    Hey badohmen, wind definitely impacts the performance of the MF and gassers in general.  One thing I found on the MF is the position of the bottom vents really impacts temps.  The more closed they are the higher temps I see in the unit.  I've also noticed, and I'm sure this is due to the shape...
  12. graystratcat

    Master Forge

    Thanks for the pictures Tim....Looks like the wood box and water pan are the same size as the older model.....a trick I use for the wood box (if you're going to use chunks/chips) is to slide it into the smoker on the very top of the side rails instead of the middle.  It raises the wood box just...
  13. graystratcat

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    I just placed an order today as well!  And I would also like to thank Lisa for the discount coupon! -Salt
  14. graystratcat

    Stuffed pork Rub?

    If you're going for a semi-Italian feel, I'd add some garlic (either roasted or pan fried first) to that stuffing as well and a dash of red pepper flakes.    As for the seasoning, I would suggest, VOO, OP, GP, FCBP and fresh rosemary if you can find it, if not, dry rosemary will work. Al's...
  15. graystratcat

    first time smoking bacon !!!!!!!!!!!!!!

    Looking really good so far!  Shoot us some B-view when it's done! -Salt
  16. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Thank you sir!  I appreciate your compliments and coming from you the comps means a lot! Thanks Harry!  I noticed that the dry cure method did give the meat a bit more umph.... Thanks gotarace!  I was wondering if anyone was going to ask about the taste.  Since this is the first time I used...
  17. Bacon 16.jpg

    Bacon 16.jpg

    • graystratcat
    • Media item
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    • Album: Dry Cured Bacon
  18. Bacon 15.jpg

    Bacon 15.jpg

    • graystratcat
    • Media item
    • Comments: 0
    • Album: Dry Cured Bacon
  19. Bacon 14.jpg

    Bacon 14.jpg

    • graystratcat
    • Media item
    • Comments: 0
    • Album: Dry Cured Bacon
  20. Bacon 12.jpg

    Bacon 12.jpg

    • graystratcat
    • Media item
    • Comments: 0
    • Album: Dry Cured Bacon
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