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  1. spoolinaz

    The Smoked Ziti Experiment

    x2
  2. spoolinaz

    How do I lean my burner?

    Yeah, there is likely to be some leftover sheetmetal clanking around. It is a pretty cheap burner. Definitely not cast iron or brass! I'm glad you got it worked out. Just stay tuned so you can help out the next person to come along with the same issue.  Critters will get you every time!
  3. spoolinaz

    Smoked Pork Steak

    Think of them as a thin CSR, or pork chop. I cook them to 150, med rare.
  4. spoolinaz

    My first pork to ham (picnic) ala Pops wet cure...

    Thanks Pops! You are an invaluable resource! Don't know if you saw it, but I did turkey breats too. They are a new favorite for me. Just had some cold sliced turkey breast sammies on tuesday for lunch, so good! And I have some BBB going as we speak...
  5. spoolinaz

    My first pork to ham (picnic) ala Pops wet cure...

    Thanks! I have. I think it's more tender than store ham cold. more like a roast beef luchmeat texture than ham lunchmeat, if that example works for you...
  6. spoolinaz

    My first pork to ham (picnic) ala Pops wet cure...

    Thanks for the encouragement all! It was actually super easy, but don't tell anyone that... Using a shoulder picnic makes it an easy decision. They are always pretty cheap, and being a smaller piece of meat, are done curing quicker.
  7. spoolinaz

    How do I lean my burner?

    Good suggestions by Dave. The XL burner is a sheet metal cheapie, there is no air adjustment, just an open venturi. Check for obstructions in the burner/venturi. Next suspect is the tank/valve/regulator. Hook the same tank up to another appliance if possible. All these new regulators and valves...
  8. spoolinaz

    The Smoke Ring Fatty

    A fatty torus! I really like that you used CAD to aid in cooking, I use 3D all day long here...  Some sort of a french braid on the bacon might work. Or better yet, make a pair of fingercuffs out of bacon! slice it open and slide the bacon-cuff around, it's a thought...
  9. spoolinaz

    AMNPS Tube Problems

    Here is the picture I was looking for. 53rdcard has an XL also. Post #8 if my link doesn't work... http://www.smokingmeatforums.com/t/123291/a-maz-n-tube-smoker-in-my-masterbuilt-smokehouse-propane-smoker#post_827545 Personally, I have the 18" and just lay it across one of the unused shelves...
  10. spoolinaz

    AMNPS Tube Problems

    Search the forums a bit. I have seen others with the XL put it on the rack along the side of the smoker, up off the bottom. I know when I had my XL with the stock burner, it was starved for air to burn. There isn't much oxygen left depending on the flame level. Cutting a hole in the bottom might...
  11. spoolinaz

    Buying a new smoker Bradley vs Masterbuilt

    Other than wanting a new smoker, why not add a thermostat to your gas smoker? It't not too hard to do...
  12. My first pork to ham (picnic) ala Pops wet cure...

    My first pork to ham (picnic) ala Pops wet cure...

  13. spoolinaz

    My first pork to ham (picnic) ala Pops wet cure...

    I finally made the time to cure some pork into ham! Started with a fresh shoulder picnic, rind on. It was about 8 lbs. Using Pops' recipe and procedure, I placed it in about 1.5 gallons of curing brine and pumped about 6 injector fulls of solution around the bone. Topped it off with a water...
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