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  1. iowa josh83

    Metal type & propane question

    Just like MNeeley said you don't need to use stainless. I would venture to guess after many smokes you won't even be able to tell its stainless. On my fridge the door and door frame are just 24ga steel; got a 4x8 sheet for 25 bucks! Most of the ungalvanized sheet metal you buy will have been...
  2. iowa josh83

    Will this fridge work?

    What these guys said ^^^^^. Also check the interior of the door. Most of the fridges used some type of early plastic or something. You'll need to replace it if that is the case. Also, don't use the shelves currently in the fridge!   Get to it and post the progress along with any issue, we'll...
  3. iowa josh83

    New 1951 GE Fridge build looking for advice

    Sorry all of that went to the scrap yard several months ago. Sounds like a cool project though!  
  4. iowa josh83

    Trying a Ham

    I happen to hear the lady say Morton Sugar Cure. So I looked it up on Google and sure enough it was exactly what she read me. Link: http://www.mortonsalt.com/for-your-home/culinary-salts/meat-curing-and-pickling-salts/179/morton-sugar-cure-plain/ I'm going to bet I don't have the right stuff...
  5. iowa josh83

    Trying a Ham

    Called the bulk store and the looked it up for me. Salt Sugar Poly(something) Glycol .5% Sodium Nitrite .5% Sodium Nitrate (some) Anti-caking ingredient The package says primarily used for making bacon and ham. Do I have the right stuff?? Thanks again.
  6. iowa josh83

    Trying a Ham

    Took a look at the bag, no ingredients listed. I wondered if that would be the case since it was packaged at the bulk foods store. I'll call over there and see if they can tell me whats in it. What should I be looking for in the ingredients or what should there not be?? Thanks!  
  7. iowa josh83

    Trying a Ham

    I'm following POP's recipe but all I could find was "Dutch Curing Salt" at my local bulk food store. I'll admit I didn't pay much for it so I'm not out much but I don't want to screw up using it instead of the #1 Pink stuff. Anyone ever heard of "Dutch" curing salt? It does have a pink hue to it...
  8. iowa josh83

    Building a New Smoker, Need a controller for 220v

    Have you considered using a control board from an old oven? I've got that on my fridge and my temp fluxuations are only about 10-15 degrees. If you looking for a cheap solution this would be a good choice.
  9. iowa josh83

    New to Cheese Smoking

    Well its been sitting (vac sealed) in the fridge for 2 weeks. I'm curious to find out how it tastes. When should I try my first sample? Is 2 weeks long enough rest time? I'm pretty sure its going to be too strong but like TJ said the Traeger pellets are only 30% hickory and 70 % oak. The smoke...
  10. iowa josh83

    New to Cheese Smoking

    Good to know, I'll probably be ordering some pellets in the near future. Save the Traeger pellets for some bacon or ham.
  11. iowa josh83

    Nov-Dec Throwdown........

    So when and where do you guys start sharing your recipes?  
  12. iowa josh83

    New to Cheese Smoking

    I use a lot of apple that I cut up myself but my cold smoker runs best on pellets. Thanks for the info on the Traeger pellets, I've never like the smell of the smoke they produce so I won't be buying them again. Sounds like I may have ruined my cheese. The one thing I might have going is I...
  13. iowa josh83

    New to Cheese Smoking

    So I built my own cold smoking attachment for my refrigerator conversion smoker. Fired it up for the first time and smoked some cheese on Wednesday. My temps never got above 60 degrees. Is this too cold for smoking cheese? I didn't know if there was such a thing. Maybe you need to warm the...
  14. iowa josh83

    Brine recipes

    I haven't seen any of them use cranberry juice and that is what my recipe calls for, so here goes: 2 cans of cranberry juice concentrate (only stuff I can find anymore is a "cranberry blend", has apple juice, but it works) 1 can of orange juice concentrate 1 can of cranberry sauce (with whole...
  15. iowa josh83

    brine??

    I buy those oven turkey bags, place that in a 5 gal bucket then place the bird and brine into the bag and the whole thing in the fridge. Works great because you can reduce the amount of brine needed by cinching up the bag to where the liquid covers the bird. I've never seen a better way; been...
  16. iowa josh83

    New 1951 GE Fridge build looking for advice

    Used the same product for my shelves and I have no problem with rust. Just have to keep them oiled up!
  17. iowa josh83

    New 1951 GE Fridge build looking for advice

    It's really starting to come along!! For my wheels I used some casters I had laying around. And took 2 2x4s, cut them so they would just slip up under the fridge compartment but they actually sit on top of where the old legs used to sit. I'm not sure if that makes sense or not. I cut out the...
  18. iowa josh83

    Here's My Fridge Build: Mid build

    Very little mods, I added a 2 additional vent holes down near the element. I then ducted a small case (muffin) fan to blow fresh air in the chamber. It really isn't necessary but it helps produce smoke almost instantly. The fan is on a separate switch and I only run it for like 30seconds after...
  19. iowa josh83

    Coronado Refer

    I did exactly what you mentioned with cannibalizing an oven broiler element (main element was too large) but hooked it to the main side of the control board. Yes I used the same oven control board. Works awesome! Controlling the airflow is the key! Here's my post...
  20. iowa josh83

    New 1951 GE Fridge build looking for advice

    Mine is on wheels and goes in and out the garage just like you speak of. Its a hassle but I make it work. Unless you garage is not attached and you don't care about it smelling like smoke I would avoid the hood/venting idea. The amount of suction the hood would need would be pretty significant...
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