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I would love to try this. How long do you smoke it for? I'm wondering how much smoke penetration you get into say a 2lb. block of cheese and how to make the smoke flavor be even through the entire block? Or is it better to just use smaller blocks?
Just wondering how effective the GrillGrates are/would be on my Camp Chef Smoke Pro? We're getting ready to re-do our back deck and I'd like to dump my old propane grill, or at least move it down to the patio and into a reserve role for parties, etc. when I need more cooking space. I do have...
I've owned my Camp Chef Smoke Pro for about a year and a half now and I really love it. So much so that I'm replacing my vertical gas smoker with a Camp Chef XXL too. I think they're every bit as good as a Traeger and a bit less expensive. I paid around $550 including a cover for mine on...
I've been wanting to replace my big Landmann gasser for a while now. I'm really loving my Camp Chef Smoke Pro and I had decided a while ago that I really like the ease and convenience of wood pellets. So I've had my eye on the Camp Chef XXL for the better part of a year. The other day on a...
My PG24DLX came with the the larger pellet hopper, the window and bottle opener and more importantly it has ports for two meat probes. When I ordered it I was expecting it to only have one probe port so I guess they've upgraded the model. It only came with a single probe in the box but I...
Thank you! I just ordered one of those scales. would love to have a peek at some of those directions you're talking about. Especially for one and maybe two gallon batches of cure.
Joe
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Yes I followed the instructions to the letter. The weight of the belly that I cured was about 10 lbs. It started as an 11.5 lb belly but I cut off about a pound and half and made burnt ends. My understanding was that the cure package was good for up to lbs of meat if using it as a wet brine...
So tonight we fried up a bit of the bacon for some BLT's. I gotta say it did come out really good but I have to agree with my wife (though I'll never tell her) that it's a little salty.. I did soak it in clean fresh water for about 90 minutes with a coupe water changes prior to smoking. Do you...
I have both the ThermaPen and the ThermoPop. The ThermoPop works just great and is somewhat cheaper, only $34 driect from Thermoworks. I now keep my ThermaPen at home and I use/leave the ThermoPop at the summer/hunting place in the Catkill.s
Ok, so here's the update...
The bacon came out just beautiful. I smoked it fat-side up, and I think next time if I use the pellet smoker again I'll try it fat-side down. I smoked it at 220 ( the High Smoke setting on the Camp Chef) and I thought it would take only a couple hours to hit my...
Congrats on the new toy!! I bought my Camp Chef last year, pretty much the same model but mine is all black and I really am enjoying it. I added the front shelf and the Sidekick to mine. Enjoy!
Today I started smoking 10lbs of bacon on my Camp Chef PG24DLX. I cut the belly into 3 sections to make it a little easier to manage and made it all fit nicely into my brining pail too. I have two probes for my Camp Chef, but today I decide to do a little test so I used one probe from the...
I'm sure this has been covered here at some point but I could not find the answer by searching.
I'm getting ready to hot smoke about 10lbs of belly that I've been wet curing for a couple weeks. I'll be using the Camp Chef pellet smoker and smoking at 220-225 shooting for an internal temp of...
Just an update: I called PS Seasonings and pointed out the Nitrite vs. Nitrate discrepancy, The woman I spoke to was very polite and promised to get back to me after checking with someone. She did call me back later and said that in fact it is Sodium Nitrite in the Cabelas cure/PS Seasonings...
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