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    Curing bacon (belly), how to safely make less salty by reducing time

    I've just finished curing a pork belly. I loosely followed the system covered in this video. Which I think is basically the excess salt method. Change the salt-sugar cure daily for 5 days. Then hang. I cut the belly into four and cured it with: 1:1 sea salt (fine), sugar (+pepper) 2:1 sea...
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    Smoking pork belly ahead of time

    If I wanted to smoke a pork belly the day before so it'd be completely cooled by the time it is to be served, how would be the best way to heat it back up? I'd be smoking it in my offset smoker and I'd want to be able get the skin to become crackling. I know I can do that if I were serving it...
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    First time cooking ribs

    Hi, I cooked Baby back ribs a couple days ago, thought I'd post how it went. I firstly used the rub described in the "Project Smoke" book by S Raichlen; listed under Oak-smoked cherry-glazed baby back ribs. It's a paprika heavy rub with some other spices, sugar and salt - but notably no Black...
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    What to do with left over bones

    Hi all, I had a fantastic smoke session last night and smoked a couple racks of baby back ribs and a chicken (as well as some stuff without bones). When I cook indoors I always keep chicken bones and make stocks from them which I then use in other recipes. I separate them out so I have like...
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    First full Brisket

    Firstly following this thread: https://www.smokingmeatforums.com/t...sustain-big-fire-modification-project.287777/ ...I made most of the mods to my Reverse Smoker turning it into a traditional offset. I decided buy/mod this thing so I could try and cook a brisket, having visited Texas (from...
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    A few more mods, advice needed

    Hi all, following this thread: https://www.smokingmeatforums.com/threads/diy-reverse-flow-smoker-wont-get-hot-or-sustain-big-fire-modification-project.287777/ I have done all of the work we talked about, including learning to weld in the process and have wound up with this: The good news...
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    What is the purpose of "insulating" the stack

    Following this thread: https://www.smokingmeatforums.com/threads/diy-reverse-flow-smoker-wont-get-hot-or-sustain-big-fire-modification-project.287777/ I've decided to take the grind and welder to my smoker and try and convert it into an normal offset. I've been looking into a good stack...
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    DIY Reverse flow smoker won't get hot or sustain big fire - modification/project

    Hi everyone, I recently purchased a 2nd hand smoker which the guy had built himself. It's made from thick flue steel so if I can get it up and running will probably be better than anything I can afford to buy from new (I am in the UK where these things aren't commonplace). However there...
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