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  1. plumhollow

    masterbuilt pro - vent and temp settings

    I have done the cast iron pan on top of the wood chip tray mod.   I am smoking bacon and trying to keep the temp below 180.   BUT I am not getting much smoke.   Should I have the cast iron pan directly on top of the gas jet frame? I have the bottom vents closed and the top vent open.
  2. plumhollow

    masterbuilt pro - vent and temp settings

    Hi,  just getting ready to do my first smoke and have some really obvious questions that I don't seem to see the answers to (but am new to the forum and haven't learned my way around).  Just doing a ham steak so I don't waste a ton of meat if all goes wrong. The unit has three vents - one on...
  3. plumhollow

    making my own wood chips

    OK - seems like a really basic question but I didn't see the answer in a quick scan of other posts: Can we make our own chips for smoking by using a chipper?   Do I have to season the wood first?   What wood thickness should I aim for prior to chipping?  Is there anything I need to watch out...
  4. plumhollow

    Brine Vs. Dry Cure

    Sorry if this is already addressed elsewhere - new here. I have heard good things about both dry cure and brine.   This will be my first time doing bacon.   Any suggestions as to which method? We have a Masterbuilt Pro smoker and will be using our own pork bellies (pastured tamworth).
  5. plumhollow

    Slicer - HELP!!!!

    Thanks Pineywoods!   Planning to go see it tomorrow.
  6. plumhollow

    Slicer - HELP!!!!

    We plan to start smoking our own bacon and are looking for a slicer.   I understand that Berkel is a good brand.   I can purchase a used one from a retirement home with a 12" blade and sharpener for $250.   Is that a good deal?   What do I need to check if we go look at it?  It is model 827.
  7. plumhollow

    New from Ontario, Canada

    Hello from Plum Hollow!  On our organic farm we raise pastured pigs.   We want to learn how to smoke meat from our pigs starting with bacon.   We have looked at all kinds of reviews on smokers and need some advice! We will be doing one pork belly at a time.  Another farmer is using a 16"...
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