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  1. oregonrider

    Ambient temp probe placement

    I've had a GMG (Green Mountain Grill) for years. It's the Daniel Boone model. I also have a Thermoworks Signals WiFi thermometer, which comes with an ambient probe thermometer. I could never get the ambient probe to read even close to what the GMG temp is set to so I just gave up on using the...
  2. oregonrider

    Bacon time

    Just showing off the end product. Cured 8 days 9.5 lbs pounds pork belly kosher salt pink salt dark brown sugar real maple syrup distilled water pepper Then formed pellicle Smoked 7 1/2 hrs with maple
  3. oregonrider

    Is it just me?

    Every time I fire up my gas grill, I think of Hannah Storm.
  4. oregonrider

    Did hot spot testing on GMG Daniel Boone

    300° for 10 minutes. SWMBO used the smoked toast to make a couple of batches of bread pudding. Came out Great! Oh, I’m also happy with the test.
  5. oregonrider

    Web cam as a smoking gadget

    I bought a WebCam several years ago. It has multiple uses. I’ve used it to monitor my dog, I placed it the crawlspace of my house to see if I had rats… I use it to make sure that my smoker is still blowing smoke. Anybody else? I know this is an odd angle. And just to explain, I have the WebCam...
  6. oregonrider

    Over salted my belly

    Over the years I cured and smoked at least 20 pork belly‘s to make bacon. Years ago I made up an Excel spreadsheet to calculate the amount of curing ingredients that I use. It’s never failed me. But… I cured a 13 pound pork belly for 15 days in the refrigerator, flipping it over every 24 hours...
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