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  1. briankinlaw

    homemade smoker

    Great looking smoker Allan..... Try a steel plate with 1inch hole in it to displace the heat and smoke... I have seen some pics before of barrel smokers with plate between the inlet pipe and grill racks.  It was explained that this plate more evenly distributed the heat and smoke.... Great...
  2. briankinlaw

    New to the site with my homemade smoker.

    Welcome and we are all waiting for the pics of your smoker....  Keep on Smoking!
  3. briankinlaw

    First time on the homemade smoker

    As my Old grandpa would say "She ain't the prettiest chicken in the hen house, but she sure can cook"!  I know some good stuff gonna come out of that beast!  Great Job! Keep smoking
  4. briankinlaw

    Another batch of smokey goodness w/Qview

    I'm interest in what kind of Cure you use and what is the nitrite percentage of this cure.  If I kept my bacon in the cure for two weeks... you could use it for shingles and it would be so salty no human could eat it.   I live here in germany and we don't have access to the same type of cures. ...
  5. briankinlaw

    Is my bacon ok?

    This happen to me before.... The brine cure became to warm and plus the sugar in it started to ferment... I just washed the bacon in cold water and replaced the brine as I still had 5 days to go.   As long as the meat don't stink it's good. 
  6. briankinlaw

    Today's work in the fridge

    Nice looking bacon... I just put 60lbs in cure yesterday. We love bacon!  Happy Smoking.
  7. briankinlaw

    First attempt at CB and have a question

    Above 32 and below 40....is all you need, that meat will take the cure fine .at these temperatures. I cure meat during winter in my shed, it stays above freezing and on occasion has reached 40 degrees, but I have never lost any meat.  Happy smoking! 
  8. briankinlaw

    Soaking wood chips

     Those instructions about soaking the chips are for bbq grills.  
  9. briankinlaw

    PIneapple Bacon?

    I don't think you'll have a problem.  I use apple juice, I know Pineapple Juice is thicker and high in sugar content.  From My experience the only problem I ever had was due the temperature of the cure.  It was two warm during the curing process and the sugar and apple Juice caused the cure to...
  10. briankinlaw

    Apple-Brown Sugar Bacon

    I have these pork bellys in My Apple-Brown Sugar cure.  What I do is mix the Curing salt, 1 cup brown sugar, and Mix apple juice with water 60/40.  After everything is dissolved.  I use my injector to "Stitch" the pork belly.  then Place them in the cure I keep it outside in my Hof.  You need to...
  11. briankinlaw

    Hello and Welcome to this group.

    Hello Danny, I'm Brian from North Carolina.... I've been living in Germany since 1980.  With that said, I understand the challenges smokers have in UK.  I been smoking and curing most of my adult life, but when you live in Germany it's completely different.  We don't have the same curing...
  12. briankinlaw

    My "test" cold smoker

    Great Idea.. Yes just raise the bin up to extend the flu pipe.... I often tell people you can make a cold smoker with a cardboard box and mailbox.. and it's the truth cause I made one and use it for a long time.
  13. briankinlaw

    Learning how to "cold smoke"

    Scotty, You can cold smoke with a Cardboard Box and old mailbox... I have a better idea... If you have a few buck to spend... go to ebay and buy yourself a bag of Wood Meal... or you could call it sawdust  Hickory, apple, or any other type of wood sawdust you prefer.   If one of your smokers is...
  14. briankinlaw

    Apple-Brown Sugar Bacon

    Using an Injector, inject your brine cure between the fat layers on all four sides and several place on top.  I have been using this method for the past 10 years and it has never failed me once. 
  15. briankinlaw

    Apple-Brown Sugar Bacon

    Today I bought 27kilos(60lbs) of Pork Belly.... We love Bacon!  I Dry Cure bacon, but My wife prefers Wet Cured(brine) to the dry.  I have tried to fool her, but her taste buds can always catch me.  I have been curing and smoking more years than I can count.  I don't claim to be a expert or...
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  18. briankinlaw

    Bacon curing concern

    I had this same problem with brine curing, not only bacon but any other meats I cured. I tried everything and finally solved the problem. I simply inject the cure between the fat layers. It's called stitching. I learned of the method from the university of North Carolina website on meat...
  19. briankinlaw

    Im Back (pallet Smokehouse Build)

    I just have to say.. This would be a great cold smoker... but as a hot smoker? It looks dangerous to me.  It's that burner that scares me.  You burn up all the air in there and open the door, you'll be cooked as the meat or worse.  Very easy to start a fire with this set up.   I would suggest...
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