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  1. captainjosh

    First cheese smoke w/ pics

    Before pic
  2. captainjosh

    First cheese smoke w/ pics

    I bought about 8 blocks last week to try smoking cheese for the first time. Smoked for about 3.5 hrs with apple chips and pellets in my MES 30, using my Masterbuilt external smoke generator set-up. I cycled the heat on every so often and stayed between about 40-60 degrees, ambient temp was 30...
  3. captainjosh

    My First bacon attempt

    I don’t mind the saltiness of the TQ, it’s just right for me, but the Hi Mountain BBB cure was too salty, even after soaking twice.
  4. captainjosh

    My First bacon attempt

    I would love to do it a little lower, but the lowest setting on my MES 30 is 100 degrees, so it’s either that or smoke it when the ambient temp outside is higher. Thanks for reading and for the tips!
  5. captainjosh

    My First bacon attempt

    I am currently 7 days into curing 20lbs of shoulder for BBB, using TQ and roughly following Bearcarver’s bacon (extra smoky) thread. I think I will smoke for 8-10 hrs this time, instead of 12, to get my desired smokiness. Thanks for looking, and A huge thank you to Bear, Pops, Smokin Al, Chef...
  6. captainjosh

    My First bacon attempt

    I smoked this bacon a while back, but I am just getting around to posting. On this smoke I used Hi Mountain’s BBB cure, because it’s what I had handy. I cut up around 11lbs if shoulder and dry cured for 14 days. I pulled the bacon out, rinsed off the cure and did a fry test...way too salty...
  7. captainjosh

    First time bacon success

    This is how I originally set mine up, with the thought that this would cool and clean the smoke a little. I now have it on a stainless table on wheels so I can move it out of my garage when it’s in use and back in when it’s not (until I build my outdoor kitchen!). The table has a wire rack...
  8. captainjosh

    First time bacon success

  9. captainjosh

    First time bacon success

    I have the MES 30 and the Masterbuilt smoke generator attachment, I haven’t yet bought an AMNPS, but I am satisfied with my setup for cold smoking. I didn’t directly attach them, instead mine are linked via a 24” piece of 3” dryer vent. My chips/pellets occasionally will jam up and not want to...
  10. captainjosh

    Brine curing

    I want to try Pop’s brine, but I haven’t gotten around to picking up any Cure #1, and I had TQ already in my spice cabinet because I have followed a lot of Bears recipes in the past.
  11. captainjosh

    Smoking baon in freezing temps?

    I have found, just as Wild West says, that it takes a little heat to keep the smoke moving thru good. I would do what Smokin Al recommends, but make sure you using either an AMNPS or an external smoke generator because at 100 degrees my MES 30 won’t generate smoke unless it is very cold out...
  12. captainjosh

    Brine curing

    Thanks for helping Bear and Dave!
  13. captainjosh

    Brine curing

    Hey Bear, I’ve got 8-1lb fresh hocks to cure. In your opinion, would they cure ok using a TenderQuick dry cure, or do I “need” to bribe them using pop’s method? I already have TQ in my kitchen and dry cured meat is easier for me to store in my fridge. Just a little worried because of the...
  14. captainjosh

    Maryland group forming come join us

    I’m just outside of Ocean City.
  15. captainjosh

    Maryland group forming come join us

    Never mind, I just read the previous posts. Lol
  16. captainjosh

    Maryland group forming come join us

    From the eastern shore, how do I join?
  17. captainjosh

    a simple question

    Boykjo, I was wondering if you have ever tried the sack sausage from the little conv. store in Centerville, outside Louisburg? It is made by a company down in Wilson I think, then re-sold by the old fella in that little store because he likes to keep some on hand for himself. I had never heard...
  18. captainjosh

    Water in smoker pan?

    Thanks Al. Just found a few more posts where Bearcarver and thaRicksta were explaining it. Forgot to mention I'm using mes30. My first try at buckboard bacon. You guys on here are a wealth of information, thank you so much!
  19. captainjosh

    Water in smoker pan?

    When warm smoking bacon, should I keep water in my water pan? I'm trying to maintain avg temp of 120 deg for 12 hrs. Any help would be appreciated.
  20. captainjosh

    Dried Beef Step by Step (Great Stuff)

    Bear, I know you aren't a fan of it, but, I have some buckboard bacon cure to use up and a backstrap in the fridge. Will that cure theoretically work for dried beef?
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