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I am cold smoking bacon this morning and ran into my pellets (in an A Maze N tube) burning out. These are Pitboss brand, if that matters, and it's not the first time they've burned out on me after lighting. I'm using a small butane troch to light and keep the torch on them for a solids 30-45...

I recently cured two bellies and have them on my pellet smoker now. I just got a break in my work day and went to check on them. Sadly, the pellets burned out and they've been sitting on the smoker for 4 hours without any smoke. I cured them with 2% salt, 0.25% cure # 1, 1.5% sugar. I did this...

My wife and I ended up moving to MO to be closer to family and raise our kids in a rural environment. It was a big move, but we are very grateful for all the opportunities and resources that fell in line to make the move happen. With that said, we wanted to celebrate this move in some way and we...

I'm in the Hemet area of Southern California and moving to the Ozarks. I need to trim down my belongings and my MES is on the chopping block. Works well, no issues except the termometer that came with the unit isn't reliable for me. I use a separate thermometer for unit and meat temp anyways...

I'm afraid I may have ruined $100 worth of bacon, and I'm not interested in getting sick, so I know the answer is likely, "not worth the risk." Even still, I'd appreciate insight into what went wrong here or in the rare chance everything is OK, some confirmation to help me move forward with...

So I'm fairly new to smoking and I'm completely new to making/smoking sausages. This past weekend I made 6 lbs of spicy Italian, 6 lbs of linguica, and 5 lbs of brats. Unfortunately, I wasn't thinking about the 40-140 in 4 hours rule, so I only used cure # 1 on the linguica because that recipe...

I posted this in the "pork" subforum before realizing this board was here. I didn't have any luck there, so I'm reposting. I have just finished curing and cold smoking bacon for the first time. Honestly just nervous about food safety with my cure. Does my process sound alright? Had two...

I'm completely new to smoking meat with a real smoking setup. Until yesterday, I've only ever used a gas grill with indirect heat, putting chips wrapped in foil pouches on the flame. Never was too scientific, and to step up my game, the Mrs. got me an MES 40 1st generation smoker for Christmas...