Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. newbiesmoker

    Too much pepper?

    I've not been able to get any pepper flavor in my bacon. This last batch for my rub I had 6g cure 33g salt 17g sugar 63g pepper. I really didn't mean to add that much but it just dumped out. Lol Think this will be overpowering?
  2. newbiesmoker

    1st time doing dry cure bacon.

    After making several batches of bacon with wet cure, I decided to dry cure a batch. I'll definitely do it more often. Wouldn't have been possible without the knowledge I've picked up from this site.
  3. newbiesmoker

    10lbs of wings

    I have 10lbs of wings on the req teq. Top row is sprinkled with chika licka bam bam. Bottom row is some Kroger KC style rub I really like on ribs.
  4. newbiesmoker

    28lbs of goodness AKA Bacon

    I made a 28lb batch of bacon. Normally I take it to work and share but I had some folks ask to buy some. No way you could charge enough to pay for your time and effort but it's nice to know people enjoy your work.
  5. newbiesmoker

    23lb batch of bacon

    I started this batch last day of October. Cure salt, salt, pepper, maple extract. Ended up with 14oz of bits and pcs that I will use for beans.
  6. newbiesmoker

    Glaze question

    Sometimes I make a cherry bourbon glaze for my ribs. I do the 3-2-1 method with apple juice. My question is, would it be OK to put it in the foil instead of apple juice? I figured I should post an example
  7. newbiesmoker

    Vacuum sealer

    My food saver sealer took a crap the other day. Today I was at a local store called "Ollie's" they buy up store close-outs, stuff like that. Anyway, they had a new western harvest guard sealer for $49. I did a quick search and seen they're an older model but usually $99. Does anyone have any...
  8. newbiesmoker

    How to smoke jerky

    Last time I did eye of round jerky I laid it on the grates of my smoker, turned out OK but a couple pcs stuck. Is there something I could use or do to keep this from happening again? I've thought about the toothpick thing and let them hang. Thanks in advance for any info.
  9. newbiesmoker

    Flagship 1100

    Yesterday I assembled and did the 400° burn in for about 90 minutes. Today I did some ribs, chicken breast, cream cheese. All turned out great. I can't get my phone to sync up with the grill though. I tried my wife's too and it wouldn't either. Both galaxy phones, note 9 and a S205g I read where...
  10. newbiesmoker

    Might be in trouble

    So I've been researching pellet smokers for a whi le and decided to get the rec-teq flagship 1100. If/when my wife sees the CC statement, I may be in trouble. I already own 2 hog roasters, a masterbuilt electric, Oklahoma Joe offset, 2 webber kettle grills. I keep telling her, you can't have too...
  11. newbiesmoker

    Homemade roast beef

    If you were to make roast beef at home, what cut would you use? I like Arby's but I think I can do better for cheaper. Any input is greatly appreciated.
  12. newbiesmoker

    Showing co-workers the ropes w/qview

    I have a couple of co-workers that wanted to learn the art of smoking. I had them over to do some ribs couple weeks ago. I showed them from start to finish so hopefully they'll be on this site showing Q-view. I told them "if the smoker is going, the booze is flowing" We had a blast and I hope...
  13. newbiesmoker

    Another batch of wings

    I can only fit 10lbs of wings on my Oklahoma Joe. I converted it over to lp and it's almost a set it and forget type smoker now.
  14. newbiesmoker

    Burner problem

    I've fixed the issue with the crappy flame in the short pipe. My issue is when it's turned down really low, it will quit burning down the pipe and start out the venturi. Doesn't do it all the time though. Would shortening the 4in intake tubes help? I appreciate any info. This 60in long 1in pipe...
  15. newbiesmoker

    Best bacon

    I had some hogs butchered and had them keep out the bellies. I used Prague #1 cure, salt, pepper and let in sit in fridge for 18 days, 2 days in fridge for pelicles, then smoked at low temp for 4hrs, then next day smoked to 145°. Put in the freezer to firm up and run it through the slicer. I'm...
  16. newbiesmoker

    Counterweight location

    I'm trying to figure out where I should put my counterweight and how much it should weigh. Any info is greatly appreciated I bought this at an auction for $150 👍
  17. newbiesmoker

    UltraQ problem

    I'm having problems pairing the device with my phone. Samsung note 9. I can see it when I do a scan but it says "an app is needed to run this" I have the app installed. Anybody have any suggestions? Edit: I used my wife's phone and it connected right away. Guess I'll be getting a new phone 📱😁😁
  18. newbiesmoker

    Today's brisket

    I used a store bought rub my daughter got me for Christmas. Turned out pretty good. On the smoker for 5hrs and finished in the oven. Probably should have trimmed a little more fat off but oh well.
  19. newbiesmoker

    Question about oil drum smoker

    I acquired an oil drum smoker yrs ago that was cut in half already. So my plan was, to have basically 2 openings one, where is was originally cut, then another smaller door cut in the top. My question is, I bought 6" channel iron and was going to use 2 runs the 59" length to get my heat. I...
  20. newbiesmoker

    Question for folks using Billows

    I'm considering ordering a Billows temp control fan and have a couple questions I hope someone could help with. I have an Oklahoma Joe and according to their site i can adapt it to work. My question is for a long smoke do you just load up the fire box and let it do its thing? Any info would be...
Top Bottom
Back
Clicky