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  1. louballs

    Smokin-It 1 Not Smoking

    Hello, I've got an older Smokin It model 1. I cant get wood chunks to smoke unless I turn the dial all the way up. Is this normal behavior or could there be something wrong internally?
  2. louballs

    PID For Smokin-It 1

    Hey guys, Been trying to find some solid info using the search function but coming up short. Looking for a PID for my Smokin-It 1. Auber seems to be the way to go, but there's several on their site. I don't need anything fancy, just one that controls the temp, single probe. When looking at the...
  3. louballs

    Cold Smoking Options

    Ok, so after this week's bacon fiasco, I need to find a new option for cold Smoking. Using the amazn with sawdust just isn't reliable enough with the smokin-it smoker. I can't trust it enough to leave it for more than an hour without it going out. I do not want to drill more holes in the bottom...
  4. louballs

    A Little Bacon Emergency!

    Hey Everyone, I have 12 pounds of cured belly that I'm trying to cold smoke in my Smokin-It right now. I'm using sawdust in the Amazen smoker, but it keeps going out. Been dealing with it all day. Not sure what to do! I tried microwaving the sawdust to make sure it's dry, but still keeps going...
  5. louballs

    Final Bacon Question.....

    Ok, so the bacon I asked about the other week is ok! I cooked some up and it tastes just fine! My question now is, I've been super busy and haven't gotten around to slicing/freezing it. This is going on a week and a half. I know at this point it is fine, but I'm not sure when I'll be able to get...
  6. louballs

    Another bacon question....

    Is there a length of time that the cured, unsmoked bacon can sit out of refrigeration?? I'm asking because the sawdust kept going out and I kept having to re-light it. The bacon has been out of refrigeration going on 48 hours. I'm concerned that it has been out too long....hope it's not ruined.
  7. louballs

    Quick Bacon Question

    This might sound like a stupid question, but I wanted to be sure. I took my bacon out of the wet cure on Monday to let it form a pellicle in the fridge. The weather hasn't cooperated, so I was going to start smoking it today. I'm assuming its ok that it sat for 4 days in the fridge before...
  8. louballs

    Opening My Own Restaurant!

    Hey Everyone, After some heavy debate, I decided to plunge headfirst into opening my own burger joint. It will be located in Harrisburg, PA, inside of the Broadstreet Market. If any forum members are close by, come check us out when we open on June 4th! The website (still under construction) is...
  9. louballs

    HELP! I think i ruined my bacon.

    Hey Guys, It was my first time trying a wet cure for the bacon. I used pops brine as recommended. I had about 10 pounds that I cut into 3 slabs. I put them in the cure in a 5 gallon food grade bucket and used a brick covered with a gallon bag to hold them down. I think the brick may have been...
  10. louballs

    Quick Brining Question

    Hey Everyone, I am just about out of my bacon from last year, so time to start a new batch. I wanted to use pops brine this time instead of a dry cure. I understand the measurements per gallon, but does that have any impact on weight. What I mean is that I plan on brining in a food grade 5...
  11. louballs

    Butterball Turkey Breast w/ Qview

    I decided to smoke a boneless butterball. I don't really like these too much as they don't taste like "real" turkey for me. But since I'm just cooking for two and I wanted it boneless so i could use the deli slicer, I decided to make one anyway. I brined it in buttermilk, salt, cayenne pepper...
  12. louballs

    First Time Brisket

    Hey Everyone, Going to try my first brisket this weekend (got a 4 pound flat as its for two people). I have the method down from reading here. But can any of you recommend a good way to keep it moist? Should I inject? If so, any suggestions?? As always, thanks!! Lou
  13. louballs

    Smokin-IT Smoker Model #1 w/ add ons

    Selling my model 1 smoker as I want to upgrade to a bigger one. Only been used a couple of times and is in great condition. NO issues with the unit, just want bigger. Pick-up near Harrisburg, PA only or can arrange to drop off. This comes with the cover and the cold smoking plate. Bought brand...
  14. louballs

    "Amazin" Customer Service

    Just received my 6x8 AMNS today. I also ordered 4# of the pitmasters blend. I received oak. Not a big deal at all, i realized it was probably a mistake. I contacted them through email and received a reply in just a few short minutes from the owner telling me that he would be sending me 5#s of...
  15. louballs

    First Cheese Cold Smoke

    Was able to cold smoke some swiss, mozz, muenster, and cheddar today. I used a combo of hickory and cherry wood. I did about 2-3 hours of smoke using the cold smoke plate that I bought for the Smokin-It Model 1. It prompted me to purchase and AMNS as even in 30 degree weather the temps crept up...
  16. louballs

    My Bacon Process..

    I'm just starting this thread so I can keep track and update, as well as ask questions along the way of my bacon process. I have the dry curing ingredients, and now will start to assemble my "flavor ingredients". I just ordered a skin on pork belly from my butcher at a whopping $4 a pound, but...
  17. louballs

    Quick Dry Cure Question

    I have a recipe for dry cure which consists of the following for a 10lb. pork belly:   1 lb kosher salt8 oz sugar10 teaspoons pink curing salt It states that you can add spices and herbs to add flavor. My question is, won't added extra powders, spices, etc. dilute the mixture?  I was going to...
  18. louballs

    Smoking a ham?

    Hey Everyone, This might be quite an open ended question, but after reading through some threads I couldn't find my answer. As easter is approaching, i thought it would be a cool idea to try to make/smoke my own ham from scratch. Obviously i've never attempted this before, but i really couldn't...
  19. louballs

    Ribs with QView, also need some advice

    Today I smoked my first rack of ribs. I used baby backs. They turned out tasty, but they were a little tough. I accidentally used the 3-2-1 method instead of 2-2-1 one for the baby backs. Could this have caused the toughness?  Below are my times/temps, etc. As well as some photos of my ribs and...
  20. louballs

    First Smoke in the Smokin-It Model 1

    Well last friday was my first smoke using this smoker. I used a 7.5 pound bone-in pork shoulder with the majority of the fat trimmed away. It turned out great!  Below are my times/temps: Meat7.5 lb. pork shoulderRubJeff's Rub, on meat for 22 hoursWood Used1 1/8 oz. cherry chunksStarting Time4:15...
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