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  1. flareman

    Question about vision grill and Smartfire temp control

    Hi everyone, quick question about my vision grill and Smartfire temp controller. I’m smoking an 8lbs brisket flat with lump charcoal and about 5 apple wood chunks. The temp controller is set to 225 which it maintained for about 5 hours and then shot up. I’m guessing this is due to some of the...
  2. flareman

    Curing time

    do y’all have a general rule for how long you cure meat based on thickness (ie 2 day per 1/4in or something along those lines)? Thanks!
  3. flareman

    Charbroil Akron

    Anyone using a Charbroil Akorn smoker? I've heard great things about ceramic smokers and I've looked at Primo and BGE, but I'm not sure I want to spend the money right now. How does the Akorn measure up? Accessories compared to other brands? Anyone use a Flame Boss with Akorn? Thanks for your help!
  4. flareman

    help with venison sirloin tip

    I have tried twice now to smoke a venison sirloin tip, and both times it has not turned out. The first time I did this, I walked away from the smoker, and when I came back 8 hours later it was a piece of charcoal, so the second time I decided I'd not let it go as long. The sirloin tip weighed a...
  5. flareman

    Dry Cure Bacon Help

    Hi everyone. I have been using pop's brine to make bacon and I have been very happy with it so far. However, the last time I made the cure, after my curing time ( I believe it was about 21 days), the cure became kind of a gel, and it was a mess to clean up.  I was going to try a dry cure this...
  6. flareman

    Boston butt help

    I have an MES 40. I use an amnps for smoke. Been trying to make pulled pork with little success ( tastes great, but I have to slice it ) I cannot seem to get the internal temp >180. I have a 5 lb butt on the smoker right now. MES set at 235. Maverick thermometer gives IT of 180 and its been on...
  7. flareman

    Ascorbic Acid

    Anyone ever add ascorbic acid to cures to decrease nitrosamine production? If so, amount, source?
  8. flareman

    First Timer Bacon Help

    Alright, I'm sorry I'm being lazy and not doing my research, but I am in the middle of a 36 hour call at the hospital (I wonder how my patient's would feel about me looking up ways to make bacon....). I have 8lbs of pork belly in the freezer at home and I want to make it into delicious bacon. I...
  9. flareman

    Wood Smoke Chart

    I can't claim to be the originator of this information (obtained from Todd's website), but I am a visual person and I put the wood smoke guide information in chart format. I thought I'd share it with the forum. Let me know if you have any suggestions or corrections.   Try as I might, I can't...
  10. flareman

    First Smoked Salmon

    So I've never liked salmon, but my mom is down in Texas helping me take care of my son while my wife is on TDY and she loves it so I thought I'd give it a try. Seeing as how my work hours are crazy, I didn't have the time to do everything I wanted for prep and you all will probably think my...
  11. flareman

    AMNPS + MES40 with mailbox mod troubles

    I built a mailbox mod for my MES40 and am using the AMNPS with various woods, but always use oak for a base. I nuke in microwave for 90 seconds. I use a propane torch to light it for 30 seconds, then let it burn for 10 or so minutes. It seems like I only get smoke going for 30 minutes or so then...
  12. flareman

    Busy, Busy, Busy

    Hey everyone! I am new to the forum, so I wanted to introduce myself. I moved to Texas 2 years ago and my neighbor got me into BBQ. I started doing briskets in a wood smoker (bought from Academy). However, I am in a urology residency and work >80hrs per week, so the 12 hour smokes constantly...
  13. flareman

    West Virginia BBQ Sauce

    I got this recipe from a doc I worked with in West Virginia, I thought I'd pass it along. I've used it mostly for ribs and pulled pork. It's good and very simple to make 1 white onion 1 pound bacon 32oz Ketchup 16oz Apple Cider Vinegar 1cup brown sugar (can adjust to taste) 1/2cup honey (can...
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