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  1. viciousgolden

    Maple Ham and Bacon cure from Meat Processing Products?

    Has anyone used the "Maple Ham and Bacon" cure from meat processing products?  I'm going to attempt to make my first batch of bacon and I wanted to give this a try.  I know there is a big following for Instacure #1 but this seems like it's more purpose-designed for bacon.   If anyone has any...
  2. viciousgolden

    Holy Pork Shoulder, Batman!!

    This is the story of a man, his dog, and the 14 hour journey to pulled pork perfection.  Also, it was the trial run for my new AMZN Pellet Smoker. It all started with a 6.5# boneless shoulder, fresh from my butcher at Branded Meats, in Henderson, NV.  Got it home on Wednesday and got it all...
  3. viciousgolden

    AMZN Pellet Smoker ran out!

    I filled my new AMZN pellet smoker with pecan and apple and turned it loose on a pork shoulder. It burned through all the pellets in about 7 hours of a 13 hour smoke. Do I refill it? Do I put more pellets in but not fill it? Will it be too much smoke if I fill it?
  4. viciousgolden

    Just named my Smoker!

    Ladies and Gentlemen, I introduce to you, Selma........... I hope you all get the Simpsons reference.
  5. viciousgolden

    My first chicken

    I'm not sure why I'm even bothering to post this, but I'm just excited to smoke my first chicken and I had to tell someone.  LOL.  I feel like a giddy schoolgirl.  I've got my plans to brine Friday and smoke Saturday afternoon for dinner.  I'm going to use the Slaughterhouse brine recipe from...
  6. viciousgolden

    Wood Chips Not Burning Fully in an MES

    After putting my new MES through its first smoke, I was very pleased with the results.  Both BB Ribs (2-2-1) and a tri-tip came out awesome.  But, when I went to clean it out a little bit and empty the chip tray, it looked like most of the wood didn't burn.  There was some white ash at the...
  7. viciousgolden

    White Smoke!!!

    I was seasoning my new 30" MES the other night and I'm not sure it was all as normal.  I fired it up to 275 for three hours and added wood chips for the last 45 minutes, which is what I read on here.  I had a separate probe to check for accuracy on the MES internal thermo, and it was pretty...
  8. viciousgolden

    Dave from Vegas

    I'm Dave, from Las Vegas.  I'm very new to smoking meat, but not new to cooking.  I'm a New York Italian who has been cooking for years in one way or another.  I'm looking for a new hobby and I figured my love of ribs and slow smoked meats was perfect "excuse" to get a smoker and get down to...
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