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  1. metalman1976

    Low Sodium Bacon

    I switched over from wet cure to dry cure long time ago and never looked back. My question is how low of a salt level can you go, if any salt at all, with cure #1. I typically use 1 tsp cure #1, 1 tbsp Mortons coarse kosher salt and 2 tbsp brown sugar per 5 lb pork belly . I believe it's...
  2. metalman1976

    Pineapple Glazed Baby Back Ribs

    Last year I ran across Chef Andrew Zimmern's recipe for pineapple glazed baby back ribs - Asian fusion flavor, with some experimenting I tweaked it to my liking and smoking them up right now, 60-90 min left. I use a hard lump coal and a short initial smoke with apple or cherry wood, if you add...
  3. metalman1976

    Yoder Cheyenne Diffuser Plate

    I've been playing with my Yoder with the diffuser plate in since I got it. I smoked up a 8 lb bone in Boston butt to make some shredded pork couple weeks ago and with the diffuser in it seems to take a larger fire and more fuel overall. Smoked a tri tip last nite without the diffuser and used...
  4. metalman1976

    smoking a pork butt...

    I picked up a bone in Boston butt today to smoke up in my side by side Yoder I bought a month ago to play around with it to dial in with some cheaper meats. I cant find my binder with recipes and notes :-( , I know to run the heat around 250f for the meat but cant remember if final internal meat...
  5. metalman1976

    New to the site from Silicon Valley, CA

    Hello everyone, new to the sight but not new to smoking and grillin, few weeks back I finally got sick of fighting my CharGriller and went down and bought a Yoder Cheyenne smoker, LOVE IT!!!!! the neighbors gardener happily took the CharGriller, I've had a Brinkman upright box smoker for 15...
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