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Curious how many bucks chucks now. They were always a solid choice.

Casually drops opening a #10 can of 711 like no big deal :emoji_laughing: No BS I could tell what it was by looking. Man love those 711 and 611 sauces but too rich for my girls. Totally gives me heartburn but so worth it. Wish I had a buddy or 2 to share with. OMG looks superb!!! NICE JOB.

@DRKsmoking Huge fan of pears but have never baked with them. That needs to change!!! Looks stellar! Straight up or little spice in there? Have not had anytime to get over there in weeks and since then those dang weeds in my parents garden have just COMPLETELY taken it over...

I am in scrape the chunks off and call it a day camp. If you want like new again, soak in HOT water and Oxyclean an hour or 2. I only do this for foods that I smoke under 200F. Anything above that I believe the heat kills the nasties.

I dry brine (or cure) pretty much everything a few days. Only thing I marinade and do wet is Baker chicken. Whatever you do, do NOT SV something marinaded as it will break down and denature a LOT.

EWWW. Might as well make the thing in a crock pot then! :emoji_laughing:

I've had burn back of sorts a few different ways with my Smokefire. For me it's accumulation of dust that gets ignited. A quick blast of compressed air clears it all fast. No need to remove anything either.

https://www.facebook.com/share/r/19QmgrMJNB/

Bet he was asking how much STPP. I use same rate as cure .25% so I can remember it but max is .5%

Before buying a smoker I would first check out Owen Meats jerky mixes. FANTASTIC stuff. If you go down this rabbit hole you will find only a few guys man enough to admit that the dehydrator is better. I consider Hickory Farms elite level and none of their stuff is smoked/use liquid smoke...

RIP the man, the myth, the legend.

NICE. We rock this pretty much every week during fall/winter. Mayo trick is nice but best is to use better cheese. While my wife worked at our school kitchen she got some stuff to take home at end of year. One of which was gov't cheese. HOLY CRAP. It's 1000x better than Kraft slices. It's...

I tried lots of things when I ran a ton of butts for daughters grad party including 325F. Same results but a little faster. Current method is to cut the butt in half. Done in half the time (under 8 hrs) and 2x more bark. No idea why this has not caught on to the masses...

I would say using veal is a pretty significant difference. I am pretty much DONE with using GB for things like that. So far using sausage is my go to but need to try ground chicken or turkey. I think ground turkey could get you pretty dang close to veal.

Heads up yes like Steve said inflating a tire with these is doable but not fast like using 150psi. I like it still but say you got a flat car tire. Gonna take 10m and 2 batteries. Bike tire take like 30s. Inflate low pressure car tire is 2-3m. Still beats dragging out the hose etc... Also...

Does scrubber work as good as I think? Me want. Have you seen the "jam boxes" they are selling now?!

I showed my Dad my cheap Ryobi battery inflator and he was blown away and asked Santa for one. Each line has one I bet. Some have a legit battery powered compressors. https://www.homedepot.com/p/RYOBI-ONE-18V-Cordless-High-Pressure-Inflator-Tool-Only-PCL001B/327406129

Not too lazy but I can this stuff locally for like $3 and it's PERFECT. Dump over some room temp cream, cheese.

That is exactly how it was done back in the day. I did it a few times. You might be surprised with it. I personally was not impressed with it. There is not much info about it but I found cold smoking results MUCH lighter compared to warm smoking. For some reason I expected the opposite.

Mine is one of few things I think I have perfected. Super easy too just takes time. Take half a pork butt. Rub with: I do not measure and do by eye but would estimate for 4-5lb roast 2-3T dry mustard (yes that much) 2-3tsp salt 1-2tsp WP 1/2tsp your choice of spice like caraway, nutmeg...