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AMNPS problem
Makes sense. Thanks for the tip. I'll have to try and find some way to make a bigger tent. Or maybe I could hang some kind of deflector from the grate above...- Fgignac
- Post #5
- Forum: AMNPS Tester forum
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AMNPS problem
Hi folks Lately I've been having trouble with my AMNPS. On short smokes all is well, but when I try to go longer than about 3 hours, the whole tray starts smoking at once. I get the feeling that after a while, the pellets just reach their smoking point and that's that. I end up with billowing...- Fgignac
- Thread
- Replies: 4
- Forum: AMNPS Tester forum
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Need assistance
I have never had this problem. But, looking at how your grill is loaded, you might impeding air circulation. Try leaving more space between the fish, use more than one grate if you have to. If the air in the smoker doesn't circulate properly it can cause some strange results. How are you using...- Fgignac
- Post #10
- Forum: Propane Smokers
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Sous Vide and the Danger Zone?
Maybe not for Ice Cream. But it makes a great Yogurt incubator! :emoji_stuck_out_tongue: This is one of my favorite things about sous-vide. I hunt bear, which can also carry trichinosis. But with SV, I can make delicious, medium cooked bear while my hunting buddies, who are too scared to try...- Fgignac
- Post #21
- Forum: Sous Vide Cooking
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Sous Vide and the Danger Zone?
With ground meat, the bacteria that is on the outside, obviously, gets mixed throughout the meat. I often do burgers and sausages sous-vide. But with ground meat I always cook to pasteurization. Properly pasteurized meat is generally just as safe as "well done" meat, even if the temperature is...- Fgignac
- Post #12
- Forum: Sous Vide Cooking
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Sous Vide and the Danger Zone?
My understanding is that this comes down to 3 things. First, when dealing with full muscles (like roast or butt) as opposed to ground meat (like burgers or sausage), there is very little change of there being harmful bacteria on the inside of the meat if it was properly handled. Most pathogens...- Fgignac
- Post #2
- Forum: Sous Vide Cooking
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New to ribs, first time doing spare ribs
I also no longer use AJ at all. Didn't make a noticeable difference for me. YMMV -
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Back bacon Help
I'm lucky enough to have a cousin with a small maple syrup setup. I get him to save me some of the dark stuff Good point. I hadn't thought about that. I ended up using 2% salt concentration. That's what I use for my belly bacon. So I decided to stick with that -
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Back bacon Help
Thanks for the info. I've been drawing on both Bearcarver and Diso's instructionals to figure this out. I have been using Diggindogfarm's cure calculator so I know I have the right amount of Cure. The calculator is set at 2% by default, but I was wondering how much I can safely lower that. I... -
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Brand new smoker
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ great place to start -
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Where to get pellets in Quebec, Canada
Thanks for the link. But $31 shipping on a $22 bag of pellets seems a little steep to me :emoji_stuck_out_tongue_winking_eye:- Fgignac
- Post #3
- Forum: Pellet Smokers
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Where to get pellets in Quebec, Canada
Any Canadian pellet users out there? I was hoping some of you might be able to tell me of a good source for pellets. Ordering from the US is way too expensive. But I can't seem to find much variety up here. I can find Apple, hickory, and a "competition blend" locally. But I have been wanting to...- Fgignac
- Thread
- Replies: 3
- Forum: Pellet Smokers
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Back bacon Help
I need some advice from the bacon gurus out there. I have made a couple of batches of belly bacon with great success. But this week there was a big sale on pork loin. So I will be doing back bacon. I have 2 questions for you guys: 1 - What is the minimum safe amount of salt I can use? I have... -
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Hello from Texas!
They definitely require some babysitting. A good wireless thermometer that you can set hi/lo temp alarms on is a great tool. -
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Hello from Texas!
Welcome! I got into smoking/BBQ after spending a few days at my cousin's and eating awesome food off his "Char-Griller Smoker with a firebox attachment" every day. He's been using that thing for years and hasn't felt the need to upgrade. That cooker can be a little finicky, but once you learn... -
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Brand new smoker
Welcome to the forum! That's a bit of a broad question. Number 1 tip I would give to a newbie is keep it simple. Start with forgiving cuts of meat or shorter cooks until you get a handle on your equipment. Go for simple cooks that don't take a bunch of steps. I find that people want to jump...
