Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. T

    Help! Bacon On Smoker 4 Hours Without Smoke

    Well the bacon turned out great! One was "regular" with just salt, sugar, and cure. The other had the addition of chipotle powder to the mix and it was just a bit of heat on the back end of each bite. I ended up doing 3 rounds of smoking and cooling before the final chill before slicing. I...
  2. T

    Help! Bacon On Smoker 4 Hours Without Smoke

    I went ahead and did a smoke this evening after the bacon had time to chill in the fridge for a few hours. This round went much better! It's back in the fridge for the night and I'll do another round or two of smoke tomorrow. I am learning I need to time my cold smoking better for the...
  3. T

    Pre-drying pellets or desiccant packs?

    I am not a very active member here. Usually I just come here when I need help. Without fail, I always get the help I need and leave with more tools in my arsenal to further enjoy smoking. Thank you all for the help and advice. It's a great community here.
  4. T

    Help! Bacon On Smoker 4 Hours Without Smoke

    It's 90 today, but I'm not using the pellet smoker for heat, just for a smoking vessel. The A Maze N tube is the only heat source other than the sun. I put the bacon in the fridge to cool off and try again in a few hours, which was a bit of a shame, because the A Maze N tube is putting out great...
  5. T

    Pre-drying pellets or desiccant packs?

    I am cold smoking bacon this morning and ran into my pellets (in an A Maze N tube) burning out. These are Pitboss brand, if that matters, and it's not the first time they've burned out on me after lighting. I'm using a small butane troch to light and keep the torch on them for a solids 30-45...
  6. T

    Help! Bacon On Smoker 4 Hours Without Smoke

    Thank you. I'll relit the pellets, so I'll let them go for an hour, then bring them in to cool down for a bit and try again!
  7. T

    Help! Bacon On Smoker 4 Hours Without Smoke

    I recently cured two bellies and have them on my pellet smoker now. I just got a break in my work day and went to check on them. Sadly, the pellets burned out and they've been sitting on the smoker for 4 hours without any smoke. I cured them with 2% salt, 0.25% cure # 1, 1.5% sugar. I did this...
  8. T

    Finally Got My Dream Smoker

    Thank you for the suggestion. I "had" to spend the day at Roaring River for work. Even though it was work, I felt spoiled being in such a beautiful area for the day.
  9. T

    Looking to upgrade

    My brother in law has a Pitt Boss and he and my sister love it. Not sure what model he has, but it is larger than the space you are working with. I don't have personal experience cooking on it, but I've had several meals that were cooked on it and it was always delicious.
  10. T

    Finally Got My Dream Smoker

    I like a heavy amount of smoke and I was cooking at 300, so I used it to get a bit more flavor on in a short cooking session.
  11. T

    Finally Got My Dream Smoker

    Thank you! We love it here. We moved to the Ozarks, about an hour east of Springfield.
  12. T

    Finally Got My Dream Smoker

    My wife and I ended up moving to MO to be closer to family and raise our kids in a rural environment. It was a big move, but we are very grateful for all the opportunities and resources that fell in line to make the move happen. With that said, we wanted to celebrate this move in some way and we...
  13. T

    MES40 1st Gen Smoker

    I'm in the Hemet area of Southern California and moving to the Ozarks. I need to trim down my belongings and my MES is on the chopping block. Works well, no issues except the termometer that came with the unit isn't reliable for me. I use a separate thermometer for unit and meat temp anyways...
  14. T

    Bacon Likely Bad... Confirm and Help Me Learn

    Well, I'm here to report that after consuming much of the bacon amongst friends, we're all still alive. Thanks for the confirmation and encouragement on this one!
  15. T

    Bacon Likely Bad... Confirm and Help Me Learn

    Thank you all for your insight! I really wanted to believe it was staining from the racks, but with food safety, I always want to be cautious. Thought my bacon was doomed. Edit: yes I smoked the bacon horizontally on cooling wire racks that they also sat on while in the fridge as well. 2/3...
  16. T

    Bacon Likely Bad... Confirm and Help Me Learn

    I'm afraid I may have ruined $100 worth of bacon, and I'm not interested in getting sick, so I know the answer is likely, "not worth the risk." Even still, I'd appreciate insight into what went wrong here or in the rare chance everything is OK, some confirmation to help me move forward with...
  17. T

    40 to 140 in 4...A Guideline and what to consider...

    I have a 40-140 in 4 issue and I think I'm OK, but I'm curious what the SMF brain trust might have to say. I'm currently smoking two 8.5 lb each BONELESS pork butts in my MES 40 electric smoker. It's been 7 hours since meat went in at 32 deg. F and now it's at 132 and 135 IT for the two butts...
  18. T

    Need guidance on smoking NON-cured sausages

    Just an update. I decided to smoke some of the linguica in advance, as it was a cured sausage. I attempted to do this properly, but I accidentally bumped up the temp on my smoker's remote and ended up over-cooking the test batch, so they were tasty, but grainy and lacked all fat. I grilled...
  19. T

    Need guidance on smoking NON-cured sausages

    I appreciate everyone's input. I don't spend a lot of time on this forum, but I always get good feedback and advice. I'll experiment a bit and post how it all turns out.
  20. T

    Need guidance on smoking NON-cured sausages

    Sorry if I'm beating a dead horse, but if I cook the fresh sausages at 225 and once I hit 165 IT, throw them in an ice bath immediately, vacuum seal, and freeze, will they reheat on a grill/griddle OK or am I setting myself up for disappointment?
Top Bottom
Back
Clicky