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  1. stubborn

    bacon flavoring questions

    That's what I'm constantly telling our younger daughter about asking questions in school--"I guarantee somebody else is sitting there with the same question, or one related to it.  One of you has to ask to get the ball rolling."  She'll come home griping and complaining that the teacher "didn't...
  2. stubborn

    bacon flavoring questions

    That explained a bit, but I'll have to reread it without all the distractions later. If the cure isn't drawing moisture out, then why do we have so much liquid develop in the bags of curing bellies?
  3. stubborn

    bacon flavoring questions

    My first attempt at smoking some belly came out great!  Once my slicer gets here, I can get the slicing thickness correct and more consistent. The more I think about it, the more questions I have about attempts to flavor the bacon.  Here is a list of what I think I understand, and some of them...
  4. stubborn

    Old Mini Fridge into an A-Maze-N Cold Smoker!

    Could you reverse the idea and have the fan pulling the air out the exhaust instead of pushing it in the intake?  You would still be force feeding air into the unit, but by pulling out of the top, it would be pulling the warmest air out.  Might be enough of a difference to matter.  
  5. stubborn

    Last question b4 starting--skin-on belly?

    When applying the TQ and using a belly with the skin on, do you apply the TQ to the skin also, or just the meat sides? I think I've got the rest figure out. Thanks.
  6. stubborn

    smoking belly frozen?

    This may be a dumb  question, but since keeping the temp down during a cold smoke is an issue, it seems logical to me that the colder the belly is going in, the easier it would be to keep temps down.   So, will a frozen belly take on smoke flavoring?  Or would the frozen moisture be too solid...
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  8. stubborn

    Old Mini Fridge into an A-Maze-N Cold Smoker!

    I realize this is an old thread, but it makes sense to bring it back for a question or two.  Hope nobody gets bent out of shape over it... I'm working on doing this to a 4.3 cu.ft. unit, and have a couple of questions: 1.  Are those vinyl covered shelves, painted shelves, or plastic?  How are...
  9. stubborn

    old oven as cold smoker? Maybe this should go in the cold smoker forum? Mods--move if appropriate

    Search function found many threads about converting an oven to a smoker, but I didn't find anything about using it as a cold smoker. We just replaced our kitchen range, and I'm thinking about trying to use the old one as a cold smoker.  Because the temps are so hot here from April to October, I...
  10. stubborn

    smoking bacon on a UDS??

    That's certainly a friendly way of saying "use the search function, dummy!"...  Thanks for the links.  I posted this and then got tied up at work (employer going out of biz; long days and cranky people--the customers were even worse!.  They paid us well for sticking around, so it was worth it)...
  11. stubborn

    UDS bacon questions

    I've been digging around on forums the last couple of weeks reading all I can find on smoking my own bacon.  There are still a couple of things I'm stumped on... I'll be using a drum, mainly for the temp stability.  My cheap SFB unit is just to erratic to try this on.  Or maybe I'm just too...
  12. stubborn

    My 2010 Gardens

    You might be my new  best friend... How do you keep the $%!!#? bermuda weeds out of your garden? How about ear worm on the corn?  My only attempts at gardening in Broken Arrow taught me to plan on the top 1/4 of the ear for the worms, and we got the rest. About how much time do you spend a...
  13. stubborn

    refresher on charcoal grilling

    Sorry--guess i forgot to say it's a 22 inch Weber.  Same as I had years ago.  I just  don't remember how much I used, or if  I even paid any attention to it.  I remember that I quickly changed from lighter fluid it an electric starter.  Finding a charcoal other than KF helped the flavor also...
  14. stubborn

    refresher on charcoal grilling

    This is embarrassing...  It's been years and years since I've done any grilling other than propane.  I've gotten functional smoking on SFBs and drums.   Using lump and a chimney, just how much lump do I need for a mess of burgers?  I figured one chimney would be enough,  but quite a bit of the...
  15. stubborn

    mesquite in a UDS?

    I stumbled across a workable way to use mesquite in a drum.  One of my coworkers gave me a bag of mesquite chips somebody had given her.  She was happy to share, so I didn't tell her I don't use chips.  After moving the bag a few times to get it out of the way, it occurred to me that maybe the...
  16. stubborn

    ABT'S ahead of time

    If doing a day ahead, how are you reheating them?  I take Q to work for the crew every so often, and just heat stuff in crock pots.  Would this work for ABTs too?
  17. stubborn

    UDG questions

    Thanks, DDave.  Seemed logical to me, based on the way a Weber operates.  Plus, the side walls of my basket are about 14 inches high...  Maybe that's why a basketful seems to last forever...
  18. stubborn

    Does anyone clean their UDS? and how?

    When I can't get the lid off unless it's hot, when I get it off, I wipe around the inside of the lip...  Other than that, I dump it out of the ashes get too deep.
  19. stubborn

    UDG questions

    Thanks for the replies.   Is it really necessary to use the basket?  Wouldn't just a charcoal grate do the job?   I'll be setting my drum up for two grates since I got the cheap grill lid.  I figured I could use the lower level for charcoal and cook on the top rack.
  20. stubborn

    UDG questions

    Dang, I don't check in for a week or so, and I hardly recognize the place... I thought I had asked this before, but search doesn't bring it up.  For those of you using your UDSs for grilling, are you doing it with no lid, a weber-style lid, or the flat barrel lid?  Grilling on the UDS is the...
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