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  1. eichhoma

    which pellet smoker would best replace a standard BBQ Grill

    all I am really going to use it for is high heat grilling; steaks, burgers, chops brats, etc.... but I like the idea of infusing some wood smoke to it as well hence why I am looking at pellet smokers... but I dont know much about them. If they take forever to get really hot, or dont get to a...
  2. eichhoma

    which pellet smoker would best replace a standard BBQ Grill

    up to 1K...
  3. eichhoma

    which pellet smoker would best replace a standard BBQ Grill

    so, for smoking, i'm an offset stick burner kind of guy but I keep a gas grill on my deck that I use for steaks, burgers, brats, etc.... its in need of being replaced and these pellet grills have really captured my attention. I love the idea of getting smoke flavor from them, but i wouldnt do...
  4. eichhoma

    Horizon 16" offset smoker in St. Louis MO

    Sorry, it just sold a couple days ago, I forgot to update the ad... Thanks for replying
  5. eichhoma

    Horizon 16" offset smoker in St. Louis MO

    $750 OBO
  6. eichhoma

    Horizon 16" offset smoker in St. Louis MO

    I LOVE this smoker but I am looking to go to something bigger as I am starting to do a lot more entertaining. Its a 16" classic that sells at Bass Pro Shops for $950. As you can see it is in excellent condition. I have added the convection plate ($60), heavy duty charcoal grate ($50), a...
  7. eichhoma

    12 lb Bottom round - what to do? Pit Beef?

    Thanks! What do you recommend for an injection?
  8. eichhoma

    12 lb Bottom round - what to do? Pit Beef?

    I got a really nice bottom round I would like to do something with on the smoker tomorrow.... I could really use some ideas... What can anyone tell me about "pit beef"? New concept to me. Thanks!
  9. eichhoma

    struggling with temps

    I could really use some advice suggestions on some temp problems in a 16" horizon Offset smoker. It could be normal and I am overthinking it but I am having a hard time stabilizing the temps through the chamber and not sure what else to do. Here are the highlights: I have a tel tru on the...
  10. eichhoma

    new to curing, questions about safety

    Thank you very much, this is helpful
  11. eichhoma

    new to curing, questions about safety

    case hardening, meaning the casings will dry and stop the curing process? OK well, I probably have this batch ruined and need to go back to the drawing board
  12. eichhoma

    new to curing, questions about safety

    I have heard that humidity is as crucial as temperature. while I have good temp control in my rigged up curing chamber, I am really struggling with humidity... getting enough RH that is. My first go at doing some home curing was with a sopressata recipe I found on youtube that looked really...
  13. eichhoma

    Used horizon 16"

    I have the exact smoker and I love it... the only thing I don't like is the fact that I couldn't affords the 20" at the time I bought it... I have had mine almost ten years now and I have had to replace the fire grate int he fire box a couple times... other than that I absolutely love it...
  14. eichhoma

    dry cure time - 13-14 days too long?

    awesome, that is a relief to hear - thanks for the feedback!
  15. eichhoma

    dry cure time - 13-14 days too long?

    Thanks guys, this is my first time doing bacon so I am a little nervous!  haha.. Sounds like I probably need to pull it today and rinse it and do a fry test? I have read I need to dry it and put back in fridge to form pellicle first prior to smoking?  Is my timing OK still that I can get all...
  16. eichhoma

    dry cure time - 13-14 days too long?

    I started dry curing (w/ TQ) a belly I had last Sunday 2/1.  My research on here indicates that 9-10 days is about right but I likely wont be able to start cold smoking until this Saturday.  That would be 13 days in the dry cure bags....  Is that too long or a problem?  Am I going to have...
  17. eichhoma

    Smoking bacon on a Horizon stick burner

    Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*. Thoughts here? I have read...
  18. eichhoma

    Need some first time bacon advice please

    What is exactly is AMNTS - or what does it stand for ??  Is that the wood dust that you light and it real slowly burns over a 12 hour period of time? Any idea what temp that would smoke at in a 20" steel offset wood burner?   thanks so much for your reply
  19. eichhoma

    Need some first time bacon advice please

    I picked up a 12 lb pork belly from my local butcher yesterday because I have been dying to try making my own bacon for quite some time.  I have been reading lots and lots of posts on here looking at how others do it on here and I come down to a couple questions I would like to ask to determine...
  20. eichhoma

    Smoking a Top Sirloin -- need suggestions

    I picked up about an 11 lb top sirloin with a decent fat cap on one side from my local butcher.... Can I get some suggestions on how to smoke this ?  I have done chuckies, tri-tips, briskets...  but never one of these. Its looks really lean minus the cap and I am concerned it could dry...
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