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  1. pokey

    Foodsaver woes

    We used a Foodsaver vacuum sealer happily for years. When our first unit gave up the ghost after almost ten years, we bought a new one (4835), which gave us nothing but grief. Almost half of our attempts at sealing obviously didn't fully seal and had to be redone (with the same failure rate on...
  2. pokey

    Traeger lost fire

    It was 1:00 am and I was 15 hours into smoking a pork butt at 225*. I'd gotten past a rather long stall by raising the temp to 250* at 12 hrs. The probe was saying the IT was a little over 185* and climbing, so I was thinking I was maybe an hour or so away from finishing, when the fire went out...
  3. pokey

    Combustion temp affects smoke?

    I've been happily using a Traeger pellet smoker for years, but now that it's rusting, I've been thinking about going electric maybe an MES 140D. I had read somewhere that when wood is burned to generate heat, as opposed to smoldering to produce smoke, the chemicals emitted are different. The...
  4. pokey

    Brine Cured Canadian Bacon

    Sorry for the lack of pix, but as I was makin' this bacon, I didn't think I'd be writing about it. But after the results I got, I wanted to get some feedback from the forum. I started with an 11 lb pork loin which I cured in Pop's brine...
    • pokey
    • Thread
    • Replies: 10
    • Forum: Bacon
  5. pokey

    4 Hour Rule and Cured Meats

    For hot smoking, I've followed the four hour rule religiously, but now I'm getting into cold smoking and am curious about the applicability of the rule to cured meats. I've read about folks smoking cured pork belly to make bacon and having smoke times over 12 hours. Same for cured salmon...
  6. pokey

    Pastrami and Corned Beef w/QView

    I've been getting ready for this smoke for a couple of weeks now. I've been curing a whole packer brisket for pastrami and corned beef and a pork loin for smoked chops and canadian bacon. I also rubbed a pork shoulder in Jeff's rub for pulled pork. I ordered some 100% flavorwood pellets...
    • pokey
    • Thread
    • Replies: 21
    • Forum: Beef
  7. pokey

    Oh, no! Cure Bag Leaked!

    So I started curing the pork loin yesterday. I measure 1 TBS of TQ per pound of meat as recommended. Today when I went to flip it over, I saw that the zip lock hadn't closed and some liquid leaked out. I have no idea how to gauge how much leaked out. I've been reading how the measure of cure is...
  8. pokey

    Bacon vs Canadian Bacon

    Opinions wanted! I've started curing a 8.8 lb pork tenderloin and am wondering which way to go when the cure is finished. I followed Morton's basic recipe for the cure, which is 1 TBS TQ + 1 tsp sugar for each pound of meat. My question is, which smoke process should I use? I had thought I'd be...
  9. pokey

    Pastrami Crust Question

    I've been working up to this day! I smoked a couple of store-bought corned beefs into pastrami. They came out real good, but I felt like I was cheating, so I decided to start from scratch, well, from raw, uncured meat, that is. So a few weeks back, I did a prototype using some cheap (<$1/lb) pot...
    • pokey
    • Thread
    • Replies: 5
    • Forum: Beef
  10. pokey

    1st Lox Smoke w/ Modified AMNS

    But first a little background: I've been using a 6x8 AMNS for a while now, but I always had a problem either keeping it lit or getting a complete burn. I tried microwaving the dust, tamping it down more, tamping it down less, etc. Nothing seemed to work. I'd been corresponding with Todd about it...
  11. pokey

    Drips Inside Cold Smoker

    I'm using an old electric smoker that wasn't very good for regulating heat as the cabinet for cold smoking with the AMNS. Over the years, the inside of the cabinet developed a deep colored coating of smoke byproduct. The other evening I smoked a filet of cured (in brine) salmon and a couple of...
    • pokey
    • Thread
    • Replies: 8
    • Forum: Other
  12. pokey

    What Temp to Aim For Rare?

    This isn't a smoker-specific question, but of cooking meat in general. I've seen a number of posts in which folks show pix of rib roasts or other cuts of meat that they've pulled at, say 140*, and the meat is pink. I know IRMV, but my experience is so at variance with that I feel compelled to...
    • pokey
    • Thread
    • Replies: 13
    • Forum: Beef
  13. pokey

    Busy Day w/QView (Weird meat, though)

    Friday on the way home from work we deecided to stop at Western Beef to see what we might find for the smoker this weekend. We found a lot, although I have my doubts about the quality (more on that later). We got a pork shoulder, beef ribs, pork ribs and a huge chuck, all of which got cooked in...
  14. pokey

    New FoodSaver Offer

    They're offering 50% off on the 3485 countertop system. $99 for a normally $199 system. Discount given at checkout. Good until 10/24. http://jardencs.rsys1.net/servlet/cc6?rHjKLgQAASQWVIhgKPXrhLtxohluHptQJhuVaVDVXLX
  15. pokey

    My Second Brisket w/ QView

    In Prep for a lunch requested by DW's (da wife) boss next week, I decided to try a brisket. I got a small whole packer, 8.68 pounds, at our local supermarket, Waldbaums. Coated with a salt, garlic powder, pepper, paprika, rosemary, onion powder, ginger and chili powder rub, it sat overnight...
    • pokey
    • Thread
    • Replies: 11
    • Forum: Beef
  16. pokey

    More Smokes Turkey Legs w QView

    I had a brisket smoke planned and figured I'd use the extra space for a fatty and some turkey legs, just to have them around. Sprinkled some of my beef rub on 'em, just 'cause that's what was lying around! Smoked 'em at 225 for about 2 1/2 hours to an internal temp of 170* Oops! Just...
  17. pokey

    Frogmats - Threat or menace?

    In the thread on Cod there seemed to be some interest in this product (by me, at least), so I figured it might deserve a thread of its own. There were questions regarding price, how easily do they clean and, I think, usability in general. They seem to be a non-stick mat that is coarse enough to...
  18. pokey

    Sweet vs Salt/Vinegar

    It seems to me a lot of folks like a sweetness to their smoked meat. I've always been more of a fan of the salt/vinegar style of sauces and rubs. Are there different schools of thought on this? I'm not really familiar with the differences between Memphis, KC, Texas and Chicago styles of BBQ, but...
  19. pokey

    1st A-Maze-N Smoke w/QView and Questions

    Well, I finally got a chance to do my first smoke, and rather than have a dry run, I figured why not put some stuff in the smoker at the same time. I had a small piece of salmon my dad had brine cured and I bought a bunch of cheese. I loaded up the A-Maze-N with what I thought might be...
  20. pokey

    Signature Issue

    I went to modify my signature and it seems that hitting the enter key doesn't create a new line like it used to. In the edit box, the text shows up as I enter it, i.e. with line breaks where I have hit the [enter] key, but when I preview it (and that's how it shows up in the forum), it...
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