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  1. avas38

    Holding lower temps in WSM?

    Sorry for the slow reply. I am having a little trouble visualizing what you are saying so I made an image. The black represents the WSM walls, red the charcoal ring and gray is charcoal. Assume that each set of charcoal is sitting in the WSM alone and theoretically goes around the ring fully (I...
  2. avas38

    Holding lower temps in WSM?

    It sounds like a matter of babying the WSM with just a few lit coals. I was hoping the AMNS would produce enough heat to allow me to be lazy. How much tending would you say is required with this technique? It seems like a significant amount would be required if keeping a chimney on at all times...
  3. avas38

    Holding lower temps in WSM?

    Is it possible to hold lower temps in the WSM? I want to make some sausages from The Marianski brothers "Home Production of Quality Meats and Sausages" and they call for a tiered cooking of the meats. For example, today I have some hot dogs, lap chong and krakowska going. These require differing...
  4. avas38

    First smoke on WSM QView

    Everything was great! I can't wait for my next smoke.
  5. avas38

    First smoke on WSM QView

    Thanks! In a perfect world I would have cold smoked the bacon, but I had the smoker going and there was room so I tossed it on. Plus, I don't have a good way to cold smoke, yet. The bacon turned out nice and smokey, but it could probably have used more. I honestly don't know how high I took it...
  6. avas38

    First smoke on WSM QView

    This was my first solo smoke (previously I only helped out) and my first smoke on my new smoker, an 18.5" WSM. Everything went smoothly. Thanks to everyone who gave me buying, smoking and curing advise! I used a mix of apple and oak. Chicken 4 hours at 225: Bacon 2 hours at 225: Pork...
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  12. avas38

    Bacon troubles

    Sounds like my time line is perfect. Also, next time I will try bags. Thanks!
  13. avas38

    Bacon troubles

    I just set the bellys up. One was 1.745 lbs (it got .875oz of TQ) and the other was 2.01 (getting 1.05oz of TQ). I rubbed the TQ on each belly trying to spread it as evenly as possible on all sides, then rubbed about a tablespoon of brown sugar over each belly. I skipped other seasonings this...
  14. avas38

    Bacon troubles

    I'll toast and coarsely crack some black pepper, crush up a couple bay leaves and cloves of garlic and maybe include some fresh thyme and crushed juniper berries if I feel like it. I understand the frustration - I'm not really looking for an easy way out. I have been started reading up on the...
  15. avas38

    Bacon troubles

    I fully intend on using Bear's method with the belly I have right now. The only difference will be my inclusion of aromatics. I am only further researching to gain a greater understanding of the craft for my future endeavors.
  16. avas38

    Bacon troubles

    Yeah, it makes sense that more liquid requires more cure, but the ratios/percentages are wildly different in both the brine recipe (comparing Pops and the honey one in Rytek's book) and the dry cure recipes in Charcuterie which allow for wide variation in pink salt application (whereas the...
  17. avas38

    Bacon troubles

    I don't think the aromatics would have time to penetrate in one night. Hopefully someone else has some thoughts on the subject. Thanks for answering this Bear, I'm going to try some fresh aromatics with the cure this time around since it seems safe. I have to buy my belly pre-cut and frozen. As...
  18. avas38

    Bacon troubles

    Thanks for the answer, that makes sense. The instructions say he added brown sugar after, so that was my plan. Reading the recipe, it doesn't seem like the amount of brown sugar is too important? Also, if I wanted to include some other flavorings is that a problem? I generally like garlic, bay...
  19. avas38

    Bacon troubles

    I was just at the store getting some belly and they had Morton's Tender Quick so I picked up a bag. My plan is to follow Bearcarver's recipe. I will also try using a brine sometime too. Sounds like both are good options. I do have a question, which might be better posed in the bacon thread, but...
  20. avas38

    Bacon troubles

    Thanks for the recipe. I assume I should toss out the cure I made from Charcuterie and start from scratch measuring each item as I go rather than mixing it all together? Also, no problems will arise if I toss in some aromatics (garlic, herbs, pepper etc.), correct? That does sound nice. What is...
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