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. 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...
  2. 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...
  3. avas38

    Bacon troubles

    I have tried to make bacon twice thus far with mixed results. Both times I used the recipe from Charcuterie by Ruhlman and Polcyn with the dextrose cure (450g salt/425g dextros/75g pink salt) and some other flavorings (brown sugar, bay, garlic etc.). The first time I dredged the bellies in the...
  4. avas38

    Doing some research thinking about a Weber Smokey Mountain 18"

    I've been wanting a smoker for a while now and have been doing some research. I don't have much smoking experience, but my dad does have a new braunfels super longhorn deluxe smoker or something like it and I have some experience using it. Only hot smoking though, never cold. If I'm going to...
Top Bottom
Back
Clicky