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Hello all,
I am about to try my first bacon and I purchased some supplies and an AMZNPS.
I purchased 2 - 1lb packages of Maple Sugar Cure from Butcher and Packer. I was wondering about doing a wet cure with it...
Great Video. My cat brought a large dove in the house the other night about 2:30 in the morning, I caught it and set it free. Looking back, I should have made some fajitas with it.
Thanks guys.
Al,
Does your Guru work pretty well? I don't have much of a problem keeping the WSM around 225, but it would be nice to set it and forget it for some all-nighters. Can you get yours to run real high or low? I also noticed that you have an A-MAZ-N Pellet smoker. Do you just run...
I was wondering if anyone has tried this product? I'd love to hear some reviews on how well it works. I was thinking about picking one up when they become available.
Thanks
Jeremy
http://www.thebbqguru.com/products/PartyQ-with-Weber%7B47%7DSmall-Universal-Adaptor.html
I've done a couple Tri-tips lately. They can end up getting to 135-140 pretty quick. I've been smoking them on red oak @ 225. Depending on the size they are usually done in about 2-1/2 to 3 hours. At first I was rubbing them with salt, pepper, garlic powder and dried parsley which is tasty...
Perfect. Sounds like we use the same setup. My butt last week hit some major stalls. I just though I would let you know, just be patient with it, don't peak and let it roll. It will come out great. Are you planning on resting it in a cooler after? Any finishing sauce?
Sounds like you got the temp handled GC. Are you using any sort of thermometers for the meat or the smoker? I just smoked my first butt this last weekend on the WSM and it was great.
Best of luck to ya!
Funny how the next accessory I want for my smoker is a nice camera to take sweet pics. The iphone4 just isn't cutting it.
I couldn't believe the couple of stalls I hit, those things lasted a while. I could see how that would really scare somebody into messing with stuff.
On a side note.
Has...
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