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  1. hfactor

    Salmon Lox - To use pink salt or not?

    So what is the determination on the use of pink salt or not?  I've done a few batches without the pink, and it came out just fine.  But I've wondered what potential problems I might have if I let the salmon sit in the refrigerator for more than a week without curing of the pink salt compounds...
  2. hfactor

    Memorial Weekend Brisket - 1st attempt with Qviews

    After two years of smoking with my Mastercraft smoker, I finally decided to give brisket a try. I've successfully smoked everything from beef ribs, pork ribs, salmon, chicken, and tri-tip. Bought an a-maze-n-smoker for cold smoking of cheese, and salmon, with great results. But never tried a...
  3. hfactor

    1st Brisket Question

    I'm going all in and attempting my first brisket this weekend.  I have a 10 pound full brisket, point and flat included.  My question to the brisket authorities out there, can I split/cut the brisket in half length way and smoke the point and flat connected?  10 pounds is too much beef for my...
  4. hfactor

    High Temperature Smoking

    Over the weekend thought I’d try smoking a bone-in turkey breast.  After reading a few posts, thought I’d try to use higher heat in the range of 300 degrees.  This in an attempt to get a darker, crispier skin. I brined the turkey breast in 2 qt. water, ¼ salt, ¼ brown sugar, assorted poultry...
  5. hfactor

    Masterbuilt Extra Wide Propane Smoker - ON SALE

    Bass Pro has the Masterbuilt Extra Wide Propane Smoker on sale at $179.99 plus FREE shipping... http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/-1708905
  6. hfactor

    New MasterBuilt Propane Smoker - Breaking it in, modifications, etc...

    Just purchased the Masterbuilt propane smoker from Bass Pro, breaking it in as we speak.   So far, the lowest temperature I’ve achieved is in the 250 degree range.   I can’t imagine needing the side insulation as I want to be able to get this unit down to the 200 degree range for smoking...
  7. hfactor

    Masterbuilt Propane Smoker Temperature Concerns

    So I've thrown in the towel with my Meco electric smoker, seems like generating the correct TBS was a hit or miss operation, something I don’t want when I smoke. So I've found some encouraging reviews and comments on the Masterbuilt Propane Smoker.   The concern I have is using the unit at low...
  8. hfactor

    Tri-tip: Grilled vs. Smoked

    Continuing my smoker education, this weekend’s attempt was tri-tip.   I picked up a couple of tri-tips at Costco, I think somewhere around $6.99 a pound, great cuts of meat… I decided to grilled one half, and smoke the other half.   Seasoned the tri-tip with sea salt, black pepper, and...
  9. hfactor

    Baby Back Ribs attempt with new found knowledge

    After a few failed attempts, I decided to smoke some test ribs yesterday.   Here’s the process: Brined ribs for 20 hours in a solution consisting of 2 cups 2 Tsp 1 Tsp 1 Tsp 1 tsp 1/2 Tsp apple juice or cider non-iodized salt chopped garlic chili powder white pepper cayenne pepper  ...
  10. hfactor

    Maverick ET732

    So after reading all the posts about accurate temperature readings, I purchased a Maverick ET732 digital thermometer.  The meat probe is self explanatory, but where do I place the smoker probe?  Some have recommended a block of wood with a hole drilled in it, others have suggested potatoes.  My...
  11. hfactor

    Smoked food tastes metallic, bitter and very smoky.

    I have a Meco 5030 Electric Water Smoker.   I’ve had this setup for about 5 years now, and have really never had any luck in producing the results I’ve desired.   I’ve had great luck with salmon, but when I try beef, and pork products, the results are not as I would expect.   It seems with pork...
  12. hfactor

    Checking in from Ventura, CA...

    Hi all, New to site, hoping to acquire all I want about smoking.....
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