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  1. checkerfred

    GMG Pizza Oven vs Traditional Wood Fired Oven

    Well I went ahead and ordered it. I’ve not really seen any bad reviews. The biggest thing I’ve seen was people saying to keep your dough moisture levels and thickness consistent. Then find the right temp for that mixture and don’t change it. I’ll keep you guys updated. I may even do a...
  2. checkerfred

    First Pellet - need advice

    I've used 3 different pellet smokers so far. A Traeger...I can't remember the model but it came out about 3 years ago and won it in a drawing. It was the biggest model. I've cooked on a Pitboss, again can't remember the model but it's about the size of a Daniel Boone and had a heat shield...
  3. checkerfred

    GMG Pizza Oven vs Traditional Wood Fired Oven

    Does anyone here have any experience with both the GMG pizza oven attachment and a traditional wood fired oven? I wonder how they compare and if the GMG works pretty much just as good as a traditional wood fired oven?
  4. checkerfred

    Why was my post deleted?

    Ok I’m there
  5. checkerfred

    Why was my post deleted?

    I’m not sure how to do that from the mobile site
  6. checkerfred

    Why was my post deleted?

    Not sure how. I’m on mobile
  7. checkerfred

    Cheesesteaks

    So if French fries aren’t made in France or a New York strip isn’t cut in New York is it just fries and a strip?
  8. checkerfred

    Why was my post deleted?

    Ok cool thanks!
  9. checkerfred

    Why was my post deleted?

    Ok thanks. I was hoping I didn’t do anything wrong lol
  10. checkerfred

    Why was my post deleted?

    I started a post asking about if I used too much cure. I had some great replies and all of a sudden it’s gone. It says it was moved but I can’t find it and search brings up nothing. Can an admin at least tell me why it was deleted? I had created it under Jerky and it was titled “Did I...
  11. checkerfred

    Did I possibly use too much cure?

    Thank you!
  12. checkerfred

    Did I possibly use too much cure?

    Ok thank you! That makes perfect sense.
  13. checkerfred

    No Casing Sausage Sticks on Butcher Paper?

    Thanks I’ll check them out! I’ve got 3 of the Amazn’s already haha
  14. checkerfred

    Did I possibly use too much cure?

    So just to be clear, for jerky I’d just use the correct amount of cure for the meat weight, and not the weight of the meat/marinade or meat/water/spices? Then an equilibrium brine would be more for something like brining say pastrami or other meats that are cooked but not dried?
  15. checkerfred

    No Casing Sausage Sticks on Butcher Paper?

    That might work. Someone mentioned lining the grates with foil and poking holes in it. I may try that
  16. checkerfred

    Did I possibly use too much cure?

    So in that regard, if you’re making jerky you’re taking out most of the water too. So would you just add the normal amount in this case?
  17. checkerfred

    Did I possibly use too much cure?

    Does the water need to be exactly 1:1 for this?
  18. checkerfred

    No Casing Sausage Sticks on Butcher Paper?

    Has anyone tried using butcher paper for smoking sausage sticks without a casing? I know people use it for wrapping bbq so it still gets smoke. Just not sure if it would work for that good. Grates wouldn’t support the sticks and I don’t have any other way to support them in the smoker without...
  19. checkerfred

    Did I possibly use too much cure?

    It’s not hard to figure that out. I guess my last post wasn’t clear. I’m interested in knowing if it changes based on liquid/water being added. I’ve read on here to add the weight of the meat + water/marinade and have also been told to not do that. I’m just a little confused on that is all...
  20. checkerfred

    Did I possibly use too much cure?

    Yeah I get that and do that for sausages...I wanted to know if the amount changes if you are adding liquid to marinate then meat
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