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  1. Happy Thanksgiving to all, with Qview

    Happy Thanksgiving to all, with Qview

    • smokint
    • Album
    • Comments: 0
  2. smokint

    Happy Thanksgiving to all, with Qview

    Happy Thanksgiving Everyone, Smoked on WSM with Hickory and Cherry Troy
  3. IMG_1458.JPG

    IMG_1458.JPG

    • smokint
    • Media item
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    • Album: Happy Thanksgiving to all, with Qview
  4. smokint

    Montana newbie

    Welcome, klowse Troy
  5. smokint

    New to the forum, from Westminster, Maryland

    Welcome, Kevin, I too am a homebrewer started with beer in 1986 and then on to mead and cider, don't get much time these days to brew however and the keg fridge is currently empty.  I hate it when it is like that . Troy
  6. smokint

    What kind of salt do you use?

    I use sea salt too, but as a finishing salt, I have lots of different verities. I use caning pickling salt for sausage, brining, curing and in my rubs. It is very fine and mixes well. I use kosher salt for all stove top cooking, I like the coarseness it is easy to pinch. Troy
  7. smokint

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    ~~ “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke Lamb and Turkey for Thanksgiving.” Troy
  8. smokint

    Mmmmmm Pork Pies

    Got to try this, thanks for sharing this Dan and Brican Troy
  9. smokint

    Meat slicer help?

    I have the Avantco SL310 10" got if from the WEBstaurantStore works great for my needs. Troy
  10. smokint

    First try at Canadian Bacon with questions

    You can wait and let it cure another week or more you'll be fine Troy
  11. smokint

    My first ever smoke!

    Before I got my ATC for my 22 WSM I closed the bottom vents before I opened the lid this helped eliminate the temp spike Troy.
  12. smokint

    Olive loaf

    Thanks, Jimmy I started by using Alton Browns recipe, would link it but... I have made this half dozen times now over the last few years and still tweaking his recipe. I have cut back on the rosemary added some cumin, oregano, and thyme. I will be making this again in the next month or so, if...
  13. smokint

    Olive loaf

    Looks great, love your press, would work great for my Gyro meat...Where do I get one? Do you have plans for that mixer? Troy
  14. smokint

    New WSM Owner

    Thanks everyone, and thanks for the links Craig Troy
  15. smokint

    Sausage & Meat Curing Recipe Template w/Scaling & Calculators......

    This is great, Thanks for sharing, Martin Troy
  16. smokint

    New WSM Owner

    I been wanting a stick burner for few years to do my hot smoking, but did not want to spend the price for a good one like a Lang  and my electric converted fridge has been doing some very good Q.   After some thought and searching through the forms my goal was to...
  17. IMG_1411.JPG

    IMG_1411.JPG

    • smokint
    • Media item
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    • Album: Smoker and Grill
  18. smokint

    Franks Buck Board Bacon (Now with Q-View)

    Thanks, on my list of things to do
  19. smokint

    Franks Buck Board Bacon (Now with Q-View)

    Thanks for the recommendations, SQWIB
  20. smokint

    Franks Buck Board Bacon (Now with Q-View)

     Shtrdave, It's been awhile since i last had Rooster Sauce, don't know why I stooped using it, I put it on my shopping list to try again. As for the smoking, it is a converted fridge i built in 1987, it has gone through numerous changes throughout the years.  It original use a small hot plate...
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