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  1. flammenwerfer

    First Time Canadian Bacon

    A dedicated CLEAN cheese grill...great idea, I am on it.  Odd that the softer cheeses seemed to pick up the grill gunk while the harder did not. 
  2. First Time Canadian Bacon

    First Time Canadian Bacon

  3. flammenwerfer

    First Time Canadian Bacon

    I have been grilling and smoking meats for years, I am largely informally and self taught but have been working with a narrow range of products and recipes.  Recently my curiosity has been sparked by the idea of making my own bacon, and with the great deal of insight and knowledge from this BB I...
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  11. flammenwerfer

    Cutting BBQ wood with a chainsaw

    mydniterider, I also know nothing about cold smoking but am a rank novice running wild with a new toy (A-MAZN cold smoker).  Aside from legitimate concerns about meat spoilage from the lack of heat, the ability to slap a smoke flavor to just about anything is really cool.. I have now been...
  12. flammenwerfer

    Cutting BBQ wood with a chainsaw

    Thanks for the insight Lance, I think I am going to toy around more with the electric saws you have given me some good ideas.  Alas I never assemble or keep the various dust collection bags and apparatus on my tools...see if I can buy a replacement parts on line.  The planer is brilliant idea...
  13. flammenwerfer

    Cutting BBQ wood with a chainsaw

    The electric chainsaw I use for my BBQ wood is a little older and the blade oiler oozes pretty freely, I noticed when collecting mesquite dust little globs of oil/dust in my collection pile.  These were about the size of a bean but very time consuming and not entirely fool proof to cull all...
  14. flammenwerfer

    Cutting BBQ wood with a chainsaw

    I too have never experienced any taste issues by using a chain saw that is lubed with petroleum stuff for chunks/logs of wood used in smoking but have been trying to start collecting saw dust for use in cold smoking and have noticed that the saw dust (unlike logs) does seem to collect, attract...
  15. flammenwerfer

    Greetings y'all

    Dave, just got finished reading your write up about your quest for a spicy (and moist) Canadian bacon, "tasso style".  I too favor the spice over the sweet...your thoughts out of the box has really inspired my direction.  Look forward to hearing about your sans sugar brine and the results...
  16. flammenwerfer

    First Canadian Bacon (Qview!)

    Awesome results...I am going to try to emulate your successful formula.  I also agree that having slices you can throw on a sammich cold is great justification for a hot smoke, I was fearful of an overly dry product but yours looks perfect. Thanks for sharing, Ken K
  17. flammenwerfer

    First Canadian Bacon (Qview!)

    I am new to this and am brining some loins now but I am trying to find out more about hot vs cold smoking for CB and Belly Bacon.  I am assuming yours was a hot smoke?  Other than a need to thoroughly cook/fry before consuming are there other concerns with cold smoking bacon?  I can only hope...
  18. flammenwerfer

    Greetings y'all

    I am looking forward to lots of smoky inspiration from the site and members. Right now I am doing something I have never done before and am smoking some beets.  Skin on and whole so I am not sure how much smoke flavor (mesquite) will be imparted...might be a total failure but a risk I am...
  19. flammenwerfer

    Greetings y'all

    I have been lurking for weeks on the forum and very impressed by the width and depth of the collective knowledge on this BB.  I am from Central Texas and have been smoking/grilling informally for years and am looking to up my game and try new things.  I currently  primarily use a custom offset...
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