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  1. first timer

    Shirley fabrication question

    Well congrats on the win, sure that makes te descions easier. That's another good thing about these guys. You can make changes to your order and they always seem to be happy to help. I dealt with Tyler more so than Paul and always got a fast response and a helpful answer. The only downside is...
  2. first timer

    Shirley fabrication question

    I bought a Shirley 60" trailer model about a year ago and couldn't be happier with it. I did not go with te insulated firebox and living in the north east I may go through wood a little faster when it's 20-30degrees out but it still holds its temp really well with the 1/4" FB. I think either...
  3. first timer

    Dirtsailor's Mega Mother of all Cooking links index

    As stated above, great job and can't wait to work my way through that amazing list!!!!!
  4. first timer

    Question on curing pork belly

    Thank kihler. I'll keep that in mind for next time as it sounds a little easier to manage then the pink salt. My biggest worry was that it wasn't curing properly due to the smaller amount of liquid I've read about and seen on videos. From reading above though it sounds like I'll be alright
  5. first timer

    Question on curing pork belly

    The post that offered a calculater was put up by Navigater,http://www.smokingmeatforums.com/t/137563/24-pounds-of-dry-cured-belly-bacon-pic-heavy. I found it very helpful as well as others I read. Thanks for the help and I'll keep checking till it firms up
  6. first timer

    Question on curing pork belly

    I started the curing process on two 5lb pieces of pork belly in the hopes of making bacon for the first time. I used a combo of pink curing salt, kosher salt and brown sugar using a calculator I found in another post. I am 5 days in and although the belly is sweating some it does not seem to be...
  7. first timer

    Country style ribs finished temp

    Great, thanks for the advice. Think I'll try it like a pulled pork and give a little spray every once in awhile.
  8. first timer

    Country style ribs finished temp

    Picked up a pack of country style ribs yesterday for a smoke tomorrow. Been reading a lot about different finished temps. Seems like they are if she's anywhere between 140-180degrees IT. I thought being they are a pork shoulder they would be more tender at a higher temp more loke a pulled pork...
  9. first timer

    Looking for Jeff's cranberry turkey brine

    I did and it came out really good. Smoked It with some pecan and apple wood with a herb rub. Was going to take some pics but between the rain and trying I get it done by noon so I could pack in in a cooler and head to the in-laws in time I forgot.
  10. first timer

    Looking for Jeff's cranberry turkey brine

    Thank you. Was thinking about giving t a try this weekend if the weather holds. Been waking up to single digit temps lately
  11. first timer

    Looking for Jeff's cranberry turkey brine

    Been searching for Jeff's cranberry turkey brine but can't find it. Found posts of others that has used it but can't find the actuall recipe. Any help would be aprreciated. Thanks in advance
  12. first timer

    Questions on making bacon

    Taking a little vacation this week. Will read the links that were posted and will look in to the AMNPS when I get back. Thanks again for all the help and will post some pics when I get started
  13. first timer

    Questions on making bacon

    Thank you... So does the smoke generator also help mantain the 100degree temp as well as provide smoke after you turn off the smoker or do you turn it back on every once in awhile to maintain the heat? Also how do you know when it is done...is it still by an IT or by the color....and if you only...
  14. first timer

    Questions on making bacon

    Hello all. Been reading a lot of threads on making bacon and I'm getting very interested in trying it myself. I have seen a lot on the curing process and seasoning but I have a few questions about the smoking part. Seems like so e smoke times were 10-12hrs and others were 35-40 hours. The only...
  15. first timer

    Baked Beans from SCRATCH Today (w/ Q-view) and BBR

    These look great, going to try them this weekend. 2 Questions though, what temp did you put them in the smoker at and what kind of wood did you use for the smoke. I'm a newbie and just started smoking about 2 months ago. Any help would be appreciated!
  16. first timer

    First smoked brisket and need help!

    So the smoke was a success. I was able to smoke a 6 1/4 lb brisket in about 9 1/2 hours to a temp of 190. At that point I inserted a toothpick and it went in with ease. I did wrap in foil at about 160 and then when complete let it rest I. A cooler for a little over an hour. Go lots of...
  17. first timer

    First smoked brisket and need help!

    Great, that's what I was looking for!!! Thanks again for all the help and ill keep you posted on my progress once I get started
  18. first timer

    First smoked brisket and need help!

    Thanks for the quick responses and I will definitely be putting them to use. One other thing for now though. I read that wrapping in foil will keep it juicy by take away the bark. Is there away around this, maybe injecting or something? What about spraying with apple juice or something during...
  19. first timer

    First smoked brisket and need help!

    Hello all. So fri night I want to smoke my first brisket. I've been searching through the threads and still have a few questions. 1st is the packers cut usually the way to go. I read the fat is important to render down and help flyover the meat but what about the membrane between the two...
  20. first timer

    Thin blue smoke

    Think I got it at the moment. With this propane unit the mods were to either foil the existing pan or use a skillet. The foil itself produced smoke rathe quickly but started of thick and white Everytime I added wood. Te skillet and foil almost made no smoke but the skillet on top of the unformed...
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