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  1. splash1

    Apple pellets giving only white smoke

    Thanks Sailor,  I will try the microwave and stop throwing them on the fire which I do when I'm grilling chicken etc.   I do use the A-Maze-N products for cold smoking and it's sounds like moisture is the problem there. Good info!
  2. splash1

    Apple pellets giving only white smoke

    I purchased a large volume of apple pellets a couple of years ago and store them out in my waterproof shed. When I burn the pellets in either a cold smoke or throwing them on hot coals all I get is white smoke, never that nice blue smoke. Any suggestions on what is going wrong?  I have no...
  3. splash1

    Huli Huli Chicken on the Bubba Keg Spinner

    Wow!  That looks outstanding.   What temp did you cook at or did you cook over direct with the cover removed? Thanks again for taking the time to post this
  4. splash1

    Pops6927's Wet Curing Brine

    Hey Pops, I appreciate you posting your recipe and look forward to trying it. Can I substitute Kosher salt for sea salt in the recipe.  If so does the volume change at all? Thanks You
  5. splash1

    Adjusting formula

    Thanks Martin, I just found a in depth post you made on another forum that explains quite a bit. I'm going to simplify my life here and go with your chart.  I assume I can add some spices to that also. Thanks again Martin, you are a great help
  6. splash1

    Adjusting formula

    Hey Martin, Thanks for the head's up.  I looked at your calculator and for 5 lbs it shows 5.66 grams of cure #1 for a 5 lb slab and according to his book he is looking at 10 grams for 5 lbs.  That is quite a difference. I have read enough of your posts here to know that you are very good and...
  7. splash1

    Adjusting formula

    The following is Michael Ruhiman's recipe for a 5 lb slab of bacon. I have some slabs that weigh less and some that are more than 5 lbs so I thought I would change his ingredient list to grams and then divide by 5 to get the correct amount per lb. My calculations are in red. I sure would...
  8. Rookie needs help Please

    Rookie needs help Please

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  9. splash1

    Rookie needs help Please

    I just finished my first ever brine and used the recipe of a dry rub from the book  Charcuterie. I had the option of adding real maple syrup or honey to the bellies and I did one of each.  Dummy me did not mark them so I don't know which is which. I just took them out after 8 days, rinsed them...
  10. Bacon2 yel.jpg

    Bacon2 yel.jpg

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  11. splash1

    Hello To All

    My name is Brian and I live on the coast of Maine, USA.   I have been hot smoking for a few years and came to this forum while searching for cold smoking ideas. What a great forum.   I am using a WSM 18 and just purchased Todd's Amazn smoker and now have 14 lbs of belly curing in the fridge...
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