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  1. jirod

    Ham safety question

    I got a fresh ham that had been cut in half by my butcher.  I cured it using pop's brine.  Yesterday I warm smoked the havles at 100 degrees for 8 hours.  I broght them in, let them rest for an hour or so, and then bagged them and put them in the bottom drawer of my fridge. I think that is...
  2. jirod

    New Bellfab

    So got my new offset picked up Friday afternoon. Craig at Bellfab is great to work with. Got his basic model, with some tuning plates. Fired it up when I got home, started seasoning it with some vegetable oil, couldn't resist not cooking something. So had a brisket flat that had been sous vide...
  3. jirod

    Lang/Horizon/Bellfab fuel time

    I am looking at possibly buying a smaller offset smoker.  Looking at the Lang 36" patio, or the 20" Horizon Classic.  Also been looking at the Bellfab.  I would most likely be using lump charcoal with some smaller splits/chunks of other wood (oak, apple, etc), and using a charcoal basket (my...
  4. jirod

    Meat temp safety

    Read a few other threads on this before, but I just want to confirm. Put a bunch of pork butts on before bed, guessing with all the meat and dip pan the heat was blocked and the MES was running low. So after about 6 and half hours the IT of the meat is only at like 120. I didn't put any...
  5. jirod

    Pre-smoked Butts

    Every year for an end of the season outing for a high school baseball team my dad helps with we do a big grill out/fishing get together for all the kids and coaches.  I generally run the grill and do burgers and brats.  This year they asked me to do some PP.  So thanks to so many on this site...
    • jirod
    • Thread
    • Replies: 2
    • Forum: Pork
  6. jirod

    First shot at curing ham

    I'm finally taking my first try at curing and smoking a ham from fresh pork. I got two small half hams, about 7 pounds each. I just got them injected and into Pop's brine. One straight Pop's, one with some nutmeg/cinnamon/clove. When laid flat they were about 3 1/2 - 4 inches thick. My first...
  7. jirod

    Ring bologna temp

    Have a question for those who know so much more than me. I made some ring bologna over the week end (1/2 pork, 1/2 beef). I used the seasoning and cure #1 per the kit I bought direction's. I didn't get a chance to smoke it Monday like I hoped so had to last night. I put it in the smoker at about...
  8. jirod

    Exposed insulation

    Hey all, I'm starting to get some supplies ready for a fridge build.  The old fridge I'm using has a plastic skin inside and old insulation, so I'm planning on ripping that all out.  My question is, is there an insulation that I can replace it with that I can leave exposed?  I don't have the...
  9. jirod

    Question on possible build

    i have an old I would guess 60's era fridge that was converted into a keg fridge years ago. It is the old style fridge with the vertical handle/latch on the door (I still haven't figured out how to post pics from my iPhone yet). My question is I'm wanting to possibly turn it into an electric...
  10. jirod

    Iowa smoker

    I've been lurking in the shadows here for a few weeks and finally decided to join, seen new people are encouraged to come here and say hi. So, HI. Just got into smoking over the last couple years, always a beef steak and grill guy. Learned a lot in just the few weeks reading your guy's...
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