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  1. waywardswede

    Pops6927's Wet Curing Brine

    Thanks for picking that up, Chuck, I fixed it.  Drives me nuts when folks are careless like that, and here I'm doing it myself!  
  2. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Hi Steve I think you said that you built the fire in the bottom of the firebox?  You need to make sure you're getting air in UNDER the charcoal, so either build the fire on top of the coal grate that came with the unit or go get some expanded steel and make a charcoal basket.
  3. waywardswede

    Pulled pork, ribs and firebox monitoring

    I'm glad it was helpful, make sure you share what you're doing with us.
  4. waywardswede

    Pops6927's Wet Curing Brine

    Hey Chad Yeah, Mark beat me to it, I was looking for the actual post, but his recipe is 1 oz (heaping tablespoon) per gallon, plus the salt and the sugar.  He says you can go up to 45 days in the brine that way, but seems he usually goes about 3-4 weeks.  Seems longer times with lower dosage...
  5. I got mine!

    I got mine!

  6. waywardswede

    I got mine!

    Just received my copy of 'Smoking Meat' yesterday from Amazon, must have finally replenished stock at Amazon.  Just looked through it quickly last night, looks like there is some great information and recipes.  Can't wait to smoke something!
  7. Jeffs_book.jpg

    Jeffs_book.jpg

    • waywardswede
    • Media item
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    • Album: I got mine!
  8. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Congrats on your new smoker, and welcome to the forum.  You should stop by at Roll Call and introduce yourself, to get the official SMF welcome. Jumping right in, feet first with a brisket, eh?  That's awesome, can't wait to see the pictures!  Sorry, can't help you with the PitmasterIQ, but we...
  9. waywardswede

    frozen uncooked ribs safe?

    Depends on the freezer, too.  The frost-free freezers that are part of the refrigerator are horrible at long term storage, the thaw cycles destroy the quality of stuff.  We try not to keep anything longer than a month in that.  The old freezer in the basement much better at long term storage, I...
  10. waywardswede

    Spammy! a spam Fattie

    Yeah, I'm keeping this one for future reference. A few years ago there was a spam wagon set up at our local county fair and expo, it was a bus with people from the company cooking it up and giving samples away.  My son went back 3 times, it was like he had discovered a whole new food group, he...
  11. waywardswede

    My first smoke is on.

    Rob Yeah, if you have a large gap to fill (more than about 1/8" or so) you may need to use a gasket.  In any case, a gasket would probably work better if you can get a tighter seal with it.  I just cured mine with charcoal per the instructions that came with the unit, didn't really think wood...
  12. waywardswede

    Looking for a Grizzly.com Coupon code or a 5lb stuffer for sale/trade, any help would be appriciated

    See, this is the important stuff, the stuff I come here to learn!  I gotta work on this... Sorry, can't help you with the stuffer, but I'll remember this later this year when I'm angling for one of my own.  Be sure to let us know what worked here.  Oh, and great looking addition, by the way!
  13. waywardswede

    question re: a-mazn-products

    I wonder what's going on with yours, I've used the same technique (torch, heat gun) and have never had a problem.  Sounds like you're letting yours burn a lot longer than I do (I go a couple of minutes, tops, burns maybe 1/5 of the first row).  It's not unusual, though, for it to get hot enough...
  14. waywardswede

    My first smoke is on.

     Forgot this, I know it was already answered, but I have found this post to be really helpful in mine, both for stabilizing the temperature and adding some moisture at the beginning of the smoke when you need it.  I have my water pan filled with #2 stone, then add 4-6 cups of water right in with...
  15. waywardswede

    My first smoke is on.

    Hey, Rob, I'm just seeing this now, sorry I wasn't around for your inaugural smoke!  You've already had lots of good advice, I would only add on a couple of things. I'm not familiar with your smoker, but on mine I was able to seal the chamber between the SFB and the CC using a high temperature...
  16. waywardswede

    My sons first Yard Birds - QView

    Nice post, Chad, thanks for sharing that.  Nothing like it when a young one makes a meal that they're proud of, and have everyone saying 'Oh, man, this is good!'.  And you're right, time in the kitchen is seriously good family time, there are a lot of good, old fashioned values that come from...
  17. waywardswede

    My 1st Brisket

    I hear ya, brother.  First butts I did last year I told my wife a couple of times "I'm gonna have to get up early to get it started", without much response.  When the alarm went off at 3:00 am the conversation was: Wife: "It's 3:00, what's wrong?" Me: "Nothing's wrong, I told you I would have...
  18. waywardswede

    Sugar Maple Smokehouse

    Beautiful smokehouse, very nice.  What's your heat source?
  19. waywardswede

    Curing Country Ham

    I can't help with any advise, as I have never done this but have wanted to since I saw Mr T's post about it.  I'm in for following this, and want you to know that I really appreciate you creating this post to document this.  It's really putting yourself out there, as you have no idea how it's...
  20. waywardswede

    Hi from sunny WNY

    Hey, I'm from Buffalo, too, and we're supposed to be getting 3-4" of rain today!  You must be one of those infernal optimists! Welcome to the forum, lots of good people here with a ton of experience.  Use the search bar at the top when you're trying to find something, but don't be afraid to ask...
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