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  1. jdwalker

    Bringing home an old family friend (Q-view)

    I just replaced the gasket on my ceramic smoker and couldn't be happier with the product I chose. I just got done witha n 800* burn and the gasket looks like new. It is a coltronix gasket and can be quite expensive in the minimum quantities required for purchase from the manufacturer. A fine...
  2. jdwalker

    starting Tomorrow am smoking bone in pork shoulder

    I never use direct heat. at the temp you are at, the butt will not take any more smoke. Finishing your cook in the oven is an alternative if your pit doesn't keep temp well in the cold. The butt will not tell on you - I promise. All it needs now is heat and it doesn't matter where it comes...
  3. jdwalker

    starting Tomorrow am smoking bone in pork shoulder

    What is your pit temp? I've used to keep my pit no hotter than 225. After years of experimentation, nothing goes on my pit cooler than 250. The butt will never know the difference and will get there much faster and I feel like it retains more moisture. I usually don't foil but if you are in...
  4. jdwalker

    belly in the smoke - first attemp Q-VIEW

    Thank you for your comments. I can't wait til I run out to make more. I plan on picking up another belly on Friday and starting a dry cure.
  5. jdwalker

    belly in the smoke - first attemp Q-VIEW

    I'm looking forward to it. I will post the final results this weekend. Thanks for the reply JD
  6. jdwalker

    belly in the smoke - first attemp Q-VIEW

    I took the belly off after 7 hours and stuck it in the fridge overnight. I put it back in the smoke this afternoon. I plan on finishing the smoking tonight and letting it rest in the fridge until this weekend. Is that enough rest time or should I go longer?
  7. jdwalker

    belly in the smoke - first attemp Q-VIEW

    Almost 7 hours in and the AMNPS is still producing some great smoke.
  8. belly in the smoke - first attemp Q-VIEW

    belly in the smoke - first attemp Q-VIEW

    • jdwalker
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  9. jdwalker

    belly in the smoke - first attemp Q-VIEW

    After 12 days in Pop's brine and 2 days drying in the icebox, I put the smoke to my pork belly. The meat as it came out of the bag. The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar. The setup. ammo can mod Connected to...
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    tmp_IMG_20131022_123020-489477651.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131022_142944-69618461.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131022_122822-888889905.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131022_122425-133687830.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131022_122503-316967509.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131021_1409431106952839.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131020_091600-831913473.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
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    tmp_IMG_20131008_194004840614026.jpg

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    • Album: belly in the smoke - first attemp Q-VIEW
  18. jdwalker

    To Soak Or Not To Soak

    I don't think smoking chips does anything except create steam.  As far as I can tell, soaking does nothing for quality of smoke and only slows down the process.  It is pretty easy to add more chips to your MES if you want a longer smoke.  Just my .02. JD
  19. jdwalker

    Different types of salt

    Due to the many varieties of salt, the only accurate way to measure it is by weight. JD
  20. jdwalker

    Prelude to Canadian Bacon NOW WITH Q-VIEW

    I've found resting is key. its not ruined until at least 10 days after the smoke. JD
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