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  1. olypenaaron

    Washington Group New Members Introduction Spot

    Finally sorted out how to add media. Here's my version of the Meats and Sausages guy's design. Burning cherry for some cheese cold smoking. 20150201_163352-resized by olypenaaron posted Apr 15, 2019 at 6:19 PM
  2. olypenaaron

    Washington Group New Members Introduction Spot

    I didn't worry about firebricks, since I built mine mainly for cold smoking - at first. I think cinder blocks work great by themselves for the types of temps I usually smoke at (i.e. low and slow). If you look at the images on that page, you can see how it works. I went up 6 levels of blocks...
  3. olypenaaron

    Washington Group New Members Introduction Spot

    Hi Mike - welcome! I'd suggest that before you start building your smoker, that you think about the type of smoking you want to do with it (i.e. hot/cold, or both). That might inform the eventual design you choose. I have built 3 different versions of your basic cinder block smoker, and as long...
  4. olypenaaron

    Walk-in Smokehouse in Progress

    With respect to vac sealed sub-primals (i.e. Costco meat) I have had many successes "wet aging" up to 6 weeks past the pull date in my spare fridge. I typically go for briskets, strip loins, and top sirloins. Only complaint I have about my local store is that they cap the tops so I never get the...
  5. olypenaaron

    Washington Group New Members Introduction Spot

    Hi all - just found out there is a WA group.... Been on the SMF for a few years now, and am thankful for all the good info and advice. As you may get from my handle, I live on the Olympic Peninsula. I'm just a few miles into Jefferson County, once you cross over the Hood Canal bridge from the...
  6. olypenaaron

    Digital thermometers

    Thanks for posting all this useful info about probes. I have been looking for a replacement and these types of details make it so much easier to decide!
  7. olypenaaron

    Brisket Rub Advice

    Great - thanks!
  8. olypenaaron

    Brisket Rub Advice

    I'm curious on the rub part of the overall process - how long (if at all) do you let it sit after the rub is applied before starting the smoke phase? Is it pretty much rub and go, or is there a reason to wait a while, and if so, how long? Thanks!
  9. olypenaaron

    First go at snack sticks

    Looks awesome. Can't wait to do my first round of 'em later this year. Just got the cold smoker cleaned out and have about 5 lbs of belly hanging, forming a nice pellicle.  -AA
  10. olypenaaron

    Where Do You Guys Buy Expanded Metal?

    FWIW, the post above is spot on about using the SKU to find the correct gauge metal at HD. It comes in a 24" square and is generally located by the sheet metal/welding section. You may have to search for it yourself as with all HD store help, YMMV. I used: Model 801427 Store SKU # 474649...
  11. olypenaaron

    Where Do You Guys Buy Expanded Metal?

    Great info on this thread - as usual for the forum! Here's a pretty good Steel Gauge to Inches & Millimeters conversion chart I found useful, in case you see inches and not gauge listed in store specifications. -AA
  12. olypenaaron

    My humble smoke house build

    Thank you. I also found this post (interestingly enough, from a Google search). Good reference for general usage and info. Aaron
  13. olypenaaron

    My humble smoke house build

    Looks great! Can you tell us where you ordered you stainless #5 mesh? Aaron
  14. olypenaaron

    My First Cheese Smoke w/ q-View!

    Looks great! I just found some English Cheddar I smoked this past spring, and had vacuum sealed. We pulled it out about 2 months back, and what we didn't eat sat in the fridge in a gas permeable bag, so it dried out and hardened like a nice, smoky parm. Only it's not!
  15. olypenaaron

    Rubs or Joints in TX, OK or AR?

    This may be a bit late (and I wish I had seen this in January when it posted!), but I'll add a nod to Beaver's in Houston as a pretty decent place to get BBQ. Good variety on the menu and it's definitely not on the tourist route. Maybe this will help someone else out who is heading to Houston...
  16. olypenaaron

    My First Cheese Smoke w/ q-View!

    The waiting is the hardest part - sounds like a good song. lol. I am cold smoking my first batch of cheeses today (tonight) and then I am going to Hawaii for 3 weeks - just because I KNOW I wouldn't wait to dig in!
  17. olypenaaron

    Received my AMNPS today with "q-View"

    Thanks for the info about the AMNTS vs. the AMNPS - I have a Smoke Vault 24 and would not have known/thought to ask. I guess this membership has paid for itself already!
  18. olypenaaron

    Howdy all

    Hi. My name is Aaron and I am a smoker.... I have been hot smoking for years and am now diving into cold smoke as a new level of interest. I usually source meat by the half animal, so I've recently come into some nice pork belly among other cuts - and what better way to finish it then to start...
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