Hi all!
First of all, I have been lurking here for many weeks now and truly enjoy the wealth of information available; I am truly impressed by placing almost any thought about meat in your search engine and getting really great info!
I am a 20 year backyard guy. Whole hogs to butts to ribs - stick burners, chunks, chips to pellets! I am currently looking for lazier pastures and have recently converted a household oven/stove to accomplish some "set and forget" ease to Q. I know this isn't for the purist.....but they "ain't" eating at my place anyway!
The recent oven conversion included re-wiring for 110V, adding the Auber controller and maybe best of all, Todd's AMNPS with Pit Masters Choice. A hole through the oven floor into the utensil drawer provides an excellent home for the AMNPS, completely independent of the chamber. Disconnect the self cleaning feature and you've got a latched seal which promotes smoke flow through the oven exhaust. With just the baking element going at 110V, the chamber reaches 250ish in about 15-20 minutes; just enough time to get the AMNPS TBS’ing nicely!
Recently been breaking everything in with 3-2-1 ribs, typical rub and my favorite foiling liquid - Zesty Bread-n-Butter Pickle Juice. Ran the "Jimmy Kimmel" smoked wings and was please. Got a Butt lined out for this coming weekend.
Next stop.....Bacon. I am beyond tired of the store bought stuff so am studying up on the great Nitrate/Nitrite debate, wet vs dry cures, etc, etc! Gonna have to pick a course eventually and shove off!
Thanks again for all the info!
Joey
First of all, I have been lurking here for many weeks now and truly enjoy the wealth of information available; I am truly impressed by placing almost any thought about meat in your search engine and getting really great info!
I am a 20 year backyard guy. Whole hogs to butts to ribs - stick burners, chunks, chips to pellets! I am currently looking for lazier pastures and have recently converted a household oven/stove to accomplish some "set and forget" ease to Q. I know this isn't for the purist.....but they "ain't" eating at my place anyway!
The recent oven conversion included re-wiring for 110V, adding the Auber controller and maybe best of all, Todd's AMNPS with Pit Masters Choice. A hole through the oven floor into the utensil drawer provides an excellent home for the AMNPS, completely independent of the chamber. Disconnect the self cleaning feature and you've got a latched seal which promotes smoke flow through the oven exhaust. With just the baking element going at 110V, the chamber reaches 250ish in about 15-20 minutes; just enough time to get the AMNPS TBS’ing nicely!
Recently been breaking everything in with 3-2-1 ribs, typical rub and my favorite foiling liquid - Zesty Bread-n-Butter Pickle Juice. Ran the "Jimmy Kimmel" smoked wings and was please. Got a Butt lined out for this coming weekend.
Next stop.....Bacon. I am beyond tired of the store bought stuff so am studying up on the great Nitrate/Nitrite debate, wet vs dry cures, etc, etc! Gonna have to pick a course eventually and shove off!
Thanks again for all the info!
Joey
