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  1. berger

    CVAP Holding Box

    Not sure what forum to put this in, so I'll start here. Any of you ever use a CVAP box?  I am working at a place that has one and it is a little confusing to me. They are pulling the brisket at 165 and putting in the CVAP for 12 hours.  I don't know how you would ever know you've gotten past...
  2. berger

    What can you tell me about Greasy Hill Custom smokers?

    I am looking at the BR-01 smoker.    Anyone have any info on them?
  3. berger

    Gonna Do My First Pork Belly Tomorrow

    I got a pretty good size pork belly on the way, about a 15lber, skin on. I want to do a couple things and figure y'all have helped my brain process a lot of the stuff before, why not this? So, my first question...  I want to take the skin off, right?  Do I want to do this before smoking?  I...
    • berger
    • Thread
    • Replies: 2
    • Forum: Pork
  4. berger

    Corned Beef Question

    I need a little help... I have been working on corned beef for the past couple weeks and have a slight issue.  I am "brining" it for 6 days in the a solution with all the spices and what not, and am getting great flavor on the outside, but the flavor isn't penetrating to the middle of the...
  5. berger

    Skin on or skinless for smoking pork belly?

    I've got access to a variety of options.  Which do you think is best? "Single rub" unsalted, skinless for $3.07 a pound Unsalted, skin on for $2.66 a pound Both of these are a refrigerated, vacuum sealed pack. For frozen, I can get: Skin on $2.88 a pound Skinless for $5.78 pound. I am...
  6. berger

    Why does my regular barbecue sauce turn watery?

    I'm using tomato paste as my thickening agent, cooking it until it gets to a nice consistency, but then if I put it in a container, the water almost separates to the top and won't bind well.  Even if I shake it up, it gets to the consistency and then breaks apart again. Should I just cut back...
  7. berger

    Is brining boston butts worth the hassle?

    Whadda all think?  Is there really even a point to it?
    • berger
    • Thread
    • Replies: 53
    • Forum: Pork
  8. berger

    What do y'all think of smoked sweet potato fries?

    Here's my basic idea... Cut sweet potatoes like regular french fries.  Throw them on the smoker until they are soft.  Cool them, then throw them in the fryer just enough to crisp up the outside. I'd put some kind of seasoning salt on them, maybe some cinnamon and nutmeg.
  9. berger

    Can I call these "burnt ends"?

    I have begun mixing rib meat in with my brisket, throwing some hot and regular barbecue sauce in, then throwing them back on the smoker to let them simmer and get that extra smoke. My wife is saying I can't call them burnt ends since they have rib meat in them, but I say since it has the...
  10. berger

    Do I need to brine salmon?

    I've seen some articles saying I should, some saying it is a waste of time. I'm smoking the salmon tonight...
    • berger
    • Thread
    • Replies: 9
    • Forum: Fish
  11. berger

    I think I've been doing this all wrong.

    I am new to the smoking meats thing. As a matter of fact, I am new to eating meat again. I was a vegetarian for 18 years before I ran into some medical issues that made meat-eating a necessity (and a joy) again. I'm still mad at all my friends for not forcing me to eat bacon at some point and...
  12. berger

    Smoking Elk this weekend

    This is my first post, though I have been gotten a lot of info from reading various threads throughout. Getting ready to smoke some elk this weekend. Not exactly sure what cuts we are going to get, but I can find out if it helps for getting suggestions. Any suggestions on what temp I should...
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