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  1. scottphillips1

    Curing a Pork Loin

    Hi Custom, I make a lot of canadian bacon, and prefer to use the following dry brine.  The ingredients listed are for one pound of well trimmed pork loin - visible fat and silver skin removed.  You'll need to scale it up based on the weight of your loin. 1 tablespoon Morton Tender Quick 2...
  2. scottphillips1

    Just put the finishing touches on my freezer conversion smoker - PID & Cold Smoker

    The highest temperature I've taken it to so far is 230 degrees when I cooked some ribs last weekend. This wasn't the maximum temperature it would reach...I had set the PID for 225 F and the smoker overshot the temperature by 5 degrees, then dropped back to 225 F.  It was a cold day outside, too...
  3. scottphillips1

    How would I even the heat out

    Hi Walleyebob, Without seeing the inside of your smoker, my best guess would be to build a sheet metal baffle on the inside of your smoker, below the grate, adjacent to the fire box.  The idea is to direct some of the heat to the far side of your smoke chamber.  The baffle could even be made...
  4. scottphillips1

    Maximum curing time

    Many times I've made large batches of ground meat jerky and frozen the formed strips for later use with great success.  This allows one to break up the block of time required to prepare your smoked meats.  Last night I ground up 8 pounds of cross-rib and round roasts, seasoned the meat...
  5. scottphillips1

    SMOKER CLEANING

    When my previous smoker, a 1950's fridge conversion, got too nasty, I just built a new one!  Otherwise, wire brushing on the grates, and a shot of compressed air to blow the crusty bits out.  I use aluminum roasting pans for the water bath and catching drippings...disposable, no cleaning...
  6. scottphillips1

    Christmas Cheese!

    Your cheese looks delicious, but you really got my attention with "homemade smoked salt, and homemade smoked peppercorns." How do you smoke salt and peppercorns...time, temperature and method? Thanks! Scott Phillips Star, ID
  7. scottphillips1

    Just put the finishing touches on my freezer conversion smoker - PID & Cold Smoker

    Thanks, Deltadude.  It is working perfectly!  The challenge now will be to refine my technique to take advantage of precise temperature control, which is something I've never had before.  My second batch of salmon was perfect - moist, flaky but firm, and incredible flavor! I've got 8 pounds of...
  8. scottphillips1

    Hello from Star, Idaho

    Hi Timberjet, I posted a bit of information about my freezer conversion yesterday...here's a link to it:  http://www.smokingmeatforums.com/t/130307/just-put-the-finishing-touches-on-my-freezer-conversion-smoker-pid-cold-smoker.  I smoked three salmon fillets last night; they turned out great...
  9. scottphillips1

    Holiday Gifts

    Hi Big Casino, We're going to be gifting some baskets of smoked goodies this year, too.  Thinking about smoked cheddar, salmon, jerky, and SS.  We're going to include some good crackers and mustard, too. Cheers, Scott Phillips Star, ID
  10. scottphillips1

    Very Simple Question

    Hi Jim, Speaking from experience, it's really easy to make smoked products overly dry if you base your recipe and procedure on smoking at x degrees for y hours.  What I like to think about is how much smoke do I want to apply to the meat, and what final internal temperature do I need to reach. ...
  11. scottphillips1

    Hello from Star, Idaho

    Lewiston, that's fantastic!  I grew up in Orofino, and have relatives in Lewiston. Cheers, Scott
  12. scottphillips1

    Two minutes of your time

    I concur about treating the American flag with respect, and get mad when I see a torn and faded one on a flag pole, or worse. My wife and I like to troll thrift stores, and you'd be suprised at the number of American flags that are heaped in bins and in general not taken care of at these...
  13. Just put the finishing touches on my freezer conversion smoker - PID & Cold Smoker

    Just put the finishing touches on my freezer conversion smoker - PID & Cold Smoker

  14. scottphillips1

    Just put the finishing touches on my freezer conversion smoker - PID & Cold Smoker

    Hi, My last smoker was a 1950's era refrigerator turned electric smoker with a burner and burner controller from an old stove.  Needless to say, temperature control was a real pain. This summer our big old Whirlpool deep freeze died.  I just finished converting it into a PID controlled smoker...
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