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  1. dacfan

    salt curing a pork butt

    I'm just getting into curing meat and have my first two pork tenderloins or lonzo's hung and i am getting ready to do a whole loin. my question is i have never read or seen a youtube video about anyone trying to salt cure a pork butt. has anyone ever tried it and if so is there a name for it?
  2. dacfan

    holiday ham price

    I have been thinking about smoking hams for thanksgiving. Any idea on what i should charge per ham?
  3. dacfan

    Thunder Road Sauce

    Does anyone know of a copy cat recipet for Thunder Road Sauce It is wing sauce they have at Calhoun's and the Smokey Mountain Brewery in Gatlinburg, TN.
  4. dacfan

    REC TEC 700 capacity

    I am currently considering upgrading to a rec tec 700 and i was wondering how many turkeys can you smoke on it at once?
  5. dacfan

    I have a new camp chef pellet grill/ smoker, how many pork butts can i fit on it

    I have a new camp chef pellet smoker, model # PG24.  How many pork butts can i fit on it, i need to fix enough pulled pork to feed  aprox 60-75 people. I calculate six eight pounders should do. I hope i can fix them all at the same time. Also i have never smoked so much meat on any of my old...
  6. dacfan

    2 chuck roasts with qview first try at chucky

    Well Its been a while since I posted some Qview. Heres a couple chuck roasts that Ive been Qing today. I injected them with BBQ sauce, garlic and beef broth last night and rubbed them down good with Meat Magic. Smoking at 235* using apple and hickory. Here are some pics from when I pulled them...
    • dacfan
    • Thread
    • Replies: 16
    • Forum: Beef
  7. dacfan

    2 chuck roasts with qview first try at chucky

    Well Its been a while since I posted some Qview
    • dacfan
    • Thread
    • Replies: 2
    • Forum: Beef
  8. dacfan

    First Brisket and a couple pork sholders

    Well todays the day, after putting it off for way to long I'm going to make a 5 pound brisket and around 10 pounds of pork picnic shoulder. Ive got everything in the smoker and its at around 235* and holding pretty steady. I'm using hickory and just a little bit of it at a time. I may run down...
    • dacfan
    • Thread
    • Replies: 15
    • Forum: Beef
  9. dacfan

    Brisket names

    I have noticed that most of the time you will see the brisket flat at the grocery store but never the point. Is there another name for the point and I'm just missing it? Sorry if this is the wrong forum to post this question.
    • dacfan
    • Thread
    • Replies: 19
    • Forum: Beef
  10. dacfan

    Picnic pork shoulder question

    Hey everybody I found boneless picnic shoulder at walmart well priced so I bought a couple to smoke on Monday. After I got home I realized the packaging said up to 12% solution. Will this affect the desired outcome of making pulled pork or is it going to be like ham? thanks
    • dacfan
    • Thread
    • Replies: 10
    • Forum: Pork
  11. dacfan

    Replacement GOSM Thermometer

    I was wondering if anyone could recommend a good exterior thermometer for my GOSM? I have a maverick with the duel probes one for meat and one for cooking surface temp? I want one thats permanent through the hole in the door.
  12. dacfan

    crab apple wood VS. apple wood

    I was wondering if there is any difference between the two? Does crab apple make a tart tasting smoke?
  13. dacfan

    Im back as well

    Hello from eastern KY, I joined a couple months ago and have had a few great smokes thanks to all the knowledge Ive received on this board. Its good to be back, really good.
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