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  1. tws

    buckboard bacon dry cure recipe w/Prague Powder #1

    thanks for the these very valuable links. tws
  2. tws

    buckboard bacon dry cure recipe w/Prague Powder #1

    Greetings, i hope to discover the proper amount of prague powder to add to a measure of dry cure. just the basic formula, say 2 cups of cure being salt and brown sugar how much PP#1 would you add? 1/2 teaspoon, 1 tsp? thanks for any clarity on this. tws
  3. tws

    soot...

    thanks everyone... I'll try your recommendations tws
  4. tws

    soot...

    i am having a bit of a problem... my 3 month old smoke hollow propane smoker is producing nasty soot... it lasted perhaps 30 minutes before i caught it but covered my nearly finished beautiful salmon with a fine coating of black soot. i washed most of it off but am keen on solving this problem...
  5. tws

    Chicken and Ribs...

    Flash, thanks for the chicken placement issue... i thought about changing the butts out and putting the chicken below but just didn't do it... i hope the high internal temps will negate any spoilage issues. i plan on freezing most of the pork roast. will add some 'Smokin Okie's Pulled Pork...
  6. tws

    Chicken and Ribs...

    greetings all, this is my first venture into meats other than salmon... here is my new smoke hollow smoker with a small load of salmon done three weeks ago... i could not achieve a low temp until i installed one of these... (btw, tho smoke hollow promised to send a lower btu gas burner...
  7. tws

    smoking saint lewis ribs...

    thanks irishteabear, i've set aside this thursday for smoking... i usually do salmon once a week during salmon season but this week i'm taking a break. the smoker is a birthday present... i hope my wife doesn't regret it... anyway, i'm doing 4 chicken half's flattened and rubbed with Memphis...
  8. tws

    smoking saint lewis ribs...

    greetings, i've never tried SLRibs and would like to know what the usual length of this cut is... my smoke hollow racks are only 14" wide. if the rack of ribs is longer than this can they be CUT to fit? or would that corrupt the integrity/delicacy of the ribs? thanks for an excellent forum. tws
  9. tws

    smoke hollow to HOT!

    just in the nick of time. i got the needle valve and can control the (1500 btu i discovered) gas burner. i've got the temp around 165 and the salmon is in the smoker... great stuff!
  10. tws

    smoke hollow to HOT!

    thanks crocodale, i just called smoke hollow and they are sending me a lower btu burner... EXCELLENT customer service! in the mean time i'm going to try the hot plate... the salmon can't wait!
  11. tws

    smoke hollow to HOT!

    i just purchased the smoke hollow model 34168G propane smoker... regretfully, i can get the heat no lower than 300 degrees. i've followed all the instructions and turned the gas burner down as low as it can go (it still has 2 inch flames that are over 1/2 yellow on the top). the chips began...
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