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  1. 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
  2. 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...
  3. 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...
    • tws
    • Thread
    • Replies: 6
    • Forum: Pork
  4. 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
    • tws
    • Thread
    • Replies: 6
    • Forum: Pork
  5. 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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