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  1. freshmeat

    Huge Shoutout to Badfrog!

    Background information. I had constructed my charcoal basket for my UDS based off of the 20/20 thread found here (great idea btw) http://www.smokingmeatforums.com/for...ad.php?t=89796 I used a larger piece of expanded metal after calculating the volumes of several UDS charcoal baskets found here...
  2. freshmeat

    Pastrami ? from a n00b

    Does it matter if piece is flat or point? I have never frozen deli meat. Can I freeze pastrami after smoking it? Foodsaver the entire piece or slice and freeze? Thanks
  3. freshmeat

    Temp Problems on UDS

    I completed my UDS build and did a seasoning smoke to learn nuances of unit. I placed three probes on the top grate and let it rip. I had up to a 60* variance in the temps registering by probes depending on how many caps (lower) I had off. I had a 40+* difference when I got it around 275*...
  4. freshmeat

    Charcoal Basket for UDS

    Would the 20/20 charcoal basket discussed in this thread be sufficient for an UDS? Effectively it is a 12"x12" square with 6" sides. Square vs. circular in shape does not matter? Any users of this know how much charcoal (briquettes) this will hold...
  5. freshmeat

    Finish Temp ? for Corned Beef (Eye of Round)

    I snagged two eye of rounds at major discount, that were commercially processed in same way as a brisket cut for corned beef. I soaked and changed water, doing a fry test to determine the salt level was OK, then rubbed and wrapped overnight. I was set in my brain taking it to 165*, foil and...
  6. freshmeat

    UDS Build Question

    I have a weber lid which fits very well. The barrel is 34" tall. I am planning to construct the bottom of charcoal basket 3" off the bottom; place lowest rack 24" above the floor of basket. If I drop 1" from the top of barrel to place top rack, that gives me 6" between racks. This 6" does not...
  7. freshmeat

    Belly Bacon questions

    Newbie looking for some advice. I have successfully knocked out buckboard 3-4 times and now want to try some belly bacon. I have found an international market that stocks bellies. I was under a major time constraint when I visited, and have only visually verified they have them. The bellies...
  8. freshmeat

    Turkey 911

    I have got a 12 lb turkey (brined for one week in cure) that has been on smoke for 3.5 hours and I am getting thigh temp at 167* and 155 for the breast. My chamber temp has been hanging right at 250-255*. I thought this was way to fast and grab another therm, checked it for accuracy and...
  9. freshmeat

    How much butt?

    Looking for suggestions on how many people an average butt (7 lb. bone in) will feed. I have been asked for pulled pork at family get together over X-mas. The head count is locked on 12 adults. My plan was to smoke, rest, pull, vacuum seal, freeze and reheat in boiling water while still...
  10. freshmeat

    Newbie's First Buckboard w/ Qview

    I do not have High Mountain available locally, searched for a recipe on line to make myself and found this. per pound 1 tbl cure 1 tsp brown sugar 1 tsp garlic 1 tsp onion 1 tsp CBP Bone in butt @ $.89 per pound. Removing the bone was painless and took very little time with a sharp blade...
  11. freshmeat

    Finally got my X-Mas lights up

    I am the house on the right
  12. freshmeat

    Chuckie Meat Selection Help Needed

    Newbie bugging you guys again. I have only done one chuckie with great results, (200*, then wrapped in towels for an hour before pulling). I had plans of this technique again with different rubs including; The Dude Abides, EVO + Montreal Steak, and an Italian rub I saw on here while doing a...
  13. freshmeat

    First Cheese

    The flurry of smoked cheese activity got this newbie in the pool to try and swim. Shout out to xjcamaro for helping me out! Pardon the pics, used Blackberry with not very good results. Constructed a 'can smoker' for my ECB like discussed in other threads here. The only hard part of this was...
  14. freshmeat

    Temperature Probe Placement

    Newbie with another question. What is the consensuses of when to place the probe into the product on the smoker? Insert when raw and just placing on rack, or after the product has been in smoker for awhile? In all of my smokes so far, and all of my indoor cooking I have placed probe in...
  15. freshmeat

    Awesome Bacon Weave Qview

    Cheers! Not my work.
  16. freshmeat

    Buckboard Bacon Dry Cure Question / Help

    Newbie here ready to dive in and try Buckboard Bacon. I did not order the HiMountain kit, maybe next time. I am thinking that I would like to add garlic powder and onion powder to the proper amount of cure for the meat amount. I do not know what amount of spices per pound of of meat. I also...
  17. freshmeat

    Canadian Bacon Final Temp?

    To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely? I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by...
  18. freshmeat

    First CB advice

    This is my first attempt at CB. I have had loin (full loin not tenderloin, trimmed and cut into 3 sections) in cure since last Friday, turning daily while in zip lock bags with minimum amount of air I could create. I followed directions weighing each piece to determine cure and spice amounts...
  19. freshmeat

    How much smoke?

    Not sure which forum this belongs so will post here. Newbie here that has successfully knocked out boston butts, bb ribs, meatloaves, and fatties all based on internal meat temperatures. My question is, does a piece of meat reach a point where no further smoke is going to penetrate / enhance...
  20. freshmeat

    Cure for CB

    Newbie here, posted on roll call...I can't see it hopefully it is a standard clearance issue by a mod so you can help me with this (and that I will be able to see any responses). I am wetting my pants wanting to make a run on doing up some canadian bacon. I can't find "quick cure" that has...
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