My Wife Is Awesome

[tjohnson]

Only time I added real heat, I ruined my bacon with creosote.  This stuff was so bitter that we could not eat it!

It only takes me one time to get smart!

I'm a little gun shy about oversmoking, so it's been a process to get where I am today.  Once you figure out a process, it's tough to take a chance on another person's process.

Todd

 

[solaryellow]

Only time I added real heat, I ruined my bacon with creosote.  This stuff was so bitter that we could not eat it!

It only takes me on time to get smart!

I'm a little gun shy about oversmoking, so it's been a process to get where I am today.  Once you figure out a process, it's tough to take a chance on another person's process.

Todd

I can imagine. The first thing I pictured was my wife making her screwed up face and shuddering with her first bite. lol

It is definitely a process. It took a lot of research and conversation for me to feel comfortable with what I am doing today.

On a different note, I was thinking about your product this morning when I was watching the temps start to climb. The smoker I am working with is 28" wide, 20" deep, and 72" tall. How much heat would your product add to that environment over ambient temp?

 

[DanMcG]

Joel any chance we could exchange wife's, strictly for shopping purposes only. Mine wouldn't think to buy me a belly. She is a keeper.

 

[tjohnson]

I can imagine. The first thing I pictured was my wife making her screwed up face and shuddering with her first bite. lol

It is definitely a process. It took a lot of research and conversation for me to feel comfortable with what I am doing today.

On a different note, I was thinking about your product this morning when I was watching the temps start to climb. The smoker I am working with is 28" wide, 20" deep, and 72" tall. How much heat would your product add to that environment over ambient temp?

The increase in temp is usually 12° with sawdust and up to 20° with pellets.  That said, there are a few variables to consider. 

     1. An insulated smoker will retain more heat than an uninsulated smoker

     2. Smoking with a black smoker in the sun will greatly increase the inside temps - Experienced this myself!

     3. Smoking at 60° ambient temp has a lower increase in smoker temps than smoking at 90°

     4. Using a jug of ice lowers the smoker temp

     5. The size of the smoker will make a difference in how much is retained inside the box

Todd

 

[venture]

Your wife must not be just awesome?  She must be an awesome negotiator?  They won't even let me walk in the door of Whole Foods for $2 a pound.

Good luck and good smoking.

 

[solaryellow]

Joel any chance we could exchange wife's, strictly for shopping purposes only. Mine wouldn't think to buy me a belly. She is a keeper.

Just for the fun of it I said to her "My internet buddy Dan was wondering if you would be interested in wife swapping..." and that is as far as I got before I got the death stare.

The increase in temp is usually 12° with sawdust and up to 20° with pellets.  That said, there are a few variables to consider. 

     1. An insulated smoker will retain more heat than an uninsulated smoker

     2. Smoking with a black smoker in the sun will greatly increase the inside temps - Experienced this myself!

     3. Smoking at 60° ambient temp has a lower increase in smoker temps than smoking at 90°

     4. Using a jug of ice lowers the smoker temp

     5. The size of the smoker will make a difference in how much is retained inside the box

Todd

I typically try and do this type of stuff in the winter rather than the height of the southern summer but it just worked out this way. I suspect it would be equivalent to what I am doing now. Thanks Todd!

Your wife must not be just awesome?  She must be an awesome negotiator?  They won't even let me walk in the door of Whole Foods for $2 a pound.

Good luck and good smoking.

There is more to the story that I kinda outlined in a rant I posted a few days ago. We went to Whole Foods initially and got a response of "I doubt it." so we asked the manager to try harder. What we got was something that we didn't expect. He introduced us to a farm that is 10 miles away that we had a chance to visit. Whole Foods more or less brokered the deal and we had a chance to see how they really worked. I was impressed.

 

[bamafan]

Joel looks good. I have to get off my butt and try thr bacon? Don't think the bubba will do it but I have the MES that I haven't used in 2 years should work. Look forward to seeing you next year.

 

[solaryellow]

Joel looks good. I have to get off my butt and try thr bacon? Don't think the bubba will do it but I have the MES that I haven't used in 2 years should work. Look forward to seeing you next year.

You just need to invite yourself over to Jerry's to use his smokehouse Tim.

 

[desertlites]

Looks great Joel! Ain't it true that no matter how much ya make it sure can go quick. That sure ain't the first time i've heard you speak so fine of your wife.

 

[solaryellow]

Looks great Joel! Ain't it true that no matter how much ya make it sure can go quick. That sure ain't the first time i've heard you speak so fine of your wife.

She is a great woman and she puts up with my crap Bob.

 

[cowgirl]

Looks awesome Solar!!!

 

[alelover]

That looks great Joel. 1.99/lb is a great price. Almost worth a drive up there if gas wasn't so much.

 

[solaryellow]

That looks great Joel. 1.99/lb is a great price. Almost worth a drive up there if gas wasn't so much.

I was surprised at the price as well. It did take about 4 weeks for Whole Foods to coordinate delivery with the local farm though.

 

[boneenterprise]

Looking forward to the BLT's ! 

You mean BLT minus the LT, plus BBBB and add cheese.

Yeah I may die young, but hey I will be eating some tasty food in the mean time.

 

[whiskeypapa]

Looks real good !!!!   Any chances of getting your recipe for the rub?

 

[smokin - k]

A buddy and I just bought some pork bellies from a butcher and wondering if you would share Al's special cure / rub. I was looking to buy some TQ but you have my attention! :) Thanks, Smokin - K

P.S. Your plywood smoker looks to be working great. Loved reviewing your previous smoker tour post!

 

[solaryellow]

Looks real good !!!!   Any chances of getting your recipe for the rub?

A buddy and I just bought some pork bellies from a butcher and wondering if you would share Al's special cure / rub. I was looking to buy some TQ but you have my attention! :) Thanks, Smokin - K

P.S. Your plywood smoker looks to be working great. Loved reviewing your previous smoker tour post!

Here is a link to Al's calculator guys. http://www.smokingmeatforums.com/forum/thread/108842/bacon-calculator Al is working on a bacon wiki that should be very helpful.

Thanks Smokin! The plywood smoker has been without a doubt one of my better investments.

 

[michael ark]

you lucky dog.

 

[brdprey]

wtf no breakfast q view...........omg the anticipation

 

[solaryellow]

lol I only have half of it sliced up. That damn full time job keeps getting in the way of my part time fun. I did bring a half pound to work today where one of my employees decided to microwave it all and share it with the rest of the IT staff. My guess is less than half will be left in the freezer by this time next week.