Recent content by saggitarian1970

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  1. saggitarian1970

    Dyna-glo signature series dgss 1382 vcs-d vert. offset smoker

    sorry to reboot this thread. just got one of these smokers from costco a month ago. have only done two test runs. mods i have made are the red rtv gasket maker all around the inside top of the chamber, all around the chimney where it screws to the top and and the water access door. and also the...
  2. saggitarian1970

    New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW

    So you still load the charcoal in the main chamber and not the SFB? And open the baffles as you normally would? That's good to know and makes my decision easier. I've had my duo for about 4 years now and just replaced the charcoal tray and flavor bars on the propane side a few weeks ago. Could...
  3. saggitarian1970

    Master Forge

    The fireplace gasket is key to making the unit a bit more air tight. I tend to replace mine almost every year since it will eventually fall off. I changed the stock thermometer with a better one I got off eBay but I also use a dual probe digital one that can measure chamber heat as well as...
  4. saggitarian1970

    New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW

    I also have this BBQ and have a question for some of the other veteran owners. I don't have the side fire box (yet) since I have a gas smoker but that unit is probably near the end of its service period (significant rust damage where the burner mounts) When the time comes, I figure I will...
  5. saggitarian1970

    New Char- Griller side box

    I don't see how it won't affect it. Right now the air intake is on that football shaped area I need to punch out to add the smoker box so I am concerned how that could affect the overall airflow when I use it to grill steaks or burgers rather than smoking a Brisket or a pork shoulder. Does...
  6. saggitarian1970

    New Char- Griller side box

    I have a question for anyone who already has one of these grills. I currently own (and have for about four years now) the half propane half charcoal version of these but without the firebox because I had a Master Forge gas smoker. The gasser has just about had it after seven years of use, the...
  7. saggitarian1970

    smoking pork butt

    Start by searching google about pulled pork. There's a ton of info out there. Someone mentioned cooking the butts to 205 then pulling, but that's not entirely true, you have to le it sit for About an hour or so foiled up before you start, that meat is really hot How I do mine, smoke until...
  8. saggitarian1970

    Spritzing with maverick et-732

    Would the muffler tape also work? I have some in my garage I could use. Haven't purchased this gauge yet, still doing a bit of research as to it problems and such. Aside from the sometimes faulty (but fixable) probes it's looking like the one for me. How do you current guys find the range? Rated...
  9. curing bacon with ready cure

    curing bacon with ready cure

  10. saggitarian1970

    curing bacon with ready cure

    There is a photo of my first try for bacon. I think it turned out really well. Dry cured In a ziplock bag in the fridge for a week flipping daily. Then taken out from bag and rinsed and soak for another two hours to cut the salt back a bit. Then sit uncovered in fridge for 24 to develop the...
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  12. saggitarian1970

    curing bacon with ready cure

    Ok thanks guys. I was just a little concerned when I read on the bag I was supposed to use more. According to the formula I used I put about 140ppm of cure. I took a snapshot of the results and just double checked the numbers. I don't think I'll have any problems with my temps, I did some...
  13. saggitarian1970

    curing bacon with ready cure

    Up to sixty hours! WOW that's a freakishly long time. Most of the stuff I have read only suggests six to eight. How does the stuff you made taste after frying? Must be intense
  14. saggitarian1970

    curing bacon with ready cure

    Hey to anyone who can provide some feedback I am going to attempt my first cold smoke with bacon hopefully next week. I just put a 3 1/2 lb pork belly in some cure last night (dry cure) and will allow it to cure for about a week. My question is if I actually used enough cure. Up here in Canada...
  15. saggitarian1970

    Give us your best BBQ sauce recipe...

    I'm doing one this coming weekend for a party with some leftover pulled pork butt I cooked last time it went on sale. The pork freezes very well after its been pulled, I just drop it all into a big ziplock freezer bag and squish all the air out. Anyhow, around here we like sweet heat so my sauce...
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