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  1. aussiepete

    Brining without Cure

    Hi all.  I have just put my Christmas turkey into a very basic brine, and the plan is to let it sit 'til Christmas Day then cook it.  I normally use Pops' brine recipe when I cook in my smoker but this turkey will be cooked in the oven.  Now that I'm a few hours into the brining process I've...
  2. aussiepete

    Brining Frozen Turkey

    Hi all, I am going to be cooking a turkey I was given on Christmas Day, and given that it's frozen I wanted to know if you can still brine a turkey that's been frozen (once it's defrosted of course).  Any opinons would be much appreciated. cheers Pete
  3. aussiepete

    Profile Points??

    G'day all!  I've not had much time to log in over the winter and have just discovered there is now a "points" aspect to my profile.  Can anyone enlighten me as to what this is all about? cheers Pete
  4. aussiepete

    First Pulled Pork w/Qview

    So after seeing so many great pulled porks on here I decided it was time to give it a go.  I used a pork shoulder roast as my choice of cut, used jeffs' rub for the outside and injected it with apple juice.  I initially added some of jeffs' rub to the apple juice but it the liquid wouldn't pass...
  5. aussiepete

    Gasket Rope or Tape?

    I'm looking at getting a better seal around the door of my horizontal offset smoker to stop losing so much heat and smoke.  I've had a look at fireplace gasket rope, but wanted to find out if anyone's used this stuff on their smoker for the same application I'm looking at using it for.  Also, is...
  6. aussiepete

    First Bacon w/QView

    After seeing all the great results people on here have had making their own bacon, I decided it was time to give it a go.  I couldn't decide between brining or dry curing so I did both, using pops' recipe for the brine (with some cracked black pepper, and garlic and onion powders added), and...
  7. aussiepete

    Curing Time

    Hi all.  I wanted to get some opinions on a minimum curing time for my first attempt at making bacon.  I've currently got two lots of belly bacon curing (approx 1" thick, rind on); one using pops' brine recipe, and the other a dry cure using Todds' dry cure recipe. The original plan was to let...
  8. aussiepete

    First Bacon on a horizontal offset smoker

    I wanted to get some opinions on how suitable my horizontal offset is for smoking bacon.  I've noticed most of you on here seem to use gas or electric for your long smokes.  My concern is the temperature fluctuations I get with my horizontal, which although they're not major, and I can keep them...
  9. aussiepete

    Wood Selection

    G'day all!  I'm looking to try some Australian wood for smoking, as buying wood chips from trees not native to Australia are very expensive.  I've been paying nearly $10 for 1 1/3lb of hickory/mesquite chips (and that's the cheapest price I could find) so am going to try and find a local option...
  10. aussiepete

    Jumping the gun

    G'day everyone.  I got a bit ahead of myself when I first joined and had already made a few posts before I found out here is where I should've started!  My name's Pete, and I live in Adelaide, South Australia.  I gotta say I'm very envious of all you guys in the US, here in Australia smoking is...
  11. aussiepete

    Temperature Control

    G'day everyone all the way from Australia.  I'm hoping someone out there can help me with an issue I'm having with temperature control.  I have a horizontal smoker, and I use charcoal as my fuel source.  The problem I'm having is an even burn in my firebox.  I light my initial pile of charcoal...
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