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Fire box
I actually did speak to the guy that built the smoker that I had built. He said I should put a baffle 2/3 of the way down on the inside. He said that should hold some heat. Thanks for replying- naj250
- Post #4
- Forum: Smoke Houses
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Fire box
Thanks for all of the replies. Maybe I will look for another website that will give some response!!!- naj250
- Post #3
- Forum: Smoke Houses
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Fire box
Has anyone watched youtube videos titled deepsouth homestead? There are two videos that caught my interest. Danny builds a new smoke house at his cabin. He also has one at his home. Both of his fire boxes are made of brick. I had built a smoke house recently and I would like to know how I can...- naj250
- Thread
- Replies: 4
- Forum: Smoke Houses
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food probe?
Does anyone have a thermo pro thermometer? It is a two unit transformer and receiver and works very well from the house I can watch both temps of smoker and food. However, I am getting some weird readings from food probe. I reads 167, 189 before I even put it in the meat. I am thinking the probe...- naj250
- Thread
- Replies: 5
- Forum: Meat Thermometers
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Too much smoke??
And how do you apply blue smoke? Can you explain please? -
Too much smoke??
Thanks Dave for a great explanation. So in to future I need to either let the bacon sit at room temp for a couple of hours or give some heat not higher the 100 or 120, then apply smoke. Acrid flavor is exactly the correct word. -
Too much smoke??
I used hickory. bulk pcs. separate chamber with charcoal to start hickory. -
Too much smoke??
I recently cured and cold smoked two pork bellies for a friend of mine. The bacon tastes fine, but it has that sort of ash smell and taste to it. Almost is if I gave it too much smoke. Cured for seven days rinsed pat it dry and overnight in frig. Cold smoked it two nights in a row with hickory... -
umaii bags?
Ok thanks everyone. I will check those threads.- naj250
- Post #4
- Forum: General Discussion
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umaii bags?
Can someone tell me what is so special about these bags. Why can't you use a regular bag from your vacuum sealer. Has anyone tried? I am interested in the salamis, Capacola, soppressata etc. I think the humidity and temp control is going to be too difficult for me to achieve. Thoughts please.- naj250
- Thread
- Replies: 4
- Forum: General Discussion
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starter cultures?
I am looking at a recipe for sweet lebanon bologna from (Len Poli) culture they want you to use is F-RM- 52, 1/4 tsp. I do not have F-RM but I have LHP, which is quicker. Can I substitute and will the fermenting time be they same? -
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Summer sausage fail
I thought the idea was to be low and slow? Told the temp should exceed 160 or you will render that fat out of it. So I should go with a gradual temp increase and smoke at the same time and I will get to my IT sooner? -
Summer sausage fail
What is the stall? I am thinking it's when your temp stops going up? And will it eventually go up to the temp you are trying to achieve?? I see that quite often. -
Amesphosphate?
I am currently looking at a recipe to make hot dogs. The recipe is from Len Poli.It is a pretty simple recipe with not a whole lot of ingredients. However it states to use 1Tbs. of Amesphosphate. Can someone tell me its purpose where you can purchase it and is the a substitute? Maybe a hot dog... -
Lovetosmokeguy,Pa.
Name is Bill from Pa. Smoking is my hobby come fall and winter. Love to hunt. Always looking for recipes for summer bologna and sausages. Also like to make jerky. Have 4 smokers to date. I have an electric brinkman,was my very first one doesn't get used much. A bullet charcoal,A stainless steel...
