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  1. nosuchreality

    Sulfur build up

    Dave, what's that in simplistic terms?  You think it's just sulfur build up over the years from the odorant in the gas?
  2. nosuchreality

    Sulfur build up

    Thanks for the reply.  Yes, I changed out the gas jets.  Adjusted the air intake to get proper burn. Etc.  I bought the natural gas conversion kit offered for the particular grill I had. Great, now I need to add that worry to my list of worries about stuff made overseas.  Everything is supposed...
  3. Sulfur build up

    Sulfur build up

  4. FullSizeRender.jpg

    FullSizeRender.jpg

    • nosuchreality
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  5. nosuchreality

    Sulfur build up

    A non-smoking question, hopefully you all know. I have a big box store propane grill that I've converted to natural gas. I'm having a problem with my burner shields.  I'm getting pretty good sulfur build up on them.  I've also cleaned out the burners themselves and had a small amount of the...
  6. nosuchreality

    MES design changes? Smaller wood chip trays, why?

    I've got the cold smoker too and use it for the same reason. Easier loading, load it up and forget it for many hours and much cleaner burning. Still get a look of white smoke with it. My AMNPS arrive yesterday, picked up a trager apple pellets from the local hardware store to give a whirl...
  7. nosuchreality

    MES design changes? Smaller wood chip trays, why?

    Yea, that's what I'm thinking.  I went back and reviewed the use manual, technically, it says only use 1/2 cup of chips at a time and never chunks. That gets back to the how often to do need to load the thing and relates to my question on the AMNPS smoker as the smoke looks the same just much...
  8. nosuchreality

    A-Maze-N white or blue smoke?

    I know many people on the forums are getting great results with their pellet smokers and tubes.  I have question regarding their use.  Most of the videos I've seen online look like white smoke to me and not blue smoke.  Granted, it's a thin, very controlled white smoke. I'm not trying to pick...
  9. nosuchreality

    First time Pork Belly / Bacon - hot or cold smoke

    My first was a hot smoke. Now I cold smoke when I can, Southern California has a pretty small window for cold smoking. What wood are you planning on using? Hickory? Apple? Maple? Cherry? Pecan? Or something else?
  10. nosuchreality

    MES design changes? Smaller wood chip trays, why?

    Was walking through Lowes getting some home repair stuff when I sauntered by the grills and smokers. Decided to check out the MES40 they had. I opened the 30 up first just to see if anything had change.. When I opened it, the chip tray caught my eye. I pulled it out and it had this tiny...
  11. nosuchreality

    Bacon semi-problem

    I picked up a pair of bellies from Costco during the holidays. Dry cured 8 days, always had luck with that before, and the slabs are not particularly thick.  Cured absorbed in, pulled a lot of water out and then pulled most back in.  Bacon tastes great, looks good, except... The belly and now...
  12. nosuchreality

    Coppa Good Butt: Help a noob peer deep into the cryopak

    Hi Dave, those are good links. I also like this one from one of the other threads here. http://forum.sausagemaking.org/viewtopic.php?t=8603#p76009 The formatting is a little messed up, but if you open each photo up, they really show off the cut out.
  13. Coppa Good Butt: Help a noob peer deep into the cryopak

    Coppa Good Butt: Help a noob peer deep into the cryopak

  14. nosuchreality

    Coppa Good Butt: Help a noob peer deep into the cryopak

    This thread is to ask for help picking good shoulder/butt out of my local Costco's Swift Premium boneless shoulder-butt twin cryopaks. Around here in SoCal getting bone-in seems to be a special order and getting high quality pasture raised anything seems to runs $12/lb.  Since I'm still...
  15. IMG-20121018-00268.jpg

    IMG-20121018-00268.jpg

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  16. nosuchreality

    Costco bellies.... THANKS for the lead on that..... Dry brined bacon Aug. 2015... 8/23 money update

    My kind of cheap. I tried sealing down the middle and then putting a stack in each side but that's hassle. I like the idea of wrapping pulling a wrap out and reseal. Okay, I'm probably deluding myself, I'll just use it as an excuse to eat all three packs. Passed this past week on another run...
  17. nosuchreality

    Costco bellies.... THANKS for the lead on that..... Dry brined bacon Aug. 2015... 8/23 money update

    Our costco got them last week I picked one up. Mine has done something none have done before. I dry cured like Dave the OP. Put in fridge zip locked in trays. The cure and salt immediately pulled a beautiful layer of liquidity out dissolving all the cure. At 2.5 days, I flipped the bellies...
  18. nosuchreality

    1st attempt Canadian Bacon - a little too salty and ham-like but still good

    Thanks Noboundaries, I reread his blog entry. He covered the 1% sodium nitrite thing but didn't address the heavy use of Cure #1. He did comment about experimenting to get the 'salt' level right and thus the change of overall brine to the 5% solution using basically a Tbsp of Cure #1 @ 6.25%...
  19. nosuchreality

    1st attempt Canadian Bacon - a little too salty and ham-like but still good

  20. nosuchreality

    1st attempt Canadian Bacon - a little too salty and ham-like but still good

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