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  1. oldcanalsmoke

    Ribs and salt in new MES30 and AMNPS w/QView

    Did pork ribs, and tips, with 1 3/4 rows of apple in the AMNPS. Mustard rub before Famous Dave's rub. I was in a hurry so I grabbed the Dave's. I was quite good. I just smoked for 4 hours, no foil wrap or anything. I wanted to keep it simple on first run of the MES30 and AMNPS. I put some plain...
  2. oldcanalsmoke

    New MES 30 Gen1 and AMNPs

    I must have been extra good this year!!! I will search for, but if anyone has readily available link to thread of proper AMNPS placement and vent placement, that would be great. I will also pick up soon the Maverick ET7 line of dual probe thermometer. Any help on proper placement of probe that...
  3. oldcanalsmoke

    Independence Day Ribs

    St Louis and baby back ribs. St Louis rubbed, and baby back soaked in soy sauce. TBS with hickory/apple then hickory then pecan. 3 separate foil packs of pellets. Will spray with apple juice and rum blend.
  4. oldcanalsmoke

    Mini Fridge

    Read a lot of posts on cold smoking. Great info gang!! Question I have is: Can I use a operating/working mini fridge to cold smoke? I found some CL finds for cheap and would add small vents for smoke flow using the AMPS (sp?). I ask because I am going to try some belly bacon and want to really...
  5. oldcanalsmoke

    Buckboard Bacon

    I wanted to give BBB a whirl, so here it is. I used Pop's brine but only used just over 1/3 cup salt. Everything else was to recipe. I have not sliced it yet, as I am letting it mellow in the fridge for a few days. I have tried a sample and everyone is right: I don't think I'll buy store bought...
  6. oldcanalsmoke

    Interior of mini fridge

    I will be getting a mini fridge to make a smoker. I intend to cold smoke, but would like to do jerky, sausages, beef sticks etc in it. I will not cook at high temps like a butt or ribs, but maybe high 100's or very low 200's. My questions is: should i pull out the plastic interior and leave...
  7. oldcanalsmoke

    ECB modification

    I appreciate all of the information I find here. It helps! I have 3lbs of jerky marinating and I wanted to smoke it as well. After much reading here and just plain thinking I think I have an idea. As I mentioned in my cheap cold smoker post here >>  ...
  8. oldcanalsmoke

    Grill help

    Find my original post here: http://www.smokingmeatforums.com/t/160480/heat-diffuser  I am trying to avoid paying $$$ to replace my rotted out diffusers. Is there anything I can craft to replace them? 3 year old Kenmore 4 burner propane grill. Thanks!!!
  9. oldcanalsmoke

    Heat diffuser

    I have a 3 year old Kenmore propane grill. The heat diffusers are already rotted away. What type of metal can I buy to make my own supply, rather than buy new replacement parts for $$$$$$? I dont care if its one long diffuser or 4 for all four burners. Thanks!! Mark
  10. oldcanalsmoke

    Cures

    Where can I get cures and mace for brining?
  11. oldcanalsmoke

    My "test" cold smoker

    Until I am comfortable with the cold smoking process, this is my $20 cold smoke build. I started small, just like with my beer/wine hobby. I then, when had the process down, went bigger. Obviously the bin will have the meat/cheese on a rack above a bag of ice. I did a dry run, and the smoke...
  12. oldcanalsmoke

    Lockport, Il

    Mark from Lockport here. Smoker: ECB 13 years old Grill: Kenmore 4 burner 3 years old with the diffusers already rotted out Fav Food to smoke: BB no membrane Fav wood: still experimenting Best ribs that aren't mine: Flametree BBQ at WDW Animal Kingdom Hope to learn, and share what I know.
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