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  1. uzikaduzi

    Venting a smoker in a shed

    can't help you with specifics, but you want to avoid making it too long because it will take more to get a draft... i would go out the back and up above the highest point... even though you didn't mention that as an option because you can avoid cutting a hold and needing flashing and such... i...
  2. uzikaduzi

    Pit bbq headed high into the Andes mountains

    Haha... I have to put ice in mine with just using an AMNPS for smoke generation and at that moment, you could cold smoke with a full fire
  3. uzikaduzi

    Smoked then Sous Vide Boston Butt and Sausage, with Pics!

    Again I have no personal experience and my very limited knowledge comes from the YouTube guy, sousvideeverything dud a test and it seems like things that seem would be amazing aren't necessarily as good... one example was sous vide with butter... it was actually better not including butter than with
  4. uzikaduzi

    Smoked then Sous Vide Boston Butt and Sausage, with Pics!

    If you had an older style slow cooker with the dial to turn it to high/low/off. You could turn it on high and use something like one of those thermostats that plug inline with the device to cycle it... although the devices are only 75 on the low end so it might not be worth MacGyvering
  5. uzikaduzi

    Baby backs on the ok joe

    nothing wrong with charcoal and wood mixed... personally i only use raw wood in my offset, but i do the snake thing in my weber. with the wood (and i'm sure some people would disagree) i think i clean hot burning fire is more important than tight temp control so i leave my door with the intake...
  6. uzikaduzi

    Canadian Bacon Bear's Step by Step

    yes there is... here's the ingrediant list from their website: "Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture...
  7. uzikaduzi

    In a jam need suggestions

    I like kam59's advice... I was leary about the "hot and fast" briskets, but they come out quite good... I've done them all the way to 325 and as long as you give time for a good rest and have a good trusted probe thermometer, it won't be too much different than them at 225
  8. uzikaduzi

    Baby backs on the ok joe

    They look good... on a side note, there is nothing wrong with running a little hotter than 225. I know it's the goto bbq temp, but I get good results hot smoking anywhere from 225 to 325... the hotter temps just seem like you have a narrower window of hitting your desired IT but with digital...
  9. uzikaduzi

    Lang vs Lang... Who will win?

    Seems like that extra 500 would go far enough to fix the rust and stainless racks... does Lang sell those separate? With nothing more than my gut to go on, I can imagine thickness being "that" bad to have a significant impact on managing temps... obviously thicker steel is going to absorb and...
  10. uzikaduzi

    Canadian Bacon Bear's Step by Step

    Yeah I saw that but quick tender is just salt, sugar, cure #1, and cure #2... the only thing I could see making it darker out of those is additional sugar?
  11. uzikaduzi

    Pit bbq headed high into the Andes mountains

    Love using that space for something... I know people put warming boxes there and that's cool too, but I don't think I've never seen the flat top idea yet it seems so obvious as a good thing to put there
  12. uzikaduzi

    Canadian Bacon Bear's Step by Step

    I use about a 1/2 cup to a whole ~15 pd loin... equal salt and brown sugar which I'm not super strict about amounts... but cure #1 I weigh out
  13. uzikaduzi

    Canadian Bacon Bear's Step by Step

    Your Canadian bacon looks to take on so much more color than mine... I'm not too far off from your recipe... u wonder if I need more or darker brown sugar to get that color. Looks great!
  14. uzikaduzi

    Pit bbq headed high into the Andes mountains

    Is the intention of the top of the fire box to be a wood fired griddle? Man that's a cool idea.
  15. uzikaduzi

    Chicken legs for the first time.

    225 and then direct heat will absolutely work... as far as more smoke, I find at 300-325 i get eatable skin and a good amount of smoke. Chicken seems to absorb smoke much better than other meats or maybe it's the increased surface area to meat, but I could see it becoming over powered... i...
  16. uzikaduzi

    Smoked then Sous Vide Boston Butt and Sausage, with Pics!

    I watch that guy in YouTube too, but other than him I don't know anything about sous vide... he did do a brisket that he said was amazing
  17. uzikaduzi

    Homemade Cold smoking fridge

    Nice thinking on the heat tape... it sounds like you really thought this through
  18. uzikaduzi

    Smoked then Sous Vide Boston Butt and Sausage, with Pics!

    Looks like it came out awesome!!! What's next, a 135* brisket at 25 hours?
  19. uzikaduzi

    Smoked Pork Crown Roast

    It sounds like you have an awesome plan... the only thing I could think of to maybe add to it would be to pull it at 135-137 And let it rest till your broiler or grill cones to temp and then crisp up the extiror for ~10 minutes. No matter what you do, I'm interested in seeing how it turns out!
  20. uzikaduzi

    Recent loss is cause for lots of thought

    If you search over build area there are a few calculators to get your fire box size, opening, exhaust size and height based on your chamber size (which I think is where most people start is chamber size) Nothing looks quite as cool as an offset for bbq and being reverse flow, you'd have nice...
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