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Ok, so the case hardening seems to be the issue. I put it back in the Umai bag and will see if a bit longer time can remove some more of the moisture. Since I cut into the main piece do I need to worry about the exposed ends where i cut into? If nothing else I can use it as a learning...
I finally bought the Umai Charcuterie set and decided to try the Braseola recipe. Having done some bacon I was really looking for something different to try. I followed their recipe with cure and put it into the Umai bag. Today I cut it and didnt like the look of the center when portioning...
Not sure if I can get an answer to this, but is it possible to do the fatty inside one day, and the dough wrap the next? I am trying to help a friend prep ahead for super bowl sunday. He is a huge eagles fan so its only natural....looks amazing
Thanks for your help. I was pretty concerned that the smoke was too much, I smoked for 8 hours with the AMPS (lit the second end after 6 hours) and did a test fry. But after 4 more days in fridge the smoke was where i wanted to be. Had a friend with a commercial slicer rip it into pieces for...
I appreciate the help. After 10 days in the cure, one had good uniform color throughout. The other seems less bright red except for a circle in the center. More of a greyish red color than the deep red of the first slab. Should I be concerned at all? Plan on drying in a minifridge for 3 days...
So based on replies, I think I’m going to go 10-11 days on the cure. That will let me do 3 days in the fridge before the smoke.
Am I way off on the smoke time? Plan to use a blend of bourbon and hickory pellets and apple dust. About a 25/25/50 mix.
Thanks for the help. I will post more pick...
Ok, I have finally taken the plunge and decided to smoke some bacon for the holidays. After much lurking and research I settled on a dry rub and cold smoke. I bought a whole belly from a butcher I hadn't dealt with because mine was out. It came rolled up, and I couldnt really inspect it for...
These pictures are from two weeks ago but I thought better late then never. 2nd smoke on the new WSM and first time with baby backs. Picked up 2 racks shrinked together from BJ's for around $15 and decided to cook 6 racks for us and the in-laws.
Most of the racks were good, although a...
BJ's Wholesale Club has cryovac 2 packs @ 2.89 /lb. picked up 3 packs yesterday. They also started carrying brisket which was a first that I've seen then in store. I know everybody has talked up Costco here but BJ's has been really good for boston butts too.
I suggest the Weber.
For the same reasons that most people here have already stated. The larger Kettle is a great option. I started out with the 18.5 for just me and my wife. It was always enough for us, but I picked up a 22.5 at wal-mart last year when all their outdoor stuff went on sale. ...
I'm JP from CT. I've been reading this forum for a while now, and getting the newsletter. Finally started posting.
I've been smoking for 2 years on a Masterforge Charcoal smoker and recently upgraded to the WSM 18.5. I couldn't be happier. Looking forward to sharing tips and tricks.
Thanks for the help.
I am really considering ditching the water pan for a ceramic heat sink of some sort.
If I do find myself running higher than desired temperature what is the best way to bring it down? Assuming all three bottom vents are closed, would I begin closing the top vent?