<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Smoking & Grilling]]></title><description><![CDATA[Ask questions about smoking meat, tips and tricks for grilling, and learn how to become a pitmaster!]]></description><link>https://waltonsdev.nodebb.com/category/7</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:17:09 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/7.rss" rel="self" type="application/rss+xml"/><pubDate>Wed, 29 Jun 2022 17:53:24 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Pork butts!!!!]]></title><description><![CDATA[@beekeeper84 beautiful butterfly. Congrats 
]]></description><link>https://waltonsdev.nodebb.com/topic/5495/pork-butts</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5495/pork-butts</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Wed, 29 Jun 2022 17:53:24 GMT</pubDate></item><item><title><![CDATA[Dave's Multi Bacon smoke]]></title><description><![CDATA[@Dave-in-AZ Sure looks good on the griddle!
]]></description><link>https://waltonsdev.nodebb.com/topic/5489/dave-s-multi-bacon-smoke</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5489/dave-s-multi-bacon-smoke</guid><dc:creator><![CDATA[calldoctoday]]></dc:creator><pubDate>Mon, 27 Jun 2022 18:31:42 GMT</pubDate></item><item><title><![CDATA[Whole hog results!]]></title><description><![CDATA[Looks great, bet it tasted better.
]]></description><link>https://waltonsdev.nodebb.com/topic/5450/whole-hog-results</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5450/whole-hog-results</guid><dc:creator><![CDATA[Ken1261]]></dc:creator><pubDate>Sun, 19 Jun 2022 00:35:28 GMT</pubDate></item><item><title><![CDATA[Putting the rubs to work today!]]></title><description><![CDATA[@steak-princess That “utensil” is serious for sure. Glad you have friends like that. Keep it rockin’.
]]></description><link>https://waltonsdev.nodebb.com/topic/5448/putting-the-rubs-to-work-today</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5448/putting-the-rubs-to-work-today</guid><dc:creator><![CDATA[zbigjeff]]></dc:creator><pubDate>Sat, 18 Jun 2022 19:16:48 GMT</pubDate></item><item><title><![CDATA[Steak Seasoning]]></title><description><![CDATA[Lol if you asked any of my math teachers in high school they’d say that is a pretty good term for me!  One of the best things I ever realized is that there is a high amount of honor in willingly taking on a supporting role in life.  My main sense of pride and accomplishment has been from helping others.  Obviously, with my wife’s job and not having kids I probably have a slightly different outlook on things but in all the people I am able to support I love being able to do so!
]]></description><link>https://waltonsdev.nodebb.com/topic/5437/steak-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5437/steak-seasoning</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Thu, 16 Jun 2022 17:58:52 GMT</pubDate></item><item><title><![CDATA[Smoked small trout]]></title><description><![CDATA[@idaho-smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something.  WAAAAAYYYY too much!  Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max.  And I referenced Marianski a lot and used his salmon brine.
]]></description><link>https://waltonsdev.nodebb.com/topic/5419/smoked-small-trout</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5419/smoked-small-trout</guid><dc:creator><![CDATA[Dave in AZ]]></dc:creator><pubDate>Mon, 13 Jun 2022 20:05:30 GMT</pubDate></item><item><title><![CDATA[What was for dinner]]></title><description><![CDATA[Dad joke alert
]]></description><link>https://waltonsdev.nodebb.com/topic/5401/what-was-for-dinner</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5401/what-was-for-dinner</guid><dc:creator><![CDATA[samspade]]></dc:creator><pubDate>Mon, 06 Jun 2022 22:31:06 GMT</pubDate></item><item><title><![CDATA[Summer sausage - normal for some fat out?]]></title><description><![CDATA[@ppelaez A small amount of fat coming out is not all that uncommon. If you are using Walton’s casings they are pre-stuck, which means the have very small holes in them.
]]></description><link>https://waltonsdev.nodebb.com/topic/5376/summer-sausage-normal-for-some-fat-out</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5376/summer-sausage-normal-for-some-fat-out</guid><dc:creator><![CDATA[mdseaside]]></dc:creator><pubDate>Sun, 29 May 2022 22:54:14 GMT</pubDate></item><item><title><![CDATA[Summer Sausage]]></title><description><![CDATA[@mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.
]]></description><link>https://waltonsdev.nodebb.com/topic/5362/summer-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5362/summer-sausage</guid><dc:creator><![CDATA[Deland]]></dc:creator><pubDate>Thu, 26 May 2022 12:59:11 GMT</pubDate></item><item><title><![CDATA[Fall Off Bone BBQ Chicken]]></title><description><![CDATA[@mrobisr said in Fall Off Bone BBQ Chicken:

@denny-o said in Fall Off Bone BBQ Chicken:

But no matter what the target temperature, if it’s below 165°F, it has to be held at that lower temperature for the required amount of time."
“https://www.smoker-cooking.com/temperature-of-smoked-chicken.html”

While I completely agree the process of pasteurization one has to be extremely vigilant to make sure that the target temps are actually held at the specific time required. Most people that I have witnessed just do not have the attention span that is required to monitor their cook that closely, so for the most part I recommend the pasteurization with extreme caution.

I agree, I know there is a newer chart than the one that I showed, I just do not have it in my files.
I learned about this from a man on another website probably 15 years ago or more. He is retired now but was a food inspector if my memory serves me.
]]></description><link>https://waltonsdev.nodebb.com/topic/5352/fall-off-bone-bbq-chicken</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5352/fall-off-bone-bbq-chicken</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Sun, 22 May 2022 16:30:14 GMT</pubDate></item><item><title><![CDATA[Encapsulated Citric Acid]]></title><description><![CDATA[@dave-in-az
I also do Polish, Hungarian, Portuguese,
]]></description><link>https://waltonsdev.nodebb.com/topic/5300/encapsulated-citric-acid</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5300/encapsulated-citric-acid</guid><dc:creator><![CDATA[Fatslob]]></dc:creator><pubDate>Tue, 03 May 2022 18:01:26 GMT</pubDate></item><item><title><![CDATA[Pizza burger bulk seasoning?]]></title><description><![CDATA[@zbigjeff - Nice
]]></description><link>https://waltonsdev.nodebb.com/topic/5288/pizza-burger-bulk-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5288/pizza-burger-bulk-seasoning</guid><dc:creator><![CDATA[lkrfletcher]]></dc:creator><pubDate>Fri, 29 Apr 2022 14:21:45 GMT</pubDate></item><item><title><![CDATA[Easter Sunday Chicken's]]></title><description><![CDATA[@herbcofood Wow those birds look good!
]]></description><link>https://waltonsdev.nodebb.com/topic/5229/easter-sunday-chicken-s</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5229/easter-sunday-chicken-s</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Mon, 11 Apr 2022 12:54:53 GMT</pubDate></item><item><title><![CDATA[Question for sausage recommendations.]]></title><description><![CDATA[Thanks for the info.
]]></description><link>https://waltonsdev.nodebb.com/topic/5212/question-for-sausage-recommendations</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5212/question-for-sausage-recommendations</guid><dc:creator><![CDATA[rugerbear]]></dc:creator><pubDate>Sat, 02 Apr 2022 19:23:04 GMT</pubDate></item><item><title><![CDATA[Snack sticks]]></title><description><![CDATA[@tomhancock I also use a Pitboss 5 and you are right on with your method!
]]></description><link>https://waltonsdev.nodebb.com/topic/5203/snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5203/snack-sticks</guid><dc:creator><![CDATA[Troy Eggers]]></dc:creator><pubDate>Wed, 30 Mar 2022 12:23:14 GMT</pubDate></item><item><title><![CDATA[Hamburgers]]></title><description><![CDATA[@caryfr5 i concur, I have one of thier griddles for my stove, they are heavy duty.
]]></description><link>https://waltonsdev.nodebb.com/topic/5200/hamburgers</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5200/hamburgers</guid><dc:creator><![CDATA[Tex_77]]></dc:creator><pubDate>Mon, 28 Mar 2022 22:14:46 GMT</pubDate></item><item><title><![CDATA[Walton’s package, 16, 19, 21mm casings, going to experiment.]]></title><description><![CDATA[@dave-in-az said in Walton’s package, 16, 19, 21mm casings, going to experiment.:

That looks like it can generate some torque!

It does. It means smaller helpers like my wife or daughter can get it on the processing fun. 
]]></description><link>https://waltonsdev.nodebb.com/topic/5184/walton-s-package-16-19-21mm-casings-going-to-experiment</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5184/walton-s-package-16-19-21mm-casings-going-to-experiment</guid><dc:creator><![CDATA[processhead]]></dc:creator><pubDate>Tue, 22 Mar 2022 22:53:35 GMT</pubDate></item><item><title><![CDATA[Deer snack sticks to wet]]></title><description><![CDATA[It’s the SteakAger
]]></description><link>https://waltonsdev.nodebb.com/topic/5159/deer-snack-sticks-to-wet</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5159/deer-snack-sticks-to-wet</guid><dc:creator><![CDATA[pepperettes]]></dc:creator><pubDate>Wed, 16 Mar 2022 17:39:13 GMT</pubDate></item><item><title><![CDATA[Which is Better: Yoder YS640S or P&S MAVERICK 1250 W/ UPRIGHT SMOKEBOX]]></title><description><![CDATA[@dave-in-az Congrats on the new smoker! Def post some pics once you get it running.
]]></description><link>https://waltonsdev.nodebb.com/topic/5119/which-is-better-yoder-ys640s-or-p-s-maverick-1250-w-upright-smokebox</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5119/which-is-better-yoder-ys640s-or-p-s-maverick-1250-w-upright-smokebox</guid><dc:creator><![CDATA[Jamieson22]]></dc:creator><pubDate>Sun, 06 Mar 2022 07:09:02 GMT</pubDate></item><item><title><![CDATA[Humidifier Mods ?]]></title><description><![CDATA[@ed-paone said in Humidifier Mods ?:

I have gave a lot of thought about this also and plan on trying it. I’ve looked into the reptile foggers and like that you can adjust the amount of humidity.

The one I have will go from the lowest setting of hardly being able to see it to the highest setting that produces a thick fog.
]]></description><link>https://waltonsdev.nodebb.com/topic/5068/humidifier-mods</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5068/humidifier-mods</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Sun, 20 Feb 2022 04:14:23 GMT</pubDate></item><item><title><![CDATA[Blue ribbon maple bacon cure]]></title><description><![CDATA[Under meatgistics menu button (top left corner for me) there is a choice , conversions.  That will bring up all spices,  cures and additives. Find your spice and you will see one and five pound conversion amounts. Less than one pound devide the one pound amount by what fraction of a pound you have. Example your bacon weighs 3.5 pounds. Multiply the 1 pound amount by 3.5. Should be all set. Remember to use the correct amount of cure if it is separate.
]]></description><link>https://waltonsdev.nodebb.com/topic/5043/blue-ribbon-maple-bacon-cure</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5043/blue-ribbon-maple-bacon-cure</guid><dc:creator><![CDATA[samspade]]></dc:creator><pubDate>Mon, 14 Feb 2022 20:49:15 GMT</pubDate></item><item><title><![CDATA[Smoking baloney on electric smoker]]></title><description><![CDATA[@jesser check on ’ cooking with shotgun red '.  He has done it on his site.  Maybe give you some ideas.
]]></description><link>https://waltonsdev.nodebb.com/topic/5038/smoking-baloney-on-electric-smoker</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5038/smoking-baloney-on-electric-smoker</guid><dc:creator><![CDATA[YooperDog]]></dc:creator><pubDate>Sun, 13 Feb 2022 13:18:48 GMT</pubDate></item><item><title><![CDATA[Maple cured bacon]]></title><description><![CDATA[You can also use maple syrup as a replacement for the sugar in this recipe. Just coat the belly with the syrup then apply dry ingredients and process as normal.
Bacon
2.0-2.5% salt
1.5% sugar
#1 pink salt, Follow directions
5.67g/1 tsp per 5lbs belly
Mix cure, salt, and sugar together
Coat bacon
Place in container or vacuum pack and place in fridge at 35-38f
7 days cure/inch of belly
Rinse off under tap water return to fridge for 1-2 days.
Put in smoker for 1-2 hours or until it reaches room temperature, no smoke
Cold smoke to desired smokeness
Put back in fridge for 1 day
Slice, package, and freeze what you will not eat in week.
]]></description><link>https://waltonsdev.nodebb.com/topic/5027/maple-cured-bacon</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5027/maple-cured-bacon</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Thu, 10 Feb 2022 15:43:29 GMT</pubDate></item><item><title><![CDATA[Applewood Smoked Bacon (EQ Method)]]></title><description><![CDATA[Thanks all. Was wondering if it was just up my way. 
]]></description><link>https://waltonsdev.nodebb.com/topic/5000/applewood-smoked-bacon-eq-method</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5000/applewood-smoked-bacon-eq-method</guid><dc:creator><![CDATA[PapaSop]]></dc:creator><pubDate>Sun, 06 Feb 2022 15:52:39 GMT</pubDate></item></channel></rss>