Smoking & Grilling

@andy_9 Are you the person I happened to be in the showroom when you called yesterday? Sounds exactly like what I was helping the showroom out with yesterday. @processhead good answer, concise and accurate!

@Kainam Yup, Ive done it with goose and then again the other day with Pheasant and it was excellent both time! https://www.pheasantsforever.org/BlogLanding.aspx?categoryid=369 the pheasant pepperoni should be released on that site soon

@AaronSilves Thank you!

Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :') Like the tying and rotating idea. Thanks!

@Bigtwin 165F is too hot for sous vide snack sticks They will reach that temp in minutes and you may have fat-out Better to give them an hour at 150-153F this will not over cook the sticks and ground meat at 150 internal will be pasteurized in around a minute

@erich52 Thank you for your suggestions. Much appreciated! Only been at it for about 9 months and getting hooked!

I believe the general rule for jerky seasonings is 8oz of water per 5 pounds of meat. As far as tables go, search for conversion charts.

@shoprat53 [image: 1609544955299-db335d6f-ef58-4bfa-99af-082bca8fb48b-image.gif]

I think 8 grills is a great start! Just joking, but you do need different grills for different things. Most kitchens have several appliances to cook different ways. Microwaves, ovens, stove, toaster, crock pot, etc. Your outdoor kitchen deserves as much attention as well. The grills I have collected are vintage and mostly in storage units, garages, sheds, basement, and a few chicken coups. I did have a few dozen in a museum but that exhibit closed last September. I displayed a few of them at bbq contests (Jack Daniels, Memphis May) and trade shows. I’ll dig up a picture and post it. The only time all of them were out was for the Guinness Book of World Records certification. It’s hard to have a favorite because they all are a bit unique and all with different stories. If you go to Meatheads webpage Amazing Ribs and look under the tab of bbq history you can see a few there. Hopefully one day Chris Lilly from Big Bob Gibson BBQ in Decatur AL will house the Barbecue Nation exhibit that was on display in Atlanta History Center last year.

@Kentucky-Fisherman

I have the FEC-100 Fast Eddy by Cookshack set up inside my metal building (garage) and cut a hole in the wall to run my exhaust out then added pipe to run the exhaust up past the roof line for better draft. When I built the shop (2012) I added double man doors on one side so I could roll it out to use but quickly got tired of doing that.

I have used the a-max-n tube smoke generators for years and they are great for hot or cold smoke gas,electric smoker ,or charcoal grill. Just fill the tube with pellets light with torch and 4 hours great smoke.

I have had the Thermosorks MK4 (4 of them) for 10+years as I used them in my catering business. I kept one in each catering truck. They are not cheap ($75-$80 ea) so when I sold my business they were among some things I kept. The MK4 is also easily calibrated for accuracy. I also have their SMOKE unit as it has the meat probe and the ambient probe as well as a unit that you can carry around (I wear it around my neck) with the SMOKE unit I also purchased the 12” meat probe for deep frying. All of these units I purchased directly from Thermosorks Oh and as mentioned, their customer service is outstanding to say the least

Randyman, you need to brine the halibut in a water based brine mixed with an acidic juice of your choosing. I use sprite and add real lemons to it for the acid. White fish needs to absorb water before smoking to give it moisture. The acid will help hold the moisture in while smoking. Smoke to a medium rare temp and it will turn out. Pineapples work well also and oranges are ok. depends on what flavor you like. Brine it for at least 8 hours so fish will absorb water. Water absorbtion is the trick for white fish. Good luck

@Fat_Bob Depends on how much smoky flavor you want and what smoker you have and temp. In the pk100 you can get light smoke flavor in around 45 minutes. I went for 2 hours because I like that extra smokiness. A good rule of thumb is. When the cheese starts to sweat you are done

Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

@holysmoke [image: 1608232676032-be6bb7fd-b5e3-4095-a472-1139cfe6cfaa-image.gif]

barth i think you need 3/8 hog rings. thats what i use and they work well. 1/2 are just to big by a little bit.

The recipe I posted for smoked turkeys is over the TOP, it turns the dark meat to ham and all the meat is SOOO juicy, you will not regret trying this recipe[image: 1608186189688-89a79d4b-0165-4ab3-9f55-6572e212da6b-resized.jpeg]

Can I use your dry rub cure to make Buckboard Bacon?