Smokers and bbqs

[Arctic Lake]

Yes ! Sorry I did not see that you do dry cure bacon . I was involved to a degree involved in the dry curing of Prosciutto , Pancetta , etc.when not cutting Those products would sit in dry cure for a month being hauled over once a week ,bottom to top .
Arctic Lake

They’re selling water at the price of bacon just like the gold brokers are selling pieces of paper at the price of gold…

[high horse Hal]

Just made a new smoker. Looks like my old wood box but now with aluminum interior and pid controller. Not as hot as store bought but have got it about 250 so far. We use it for sausage bacon and brisket and whatever we can think of

Looking to make one out of a tin box w/electric burner, something a little bigger than the old reliable Li'l Chief.. Was thinking of just cold smoke and finishing in the oven. What did you use for heat?

[high horse Hal]

Yes ! Sorry I did not see that you do dry cure bacon . I was involved to a degree involved in the dry curing of Prosciutto , Pancetta , etc.when not cutting Those products would sit in dry cure for a month being hauled over once a week ,bottom to top .
Arctic Lake

I have some moose chunks waiting for some curing, fridge space is limited so may have to wait til fall.

[cdub]

A number of years ago i bought a 1500watt electric conversion element from Cabelas. Havent seen them for a while. I also use a bradley smoke generator and/or a pellet tube for added smoke.

Looking to make one out of a tin box w/electric burner, something a little bigger than the old reliable Li'l Chief.. Was thinking of just cold smoke and finishing in the oven. What did you use for heat?

[Bustercluck]

I saw these on sale today for $4.49/pound so I thought I’d try one out

[Redthies]

That photo is frightening…

[M1SF1T]

The crown roast looks good, but what's that on top?

[Bustercluck]

The crown roast looks good, but what's that on top?

I put some of that maple leaf sausage meat that comes in a tube on top. I thought it might drizzle down and keep it from drying out. That’s probably the most tender and juicy piece of pork I’ve had. I cooked it to 143ish in the coldest spot.