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34 lbs of pork shoulder on the Big Joe today.
we got rain here today, so I'm holding off until next weekend since controlling temps can be challenging with unending rain/wind changes
maybe this is justification to add a BGE to my arsenal of smoking equip
maybe this is justification to add a BGE to my arsenal of smoking equip
Cured 3 lbs of pork loin and smoked it yesterday. Not bad for my first shot at Canadian bacon.
Also did some ribs on the grill, finished them in the smoker for a little flavor, but I wouldn't consider them smoked...
Also did some ribs on the grill, finished them in the smoker for a little flavor, but I wouldn't consider them smoked...
user 263363
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Got 2 butts going on the Pit Boss tomorrow to feed some friends coming to help build my new back porch. Pretty crappy weather here today though so I’m not missing much.
Yeah, it's pretty impervious to conditions. They love 'em in the Great White North because they hold temp amazingly even in subzero weather.
Not that I worry about that in SoCal though ☀
Well, after 34# of bone-in pork shoulder was smoked, I ended up with:
5 pulled pork sandwiches (for dinner).
2# of vacuum-sealed pork to send to my in-laws with a growler of homebrew blonde ale since we're social distancing and couldn't invite them over.
13# 4 oz of vacuum-sealed pork mostly in 1# packages into the freezer for future projects. Pulled pork nachos, pulled pork salad, maybe chili, sandwiches, etc...
I'm always struck by how much weight is lost in cooking... I ended up with probably about half the original weight in the final yield.
5 pulled pork sandwiches (for dinner).
2# of vacuum-sealed pork to send to my in-laws with a growler of homebrew blonde ale since we're social distancing and couldn't invite them over.
13# 4 oz of vacuum-sealed pork mostly in 1# packages into the freezer for future projects. Pulled pork nachos, pulled pork salad, maybe chili, sandwiches, etc...
I'm always struck by how much weight is lost in cooking... I ended up with probably about half the original weight in the final yield.
Exactly! When I filled the smoker it felt like it had to be a years supply, then just a month later I'm trying to figure out where it all went....
If you are anything like me, you need to look down at your belly. You will then know what happened to all that meat. MmmMeat. I just can't help myself when it tastes so damn good.
Been making proper English bacon in my homemade cold smoker.
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That cold smoker looks rockin Snipper! What are the dimensions on that?
Brewsncrabs
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Smoked these beef ribs last Saturday. Meat just melted 
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It appears that your loin is tied. Did you slit it and insert something?
Would appreciate if you would share your method and recipe, if you don’t mind.
Thanks!
H = 32 inches, D = 18 inches, W = 17 inches
Made it one day with left over wood I had . It is on casters so you can easily move it about but it’s not particularly heavy. I didn’t use any plans other than what was in my head. Knew what I wanted it to look like, which is a bit like a beach hut. Thought if you are going to have a cold smoker it might as well look interesting.
The joints were tied when I bought them from the supermarket. As a boned loin has a bit of a tail on one side it is tied to keep it compact.
This is a link to the instructions I mainly use. Cold Smoking Recipes & Tips - Food Smoking | Hot Smoked
My son gave me one of Hotsmoked bacon kits for Father’s Day several years ago. Never bought any bacon since. Tried various adaptations but come back to the basic recipe.
Smoked salmon easy to do.
Also cured and air dried for a year a whole leg of pork. This is it in my homemade meat safe.
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I have been making my own bacon for a couple of years now. Generally use a Costco pork belly. Have also made Canadian bacon using loin. I am assuming from your comments that you bought a loin that was cut with some of the belly attached.
Have also smoked quite a bit of salmon and last spring did some trout.
FWIW, there is a thread on this forum titled “Any Bacon Makers Here”.
Thanks for sharing
This past weekend I smoked a venison backstrap during brewday. It turned out perfect.
GrogNerd
mean old man
BubbaQ2's 11th & 12th victims
Pair of babybacks
The torture is only beginning
Pair of babybacks
The torture is only beginning
Thats a lot of white smoke, you need your fire hotter.
I've gotta make myself one of those. I want to start smoking cheeses.
Dgallo
Instagram: bantam_brews
Just had my sister in law spill the beans (by mistake) that I’m getting a new Traeger Smoker/grill combo for an early Father’s Day gift. Couldn’t be more excited! I’ll post the model after and pictures after I get it
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GrogNerd
mean old man
this is 3 minutes into the smoke
anyways... they turned out great, thanks for the tip
I'd show you the end result, but we ate it all
anyways... they turned out great, thanks for the tip
I'd show you the end result, but we ate it all
got my fathers day gift early... Pit Boss Copperhead. broke it in this weekend with drumsticks for a test run. turned out great, everyone loved them. my only concern with this is it was tripping GFIs all over the place. I finally found one outlet on the back patio that I'm guessing isn't GFI, cause it didn't trip it and got thru the burn in and a smoking session.
If it tripped separate GFI circuits, within a few minutes of startup, you probably have a problem with the igniter. Contact Pit Boss and they will send you a new one.
If all the outlets tested were on the same circuit, it could be the GFI. They get more sensitive each time they are tripped.
At my old house, I had some issues with GFCI. The GFCI was in the garage at the front of the house, and somehow the outdoor outlet on the back of the house was tied into that circuit off the GFCI. Depending on what sort of load I was trying to run on the back, it would pop off regularly. Especially if I needed an extension cord FROM that outlet.
Given that a pellet smoker has to get that igniter hot enough to start a fire, it's gotta be pulling some good current--probably more than a lot of other things you might have ever put on that circuit.
That said it sounds like you tried it on a bunch of different GFCI and I'm assuming some of them were local to the plug, so perhaps that might be the issue here.
Given that a pellet smoker has to get that igniter hot enough to start a fire, it's gotta be pulling some good current--probably more than a lot of other things you might have ever put on that circuit.
That said it sounds like you tried it on a bunch of different GFCI and I'm assuming some of them were local to the plug, so perhaps that might be the issue here.
Dgallo
Instagram: bantam_brews
Smoked backstrap is probably my favorite cut/prep of all game meat.
this was my first time doing it this way, i used to put on the grill with the lid open so i didnt over cook and dry out. but after smoking it this time my fiance and i have decided it will be the only way we make it.
bmullins393
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Smoked a pork butt for 8 hours yesterday and it came out great!!! 1st time I tried this and I will make changes next time, ie: take it off heat a little sooner and wrap it. It was a great first attempt!
Dgallo
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First full Brisket on the New Traeger while having a great Equilibrium Double.
10.08lb USDA Prime Brisket - this on had great marbling but the cap was on the thinner side. Getting close to the wrapping time
10.08lb USDA Prime Brisket - this on had great marbling but the cap was on the thinner side. Getting close to the wrapping time
Lamb lollipops with Greek salad, pita, and hummus.
did a small brisket in the smoker at our cottage, turned out well
Amazing isn't it? It can even make frozen pre-pressed hamburger patties appealing...
Nice slicer. Wish I could find a Hobart for a reasonable price.
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