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  1. Randy Hill

    It's been a long time

    Been a long time It's been years since my last post but a lot has happened in those years. First I want to say that TVWB is in my opinion the best site out there for information on the art of smoking and BBQ, not matter what smoker you may have. I started out for years with small offset...
  2. Randy Hill

    Another curing question for K Kruger or others

    According to the directions on my DQ salt #1 for a brine with 10% pump to use 4oz per gallon of liquid, that seems like a lot to me but some other recipes I have found online also use the same amount. I remember reading somewhere on this site from K Kruger that he uses much less for his pumps...
  3. Randy Hill

    Brine curing question

    Please let me know if I have this right. When wet or brine curing the amount of pink salt and kosher salt and spices is dependent on the amount of brine used, not the weight of the meat you are trying to cure. As an example, if I made a gallon of brine using the suggested amount of pink salt...
  4. Randy Hill

    ? curing belly or buckboard bacon minus sugar

    For dry curing bacon, most every recipe I come across uses some sort of sugar from Honey to maple to brown. I dry cured 15# of belly bacon, half with honey half with brown sugar and TQ. The bacon came out great, but it was on the sweet side. Not complaining about that but because of the sugar...
  5. Randy Hill

    Running 2 WSM's with Stoker Log?

    I love my Stoker and the Stokerlog app. I am getting a second fan and probe so I can run both my smokers at the same time. Can I use the Stokerlog to graph and operate both fans with 2 fire probes set up on the Stoker? Has anyone tried this? Would I possibly be able to run the Stokerlog in 2...
  6. Randy Hill

    Doing a Prime Chuck roll tonight (slight problem)

    Stopped at Sam's this afternoon to get a Chuck Roll. Meat cutter brought it out and said "How does this one look" I thought it looked great. A bit more fat than the other couple I have gotten and can feel some internal fat kernels. I just went out to apply the rub and as I was opening the...
  7. Randy Hill

    A couple firsts today (very long)

    This is mostly about using a Stoker for a High Heat Cook. It may help those with the Stoker who want to try this method. I used my Stoker for the first time today. Cooked a Quick cook butt for the first time using the Stoker. I got the Stoker hooked up to the WSM installed the water pan with...

 

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