Recent content by A Kokkinos

Hi to all. I do hope someone can help me out here since I need to plan for a big party (40+ persons) on Sunday noon. So, I have a 7-pound ham curing in the fridge for the past 8 days (part injection, part dry rub including Cure #1). In order to free up the smoker (since the smoking of the ham...

Thank you both. The rotisserie pics look quite amazing, albeit, not enough quantity for 30 adults and 5 teens. So, WSM gets its turn, and on Saturday I will do a test run with one piece of pork belly - skin on as per your advise. Thanks once again. Andreas

Hi to all. I have a big party coming up and I plan to slowly cook pork belly in the WSM (each piece about 4 pounds, 2 pieces with barbecue sauce, 2 pieces with dry rub). I will aim for the melt-in-your-mouth texture. My questions: 1. Temp will be set at 225-250 F. What about water in the pan? I...

Hi, I have a big party coming up for Christmas and already decided on a 15 pound turkey in the WSM in the bottom grate. I also have a nice boneless lamb leg and a 6 pound duck in the freezer. Given that the meat on the top grate will "season" the turkey on the bottom grate, what would you...

Thank you very much. The game plan is for 25th of December noon for about 34 people. The turkey will be about 12 pounds, and I will also smoke a boneless pork loin (4-5 pounds) in order to slice it. The loin will go on the top grate since I expect it to cook much faster than the turkey. A...

Hi to all. Since getting my WSM, I had lots of cooking sessions with it, but usually for food that cooks at same temperatures (225-250 or 300-325) as per the advise of all the kind souls here. We have a big party coming up (30+ people) so a 14-pound turkey will take up one of the grates, and...

No need to reiterate what everyone else thought about your project. Just one word: wow!!!! and a question: I have the Ruhlman book and was lloking at the recipe but was a bit scared of the 42g of pink salt in 1 gallon of water. I was going by the traditional dry cure 2.5 gr of Cure #1 per kilo...

Hi to all. Smoked hams are not available in Cyprus, so if we want something close to it for the holidays we buy a deli ham and glaze / bake it but this does not even come close to the real thing. After making my first lonzino, bacon and sausages, now I want to try my hand at a holiday ham. Any...

Thanks to all your advise, I finished smoking my first bacon and "lountza". I marinated a piece of each in red dry wine (Cypriot tradional recipe), and also dry cured a piece of each with Cure #1 and some spices as suggested in various recipes here. Both came out really good - my personal...

Thank you all so much. As stated, you indeed spoil us newbies with all your expertise and help. Thank you once again. First run will be this weekend with a turkey breast, turkey legs and chicken quarters. I will run WSM in the high temp range (no water in the pan) and monitor the breast temp...

Hi to all. Going through the freezer, found a 3-pound skinless, boneless turkey breast and 6 turkey legs. So I want to smoke them on my new WSM and would greatly appreicate your help. I assume that these cuts will not require the same time to cook. So, assuming I aim for a juicy breast and...

Hi to all. Apologies for the many questions, but you have spoiled me with great help so far, so here I go once again. I am ready to start using the WSM for various dinner feasts after 2 trial runs. 1. However I am a little confused: For most cuts I note that the preferred/recommended smoking...

Hi to all once again. Can any of you kind souls direct me to a reputable source for such supplies as seasonings and cure mixes in the UK, that will preferably ship to other European countries? I tried sausagemaking.org but their service (or lack thereof), and attitude towards the customer...

Thanks Martin - I kinda panicked when reading that and failed to realize the difference you note - sort of a newbie stupid mistake. Thanks once again. Andreas

Hi to all, after going through this forum I noted down that proper curing fridge temperature is 2-4 degrees Celsius. Today I visited this site and the temperature given is 10-13 degrees Celsius. Am I missing something? BTW, I have 2 slabs of bacon curing in a fridge for the past 2 days (first...