Recent content by Tim J

I would appear to me that one of the muscle fiber bundles (myofibrils) outer coat or sheath has separated from the muscle fibers and accumulated some of your pump solution. The muscle fiber bundles will be held together by clear membranes. If it was "infectious", I would not expect it to be so...

I use Ozark Lump, 10# for $5 at the local grocery. I did try a bag of KBB a few years ago, and haven't gone back. In long cooks, the ash from KBB choked out the air flow in the bottom, I use a Digi Q DX2 to control the air and I like to see some space between the charcoal grate and the ash when...

I agree with Dwain, IMO the size vs fuel thing is a non-issue. I have a 22.5 and even for a all night cook, the most I've used is an entire bag of lump charcoal during the winter, which can be somewhat mitigated by sheltering the smoker from the wind. So, is saving a 1/4 bag, about $2.00...

If you use fresh casings, make sure they have not been frozen, freezing will create problems. 28-32 mm size will make a large hot dog, brat sized sausage. Also, most packages of natural casings are packed to do 100# of sausage, and most folks at home don't do that much at one time. You might...

Boar taint, a combination of androstenone and skatole, (steroids that are secreted by intact males and accumulated in fatty tissues). In many cases, the distinctive smell can be detected in the raw carcass at slaughter, resulting in condemnation of the carcass in a commercial slaughter...

I have an old cookie sheet that I set on the on some paving blocks in the driveway (I do all my smoking on a concrete driveway, a friend burned his house down a few years ago with his smoker on the deck, wife informed me that she did not expect similar results if I was to continue my smoking...

Given the need to rest the bird after removing from the smoker, I would suggest you have the correct idea.

Thanks Chris, and my guests at my table also thank you.

Just left Sam's club in NW Arkansas, $2.28 / lb for choice Excel whole packers, and they had some biggin's, several 18 pounders.

The main page with the beautiful turkey on it, has baking soda, while the whole salted recipe has baking powder. There is a difference here. My thought is to go with the soda, but I assume someone else may also want to know the correct answer?? Interested mind seeking knowledge.

I have been playing around with three different brands of lump as well as KB in my WSM 22.5. I realize to be a true test, I probably should have done them all at the same time to minimize weather differences, but I will also admit that the past few weekends here have been about the same weather...

The key is to try something, but double check the plan with a thermometer. 140 F is the critical holding temperature that you want to stay above once it is cooked. If your plan doesn't work, then be prepared to reheat in the oven or roaster before serving to your guests. Remember that 40 to...

They make a 6" version which may help. http://www.chefsresource.com/6-boning-knife-narrow-flexible-forschner-fibrox-cutlery.html I might also suggest you get a cutting glove for that off hand, since that is the one that always gets cut...

I used the foil HVAC tape that is available in most hardware stores to seal duct work with. I got the thicker, heavier tape, they also had a very thin one. Be careful. once you peel off the backing material, that sticky stuff gets stuck on everything, no re-do's without getting a new piece of...

One tip for vacuum sealing items with juice, ie ground beef, temper the product for a short time in the freezer, then vacuum seal the package.