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Im not sure if this is the correct section for this post so I will leave it up to Chris. On another site there is a lot of talk about cold smoking. While many of us here dont use this method often when we do it can really be a pain. This contraption looks as though it works quite well and...

Nope, doesnt matter to me a bit if the dial is a bit off. Im just trying to figure what to expect. Id rather creep up on the temp than shoot past it and fight to bring the cooker back down.

That looks awsome...Great job. Are those muffins too??? I really gotta make me one of those fatties everyone is talking about.

What is the actual average over under on the settings on the pitminder? Ive heard some people talking about 20 degrees each way.

In my opinion if you plan on freezing dough I would say mix it up, spray the inside of a ziplock bag and put the dough ball in and freeze before ferment. Take it out and then ferment. If youre not getting the elasticity from the dough that you want then I would get some vital wheat gluten, you...

a great site for any and all of your pizza making need and / or questions is pizzamaking.com Kinda like here with the nice, helpful folks but about pizza.

Mmmmm...Carribean style goat. Ive only had it a few times, and not q'd. It really is good and I can only imagine some nice sweet smoke with that tropical fruity heat. A sauce something along the lines of a mango habinero lime...with fresh cilantro. Ohhh...Im getting excited.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Babek: Ive been posting about corned beef and put on a 5lb flat with Chris' rub. I soaked it for an hour before putting on the rub and onto the...

Ive been posting about corned beef and put on a 5lb flat with Chris' rub. I soaked it for an hour before putting on the rub and onto the smoker. Having lost patience I pulled the flat off after 7 hours and at a temp of 160. Having wrapped it and put it in a cooler for two hours I just had a...

Bryan, this to me is the most authentic polish version...Id leave out thr cracker meal and just use seasoned flour (salt, black pepper, onion powder and garlic powder) to dredge. City Chicken (not really chicken at all) 1/2 lb. pork 1/2 lb. veal 1 egg, beaten Bread crumbs (seasoned if you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think that stainless unit looks good and may be more durable over time. </div></BLOCKQUOTE> That was one of my concerns. The electronic aspect of the DigiQ.. Kinda made...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">sorry to jump in on your thread. I'll try to remember to take pics along the way and post them along with the results. Thanks for being a good sport. </div></BLOCKQUOTE>...

Man those butts look good. Id grab a plate and stand right there at the cooker. Nice.

As a guy Id definately love to have all the bells and whistles and it being bonus season I could have gotten the DigiQ. However, this being bbq, and me feeling somewhat guilty about even getting a guru (for whatever reason I feel like its cheating...then again I need sleep) I know I wont use or...

Bryan....now that sounds great. Kinda like a smoked yankee pot roast/non-boiled boiled dinner.

I usually smell stuff. If it doesnt smell bad or run away from me I eat it. Much to my wife's chagrin. I havent died yet. These are the corned beefs that are in those little pillow packs with liquid in them.

SInce its almost St. Patty's day corned beef is available rather cheaply. I was wondering how long you think those prepackaged beef flats will last in the fridge or can I freeze them for later. They are in a brine bath so Im thinking pretty long. Anyone have any info?

After reading all the posts and debating between the pitminder and digiqII I ended up ordering the Pitminder. I just purchased another ET-73 (this is the third one) and figured I wouldnt use or need the extras on the Digiq. The only nice feature I would have liked was the automatic shutoff...

Thanks guys...as I was elbows deep in pork and applying the cure I realized that this was a dry cure. I dont know if this is gonna work. I mixed the #1, salt and honey in a bowl. Deboned the butt and put in in a ziplock bag then added the mix and then rubbed it all over. Got most of the air...

I should have also asked should I inject the brine or submerge. If I inject is the cure time lessened?