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  1. M

    Home coming

    Good to be back after a bit of a spell. This forum kicked off my journey years ago so thanks to Chris Allingham. for the start. I hope to give back what knowledge I've gained.
  2. M

    Smoking a leg ham on the bullet

    I'm at this moment curing a pork leg. Question is, Do I have to cook it to 165F or can I slow/Warm smoke it on the WSM. I don't want the skin getting all burned and busted open. I an using a butchers product for making ham (Nitrite, Dextrose,Salt Plus my added flavours etc). I thought about...
  3. M

    Aging Beef in cryovac bags

    I'm wondering if anyone could give me some detail on aging beef cuts in cryovac bags. I have a fridge that I can get down as low as freezing. I see large rump cuts in cryovac from Butchers that advertise "Aged for 13 weeks" and so forth. I have a chuck roast that I would like to age as it was...
  4. M

    Webber temp gage is out?

    Just sparked up a 2009 model 18.5" WSM Checked temp with an accurate digitherm, The reading is 235f The webber gage reads 190-200f Could there be an explanation before I send the gage back? I was able the measure very close to to the webber probe. Im starting to wonder if any of this type of BBQ...
  5. M

    Question re amount of briqets?

    This is a loaded question as I have an idea to test in regards to long slow WSM fuel burning. Question; Will 30-40 heat beads be enough to bring the temp up to 225-250F in a mild climate? abet for only a short while I understand. Regards

 

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