Food Smokers and Smoking Tips/Tricks/Techniques

I don't know...

The UDS can be built and ready to roll for under $100. That it's made out of a drum means it's already sealed up nicely. Holds temps for LONG periods of time without tinkering, too. The pit doesn't make the cook, of course, but it's one less thing to worry about while you hone your craft. Just my totally, completely, and unashamedly biased opinion on the matter .

 

We’re all just pretenders anyway.

 

Or you could just have one of my WSMs and/or the Akorn Jr...since you’re local to me.

 

Akorn
Weber smoky mountain

 

Who, me?

 

I think he meant me.

 

Yes sir. I posted about it prior to Christmas...see below.

 

You too if you’re coming down anytime soon.

 

One step closer to home made bacon... bought a scale off Amazon . Will be here Friday

I will be able to measure with accuracy, instead of "This looks about right"

 

I live in Charleston. I can come get one whenever you are available, to include right now. I will send my trash can rig off to a buddy in this case.

 

I pressed the old digital scale we bought for the Pinewood Derby years ago into service after discovering I needed to weigh the rib roast after removing the ribs and fat. Without it I am certain my roast would have been a different story.

 

More than glad to pass it along...especially to somebody here on TW’s smoking meat thread that’ll put them to good use!

 

Thank you very much for your kind offer!

 

Thank you for bringing this back up

Well done sir. Guess I should've stayed in Charleston 6.5 more years

 

Yeah! He's a cutey. Looks like he hasn't missed too many meals. But then, neither do I, or my babygirl, Kylie.

 

No this is a wet cure also, I don't dry cure. But have total control over the ppm sodium nitrite concentration with his calculator. And know exactly when it hits equilibrium. Which is why I like it although usually go N+1 for time in days. But use what your comfortable with, I just prefer knowing exactly how much, and when. And the why.

 

Honey BBQ Bacon wrapped apple wood smoked chicken.

 

Weighing the pink salt is always a good thing..

And it helps with future repeatability as well if the flavor is spot on and helps keep your notes accurate as you develop a new recipe

 

Pink salt? As in Himalayan salt? Didn't realize that would be suitable for a recipe. What is the conversion from kosher salt?