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Re: Trying a new cold smoke set-up
Update: I took the bacon off after 5 hrs in the smoke. The smell was VERY tart and seemed that I may have over-smoked. I put it in the fridge on a rack to air out a bit. The next morning I fried some…1 · -
Re: Putzin'
Hey @Focker - how did you do your cold smoke and what wood? What was your cure? I have two bellies of Ruhlman cure that needs to be smoked this week and I was thinking of going cold this time. Thanks…1 · -
Re: Brisket taking forever and a day
Looks like a winner to me! Nice and juicy.1 · -
Re: New table, refinish pending
Looks great! Congratulations on the sweet table. One thing you might think about (especially since you have it on a wooden deck) is enlarging the opening around the egg. I scored a free table a coupl…1 · -
Re: 24hr Brisket Success
Some crazy perfect slices right there! Nice brisket.1 ·
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