Search found 573 matches
- Fri Jan 04, 2019 05:33
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
I guess they still call it "lox". Nova Lox: This lox, which comes from Nova Scotia, is actually cold-smoked after the curing or brining process. Gravlax: Gravlax is the Scandinavian preparation of lox, where lots of fresh dill and spices such as juniper berries and pepper, as well as some liquor suc...
- Fri Jan 04, 2019 05:21
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Fri Jan 04, 2019 02:15
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Wed Jan 02, 2019 16:36
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
Update: I called Jeff at PS and he was very helpful on the phone. He did point out not to expect the unit to get much higher than 225F which I think I am fine with. I may consider modifying it for an outboard pellet and definitely an outboard cold smoker like a Big Kahuna. Jeff thought it would be a...
- Tue Jan 01, 2019 02:34
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Mon Dec 31, 2018 21:36
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Mon Dec 31, 2018 20:36
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
Here's a prototype of what a company called pellet pro is coming out with end of February. https://imageshack.com/a/img923/6867/eOpox6.jpg https://imageshack.com/a/img922/8398/peS0Fh.jpg This is what I'm thinking. The pellet hopper holds 35 pounds of pellets on an auger, but it's the only source of ...
- Mon Dec 31, 2018 18:47
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Mon Dec 31, 2018 15:35
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Mon Dec 31, 2018 14:53
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
- Mon Dec 31, 2018 14:30
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
Ok, so here's what I don't understand and Cabella salesmen didn't help any. It looks like on the Bradley, there's the pucks for smoke and a seperate electric heating element for heat. You can set smoke time separately than heat temp. Is that the case on the masterbuilts or does it rely on the pellet...
- Mon Dec 31, 2018 13:45
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
Here's my thought so far. I have a TEC infrared grill which is great for cooking a steak outside and it doesn't taste BBQ'd. I also have a small green egg and a Primo that works great for fresh Italian sausage etc. I would like to do some cheeses, Lox cold smoked and I'm not convinced you'll be able...
- Fri Dec 28, 2018 04:58
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3864
Dab it off with vinegar, but if the humidity stays the same, it may most likely return. This year, I ran my chamber a little wetter and cooler than normal and produced some green, which I`ve never had before. I dabbed it off with vinegar and reduced the humidity. The green returned, but not anywhere...
- Fri Dec 28, 2018 04:48
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20830
Smoker help
Well. I know nothing about smoking, but I do know I want the ability to hot smoke AND cold smoke. I`m not building a house. LOL. Looking for something that will do well for both, hopefully semi-automatic. Discs or pellets are most likely fine. Any good suggestions? I want to buy it once. Is there a ...
- Fri Dec 28, 2018 04:42
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 14609
Thank you. I mixed it no different than all the other successes, so I`m thinking I am OK there. I`m thinking maybe it`s the combination of larger casings and 3 degrees cooler that`s slowingthe process. The color definitely changed and everything else seems to be right on track. Most likely just more...