Today I smoke cooked a small section of pork loin that I had in brine since monday in a very cold refrigerator.(32.5 degrees F.) My grill is propane fueled with a rack for ceramic stones and above that a cooking rack and hinged to move with the lid is a third rack. I placed a 1 inch thick board on t...

Hi Ross, It is highly recommended that folks don't use "treated" lumber and boards for smoking. You wrote: one inch hickory board Once I looked up the composition of the stuff they treat lumber with. The toxins are unbelievable. Stay healthy my friend! :lol: Best Wishes, Chuckwagon treated lumber i...

When I was in High school I trained as a machinist, I graduated and joined the Air Force and was trained as a welder, I applied for training as a radio repairman and worked in that field for a few years. After I was discharged I worked as an engineering technician, we moved and I took a job in balli...

I work wood for a living. Yea, even at my age I still work. I am going to try smoke cooking some pork loin this weekend on my grill. I will lay one inch hickory board on the bottom grate in my gas grill. Put a heat shield on the middle grate and put a drip pan on that and place the meat on the top r...

I like the portability of the little chef because this would be an occasional use item. Smoked meat and seafood is wonderful but so also are many things. I am still in the planning stages of this endeavour. Different subject: breakfast sausage shaped not as a patty but in a skinny ring about 2 1/2 i...

We once lost power for about four days during a hurricane. I canned the entire contents of the freezer. Had a gas stove and kerosene lanterns.

The .8m/sec is rather ambigous because they don't say where you measure it. If your drying chamber is one cubic meter and the air velocity in the duct is .8 m/sec it is going to be substantially lower among the hanging sausages. 34 cu ft is about 1 cubic meter so you can figure one air change per mi...

CHAT AWAY RIGHT HERE... Hi Folks, Please take just a minute before you post to think about where it`s going. If it is a response to a specific topic in a specific category, by all means post it there. If it is chat or light casual conversation, please post it in the new sticky called "chat" in Hyde...

At that cold I keep milk for 2 months and have kept a fresh turkey and simply gone down and cut off a chunk of meat when I needed it until all that was left was the carcass and I took that up stairs and cooked it for soup.. I have two refrigerators, the one in the kitchen and one in the cellar. My w...

In this neck of the woods salt pork is hard to find and I consider it an essential part of chowders and baked beans. The result is I filled a 2 quart mason jar with fat hog trimmings and brine. It has been in a 32.5 degree refrigerator for about a month and seems to have reached equilibrium. We used...

This works well as a round latice top pie or as turnover pies for the lunch box. 4 pounds of venison trim meat, very minimal fat. water 3/4 pounds of beef kidney fat 3 pounds of apples quartered and cored. peel them if you like. 3 pounds of raisins. 3/4 pound of dry currents if you can find them 1 T...

One of the local markets has whole pork loin on sale this week for $1.27 per pound. I think it is time.

Chuckwagon that is what I was waiting to hear. I understand how complex a smoker can be but I wondered how simple and small they can be made and still do a reasonable job.
I bet a large flue liner would be just about the right size and length.

Thanks!

Would you get the same result using fresh milk in place of the water and leaving out the milk powder?