Search found 573 matches

by LOUSANTELLO
Fri Jan 04, 2019 05:33
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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...
by LOUSANTELLO
Fri Jan 04, 2019 05:21
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

Nova is cured then cold smoked. I bought the pk-100 already and ordered an A-Maze-N. It will be here Saturday. I smoked some ribs today and they turned out way too smokey for me. Im debating how much smoke I really want to give this salmon. I did not use any of the PS mixes
by LOUSANTELLO
Fri Jan 04, 2019 02:15
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

I`m going to cold smoke some lox on saturday. As ling as I am under 65F, does it matter whether it`s 45f or 60f? How long do you suggest just for a mild smoke?
by LOUSANTELLO
Wed Jan 02, 2019 16:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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...
by LOUSANTELLO
Tue Jan 01, 2019 02:34
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

Im liking that pk100. They are 1.5 hoirs from me. I will call them on wednesday
by LOUSANTELLO
Mon Dec 31, 2018 21:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

That`s why I`m thinking a heat coul with an outboard controller. Am I covered?
by LOUSANTELLO
Mon Dec 31, 2018 20:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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 ...
by LOUSANTELLO
Mon Dec 31, 2018 18:47
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

I think I just found the unit I am getting. I saw the prototype today. They will be shipping end of February. I will post photos when I get back to a pc
by LOUSANTELLO
Mon Dec 31, 2018 15:35
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

Good to know. And most smoker grills start at 250 if you're lucky! :)
by LOUSANTELLO
Mon Dec 31, 2018 14:53
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

Well, I'm learning. LOL. So, I'm looking for a smoker that will also handle cold smoke. Are they also capable of brisket, ribs and chicken @ 200-350F?, or is this going to require 2 different units?
by LOUSANTELLO
Mon Dec 31, 2018 14:30
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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...
by LOUSANTELLO
Mon Dec 31, 2018 13:45
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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...
by LOUSANTELLO
Fri Dec 28, 2018 04:58
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 3633

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...
by LOUSANTELLO
Fri Dec 28, 2018 04:48
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 15832

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 ...
by LOUSANTELLO
Fri Dec 28, 2018 04:42
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 13174

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...