My 2 cents worth. If the pork loin is less than 2 inches thick, it does not have to be injected. Over 2 inches it must be injected with cure and brine. I always fillet the loin less than 2 inches thick and the cure is in the brine. Lots of pepper on the outside before smoking. Thanks Grasshopper - ...

Just made my first brine for Canadian Bacon. Yeah, I knw it doesn't belong to us like Hockey Night In Canada. According to everything I've read Praque #1 is measured according to the weight of the meat but is mixed in with other ingrdients in the brine. Bearing in mind CW's rule to measure the cure ...

Smokers need to breathe, follow the directions that came with yours and you'll be better off and on your way. Every smoker is different and has their own quirks, pay attention to the directions from the guy who made yours. They don't make these things to have people disappointed, every one of them ...

Received my new 2-door Masterbuilt gas smoker today. http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/Smoker_zpsa4854b7c.jpg Got it assembled easily and made two mods by adding casters and applying the tin foil to the chip tray to prevent flare-ups. http://i245.photobucket.com/albums/gg69/sh...

Question for CW or other technically minded suasage makers here. I'm getting ready to make the beer brats but waiting for my smoker to arrive otherwise I'll make fresh if it doesn't come next week. It has taken me 6 weeks and five cities/towns in the interior of our province to find a source for bac...

P.S.: Sorry if I have mistakes, my english is not very good.

Resistbody - you do not have to be sorry about your English. I failed Spanish and give you loads of credit for stepping out of your comfort zone.

May I chime in with some thoughts. A national/international gathering is pretty much restricted to those with deep pockets or those who have the good fortune of living nearby. However, regional gatherings are more feasible for most folks. For example, I attend a Pacific Northwest (BC, AB, WA, OR, CA...

I really would be careful in using plank flooring for smoking. It has more than likely absorbed all kinds if finishing and cleaning materials that might give off toxic fumes.

Point taken Chris

Hey Redzed, have you tried smoking with the VI Gary Oak? I've got some 30yr old Brunswick
oak flooring from the Revelstoke high school gym - have to chip it up and try it.

ssorllih wrote:It is more complex than I imagined. there are 273 named species on this list: http://www.treenames.net/ti/quercus/quercus.html

Texas has 42 species and 2 varieties of oak - must be a challenge choosing which one to use for smoking but they make the Hill Country a great place to visit.

Any one tried this latest model remote thermometer by Maverick?

Ray, I'm getting ready to make my first batch. Do you follow the brine with a rub before smoking - if so, what's the rub?
Phil

Yup a slice of DW's apple pie from home grown apples and a piece of cheddar cheese tops off bangers and mash very nicely- tonught's menu

I`ve set up my work area in the laundry room because my wife is a very active cook and I don`t want to be under foot because getting the look is scary. You will see that the work area is a piece of tempered glass that I had - no I don`t cut meat on it - but it is easy to keep clean. http://i245.phot...

Ray, the links look great - I,m hoping that with more practice I can stuff the casing as uniformly. I've got the zinfandel but no wild hogs up here.