I was looking for something for my birthday and stumbled across this site when looking for sausage spices. You folks look like you have a ton of fun on here. I am looking for a birthday present for myself (the big 40) and I am very interested in this smoker. I have a couple of questions for you though if you don't mind.
1. Do you recommend the digital or original and why? I am thinking the digital makes life easier but am not sure. The original is now available at Canadian Tire stores nationally in Canada but haven't seen the Digital one.
2. I grew up on a farm here in Nova Scotia and we had our own smokehouse. It looked like an outhouse with buried pipe to an underground firebox about 20 feet away, needless to say we cold smoked and the recipes were passed down from generation to generation. The question is, can i do the same thing with this? We used to cold smoke ham and bacon from our own pigs. I can remember it used to hang a week or more in the smokehouse. We also used to smoke Kayak (Gaspereau) as well. These used to be eaten like candy. smoked hard as a rock. Dad has since passed away and my brother doesn't use it anymore, in fact, i think it is not usable now. We used maple and birch sawdust collected from cutting firewood as the smoke generator. We used to build a hardwood fire and then throw damp sawdust in the pit to generate smoke.
3. I really miss the smoked meat and really am interested in making some sausages, jerky etc. Am in in the right area, is the Bradley the ticket?
4. Is there anyone else from the east coast on the forums?
Thanks for putting up with a Bradley wannabe and I just want assurance that I will use it. I already have a Vermont Castings BBQ which we live on every weekend, I just wanted a little variety. And some of the techniques for cooking ribs etc just make me want to run out and buy one today...LOL
Thanks in advance.
MacMan.
Hi Macman and welcome to the Bradley forum.
Whichever Bradley smoker you get you will not be dissapointed. You want to do hams and sausage I would go with a 6 rack. Cold smoking works great in the BS.
nepas
I've got the original bs with circulation fan and temperature controller mods. Works great for me. Cold smoking is easy by emulating your childhood setup. The smoke generator is removable, so..... you set it up adjacent to the box and pipe smoke through hose of your choice (most use dryer piping) into the box.
I am in lust with mine, and none of the family seems to mind dinner time much either.
mld
ps: welcome.
Welcome to the forum, I have an original SS BS, no modifications, and I love it. Does everything I want and more and IMHO the original is better suited to cold smoking than the digital.
See:
http://www.johnwatkins.biz/personalpages/coldsmoking.htm
Whichever one you go for the Bradley will be "the ticket", have a trawl round the forum to get different views regarding the OBS and DBS. The biggest and best decision appears to have already been made by buying a Bradley..... the rest is fine tuning!! ;)
And yes, both will do sausage and jerky.
Welcom Macman,
I have the original model too, only use the PID mod on it. It is great , I have done a few canadian bacons in it and they turned out excellent. One thing about it is if you have any questions, just come here. It is full with a bunch of helpful and knowledgable people.
Mark
Wow, thanks for the warm welcome. The only problem is that my birthday isn't till July :( I am chomping at the bit.... I need patience..... ;D
I discovered some wonderful ideas and learned a lot from these forums. It is so nice to see everyone sharing their recipes and experiments.
Thanks again and I will keep reading, preparing for my birthday.
Maybe I can say I need it earlier just to practice for the party.. ;D
Think it would work...?
If I had it to do over again, I'd still buy the Original and add a PID to it, even though I haven't even gotten my PID assembled yet (still waiting for my controller and SSR...should be here today or Monday).
Welcome, Macman.
Welcome aboard Macman, There are plenty of good folks here at the forum to not only help you be
more successful smoking , but also make it even more enjoyable. I know they have for me.
Good to have you with us,
Coyote :)
p.s. Don't rush your birthday...these days I'm
tryin' to slow mine down. ::)
Hi Macman
I just wanted to welcome a fellow Canuck!
I have the DBS and I'm more than happy with it. I have done the circulation fan mod, built a PID for exact temp control and built mine into my heated garage because of our cold and windy winters here in Sask. You won't go wrong with either one. As far as mods go it's just personal preference, some of us just have to play! Anyway you go there is absolutely a ton of information here and if it's not, everybody is more than happy to help. I've only had mine a year or so and I can honestly say that the forum and the people on it plays just as big a part as the BS itself.
Good luck
Mike
Welcome, Waiting is tough! I have a digital, i like it greatly. You are really wanting to cold smoke it sounds like so i would say the origional is a bit easier for that purpose. The digital requires a longer cord for the temperature sense connection allowing the Generator to be disconnected from the tower for cold smoke use. Not a big deal but as above members say, you will like whatever you get.
Either one is great choice. Welcome to the forum. If you like to tinker just a little, the Original will save you some cash and you will have better temperature control with the PID modification. Lots of help here on the board for you no matter what you choose.
Welcome to the forum Macman. I would not wait to get it. Get in NOW and buy smoking gadgets for your birthday. The wife should not mind the purchase now since she will be eating much better food and probably for less money. ;D
Hi Macman and welcome here, i wouldn't wait until July, life's too short, so go ahead and treat yourself to the smoker, you know it makes sense! ;D
Think of all that lovely food you can start enjoying, go for it i say, whatever model you choose you'll be happy with, i have the original in black, very pleased with it.
Regards........LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Macman;
Welcome to the forum, and happy birthday. Nova Scotia is a beautiful area. I'm from New York.
I have the original, so I can't compare it to digital. I've cold smoked several items, but never tried to use the cold smokehouse method, which requires smoking/hanging for several weeks. I generally only apply smoke for 3-4 hours. Right now I've just begun to experiment with smoking the meat in the BS for 3-4 hours, then hanging the meat in a small refrigerator for several days to several weeks. That may accomplish the same thing as hanging the meat in a smoker for several weeks. My only problem so far is that I can't adjust the refrigerator that I am using no higher then 43°F, when I need to get the temp. up to 60°F-70°F.
For smoked sausage and/or jerky, I don't think you can go wrong with either model.
:) Thanks for all the suggestions, I think that I may look at the original then since it is available via my local Canadian Tire. I even touched one today while I was in the store....DROOL!!!!! They even carry the most common pucks for the same price as buying them online.
It is still cold here but I think this would be an excellent compantion for my VC BBQ. It took me a while to figure out what a PID was, but I think I can handle that one as well and if I get the same result from the original with PID as the digital one, then I think that I will persue that first. Now all I have to do is wait for Salmon season to open in a month ;-)
I still haven't convinced my DW that I should have it before my birthday, but I am working on it.
Thanks again for the warm welcome and I will keep you posted.
BTW, are there any absolute essentials that I should be looking at as far as accessories go?
Macman
If you keep an eye on Canadian Tire they frequently have both the OBS and the pucks on sale. I think they're sale price on the pucks is about $13 to $15. I usually stock up on them when they have a sale which usually is several times a year.
Mike
A Maverick dual probe.
The origional with a PID will give you better temperature control than the digital.
Accessory?
Adult beverage cooler ::)
Jerky Racks - smaller grid work :)
Have fun...
Macman: as for essentials:
Top of the list IMO = 3 Bubba Pucks you could get away with 2 + a regular bisquette, but 3 is better, the quickest way i can explain is whenever you do a smoke, at the end of the smoke time there will always be 3 bisquettes left in the system, 2 will be on the delivery ramp, and one one the burner plate.
Now the bisquette on the burner plate will get over burnt as it's not getting pushed off, and will scorch the the one behind it. So with 3 Bubba Pucks, that's all that will be left in the system, no wasted bisquettes, and not so much mess on the burner plate. Anybody that uses Bubba Pucks will tell you they are a must have with the BS.
You can get them here:
http://www.chezbubba.com/
Kirk and Anne are really nice people who will help you out with all things Bradley ;)
Other essentials as already mentioned by the guys.
All the best........LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
This is good, I was wondering what a bubba puck was...LOL I made a rule to limit my dumb questions so you guys won't get tired of me ;D
I bookmarked their site. The light just went on. These are just fake metal pucks to trick the system into thinking there are more pucks than there really are so the last one gets pushed off after 20 minutes and you don't wast other pucks. Are these still required if I go with the digital?
Thanks again
yes-- they are very helpful.( not really required but helpful) And welcome to the forum !!
Quote from: Macman on March 17, 2007, 04:40:29 PM
BTW, are there any absolute essentials that I should be looking at as far as accessories go?
Macman,
Welcome to the forum. I believe an adult beverage refrigerator in the garage close to the BS is an essential accessory.
Many on the forum like to use a remote digital thermometer to monitor the box and meat temperature. It would be one of the first things to consider.
Arcs_n_Sparks
Ditto on that Arcs , We should all be prepared for a long and enjoyable smoke. Making the Adult
beverage fridge a very important piece of equipment. ;D :D 8)
Coyote
Greetings, yes you will want the bubba pucks with either unit. It will save you on real wood pucks. Also the bubba pucks get hot on the puck burner and tends to help burn off the residue from the wood pucks - keeping the puck burner a little cleaner and more efficient.
Please dont limit any questions ;D That is why the old timers invented this place. Excellent resource only as long as people ask questions. 8)
Well said WCK.Tons of help here from all the good folks across the globe. ;D
Another newbie, I don't know how fast the smoker is supposed to heat up. Just fot it yesterday. I have set mine to 210F and it has only gotten to 149 by the digital indicator in over six hours. I have a thermometer in a pork loin and it is only at 115. I have the damper closed. The smoke generator is working fine. Is this normal? Also, what are the indicators for in the middle of the display? The manual doesn't tell me much. Thanks
Quote from: theboatguy on April 01, 2007, 01:13:42 PM
Another newbie, I don't know how fast the smoker is supposed to heat up. Just fot it yesterday. I have set mine to 210F and it has only gotten to 149 by the digital indicator in over six hours. I have a thermometer in a pork loin and it is only at 115. I have the damper closed. The smoke generator is working fine. Is this normal? Also, what are the indicators for in the middle of the display? The manual doesn't tell me much. Thanks
Welcome to the forum!
I would not keep the damper fully closed. Smoke and moisture will backup into the generator components. Even if you have stopped applying smoke, you still need to worry about moisture. I have the OBS, so I can't answer your other questions.
Is the pork loin the only food you have in the smoker. If you have a large load, especially chicken with skin, that will slow your recovery rate. I do admit, it should have gotten much higher then 149°F, after 6 hours. If it was around 190°F, I've had smokes that it took about that long to get to 190°F.
Thanks. I have a whole chicken and some pork ribs in addition to the loin. After I posted the first one, it did get to 162. Guess I will have to work on being patient.
Welcome to the forum theboatguy!
I also have the original BS but in Stainless. Not sure about the digital but with mine, if the meat is cold and I am only useing 1 rack, it takes about 20 - 40 minutes to get the box temp to around 200. The meat temp will always be slow to rise. If you open the door at all it will delay the temp.
theboatguy,
Preheat the bradley first (should take 30 to 45 minutes) without anything in the smoker ad the vent closed. Use the max set temp (320 Deg i think). After the BS gets to about 240 to 250, then load the box and crack open the vent. I take mine over the desired temp before the loading as it cools down fast. I also have the SG on so the burner plate will be hot for the first puck. (Don't load wood pucks until the box is loaded). I leave the max temp setting until the box get up to 210 deg or what ever your desired temp is then bring the set temp down to 260 deg or so and then lower as needed to keep the 210 deg box temp (load will determine how much and how long as the longer the time the lower the set temp as the load's internal temp gets closer to box temp). Don't use the digital readout for the box temp. Use a digital thermometer with a sensor close to the air space around the food. I have measured over 40 degrees of difference between the box reading, a sensor on a rack in 1/4 of the way up the box in the back and a probe directly over the food 3/4 of the way up the tower which is why you don't want to use the box readout.
Thanks guys,
I will try again. When I started this morning, I did not open the door for the first three hours. Still it did not get over 140 during that time. I think I will trash this batch and start over. I am concerned that the meat has been at such a low temp all day that it may be bad. Also, how is Bradley in customer support calls? Are there any better info than their owners guide?
8) It is hard to be patient for that length of time. A couple of helps is a good preheat of the tower to maybe 20-30 degrees above your anticipated cook temp. I usually (when i am thinking) start mine about an hour before I load it.
Use hot water in the water bowl to help provide some mass that is already warm
While the tower is preheating set your meat on the counter to bring it up to room temperature.
Go ahead and start the puck burner ahead of time. It will be 40 minutes before the first puck hits the burner (my unit cycles once immediately when you turn it ON. So could turn it on for the preheat and then load the puck after that to start making smoke at the 1 hour point.
Try real hard not to peek - everytime you open the door you loose a lot of heat and add time to the temperature recovery.
When you do put your meat into the tower the temp will drop. That is normal. The temp recovery time will vary with the mass of the load you are smoking.
Closing the vent as said below traps moisture and moisture consumes heat. Adjust the vent so zero smoke is detected between the tower and smoke generator. Your DBS does NOT like smoke in the generator.
You have a nice load, the chicken is full of moisture and requires a well opened vent. It will also take on smoke flavor faster than your other meats. May be a little smokey unless you pull it out and finish in some other manner.
Some ideas, some of which are repeated but they will help. Have Fun and post your results! ;)
Boats,
From the posts here on the Forum, Bradley customer support is second to none. Actually one member did get a newbie on the phone and received some bad information but that was quickly changed. Keep the folks here up to date on your progress and let us know if you have any problems.
Hi and welcome theboatguy, congrats on the new BS, as Giz says, Bradley customer service will look after you in the event of any probs ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
That is a pretty good size load, but the recovery rate still seems a little slow. Like I mentioned earlier, I have had smoke loads that took up to 6 hours to get to 190°F, but the times and temperatures you are posting are unusual. Your temperature sensor could be inaccurate. If you don't get any improvement in performance, check the cabinet temperature with a probe that you know is accurate.
One other thing; when you have an item in the cabinet that produces a lot of moisture, such as chicken, keeping the vent closed may not only damage your generator, but it also helps keep the temperature down. Opening the vent allow the moisture to escape, and your and your recovery rate will be somewhat faster.
Thanks to everyone, I really appreciate the help and information. I am going to do a "test" preheat and see how long it takes to come up to a cooking temp this morning. Again, thanks.
Mike
IM a newbie to and want to know if the cardboard box method is safe for the fire? eventhout the boxe doesnt touch the smoke generator box does the box material is safe enough? or an other material would be safer? thx
I've been using the cardboard box method for some time and never had a problem with the box catching on fire. Just make sure that the box is on a stable surface and the slot you cut is wide enough so that it does not touch the cardboard. You can use other materials if you want. Some members have used metal, plywood or plastic to build their off-set smoke box.
thx man have one more question about this method pls, does the smoke come off the cardboard box hole where the smoke generator comes in? how much according to the experiences reported?
and at the same time if you know this one pls; i read somewhere on the net that on a other kind of smoke house (more industrial i think) to cold smoke a salmon you have to smoke it for about 12-14 hours why with bradley the required time never extended 4-6 hours what is the difference between the 2 way and what would happen if i smoke my salmon for this long period of time? thx
Quote from: toker1313 on April 12, 2007, 02:44:48 AM
and at the same time if you know this one pls; i read somewhere on the net that on a other kind of smoke house (more industrial i think) to cold smoke a salmon you have to smoke it for about 12-14 hours why with bradley the required time never extended 4-6 hours what is the difference between the 2 way and what would happen if i smoke my salmon for this long period of time? thx
I always use the carboard box chamber method for cold smoking, it works perfectly, as Habs says sit the generator on something suitable, and cut a big enough slot so it doesn't touch the sides of the cardboard.
I do quite a lot of cold smoked salmon nowdays, and usually i smoke for around 3 hours, sometimes more. What you have to remember is cold smoking with the BS is a different enviroment to the commercial smoke houses, as the cabinet is more confined, you'll get more smoke concentration, so should take less time.
It's best to experiment with smoke times as everybody's tastes are different. I also usually put some ice in the bottom tray in the cabinet, depending on the weather to keep temps down, i just make sure i'm under 80F all the way through, usually the cabinet temp is around 68F
Here's a couple of pics of my set up, i'm gonna build a permanent chamber when i get time, but for now the cardboard box is fine, a sheet of checker plate works fine as a base:
(http://www.lil-git.pwp.blueyonder.co.uk/images/1.jpg)
Some allu ducting with collars gives a snug fit at the cardboard, and the cabinet to ensure no smoke leakage:
(http://www.lil-git.pwp.blueyonder.co.uk/images/3.jpg)
Anyway hope this might help...............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
thx a million man! i didnt take smoke house seize under consideration before asking such question thx for your patience
A picture is worth a thousand words LS. Thanks for taking the time to post them for all to see. ;) Nice.
I got to find a good Allu duct like that one. My old ratty white one is dead... brown and falling apart.
LS;
That's a nice setup you have.
Thanks guys, i keep meaning to make a permanent chamber, but then i think why bother when the cardboard works fine, and a box seems to last for a lot of smokes ;)
Hey LilS just by curiosity, did you ever made a smoked meat (mean beef sanwich that we usually eat with hot mustard and a pikkle)? i know its hot smoking (out of conversation sorry) would you still bake it with alluminum paper even with the bradley? or you wont cause you want the wood arome to penetrate in the meat? thx
Neat setup LilS. Starting my own efforts at this so thanks for the pictures.
Quote from: toker1313 on April 13, 2007, 12:21:32 AM
Hey LilS just by curiosity, did you ever made a smoked meat (mean beef sanwich that we usually eat with hot mustard and a pikkle)? i know its hot smoking (out of conversation sorry) would you still bake it with alluminum paper even with the bradley? or you wont cause you want the wood arome to penetrate in the meat? thx
Hi toker, do you mean like pastrami?, if so i would highly recommend
Habanero Smokers pastrami recipe, it really is awesome! i can't stop eating it ;D
Anyway here's some i did last weekend:
(http://i149.photobucket.com/albums/s62/Gitster59/p1.png)
Lovely sandwich, with mustard, also had pickles with it:
(http://i149.photobucket.com/albums/s62/Gitster59/p.png)
Here's the recipe if you'd like to make some, cure takes 4 days, and i can tell you it's worth the wait!
http://www.susanminor.org/forums/showthread.php?t=157
Lilsmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
HEY THX YEAH was speaking about this maybe different name but thats it man once again your ptctures are awsome!!! :o
LS;
Every time I see your sandwich I start uncontrollably drooling.
I've been drooling so much lately with all those great pictures I'm getting dehydrated!!! :P :D ;D
I'd drool if I know how this tasted. I am skitish when it comes to Corned Beef, I know this is Pastrami but it starts as Corned Beef. So... Guess I got to do some to appreciate it.
IKW,
Just think of Pastrami as dry cured heavily seasoned smoked beef brisket. ;D
It is delish.
Quote from: Gizmo on April 13, 2007, 06:05:57 PM
IKW,
Just think of Pastrami as dry cured heavily seasoned smoked beef brisket. ;D
It is delish.
You betcha!
Thanks for the comparison. I have had good Briskey before. But I have not smoked that myself either. Why? I don't know. When thinking about smoking something, its almost always Ribs / Butt / London Broil / Turkey Breast or Chicken. Rarely does my mind think about Brisket.
to many other choices I guess. I Need to get the focus and try it. Sometime in the future I will...
IKW: You really should treat yourself to the Habs pastrami, it's well worth the effort ;)
Hi LS
Where do you get Moretons Tender quick in UK. Can you give me a lead please as I would love to do some Pastrami Habs style.
By the way I'm smug smug smug after last week-end. Everything went according to plan and when our last house guests left this morning the took a slab of cold smoked salmon with them. All the guys were suitably impressed with the quality of food that came out of theOBS and now want a toy themselves.
See ya
Neil
and if i cant find some morton can i replace it? If yes by what? Any kind of salt? thx
No, Tenderquick cannot be substitued with any kind of salt (such as sea salt, Iodize salt/table salt, kosher salt, etc) for the same result. Salt is basically sodium chloride. Tenderquick has sodium nitrite which changes the meats flavor, preserves the meat's color (why pastramie will have a bright pink appearance), keeps the bugs and bacteria from growing. The keeping the bugs and bacteria out are the main reason it is used for dry-curing and smoking where your food is held in the danger zone (40 to 140 degrees farenhite or 4 to 60 degrees celsius). There are a lot of variations (substitues) for Tenderquick such as Insta Cure #1, DQ Curing Salt, T.C.M, tinted cure mix. It is also known as "pink salt". The curing salt is comprised of 93.75 percent salt and 6.25 percent nitrite. Curing salt should also be applied per instructions from the manufacturer as high concentrations of nitrites are not good. There is another variation of curing salt by adding nitrates (such as in Insta Cure #2). This is more commenly used for dry curing sausages or curing over a long time period as the nitrates are like a time released action.
Hopefully this wasn't tooooooo much info. :D
Try www.sausagemaker.com (http://www.sausagemaker.com). I believe they will ship internationally.
I'm sure LS will respond, he couldn't get Tender Quick, so he was able to substitute anyother curing agent.
Quote from: Boybach on April 16, 2007, 02:26:23 PM
Hi LS
Where do you get Moretons Tender quick in UK. Can you give me a lead please as I would love to do some Pastrami Habs style.
By the way I'm smug smug smug after last week-end. Everything went according to plan and when our last house guests left this morning the took a slab of cold smoked salmon with them. All the guys were suitably impressed with the quality of food that came out of theOBS and now want a toy themselves.
See ya
Neil
Hi Boybach, glad to hear the food was a hit, just as we knew it would be ;)
As regards to the TenderQuick, as you know this stuff is as rare as rocking horse sh*t in the u.k. ::)
I did a lot of searching, and was looking at making up something with salt, nitrites, and nitrates etc, but a much easier way is to use this curing salt:
http://www.sausagemaking.org/acatalog/All_Purpose_Curing_Salt.html
I have been using this curing salt for a while now with excellent results, it doesn't come with instructions, but there is some info in the link, or you can speak to somebody at sausagemaking.org, who will provide answers to any questions you might have.
I was originaly recommended to these people by manxman, and ever since i have bought on a regular basis from them without any problems.
I believe you may also substitute TenderQuick with Praque powder?, but i'm happy with the curing salt.
Anyway if i can be of any further help, just give me a shout ;)
(http://i149.photobucket.com/albums/s62/Gitster59/HS.gif) LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
LS;
I love that little icon.
I believe (not sure) that Prague Powder #2, is almost the same as Tender Quick.
Quote from: Habanero Smoker on April 17, 2007, 02:39:17 PM
I believe (not sure) that Prague Powder #2, is almost the same as Tender Quick.
With all the sausage talk on a few different topics here (and something I am doing a bit of reading on), I thought I'd post this link that has some good information on cures and sausage. The following is from the site http://en.wikipedia.org/wiki/Sausage_making (http://en.wikipedia.org/wiki/Sausage_making). Little more detail than in my previous post on Nitrate.
"In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should NEVER be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines."
QuoteLS;
I love that little icon.
A little tribute to your recipe Habs, gotta spread the word!, glad you like it ;)
QuoteWith all the sausage talk on a few different topics here (and something I am doing a bit of reading on), I thought I'd post this link that has some good information on cures and sausage. The following is from the site http://en.wikipedia.org/wiki/Sausage_making. Little more detail than in my previous post on Nitrate.
"In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should NEVER be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines."
Hey Giz, that's very usefull and informative, thanks............LilSmoker ;)
Hey LS. I am not much of a computer geek. How do you find and then put icons on here other than the ones already available? I love yours.
Gizmo;
Thanks for the link.
I had posted a link some time ago that compared the different cures side by side, but I couldn't locate it. I'll take another look latter.
Quote from: Wildcat on April 17, 2007, 03:32:36 PM
Hey LS. I am not much of a computer geek. How do you find and then put icons on here other than the ones already available? I love yours.
Hi Wildcat, a few members have asked me about this, so i'll post the links here, i have the original Emotipad (registered version) i don't know if this is still supported if unregistered? but anyway here's a link:
http://www.mapistore.com/Outlook/Stationery/Review_00497_index.html
The replacement for Emotipad is SmileyPad, which i beleive is free?, here's the link for SmileyPad:
http://www.smileypad.com/
Ok, i'll try and give you a bit of info, once you have downed and installed the SmileyPad, you get a library of free smileys etc, which are already hosted, so you can drag and drop them into foprum posts and e-mails.
You can add smileys to the pad by dragging them into various folders, or you can put your own hosted smileys/emoticons into the pad to use later in posts and mails.
It's very easy to use, i have so many i can't find half of them hehe!, sometimes i make some in Photoshop, anyway just a bit of fun ;)
Hope this helps, if you need any further help just let me know.
LilSmoker (http://www.emotipad.com/newemoticons/MexicanWave.gif)
Thanks. I will give it a try and if I need further help I will yell. Gizmo sent a couple of links to me last night.
I think I got it!(http://www.smileypad.com/v224/Happy/Clap-Hands.gif)
Quote from: LilSmoker on April 18, 2007, 11:42:36 AM
Quote from: Wildcat on April 17, 2007, 03:32:36 PM
Hey LS. I am not much of a computer geek. How do you find and then put icons on here other than the ones already available? I love yours.
Hi Wildcat, a few members have asked me about this, so i'll post the links here, i have the original Emotipad (registered version) i don't know if this is still supported if unregistered? but anyway here's a link:
http://www.mapistore.com/Outlook/Stationery/Review_00497_index.html
The replacement for Emotipad is SmileyPad, which i beleive is free?, here's the link for SmileyPad:
http://www.smileypad.com/
Ok, i'll try and give you a bit of info, once you have downed and installed the SmileyPad, you get a library of free smileys etc, which are already hosted, so you can drag and drop them into foprum posts and e-mails.
You can add smileys to the pad by dragging them into various folders, or you can put your own hosted smileys/emoticons into the pad to use later in posts and mails.
It's very easy to use, i have so many i can't find half of them hehe!, sometimes i make some in Photoshop, anyway just a bit of fun ;)
Hope this helps, if you need any further help just let me know.
LilSmoker (http://www.emotipad.com/newemoticons/MexicanWave.gif)
Thanks for the link LS
Quote from: Wildcat on April 18, 2007, 03:08:02 PM
I think I got it!(http://www.smileypad.com/v224/Happy/Clap-Hands.gif)
(http://smileys.on-my-web.com/repository/Respect/bravo-009.gif) Wildcat! ;)
QuoteThanks for the link LS
You're welcome iceman...........(http://www.emotipad.com/newemoticons/You-Rock.gif)
Btw guys, this isn't an excuse for.................(http://www.emotipad.com/newemoticons/Beware-Spam.gif)
(http://smileys.on-my-web.com/repository/Laughing/lol-049.gif).......LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
LS, I was able to get something off of both sites. The second one worked fine on the this forum , but the first one is designed for e-mail. When I try to use it on the forum it says something about converting to HTML. Is that what I need to do to use it on here? Oops, just noticed that the icon for the first one is no longer available. Guess I will have to download again. :'(
Hi Wildcat, yeah should be html for use in the forum, it could be that it's no longer supported, and the smileys are not hosted?.
The original Emotipad had 2 button options, one was for forum posting and the other was for e-mail.
Maybe my Emotipad still works as it's a registered version, and has life time support? that's the only explanation i can think of, but if the SmileyPad works, you should be able to do all the same things with it.
You can add new stuff into your SmileyPad, i've now exported my Emotipad library into it, and it works fine.
Anyway let me know how it goes ;).............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
(http://www.smileypad.com/v224/Sad/Tears.gif) Still can't get the one set to work, but at least I have this one. Very limited selections though. I just love the little signs that you use.(http://www.smileypad.com/v224/Feelings/Dunno2.gif)
Hi Wildcat, well i just did a bit of investigating and it would appear that only the registered versions of Emotipad will currently work :'(
Anyway no problem, as i say you can add new emoticons to your SmileyPad, when you see one you like just drag it into a chosen folder, as long as the emoticon has a host it should work. If it doesn't have a host you can upload it at Photobucket etc, just like a pic, but it will be a gif file.
There are free smiley sites like this, you should be able to put these into your SmileyPad:
http://smileys.on-my-web.com/
You'll probably end up like me with so many, and can't remember which folders they're in (http://smileys.on-my-web.com/repository/Happy/happy-cowboy-036.gif)
Thanks LS! (http://www.smileypad.com/v224/Misc/Typing.gif)
Welcome Mac. I have the 6 rack digital and have no complaints. Even with temp fluctuations, the machine rocks! Good luck to you on your b-day. I roasted a pig on mine. Was gonna make sure something else went up in flames that day, even if I had to do the work. Poor critter tasted great.
(http://i155.photobucket.com/albums/s293/consiglieri655/TAHOMIKESPARTY023.jpg)
(http://www.smileypad.com/v224/Happy/Big-Thumbs-Up.gif)
O.K. so I gotta ask, how did you get the beast into the smoker. :o
That is definatly just slightly more than 1 racks worth :D
I would suspect maybe a hanging but then I would also suspect it would fall apart.
Please share. Inquiring minds have to know.
Looks like a pit job to me. (http://www.smileypad.com/v224/Personal/Champers.gif)
Sorry Giz, should have clarified. Wildcat is right. Didn't have my BS until Nov 2006, more than a year after my 40th. The pig was spit roasted on an trailer rig with an enclosed pit; slow cooked with almond coals to the left and right of the spit. But now you have me curious.
6 rack bs could probably hold a smaller chicken wire wrapped carcass (or heavier material for that matter), suspended from the hooks on the insertable sausage rack assembly I saw on Chez Bubba's site. Chicken wire would help distribute the load across the whole animal and keep the flesh pulling from the bone prematurely. I suppose you could reverse top to bottom every few hours or so, but basting/mop sauce would seem to be extremely important. I'm getting really curious and like this puzzle....
Two big concerns on my part: (1) uneven heat distribution top vs. bottom of vault; (2) Grease/fat runoff would probably be way more that BS could accommodate. Plus, wrestling that weight into this cabinet (with reversals every so often) may not be too wise. Plywood or someother insert under the rack insert to help distribute that weight too. Man, I'm really getting interested...
Anyone been brave enough to try a small pig in the BS?
;D That's a great pic Consiglieri, i haven't done a suckling pig in the BS, although i have crammed the odd large turkey in there! ;D
I think with a bit of thought, a suckling pig might well work with the BS, ok who's going first? ;D
Not me! The last butt I did had to be dumped off the rack. I simply could not pick it up in one piece. I would also imagine another problem to work around is all the drippings from something so large!
Now Olds TShirt smokin scheme is brining in a thought. Half (or half of a half) a sucklin pig, replace the little bowl with one of Owrstriches foil pans that just fit under the puck burner. Now the weight, maybe 2 wood dowls across the top rail with the chicken wire carcass suspened from the four points where the dowls set on the rail.
O.K. a pipe dream. But man was it cool until I woke up. :P
Well i reckon your dream sounds like it could work Giz? (http://www.emotipad.com/newemoticons/Cunning-Plan.gif)
I think a whole suckling pig would fit into a 6 seater digital, i suppose the difficult part would be rotating the lil'piggy, and constantly having to monitor goop dripping(http://www.emotipad.com/newemoticons/Erm.gif)
I think it would be worth the effort just imagine the taste(http://www.emotipad.com/newemoticons/Tasty.gif) Trouble is i only have the 4 seater coupe!(http://www.emotipad.com/newemoticons/Rage2.gif)
Maybe i'll do another turkey, and tell everybody it's a new bread of pig! ;D
Rick, I think JO's big goo pan and the pig upside down will work. A lot of head space to absorb the heat down low and then the rest of the tower is mostly even. The rotation may only be a 180 turn. ???
Hmmmm ;)
Good thinkin' WCK 8)
what would happen if you deboned and put the meat in meat socks and then hung them in the BS? Just thinking
WCK: sounds like a plan to me ;)
Quote from: bullhead on April 21, 2007, 01:07:54 PM
what would happen if you deboned and put the meat in meat socks and then hung them in the BS? Just thinking
Personaly i think if a suckling pig is going where no suckling pig has been before (into BS) then it should be the whole hog so to speak, albeit a lil'hog ;D
I think it needs to be whole, otherwise there's no point, may as well just do the usual pork cuts, just my opinion though (http://smileys.on-my-web.com/repository/Respect/respect-023.gif)
Yea, gotta be whole to be novel. Sent an email to Mikes Meat. The local butcher. ;D ;D ;D
Be interesting to find out what the length and weight on a little guy is.
Hey guys, i just found this:
http://www.dunstangame.co.uk/catalog/product_info.php?cPath=31&products_id=40&osCsid=02045c07123d65c116a60854d9285fb2
So it weighs about 20+ lbs and is approx 26" long, but i wonder if the 26" is nose to tail?, coz i'm thinking if the legs weren't stetched out too far it might fit?
I'm gonna measure my 4 rack and see if it would fit diagonaly even?
There must be a way to do "Hog in a box" ;D ;)
http://mcreynoldsfarms.com/recommended_links.html
See the link above. A little bit of a tourist trap that you pay for but is a source.
I am going to do this thing. Will wait for Mike to get back to me. He is pretty good at getting prices.
LIL S. 24 is it for the 4 rack like you say. It will be a head down affair which should work pretty good. The sholder always takes longer than the ham to cook.
Can put a tee shirt over his head once ears start to cook to protect them a little. Want to maintain presentation appearance.
I think I will deal with the legs just like when you strap them onto a spit. Pull them under and over each other while smoking. Should be no issue.
Not sure about how to finish. Would think I would grill finish after all is up to temp. But thinking of Basting in a hot oven. Will monitor IT at sholder and Hams.
Thoughts ???
Hi WCK, well i measured my OBS diagonaly from the drip pan, and it's around 23 and a bit inches, so i think unless a real small piggy is used i don't think it will fit :'(
I did notice on your link though that they state 10-24lbs, so i reckon a 10 pounder would go in quite comfortably?, although 10lb minus head feet etc, wouldn't yeald much meat when it comes to carving up, would still be nice to do though.
Think i'll search around see if i can find something about 18lbs, i was meant to go to a farm yesterday but ran out of time, they may supply lil'pigs?
Maybe the 6 rack owners could do a 20+ pounder?
I have a family gathering in a few weeks and i would love to present a lil'piggy smoked in the BS ;D
Consiglieri : You've really started something here! ;D
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
I LOVE IT!!!!!
I went away for the weekend knowing that there'd be some great ideas here when I got back. I'm going to think about this a bit more, but I think chicken wire might work better than the t-shirt, and would help offset the weight. Chez had a sausage rack cage that slipped into the vault that could suspend the carcass, but I don't see that item on the site anymore.
LS: a few more thoughts. Heat distribution between top and bottom of the cabinet are going to be very important. You'll have to move the critter top to bottom and twist it too from time to time. I don't have the circulation fan set up, but think that it'll be necessary if I try this one out.
I wonder if we shouldn't move this discussion to a new thread? Get the gearheads working on this puzzle.
Good work. I so want this to work!
Lil S, It will work. Just gotta score a hog. 10 - 12 lbs is not going to be a huge feed but should do 4 folks to sample. It is about food BUT will be more about fun ;) for the next family feed. Going to do one soon for practice. ;D
Meat man should get his emails tomorrow. Deliver pig Thursday, Prep on Thursday Night , Make smoke Friday Night to Saturday. ;)
C...i,
Need to take advantage of the heat at the bottom. Shoulder will need more heat to finish at the same time as the ham. :) So this is good.
The tee shirt will protect his little face from over cooking... rotation will be from front to back not top to bottom... So the plan goes ::)
Will lay out the flaws as they become obvious. :D Then we can all do it right. Seems like a holiday must do... ;D
The smoking will be nice but the finish still has be wondering. Not going to be able to slather this guy very frequently - thinking of an oven basting period at the end ???
WCK,
The digital is 26 inches from the top of the edge of the vtray to the top of the cabinet.
Also, if you need to have 36 inches of grillin space, just give me a heads up. The ranch grill is available to help out if you like.
Gizmo, first call I make. It should fit the grill I have but still leaning toward the oven.
Never did a pig outside of a pit. Fact is whole hog is not hard just heavy. This is like doing a miniture pig in a miniture smoker and you cant just open the door to paint and you cant add wood for heat. Might be kinda fun! ;D ;D ;D
Many times its the jouney not the destination.
Oh yah,
I bought you a little Tennesse dry rub. Next time we get together, I'll bring it along.
I love this place! WCK: please share the pics. You are definately Johnny on the Spot with this project. How are you going to manage the weight distrib? Dowels? Bars? How about maintaining the integrity of the carcas as the collagen breaks down and piggy wants to pull apart?
I wish I were down in San Diego to witness this. Cheers! I will definately be toasting you this weekend while I'm making sure the house is presentable for a baby shower. Somehow, I don't think smoking ribs or a but is going to work for me this weekend.
Slathering/mopping puzzle: Maybe injection of some mopsauce before loading the vault? Some "time release" moisture in the cavity like a slitted pineapple (or two) soaked in the mop sauce for a couple of days?
As for the exterior, maybe remove the hide after 8 hours of smoking and every other hour or so mop with something more viscous like a honey based sauce, more at the top. With heat and drippings, the mop should follow gravity over time.
Anyone technically proficient enough to move this stuff over to its own thread?
WCK: Yes you're right, i have to source myself something in the region of 10-12lbs, even though it would small, would still make a great centre piece on the table, i think your idea about cooking him head facing down would work best, and maybe foil the ears to stop burning? ;)
Consiglieri :
Lot's of good ideas on the smoke/cooking process, but i suppose there's only one way to find out ;D, i agree with you, this subject certainly warrants it's own thread, but only a mod or admin can do that, unless we start a new thread ;)
Started a Whole Hog thread, and attempted to summarize discussions so far. Good luck to you guys if you're diving in. I will be keeping an eye out for news this weekend!