Recent content by BonaireBBQ

Anybody tried Making Pork Belly Burnt ends from home cured cold smoked bacon? Any thoughts or ideas?

So I need some help. What cut is this? It is a European cut. Not sure what to do with it. Treat it like a Butt and do pulled pork?

Boneless Skinless Chicken Breasts  29 March 2018 2000Grams boneless skinless chicken breasts – 7 very large breasts 14:00 28 March 2018 into equilibrium brine 1.5% Salt 1% Sugar 2 tsp Cumin 1 tsp Garlic powder 1 tsp Black pepper finely ground 1 med Lime zest and juice 16:00 30 March in to...

Whole Chicken  10 March 2018 Trimmed weight 1220 grams Eq. Brine 28 hours 1.5% salt 1.0% sugar and touch of lemon juice Rubbed with Mayo and Meatheads Memphis dust 1 hour at 225F bumped up to 250F till 160F in Breast 2.6 oz Cherry ½ loaf pan almost 2/3 full of water next to smoke box Started at...

Baby Back Ribs  3 March 2018 2 Racks Meatheads Memphis Dust 1 hour before going into the Smoker. Smoked at 235 F on 2nd shelf from the top with a pot of beans under them on 3rd shelf from the bottom. 2 oz hickory and 1 oz cherry. Might need a bit more wood next time? Maybe 4 oz’s total. ½ loaf...

First off a big Thank You to Steve! He worked with me for over 1 week trying to help me pay for the order. I do not live in the States and it can be quite the challenge to pay for things from down here Bonaire Dutch Caribbean (with all the credit card fraud and all). We finally got it worked out...

What's up I don't see the 3.5 D listed on the website anymore?

So for those that cut their own wood how long do you "age it - let it dry" before using it I have a lot of Mesquite and Acacia in my south forty that needs to be trimmed. Our average humidity is 78% year round.

Ok so I live on an Island in the Caribbean "Bonaire". Our electricity is 127 volt 50 cycles "yes it a European thing". I can convert the 127 volt to 110 no problem but there is no good - easy way to change 50 cycle to 60 cycles that I know of. So the Big question is will I burn up anything...

Ok a a question. 3.5D vs 4D smoker box - heating element size (not watts but area covered). It looks like the 4D is a much bigger (covers more area vs the 3.5D) as they are both similar sizes smoke box area size meat area. I was wondering if the larger size of the 4D would give a more even heat...

Hello All This is Walt - BonaireBBQ. I have been trolling this site for many months, 6+ and researching Smokers for longer pretty well set on a Smokin It smoker most likely 4D. I have not pulled the trigger yet as I am waiting on the meat supplier to confirm they can deliver Brisket and Boston...