Recent content by nvw-ssv

Group, I had all my tried and trusted recipes on an old laptop which bricked on me and i can't get the old posts (Divot's posts) to open when I click on the links. Can you advise how much time to budget per pound on a turkey breast? Planning to smoke at 240* range but can adjust if you have a...

Thanks Sarge. Got it all updated with new wiring. Your references helped very much !

Thanks in advance. Can someone please advise the correct wiring for Auber bypass (Analog #2) that includes the wiring from the heating element (to include white/black from incoming power cord)? I need to start from scratch in the back of my smoker and replace some wires that got a little worn...

Just received and set up my 3.5D WiFi, thanks to the recent Smokin-It sale.  In order to make it a little more accessible, I made a cart.  Wood is 2x6 for the build and 1/2 inch sanded plywood.  Cart dimensions are 29"x 39", so it will roll through doorways, in case I need to take it from the...

(Also posted this in Sous Vide section.) I have about 2 lbs of prime rib (one chunk) that I want to reheat tonight and eat, from last night's feast.  Please advise temp and how long to keep my medium rare in tact.  Pinkness at this time is pristine! Thanks in advance......Anova 2nd Gen. JsM

I have about 2 lbs of prime rib (one chunk) that I want to reheat tonight and eat, from last night's feast.  Please advise temp and how long to keep my medium rare in tact.  Pinkness at this time is pristine! Thanks in advance......Anova 2nd Gen. JsM

These are frozen, precooked turkey legs that average 2.5 lbs each.  Since they're already precooked and the directions say to heat at 350*F for approx one hour (until IT 165*), what would you suggest I do to warm these up in the SI #2?  I want to use Cherry to get a little more smoke flavor. ...

Anyone who needs one may want to check out SKYMALL.com Good price and most are pleased with this product http://www.skymall.com/Ivation-Extended-Range-Wireless-Cooking-Thermometer.html

Boneless prime rib, Jim Baldridge's secret seasoning.... 200* until IT 125* with a reverse sear @ 500* for 8 minutes.  Finally.... My pics are comparable to DM's!!!  Everyone was quiet at the table.  Forks moving was the only noise.

Anyone else happen upon this article? My Top Picks for Best Electric Smoker – And Why http://thebestelectricsmoker.net/

Had to change course for a gathering tomorrow at 11am. I have an 11.60 lb butt for a going-away party for a supervisor......looks now like that isn't going to be enough meat - people heard I was cooking and the replies to attend kept coming in.  Went to grocery store and got two (7.2#/7.6#)...

Food Lion around the Charlotte, NC  area is having Boston Butts for 99 cents/lb. starting 1-13-16 and through the weekend.  Just thought I'd pass along. Happy smoking!

Going to smoke a deer ham/rear leg quarter and I'm needing some advice on how to make it work - - - Already have decided to use DM's brine for at least 12-15 hours and what I'm really needing is advice on 1) cook temperature(?), 2) cook-until- INTERNAL temperature(?), and (3) what type of rub...