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DON"T BUY THE P 10

Thank you for the review. Looking at replacing my Old Bradley smoker of 10+ years. This is the unit I was interested in purchasing.

Awesome! I'm glad I found you. I'll be trying it this week. I'll get back to you on the results. Thank you

How about doing American

I just came up on a timberline 850 for $300 on offer up. I couldn’t believe it the guy just wanted it gone asap as he had to do some construction in his back yard. I’m excited to get it running (gotta do a deep clean first). Cheers from Texas

Great review

Breakfast spam

I enjoy your dry cure. Doesn’t Canadian bacon use maple syrup in the cure?

I do believe I’ll would use that stand mixer behind you!

All that's missing is peppers and cheese

Zero nitrates are best. You can cure without nitrates

Dave, OFG, Disco, I have missed your RUclips videos, How the heck have you been, Missed ya!

Question for you can you make Bob ribs if you don't have a smoker?

Years ago we made our jerky drying at around 110 F and let it dry until crisp. They say the Crisp jerky will keep for about 20 years. The more flexible the jerky the shorter the time it will keep. My Jerky has never lasted for a month let alone 20 years. Today the Food Science people say to slice the raw pork and cook in the oven to a temperature of 170 for pork and 160F for beef, to kill any bacteria or critters in the meat, just in case. With modern refrigeration and food inspection that should not be a problem, but I have switched to cooking before drying. The old cook theory was that the cooked meat was not really jerky. I don't use nitrate it is used as a flavor enhancer and as a preservative, salt is also a preservative and I do add salt. And preserving has never occurred to me. Smoking also is a life extender of meat as well as creating a wonderful flavor If you don't have a smoker, you can buy liquid smoke. It only takes few drops of the liquid smoke into the marinade. I don't bother to weigh or measure the marinade to meat ratio. I do it old school. I dip my finger and taste to get the flavor balance I want for the day. Or as grandma used to say, fill the blue bowl up to the crack and mix until it is just right.

I'd use decaf tea, green or herbal tea. All three will brew in the sun.

Looks amazing! Will be making this for Easter. Thanks!

Wtf is a milliliter? You American?

I’m gonna use your recipe but I’m gonna vacuum seal it

How are you weighing something in a unit of measurement made to measure volume. Thats like measuring distance in ounces

can this be made from pork loin?

I wish you would put a list of the ingredients used.

About to try with some butts I got on sale.. 0.99lb! My question is the cure and salt ratio to meat weight never changes correct? Even if you inject maple into it?

Thanks for the info

You're missing the papa's ( potatoes) in this dish.

Don’t know if anyone else caught the written recipe and credits at the end. Says it was filmed at “Passing Wind Estates”. I’m frickin’ dying over here.😂😂😂

Sounds super tasty with shrimp COCKTAIL SAUCE. I will DEFINITELY TRY SOON. However, based on past experience, I have found including onions during the time of marinating a dip tends to an overpowering onion taste. I do make onions available when serving. MANY THANKS from Chicago, Illinois USA

Buckboard Bacon makes the best BLTs I have ever tasted, been making it for years and my wife and I love it, homemade is always best.

Thank you for the proper amounts of dry ingredients for the brine. Do you put the meat in the frig overnight after you wash off the cure to develop the pellicle so the smoke will adhere to the pork or not necessary

1 gram = 1 mi

You want some small temperature variation over the length of the cook. 5° to an occasional 15° Is fine. I’m not going to get into details. Research if you curious. Do you think offsets run a constant temp?

They make those slotted spoons that are like claws ... perfect for spooning up pasta. recipe looks yummy.

Very good video, thank you you are a good teacher

we love your video- thank you

hey are you alive? because you aint uploaded in a year

Made this recipe last weekend. No stuffer, so I formed the meat into chub shapes, wrapped in plastic, let it sit in the fridge for 48 hours. I then smoked it on my GMG pellet grill. Overnight in fridge, delicious! Thanks David

Great Review, I have just bought one, I'm in Australia (southern) so we get cold winters (down to 0c) and very hot summers (up to 40c) so can't wait to use it all year round!

Use a boning knife.

Ok you doofus. You went on this tirade of, GOT TO GET THE F N MEASUREMENTS RIGHT! Abd went from dry to wet mesures?? ,, ?? , please fix or you will kill someone.

With the grain for me. While I make jerky in my 2003 weber genesis silver b I like to test the jerky while I enjoy some local craft beer. I keep the lid cracked 1/2" and use a smoke pistol. At that temperature I can never keep wood chips smoking otherwise. I have only made beef and moose jerky with a dry rub. I will try this soon.

Hi, Milliliters is a liquid measurement. You get that, right? Dry weight is measured in grams, you are correct, but then you mention 2 milliliters. That's a liquid measure. So here I am, wondering how many liters my car weighs now. Dry weight is measured in grams, and kilos or ounces and pounds for Americans. Liquid is measured in milliliters, and liters or again for the Americans, fluid ounces, pints, quarts, and gallons. I guess I am triggered, but it's better to call things by their names and make sure you're using the right terms for the subject matter. Further, pick a measure and stick to it. The world will use the Internet to figure out any conversions. After all, it's 384,400 km from the Earth to the moon, but how many grams of 1x1 pine would that be? Back to relevant, I am just finishing a cure of some peameal bacon and have but a couple of days to go before I can cook it and make a Torontonian traditional Peameal Bacon Sandwich. Delicious, from one fat guy to another.

This needs a few improvements. 1. Ditch the pucks and switch to auger fed pellets at low temp for smoke. Pellets are also inexpensive and more accessible. 2. Add WiFi and a simple app to remotely monitor/adjust temps. 3. What about a higher wattage version? Obviously a higher amp circuit would be needed. 20-30a? Higher temps. Faster warm ups and recovery. 4. Split doors between the cooking area and water pan area to minimize heat loss. 5. I haven’t seen the internal dimensions yet. Looks a little narrow. It should be wide enough to handle a trimmed packer brisket or full slab of ribs with a little room to spare. 6. Flatten out the shelves. You’re losing a couple horizontal inches of width with them being sunken. What about ditching electric all together and using a dual auger pellet system? One for heat and one for smoke. I love pellet systems in a vertical box for two reasons. It’s ability to hold temp and make adjustments quickly. The other is that you don’t need special electrical outlets. One thing a single auger pellet system sucks at is producing smoke. Hence the second smaller low temp pellet feed.

Thanks, I have to try this! Where I am the pork belly's are too fatty and the loins are too lean.....the shoulders are sold already cut up, so finding some decent pieces may be a challenge!

I just ordered my 850 yesterday. Great to watch this and I am excited to get to cooking on it! Thanks!

I do have to admit, it does look good.

Everybody is hating on curing salt. You just have to be smarter than your ingredients.

I have container w/lid, I will be housing the pork butt in. I this ok or is a bag a must??

Fry test is aka "quenelle" test.

milliliters is a liquid volume measure, so perhaps you meant grams instead.

Thank you sir

Hi, a great review. Thank you. please advise if you have any books or methods of using the P10 for hot and cold smoking. Cheers from Oz. Frank