Love your content and vids. Subscribed and keep up the info. Do you have trouble keeping you burner on your smoke hollow lit also do the pellets work better than chips? Probaly burn longer?
I had problems with a burner on my first Smoke Hollow, but this one has been going strong for many years now. The pellets do last quite a bit longer and are less likely to flare up. Thanks for the sub!
@AgeofAnderson let me guess, a single burner😵💫 mine from bimart in 2017. Taken mine apart every year to get working right. I'll try the pellets. Also my ol'lady loves the names and eyes. Thanks for the reply
Another great video. I always appreciate your content. I came to the comments hoping to find the link to the meat curing calculator that you mentioned. 🎉
Tasty looking venison. Interested to hear how you use the blower. Been using a blower set up on my charcoal side-firebox grill/smoker. It works pretty well but still needs to be babysit (hey, it's charcoal! 🙂). Went with an electric smoker for sausage and cured meats. It works well but the control units failed and had to build my own replacement controller.
@@Joe-pr1ut It does when applied like I did, but it can also be used to heat things up in a wood or charcoal grill by periodically blowing on the coals. It's a pretty interesting product.
Love your videos! Thanks, and keep them coming!
Love your content and vids. Subscribed and keep up the info. Do you have trouble keeping you burner on your smoke hollow lit also do the pellets work better than chips? Probaly burn longer?
I had problems with a burner on my first Smoke Hollow, but this one has been going strong for many years now. The pellets do last quite a bit longer and are less likely to flare up. Thanks for the sub!
@AgeofAnderson let me guess, a single burner😵💫 mine from bimart in 2017. Taken mine apart every year to get working right. I'll try the pellets. Also my ol'lady loves the names and eyes. Thanks for the reply
Another great video. I always appreciate your content. I came to the comments hoping to find the link to the meat curing calculator that you mentioned. 🎉
It's in the description, but here is the link:
genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
Thanks for the comment!
@ oh, my bad. Thank You for the reply. Got It!
Tasty looking venison. Interested to hear how you use the blower.
Been using a blower set up on my charcoal side-firebox grill/smoker. It works pretty well but still needs to be babysit (hey, it's charcoal! 🙂). Went with an electric smoker for sausage and cured meats. It works well but the control units failed and had to build my own replacement controller.
So the blower introduces cold air to keep temps. lower?
@@Joe-pr1ut It does when applied like I did, but it can also be used to heat things up in a wood or charcoal grill by periodically blowing on the coals. It's a pretty interesting product.
@AgeofAnderson that's what I figured. Appreciate your time.
The curing salt should be a percentage of the meat and water only! Not the added ingredients!
Nice Video.
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