SmokingMeatForums.com › Articles
163 article submissions by the SmokingMeatForums.com community.

Chicken Sausage And Shrimp Gumbo

  • by emanSuper Moderator

Describe 'Chicken Sausage And Shrimp Gumbo' here Chicken , Sausage & Shrimp gumbo Ingrediants: 1c flour 1c oil 2 c onions (diced) 2 c bellpepper (diced) 1 1/2 c celery (diced) 1 lb sliced okra 1 lb smoked sausage (1/2 " slices) 1 smoked chicken (deboned and cubed) 1 1/2 lb shrimp (cut up if lg shrimp) 2 qt chicken stock 1 tsp oregano 1 tsp basil tobassco salt and pepper 1 tbsp vinegar Let's cook In a skillet ,Brown the sausage and set aside pour out any grese but don't wipe the skillet . Put the okra in the skillet and stir . when the okrea... read more

Link To Great Information On Using A D O Dutch Oven

If you ever have tried to figure out how many coals to use on top or the bottom, or how many coals to use for a certqin temp, then here's a greta guide. This link even has a calculator to determine how many coals to place depending on how you're cooking. Check it out, it's a great link for DO cooking information. http://www.dutchovendude.com/campfire-cooking.shtml  read more

Masterbuilt 40 Smoker Bigger Wood Chip Load

I bought my masterbuilt 40" smoker model-20070211 last week----from--Sam's I call masterbuilt on Tuesday & told them if they had a bigger wood chip tray---they sent me a bigger wood chip tray free I got it today but not a bigger wood chip loader---when called they didn't have a bigger one does anybody know where to get the bigger wood chip loader--in wiki--under masterbuilt models---it has pics. of the bigger & smaller wood chip loader-----Thanks-----Ken read more

Materbuilt 40 Cover

I bought a masterbuilt 40"last Mon. on tuesday ordered the cover from masterbuilt I got it today it's made pretty cheep- I should have got some where else it's a better cover----- water- resistant-not water-proof-it's coated polyester weather-resistant-fade-resistant-resists-cracks-in extreme-cold & pretty Thin there's not much to it & the cost is not cheep--about $53.00 that's with shipping so look around-----Ken-Colorado---Smoker   read more

How To Repair Your Kitchen Aid Mixer Gear Box

Awhile back I posted about the KA gearbox blowing up. Totally my mistake. (I guess?)   I found a parts supplier on the web "who was great" and here is the rest of the story..........   The original picture of the "bakalite"?? gearbox housing that gave up.     New cast aluminum gearbox housing. It is up and running. About $75.     These are the parts that needed replacing.       Grease cleaned out and ready for new parts.     The new parts and tools needed. Q tips were cut and sliced to clean out the gear teeth of broken... read more

Wood Types And Flavor

  Wood for smoking 8.1 Types of wood suitable for smoking Pat Lehnherr-- ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. ALMOND - A nutty and sweet smoke flavor, light ash, very much like pecan. Good with all meats. APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork. ASH - Fast burner, light but distinctive flavor. Good with fish and red meats. BLACK WALNUT - Very... read more

Refridgerator Smoker

Hi Guys I'm new to this site and just wanted to post pix of my build,I gutted all plastic and relined with metal,I used a heating element outta an electric indoor BBQ grill that I got for a few bucks at a junk store,I purchased about 10 feet of the rope used in woodburner door as a seal,the temp control is outta an old oven temp controller ,drilled and inserted probe for controller,Have reached temps as high as 350 F while testing,so far I have smoked  ribs,whole chickens,Bacon Explosion,Wings,Bacon wrapped chicken livers and all turned out great.Tell me what you think read more

Butterflying A Pork Butt For Buckboard Bacon

Needed to make some more bucky and i remembered that someone wanted me to post how i butterfly my pork butt so here ya go.........   gotta have sharp tools.........i prefer the one on the right.   Butt rinsed and ready to work with................   I run the blade against the long side of the bone and work it up and over to the bump........notice the angle and that i never use more than "1 1/2  - "2 of the knife.   Then i work the knife on the other side of the bump and around to the bottom.     Then U free one side and work the knife against the... read more

Giardiniera

I wasn't sure where to post this so mods feel free to move it. I love Giardiniera and after eating the last jar I wanted to make my own. Why ya ask, #1 cost, #2 ingredients to my liking and making it my own. I used all raw ingredients except for the pepperoncini peppers which I drained from the jar. So here's the list. I'll check it here and there until I think it's ready. Maybe I'll toss a habanero or two in there later on.   Sliced jalapenos. Sliced yellow wax peppers. Sliced red bell peppers. Pepperocini peppers (drained). Sliced carrots. Sliced... read more

Masterbuilt Electric Smokehouse Heating Element Upgrade How To

This is a step by step install or upgrade to the older MES 800 watt heating element to the new MES 1200 watt heating element. With little modification I was able to accomplish this. I am hoping this will fix the heat recovery time on the MES when the door is opened. Before doing this MOD i would suggest doing a wire upgrade. Masterbuilt is still using the 16 gauge wire on all there MES's so apparently there not to concerned with the old wiring problems they where having. The new 1200 watt heating element kit includes 2 replacement wire with connectors. It is very... read more

SmokingMeatForums.com › Articles