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159 article submissions by the community.

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


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

Masterbuilt Electric Smokehouse Wiring Upgrade

Here is some links to on-line suppliers for high temp wire in 3 individual 5 foot cut lenght. The 12 AWG wire can be hard to find locally sometime.  or by the foot      pic of the side by side comparison of the factory 16 gauge high temp wire and the 12 gauge high temp wire. Notice the strand count on the different gauges.There is a big... read more

Masterbuilt Electric Smokehouse Models

Model number brake down 20070810 = (20=Masterbuilt) – (07=electric smoker) – (08=version smoker of that year) – (10=year designed)   1st GEN (30 inch units) Exterior dimensions: 33.5"H x 20.3"W x 19.6"D. Interior dimensions: 34.4''H x 20.3''W x 12.7''D, 50 pounds ESQ30B older recalled, BLK door/no Win,* body, no adjustable damper, 650 Watt  HE, * WCT  ESQ30S older recalled, SS door/no Win, * body, no adjustable damper, 650 Watt HE, * WCT  BCESQ30B BLK door/no Win,* body, 650 watt HE, * WCT   70070106 * door/* Win,* body, 650 watt HE, no HE access door,... read more

Bearcarvers Smoked Bacon Step By Step With Qview

  • by DutchAdmin

I was going to put this in "Cold-Smoking", but my smoker temp got up over 100˚.     I checked on my Bacon supply a couple weeks ago. It looked like I had quite a bit left, but I decided not to take a chance of running out of Bacon before Tomato season ends. Got a fresh belly from one of my butchers, and began the process. Cut one 11 pound, 5 ounce belly into 6 smaller pieces, weighed each piece individually, and weighed out the right amount of Tender Quick for each piece. Rinsed each piece, dried them good with paper towels, and rubbed them good with 1/2 ounce (1... read more

Recipe Posting Etiquette

To keep things simple, and to respect the great cooks that belong to this forum, there are a few basic guidelines you should follow when posting recipes.   1. As much as possible, post original recipes.  We all have the ability to search the internet for recipes, and copy/paste, but when one of our members shares a personal recipe they have worked hard to perfect, it's really something special.      2. Share as much Qview as possible.  This not only shows that you truly cooked your recipe, but it's also helpful to newbies to see exactly how things are... read more › Articles