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163 article submissions by the SmokingMeatForums.com community.

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. http://www.a-1catalog.com/12guagranwir.html http://www.appliancepartspros.com/Appliance-Parts/M-L-Appliance-wire-item-number-AP3440743.aspx  or by the foot http://www.electronicplus.com/content/ProductPage.asp?maincat=wr&subcat=whi      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

Tony Chacheres Cajun Seasoning

  • by emanSuper Moderator

This is the recipe for Tony Chachere's cajun seasoning in the green can that most of us use.   1-26oz box of salt 1-1/2 oz fine ground black pepper 2 oz cayanne pepper 1 oz garlic powder 1 oz chilli powder 1 oz msg (accent)   Mix well and use like salt.  when it's salty enough, It's seasoned to perfection.   This is from Mr. tonys cook book  from 1972. read more

Usda Food Temp Guildline

  • by DutchAdmin

Folks wanted a location in which to locate the USDA Food Temp Guildline so I have created this Wiki as a resource.   Thanks to bbally and the other members that posted links do the various USDA sites.       TEMPERATURE RULES! Food °F Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 Turkey, Chicken 165 Fresh Beef, Veal, Lamb Medium Rare 145 Medium 160 Well... read more

Gosm Smoker Covers

If you're looking for a cover for your GOSM smoker, they can be ordered/purchased from Landmann at  http://www.landmann-usa.com/dashboard/landmann-smoker-covers.aspx   Rich read more

Squirrel S Home Made Mozzeralla Cheese

  Homemade mozzarella is really easy to make. There are certain steps than can cause success or failure. The recipe I use comes from Home Cheese Making by Ricki Carroll. This is a great book for beginners. I make a few changes, and as you become more comfortable making this cheese you too may want to make your own changes. Let’s start with what you’ll need:   Milk - I purchase whole pastuerized, non-homogenized fresh, local milk. Unless you have your own cow that you milk yourself and are certain Betsy will give you uncontaminated milk, then go for the pasteuized... read more

Lower Your Salt Intake

Describe 'Lower You  Pops6927 OTBS, SMF Premier Member, Resident Meathead, Trusted Authority   online Joined: July 2008 Location: Fort Worth, Tx. Post Count: 1,494 How many times have you heard this from articles, advice columns, your doctor or for doctor's advice for relatives or friends?  Pretty common, right?  Well, how many of us actually take this advice?   I didn't after my first stroke, not to the extent that I should have.  Come the second... read more

Risk Factors For Strokes

Describe 'Risk Factors For Strokes' here     n light of recent events I am compelled to post some things I have learned in my classes at HealthSouth Rehab Center I am taking while recovering from my second stroke.  A stroke is sudden when it strikes.  However, there is a long and progressive path prior to that strike that is entirely preventable.  It's called "Risk Factors".   Although I know this was not the primary reason for RonP's death, but his cause of death is listed as a stroke and needs to be addressed (there were other factors leading up to the stroke).... read more

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