Recent content by smokey2

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  1. smokey2

    WSM cleaning ?

    Ok, I just ordered a WSM 18.5. I thought it would be a good move from my off-set to do long smokes. I've seen tons of how to do all kinds of things and they were a very big help. I think it would be a good idea for people to show what is done AFTER the cooking is done, Like how does everyone...
  2. smokey2

    throw away aluminum pans for pork butt ??

    I've been smoking pork butts for 5 years now and was wondering if it would be a good idea to use throw away aluminum pans when doing a butt in my new smoker to help with clean up? Thanks.
  3. smokey2

    my first chuck roast not great.

    Thanks for all your help. I think next time I'll just use dry rub and take it till 200 and take it off.
  4. smokey2

    my first chuck roast not great.

    Well I did my first chuck the other day. I bought a 2 pound.injected it with beef broth and put the rest in a zip bag and chuck in fridge over night.next day I got it out and let it sit for 1hr.smoked it for 6 1/2 hrs from 225 to 250.when it hit 160 internal I rapped in foil until it came to...
  5. smokey2

    taylor 1470 problem???

    I called the company and they are sending me a new probe at no charge.hope this takes care of the problem. thanks for all your help.
  6. smokey2

    taylor 1470 problem???

    Just bought the Taylor 1470 and used it in a piece of sausage just to try it out. I set the temp at 170 (on the gage) and left it smoke. after about an hour the thermo temp read HI.today I got a cup of water that I mocrowaved for 2min and put the probe in to see what happened,same thing.thermo...
  7. smokey2

    silicone around the stack?

    Does anybody know what this high temp food grade is called? I've looked and came up empty.
  8. smokey2

    silicone around the stack?

    I just got done with the freezer built smoker. I thought of using 100% silicone around the smoke stack on the outside of the freezer to seal off the gap. I'm thinking this would be ok to do, but wanted to check and see what you guys thought. the temp on the tube says good to 400F.Thanks again.
  9. smokey2

    nitrites

    So, If I want to smoke STORE BOUGHT sausage how should I do it? thanks again for the help
  10. smokey2

    nitrites

    Thanks for all your help. I buy country sausage at the food store and smoke it for 10 hrs at 150 to about 180.I then put in the fridge and enjoy the next few days. I want to make sure that what I'm buying has cure and is safe to eat with no problems.hope this helps.
  11. smokey2

    nitrites

    Ok, I went to the store and asked if they put nitrites in there sausage.The guy said that they use nitrites in the process. I looked at the sticker and found no info. after a 10 hr smoke there is a pink ring and grey in the center of a cut piece. I REALLY want to be safe.It seems I can't get...
  12. smokey2

    another problem

    I spent about 5 hrs getting the old caulk out. I used a big screw driver and knife.then I used a torch OUTSIDE and cleaned everything good.Today the inside shell goes in and hang the door.next a stove pipe.thanks for you input.
  13. smokey2

    another problem

    Well, I had to take the plastic door jam out and found caulk and glue at the corners inside the freezer. I thought of using a torch and burn it out.then put the racks in. would this be a good idea? Thank You for your help.I hope this will work and I can get smoking.
  14. smokey2

    pvc for stack

    You guys have some very good points. I'm still looking for what I need.It will be metal pipe all the way.Thank you for your help.
  15. smokey2

    pvc for stack

    Ok I'm building a smoker out of a old freezer for smoking jerky at 150 to 160. would it be ok to use pvc for a smoke stack? I was thinking that it would be ok because of the low temp inside. Thanks
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