Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. skygreenbud

    What's in the GMG Fruitwood Blend Pellets???

    Sorry,i just realized you bought fruit wood pellets.definitely a blend but all hardwood.
  2. skygreenbud

    What's in the GMG Fruitwood Blend Pellets???

    The site says it contains oak,hickory and a trace of mesquite.all hardwood.no fillers.hope this helps.
  3. skygreenbud

    Smokehouse plan, will this work?

    the design is just about like my smoker i built 3 years ago.At the bottom of the smoker ,on the outside, i built a box,2'x2',connected to the smoker.An 8" opening to let the smoke into the smoker.i have a hot plate and a pie pan for wood chips or dust,I have a 45000btu pipe burner with a...
  4. skygreenbud

    Black pipe burner

    Sounds like the air/fuel mix is off.I have a pipe burner in my smoker and i have it adjusted  for a blue flame  with yellow tip.Do you have an air mix valve on it ?I live in ne pa and am also a smoking butcher.
  5. skygreenbud

    MES 40 Temp Problem...

    I recently bought an MES 40.Yerterday i smoked a couple of rings of kielbassi.The side witth the heating element runs hotter than the other side.Quite a bit.My question is,when you put your kielbassi in how long did you let the casings dry before you put smoke to it?I waited about 1/2 hr. but...
  6. skygreenbud

    Electronic Smoker Advice/Questions

    Has anyone heard of the Landmann Smoky mountain Vertical 2 drawer Electric smoker. Advertised on the Northern Tool website???
  7. skygreenbud

    Bacon troubles

     i made bacon about a year ago.used a wet brine,smoked it for about 3 hours and brought the temp up to 154 deg.i wanted to have it fully cooked .sliced some up ,put them in the fry pan ,they were great tasting.
  8. skygreenbud

    Bacon troubles

    did you ever try using a brine instead of a dry rub? i made bacon last year and used a brine abd it turned out really well.even then you have to monitor the soaking times.leave itin too long and it will turn too salty.i live in nepa.
  9. skygreenbud

    Jerky in freezer

    the white film on the jerky might be the moisture from the freezer drawingout the nitrate if ypu used them. Another thing i learned  from a meat inspector was that you cannot  or should not leave jerky in the cryovac for more than 14 days.he said that they did tests on them and they are more...
  10. skygreenbud

    Weston 20lb Stuffer

    i know this might sound stupid,but did you try making a spacer for getting the rest of the sausage out?cut a small round piece of wood about 11/2 ",pull up the piston and put this wooden insert in and crank it down again.Maybe even trying a towel in a plastic bag.
  11. skygreenbud

    More Cheddar... then..

    i would liketo try smoking some cheese in my new smoker.The old smoker i had before used a propane burner like you have posted.this past winter i built a new and bigger smoker.bottom half block top half wood.i decided to use a different type of heat source.i got a pipe burner from Charles a...
  12. skygreenbud

    First smoke!

    I just finished a batch of Kielbassi this afternoon.This is the first time i used my new homebuilt smoker.I think they came out pretty nice.Here's a picture.I can take criticsm.
  13. skygreenbud

    new gas smoker

    thought someone would like to see my new custom smoker.been wanting to update my old smoker for a while.the propane burner is from Charles A. Hones in New York.It is rated at around 40,000 btu's.i installed a thermostat also.i think i finally can send pixs.sorry for the inconvience. had the...
  14. skygreenbud

    kielbasa help

    hi !thought i would add my 2 cents .i have been smoking Kielbasi for some time,both commercially and at home.i think you had your kielbasi in the smoker for too long.start up the smoker,get it around 125-130 deg.put kielbasi in smoker ,NO smoke until casings are dry.usually 30 min to 1 hr.start...
  15. skygreenbud

    Smoker build - couple questions

    i read your post.For what it is worth, i built a smoker about the size of an old outhouse.It looks like one too.i have a propane double burner(appro.15000btu's each),a side mounted smoke box with a 1000w hotplate and cast iron frypan for wood.It is insulated and covered with tin.I have had it...
  16. skygreenbud

    cures

    does anyone happen to have a recipe for a Wiltshire Cure for baby back bacon?
  17. skygreenbud

    Skygreenbud

    hello out there! i just joined the forum today.i am from pa.i have been smoking for the last 15 years.meat that is!!! i built a smoker out back this past summer.it looks like an old outhouse.i made a few modifications on it .learned a lot of new things at my job.i'm a meatcutter,been one for...
Top Bottom
Back
Clicky