Recent content by putcz

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  1. putcz

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    I have been using the cold smoke attachment ever since they came out. Works just great, well worth the investment
  2. putcz

    First pastrami questions

    Can not find the pastrami recipe posted some time ago using among other things Juniper berries if someone should have this would you please re post . Thanks. Bruce
  3. putcz

    Noob MES question about adding chips

    Yes leave the vent open all the time. Go buy yourself the cold smoke attachment that MES makes for fifty bucks that will keep your smoke going for up to six hours depending on the type of chip and that is all you will ever use for hot or cold smoking
  4. putcz

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    I have mentioned more times on this topic how much I like the cold smoke attachment. I bought one when they first came out and now that is all I use for cold and hot. It is the only way to go, but for some reason it does not get much play on this blog.
  5. putcz

    Summer sausage and SALAMI

    I want to try making Salami but can only get fridge in barn up to 37degs. Any thoughts would be appreciated.
  6. putcz

    Masterbuilt 30'' Electric Smokehouse 20070210 Tips for a Noob

    Masterbuilt makes a cold smoker for 50 bucks, I bought one when they first came out about a year ago and that is all I use for hot or cold smoking. It will generate smoke for up to six hours depending on the type of chips. Works great. Bruce
  7. putcz

    First smoked cheese question !

    I wrap mine in paper towel until cool and that absorbs the grease as well, then to the vacuum sealer. The overall favorite of mine as well as my guests is Black Diamond Chedder and I have smoked many different kinds. Try it with a glass of Woodford Reserve Double Oaked on the rocks. It doesn't...
  8. putcz

    Another AMNPS-MES Question

    I have read all three pages of suggestions and what I cannot understand why more of you MES owners don't use their cold smoke attachment. I have had mine ever since they came out with it with no problems at all. Fill it with chips and press a button, sit back, smoke and have a beer.
  9. putcz

    Is my Q killing me?

    I'll drink to that
  10. putcz

    Is my Q killing me?

    I even smoke when I'm smoking, not that I recommend that, have have been doing both for 75 years and still going strong. Bruce
  11. putcz

    First pastrami questions

    Did that worked great, thanks for the tip. Bruce
  12. putcz

    Newbie from Tennessee

    Welcome to the forum, and hi from Defeated TN
  13. putcz

    quanity of meat

    Usually I figure on a 1/4 pound per person, that would be 25lbs for 100 people. That usually works for me just fine as you are probably serving other items as well. Bruce
  14. putcz

    help on a team name

    We Are Porkers
  15. putcz

    Where do you buy your supplies at?

    Hi Troy, I have been buying from Sausage Maker for quite some time and have found them to be very good, with a large selection of sausage and smoking products. Hope this helps. Bruce
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