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Hello from Wake Forest, NC

post #1 of 16
Thread Starter 

Hello everyone,

 

 I am retired from the US Army and currently a student at Southeastern Baptist Theological Seminary.  I have been reading for a few weeks since a friend pointed the forum out to me.  I finally decided it is time to do more than lurk.

 

I am not new to smokers, but the Masterbuilt 30" Digital Smokehouse (20070910) is a new direction.  I wore out both a Brinkman All-In-One and a similar Masterbuilt multifunction gas smoker.  Given that I always hated having to keep close by to tweak the gas so that the temperature would stay in the correct range and that I tended to run out of gas at inconvenient times, I decided on the electric model.  I got the newer model that has the advantage of access panels for connections, but the disadvantage of the smaller chip tray.

 

My first attempt after the break-in run to get rid of manufacturing oils was to smoke some ribs.  They turned out nicely.  My second attempt was some beef jerky where I discovered that low-temperature smoking meant little to no smoke if the ambient temperature is high and the element doesn't need to cycle often to maintain the temperature.  My third smoking was of some chicken breasts that had been marinated in a marinade we have been using for years with chicken that we usually cook on gas (or charcoal) grill.  They turned out excellent.

 

To remedy the low smoke situation, I purchased a Smoke Daddy "Big Kahuna" smoke generator.  I modified the chip loader to mount it there since I did not want to drill a hole through the cabinet.  I have only done a test run with no food loaded so I could see how it works.  It works nicely.  I have detailed the steps used in a separate message in the electric smoker forum.

 

StephenH

http://www.pilgrim-wanderings.blogspot.com

post #2 of 16

Welcome to SMF Stephen!

post #3 of 16

welcome to smf, I am sure you will like it here, good people

post #4 of 16

Welcome. Sounds like you have thing under control. If you do need any help there is plenty here. 

post #5 of 16

Welcome to the SMF, and thanks for the introduction. I hope that Smoke Daddy is the answer for you. It's all good my friend.

post #6 of 16

Welcome to SMF future rev.Steve,

 The mes is the closest stock model to set it and forget i have found

post #7 of 16

What you didn't mention is the fact that you got a super price at Amazon.com.   About $30 less than their current price and with free shipping to boot.

 

BTW, I don't see your other post.  Perhaps it got held up waiting on moderator approval?

 

Welcome.

post #8 of 16

Welcome aboard neighbor, from Fayetteville!  SMF is definitely a great place as I'm sure you're finding out.  A lot of great folks who don't mind helping out and sharing information.  Congrats on your retirement and thanks for your service!

post #9 of 16
Thread Starter 
Quote:
Originally Posted by dale5351 View Post

What you didn't mention is the fact that you got a super price at Amazon.com.   About $30 less than their current price and with free shipping to boot.

 

BTW, I don't see your other post.  Perhaps it got held up waiting on moderator approval?

 

Welcome.


I was hurting a bit while I wrote it so I skipped over minor details like that.  The podiatrist did some work on my toe, and it is throbbing (had an ingrown toenail removed in May, and it didn't heal up properly so he cut again but deeper and used stitches this time to close it up).  Hopefully, this will be a permanent fix.

 

Yes, the other post with details of my Smoke Daddy mounting is held up waiting on moderator approval.  It should show up soon.  Thanks again for the aluminum plate.  I think you will be pleased by my use of material from it for the modification.  I have a bit over 2/3 of it left for future projects or if I need to re-do the mounting sometime.

post #10 of 16

First off Welcome Stephen to SMF. you'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

 

Welcome To Your New Addiction.  

post #11 of 16

Welcome to the family friend, And one Vet to Another, Thank you for your service to our Great Nation. We are proud to have you as one of us.

post #12 of 16
Thread Starter 

My MES/Big Kahuna modification post showed up (posted a help message and it was fixed).  It has pictures of all the steps needed.

 

http://www.smokingmeatforums.com/forum/thread/97076/my-mes-big-kahuna-modification

 

StephenH

post #13 of 16
Thread Starter 

My first real smoking is a couple of fatties.  They are made with bacon, Italian sausage, provolone cheese, peppers (Banana that I had on hand), onion, and spinach.  I followed some of the suggestions I have learned here as to how to weave the bacon and how to roll out the sausage to make it even.  One of the two is mild Italian sausage and the other is hot Italian sausage.  Since they are already pretty well seasoned, I skipped adding any additional spices this time.

 

Unrolled fatty

Hot Italian sausage, before rolling.

 

Rolled fatties

Both hot (left) and mild (right) Italian sausage fatties, rolled.

 

They are on the smoker now.  I'll add another picture when they are done.

post #14 of 16
Thread Starter 

They turned out very good.  My favorite is the one made with the hot Italian sausage.  My wife says she would like something in-between the mild and hot.

 

Cooked fatties

The two fatties after smoking.

 

Inside the fatty

This is the fatty made with the mild Italian sausage.

 

If I use mild sausage again, I will add some additional seasoning next time.  Also, I used thick cut bacon (got it on sale and the store was out of the thin cut).  Next time, I will use thin cut bacon as it should crisp up easier or put it under a broiler for a couple of minutes as I saw in another forum.

post #15 of 16

Welcome.  Lots to read here.

 

I am going to have to try doing a fattie sometime since everyone here seems to rave about them.

post #16 of 16

Welcome to SMF!! Lots of good folks and information here...

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