Recent content by Bat119

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  1. Bat119

    WS-1510ELPM set-up help

    Now I'm cooking! followed Tallbm's instructions smoker is working perfect about 30 mins to 250* held steady for 6 hours and as a bonus it doesn't trip my GFI
  2. Bat119

    WS-1510ELPM set-up help

    Let me know if this helps :) Very very much translated from engrish to English helps immensely, reading that manual was like listening to Charlie Brown's parents on the Christmas special. Copied onto a word file and printed
  3. Bat119

    WS-1510ELPM set-up help

    I put a pan of water in the smoker for a trial, I used single set mode, set for 130* overshot to 138* and then back to 130* rock steady kicked it up to 150* gained the 20* in 10 mins. stayed rock steady. As suggested I will reset the "P" to a lower number as soon as I figure out how..baby steps...
  4. Bat119

    WS-1510ELPM set-up help

    Thanks for that I have a pork shoulder thawing for further testing, the manual is intimidating far more complicated then for my needs. I'll play around with the different settings as I go
  5. Bat119

    WS-1510ELPM set-up help

    My smoker is the electric model with a 1600 watt element I burned out two PID's that were rated for 15 amps in power spikes thought I would go with the 1510 1800 watt unit. I've been smoking things for 40 years. My last PID the parameter was 7 degrees it worked well until the power spike.
  6. Bat119

    WS-1510ELPM set-up help

    I bought the WS-1510ELPM for my Pit boss 1600 watt smoker I was really hoping for a simple unit where you set temperature at 130* then manually bump it up every hour or so. The manual is more Greek than English to me, my question is do I need to set the parameters or will the factory defaults...
  7. Bat119

    How to form sausage patties?

    I found the best way to form breakfast patties is to put a ball of meat into a small ziplock sandwich bag then squash it into a patty with a jar lid to form the patty, freeze in the bag, take the patty out of the bag while frozen it won't stick, Fry frozen and enjoy!
  8. Bat119

    SV corned beef opinion

    That pastrami looks excellent I'm going for corned beef this round sounds like rinse and repack is the way to go, some pastrami I made a while ago thanks for the reply's
  9. Bat119

    SV corned beef opinion

    I have 6lbs of brisket dry curing in two vacuumed packed bags (3lbs each.), plan is 14 days cure time then into the sous vide, I've read on other sites 10 hours @ 180* makes for a sliceable product. My question is should I rinse and repackage or toss the bags in after the cure? 150 ppm cure...
  10. Bat119

    Sous vide confusion

    Thanks for the reply's I like the idea of starting at 120 and slowly raising to 150 I smoked this batch to internal 142* about six hours than into the sous vide at 145* (no bag) for 2 hours and cooled overnight in the fridge. The result was a firm texture a casing with good snap going to do some...
  11. Bat119

    Sous vide confusion

    I can see the SV for making summer sausage I done that in an oven water bath, I searched SV in the sausage forum I was under the impression some were using it to come up to pasteurizing temperature after smoking.
  12. Bat119

    Sous vide confusion

    I have some polish smokies in the smoker normally I would smoke until I reach 155* internal thought I would try the sous vide method according to the chart you need 1 hour at 140* to achieve pasteurization. Should I smoke to the desired color, bag m up than sous vide at 140* for a couple hours...
  13. Bat119

    Need some sensor help for my pit boss digital 3

    My the temperature on pit boss digital 3 is horribly inaccurate out by 50-100 degs. I did a turkey at Xmas smoker was set on 370 to get 240 PB has sent me a new control and sensor there was no change. I'm convinced the sensor is too close to the burner and to make things worse when the chips...
  14. Bat119

    Poaching sausage method

    In the past month I made salami, 3 kinds of jerky, kielbasa, both back and side bacon some polish smokies and Coberg brats if I get a clogged artery the free health care could come in handy if I can survive the two year wait to get it.
  15. Bat119

    Poaching sausage method

    170 it is , I'd like to use straight beer but I live in Canada the cost of enough beer to cover 8lbs of linked sausage is cost prohibitive.
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