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BGKYSmoker

BGKYSmoker

Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead
Nepas OTBS #242 From Rineyville, KY
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  • C
    saw the pictures of your cold smoked cheese curds, looked fantastic! one question, how long did you smoke them?
    BGKYSmoker
    BGKYSmoker
    I only smoke cheeses for 1-2 hrs depending on how soft/hard the cheese.
    tdiowa
    Hi there, I know this is a old post but Kirby's Meat Mixer intrigues me. Do you know if he is selling these
    G
    Nepas,
    Thank you for your responses. I just received my TSM Country Smoker and am looking forward to trying it out. I have heard a lot about PID controllers but I am not sure if I should buy one or not. TSM claims that their controller will hold within + - 4 degrees but I don't believe it. Should I buy an Auber PID? Yes, my smoker has support legs for the wood chip tray.

    Thanks,

    Gary
    BGKYSmoker
    BGKYSmoker
    Yeah the stock control will not hold that close. A PID is much better, dont know why TSM didnt put a PID controller on it. Keep the wood pan on those raised legs.
    G
    Nepas. do you find you get enough smoke from the chip pan supplied with the smoker or do you use a supplemental smoke device with your smoker? Your help is really appreciated.
    BGKYSmoker
    BGKYSmoker
    I used the pan for few smokes. Dont sit the pan right on the element or the wood will catch fire, do you have 3 legs around the element to hold the pan up?
    G
    Hey, Nepas.
    I m purchasing a TSM Country and I have a few questions. I smoke primarily pork bellies and sausages and snack sticks. I am thinking I could probably hang 4 or 5 bellies. What is your opinion? Next question, can you hang a 25 pound batch of sausage or snack sticks in this model? Last question, what is the part number of the Auber PID you used and how does it give you better control of the smoker?

    Thanks,
    BGKYSmoker
    BGKYSmoker
    Yes you are right, 4-5 bellies is bout it. I find that anything over 15 lbs is a bit much for the smoker, you run out of spacing fast.
    J
    Aloha I was given your name by a member on the forum. I have a question regarding humidity? I live in Hawaii (Volcano) and want to dry sausage and other meats. But, the humidity is always 75-90. I assume that it is the same in Florida. I am in a rainforest and very rainy at times. So, is there a way around the humidity for drying? Mahalo Kamano (aka Joe Flores)
    BGKYSmoker
    BGKYSmoker
    Howdy. Humidity can vary with what types of salami/charcuterie your making. Our RH here in FL is not alway the same, it changes allot. Are you making traditional dry cure where you need a controlled cabinet with temp & rh? I only use UMAi bags now.

    Rick
    J
    Joseph L Flores
    Mahalo Nepas
    I also have tried Umai bags...works great. I was just thinking of larger cuts of meat for drying. I at times hunt pigs here in Hawaii (Big Island) and wanted to try and dry some hams. BTW, how long do Umai bags store? I have a couple for about 2 years now? Mahalo for your help.
    BGKYSmoker
    BGKYSmoker
    UMAi bags will be fine in any zip lock bag for years.
    pushok2018
    Hi Nepas, I just wanted to ask q quick question for you: as soon as you have basically the same TSM smoker I have - have you ever had an idea to replace 1000 watt heating element with 1200 watt element? just curious... Thank you.
    View previous comments…
    pushok2018
    pushok2018
    I meant 1200 watt - not 1000 watt. Some time ago I ordered two spare 1000 watt heating elements (just in case) but now thinking to replace it with slightly more powerful (like 1200 watt) one to increase cooking temperature up to 300 F.
    BGKYSmoker
    BGKYSmoker
    I only use mine for sausage making so 1000w was enuff for me. A 1200w would do some smokin for ya. Do you have a PID?
    pushok2018
    pushok2018
    Yes, I do - Auber WSD-1200GPH Dual probe. I rewired my smoker so heating element/power cable connected directly to a PID. After I spent a lot of time on the phone with TSM and replacing the original temp controller twice , I am very happy with Auber PID. I use mu smoker primitively (90%) for making sausages but sometime I would not mind to do smoking
    TomKnollRFV
    Hey Nepas ...you are apparently the curing master and I was wondering if you'd ever consider writing a post that goes over using UMAi bags for pepperoni etc? A tutorial if you will.
    BGKYSmoker
    BGKYSmoker
    Tom. I may do this around Jan/Feb...You may have to message slap me to remind me...lol
    TomKnollRFV
    TomKnollRFV
    JEeze some one has to slap me to remember to slap you.. LOL
    pushok2018
    Hi nepas, I was suggests by on forum member to PM you with my question which I just posted on this forum: I am planning to buy #30 smoker from Sausagemaker.com but am looking more info from people who has experience with this smoker
    I was told that you have one so... I would appreciate a lot if you share your experience with this smoker with me.. Thank you in advance!
    Boris
    BGKYSmoker
    BGKYSmoker
    Hi Boris. The TSM digital country 30lb smoker is the best electric i have used, well worth the $$...I will get some better pics and make a post tomorrow.
    E
    Hello Nepas - I am trying to reach you. Could you be kind enough to share with me your linguica recipe please? My email address: [email protected] I would be very grateful to you. Thank you. Edna
    bobber
    my wifes father had a BUTCHER STORE, so the thought of steak to her isn't like you and I think. I go grass fed beef and OMG is that outstanding. Im looking into a new smaller smoker
    navier
    Hello Nepas.
    well today is the day. going to try your easy landjaegers. no access to fermento so I got buttermilk powder instead. hope it will suffice.
    I tried landjaeger for the first time from a smoke shack in ohio. loved them.
    my favorite sausage is the dried.
    my question to you is can I use this method of reducing weight 15% to achieve the dried,wrinkly look?
    how long can I savely hang in the garage (canada) night time temps still in 40's.
    Longer the drier?
    thanks
    Brian
    yair teboulle
    Hi Nepas,
    I am getting into the world of Sausage making (dry), and I was wondering if you could give me some tips about the usage of acids, bactoferm, fermento.. I am trying to find a replacement for the fermento which is not dairy based.
    any way, thanks for the great advices you are already giving here:)
    Yair
    hondabbq
    follow up to the previous question as I had exceeded the 1000 character limit.

    My question to you is this, Do you know what is in the "curing" in their kits? If not,
    my next question is, I can buy skim milk powder that we used in the kitchen daily( im a chef by trade), Is that the same as NFDM? If it is the same, in your valued opinion, would that be a suitable replacement for the Hi mountain mixes.

    I thank you
    hondabbq
    Hi Nepas

    I read a lot of your posts being the sausage guru you are, trying to enhance my limited repertoire.
    I started making meat sticks using the Hi mountain mixes. I use them as a base and usually enhance them from there. I recently ordered up a 5 lb bag of the seasoning from them thinking I can just add my instacure for the curing part of it. I contacted Hi Mountain asking if there was anything else in their "curing packages" other than the cure, and they responded no. Another said there is a binder as well. they said they have their own cure products in the bags but wont disclose what they are in detail. I even played the allergy card, to no avail.
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