Recent content by bobfelts

  • 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. bobfelts

    Stainless steel HVAC tubing for AMNTS Smoke Generator

    Just got an 18" AMTS smoke tube. Does anyone have a source to purchase all SST HVAC tubing to make a cold / external smoke generator. Looking for a 24" all SST double wall, end cap & 90 degree elbows. No luck with google. Everything ends up being galvanized. Hope this isn't already covered...
  2. bobfelts

    A-Maze-N vs ProQ Cold Smoke Generators

    Have the 18" pellet smoker. It is in fact amazing. It works as expected, period. And I expected perfection. You just can't go wrong with A-maze-n products. I'm waiting for them to make a whole smoker. I'll be very likely to buy it if it's big enough.
  3. bobfelts

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    So, aren't the elbows and flex galvanied?
  4. bobfelts

    Smokehouse Piping

    So aren't the elbows and flex galvanized?
  5. bobfelts

    Hello from Indiana!!

    Welcome to SMF. What part of Indiana are you from? I'm located in the Castleton part of Indianapolis
  6. bobfelts

    Substitute for pork rib skirt...

    Update: I've found throwing in some pulled pork works great. Inexpensive, and we always have some around. Works great, and I don't have to go out of my way to make some.
  7. bobfelts

    Yield on pork shoulder

    This is just FYI, and hopefully not stated elsewhere several times. My last 3 smokes for pulled pork have given very consistent results in yield. For 70 Lbs raw weight, I net around 43 Lbs. yield.  Consistently 62%. This is with pork shoulder / butt from Sam's Club and Costco. Hope this helps.
  8. bobfelts

    Chamber Wall Thickness

    Thanks for the replies!  Looks like I want 1/4" wall, but sounds like I can function with the 12 Ga. Now, it is a matter of seeing how much an adder it will be to the price of the smoker. The builder I'm working with seems a real straight shooter, and has been awesome to work with. Not sure if...
  9. bobfelts

    Substitute for pork rib skirt...

    Thanks guys... Both are great ideas. I'll try both the pork shoulder and brisket, and see which recipe my family likes best. I appreciate your quick responses!  
  10. bobfelts

    Substitute for pork rib skirt...

    I'm now a true fan of Dutch's Wicked Baked Beans. An option for that recipe is to add some smoked pork rib skirt. The problem I have is the expense. I am seeing about $7.00/lb. at my local butcher shop.  Is there another cut of pork that is as tender, but cheaper? I have a smoke coming up for...
  11. bobfelts

    Chamber Wall Thickness

    I'm looking at having a reverse flow smoker built. The firebox is 1/4" plate steel, but the cook chamber is 12 Ga. steel. About a 24" Dia. x 50" chamber. I was under the impression that the heavier the wall, the better heat regulation. Is it important to go 1/4" thick for the cook chamber, flow...
  12. bobfelts

    My first attempt at a Fatty

    Hate to say it out loud... I hate breakfast food. Don't eat breakfast, have no desire to cook it. Just a personal quirk.   Now, a lasagna fatty, that sounds interesting... Drop the bacon, make it with lasagna ingredients.... Hmmm....
  13. bobfelts

    My first attempt at a Fatty

    Question: When rolling up the chub around the center stuffing, it ended up being pretty loose, and the entire fatty took on an oblong shape, instead of a round shape. Should I freeze (or almost freeze) the stuffing in round shape before rolling up the sausage around it?  How do y'all keep the...
  14. Fatty #1.jpg

    Fatty #1.jpg

    • bobfelts
    • Media item
    • Comments: 0
    • Album: Default
  15. bobfelts

    My first attempt at a Fatty

    Made this with 1 lb sweet Italian sausage, 1 lb hot Italian sausage. Stuffed with sauteed chicken, sauteed bell pepper and onion, with some roasted garlic cloves. Added a little ricotta / fresh pecorino romano, with parsley and sun-dried tomatoes. Mixed a raw egg into the cheese mixture to keep...
See more
Top Bottom
Back
Clicky