Recent content by cosmicmiami

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  1. cosmicmiami

    MES 30" element problem - shorting out

    I'm getting too old for using the finger as a voltmeter.  Back in the day I would have but that s*&t hurts these days.  I suppose it did back then but I was too dumb to realize it!  Besides, the kid willingly accepted the mission.  Mom?  Not so happy.
  2. cosmicmiami

    Turkey Leg Feather Remnants

    There was a video on here somewhere I saw about how to remove the leftover feather quills at the base of the jumbo turkey legs near the joint.  Can't find it now.  A heads up would be appreciated.  Thanks.
  3. cosmicmiami

    MES 30" element problem - shorting out

    Been awhile I know.  I ended up replacing the controller.  This is the one with the controller on the top front.  Everything seems okay now.  Put a meter on it.  All zeros.  Had my son touch the handle and the grates!!  No zippy zappy. Things may change when it heats up.  I don't know.  I read...
  4. cosmicmiami

    MES 30" element problem - shorting out

    I was assembling this morning for a smoke and noticed a little stray voltage when I put the grates in.  Nothing that wasn't tolerable but certainly enough that I would not want to stand there with my hand on it.  I also noticed that my digital display is a little funky.  Some of the "bars" are...
  5. cosmicmiami

    AMPS First Time

    You're rig is backwards.  My hinge is on the right side.  I can't figure it out!  Was thinking of a cheapo cover.  I'll get it figured out.
  6. cosmicmiami

    Dry Ice For Cold Smoke

    Good point on the suffocation but I don't think even the best smokers are that airtight with the vent open.  It takes a lot of CO2 to suffocate even a small fire.  I'm not sure the dry ice would sublimate rapidly enough to suffocate the pellets.  I'll try and report back.
  7. cosmicmiami

    Boned leg of lamb Moroccan style.

    Ah...apricots would be a good sub for the dates.  Thanks.
  8. cosmicmiami

    Dry Ice For Cold Smoke

    I live in SoFla.  Dry ice is available in several places as people routinely ship fish and dry ice is the choice. Has anybody tried using dry ice for a cold smoke?
  9. cosmicmiami

    Boned leg of lamb Moroccan style.

    I need to check in here more often.  Just picked up a boneless lamb leg the other day at Costco and was thinking about smoking it.  I am now inspired.  Thanks.  I like the harissa and date balancing act.  The wife isn't big on dates but I can chop them well and she'll never know!
  10. cosmicmiami

    Health Warning For Wire Brushing Your Grates

    Ladies and Gentlemen, a friend of mine who is a Physicians Asst in an ER gave me a good heads up today.  One of the other ER docs had a patient that ingested a small piece of wire from a brush he used to clean his grill grates.  He said he felt it in his mouth but wasn't able to get it out...
  11. cosmicmiami

    AMPS First Time

    Today I smoked some ribs for the fellas tomorrow at work.  I'm a fireman.  I tried the AMPS for the first time.  Had a bit of a snafu.  I guess it wasn't fully protected and some fat dripped down into the tray.  No good.  Fortunately, I still have some chunks so I was able to recover the fumble...
  12. cosmicmiami

    Summer Sausage Recipe and Questions

    I'm thinking that is a minimum.  What I'm looking for is if there are any advantages to a longer cure before smoking.
  13. cosmicmiami

    AMNS and MES 30 Recommendation

    I have the MES 30 without a glass window door.  I'm looking to get a AMNS and am wondering what size is best.  Looked around on their website and didn't see a recommendation. Thanks in advance.
  14. cosmicmiami

    Summer Sausage Recipe and Questions

    I'm not sure why I quit getting notifications on this thread.  Wow.  I really stirred it up huh?  To followup with this build, it is clear that the sausage made WITHOUT the liquid smoke and put in the smoker is far superior to the one that used the LS and was cooked in the oven.  That's the way...
  15. cosmicmiami

    Dry Brine

    I might try just a breast even though I prefer the dark meat, better flavor.  But I'm really surprised at how salty the dark meat is compared to the breast.  Maybe I didn't rinse well enough but I thought I did.
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