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Recent content by cstallings

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  1. cstallings

    Beef Brisket - Weight before and after trimming

    I'm smoking my first brisket in the morning.  I bought a 12lb brisket and I trimmed 5lbs of fat off.  Is this normal?  I left a thin layer of fat, but I cut more off than I thought I would.  Are some briskets fatter than others? Thanks
  2. cstallings

    Are 15 + hour smokes too long for sausage

    I thought I read one time that you can dry it out even a low temps and an IT of 152 if you go to long.   I was extremely happy with the way it turned out, but was just curious if it would have been better if the duration was shorter.  Yes it was cured.   Thanks
  3. cstallings

    BBQrs Delight Pellets in AMNPS

    Just found on BBQrs Delight website that the pellets are 2/3 oak and 1/3 hickory.  Not sure now as I thought they were 100% of the listed wood.  
  4. cstallings

    Are 15 + hour smokes too long for sausage

    I've only smoked two batches of sausage (venison in my mes 30).  The first batch eventually ended up in the trash due to several reasons.  The second batch was/is pretty darn good, but it took me 17 hours to get the IT temp to 152 on the last sausage. I was in and out all day, so I didn't...
  5. cstallings

    Great Service

    Yes...do tell
  6. cstallings

    BBQrs Delight Pellets in AMNPS

    I've been using Todd's Pellets in my MES 30 / AMNPS, and they have worked absolutely perfect.  Under most situations I would not consider using another brand of pellets as I don't want to mess up a good thing.  But with that said my neighbor is moving and he is trying to sell about 80-100 pounds...
  7. cstallings

    Cured and Smoked Deer Ham

     Looks great, but I have a question.  Is an internal temp of 140 high enough?  I thought it needed to be 152-155. Thanks
  8. cstallings

    Smoked Venison Ham - Never done it, but want to

    Hey Guys, Is there a general consensus what temp you should smoke venison?  Like some hind roast with no bones… Thanks
  9. cstallings

    Hanging Sausage or laying sausage on racks - Temp differance between racks

    I'm new to smoking and have only smoked one small batch of sausage and two chickens.  Sausage was actually the first thing I smoked...not the best idea for your first smoke.  I'm using a MES 30 and we are still getting to know each other.  I had strange heat fluctuations during my first smoke...
  10. cstallings

    Amazen 5x8 - Dust or Pellets?

    Thanks.  Thats what I was thinking after reading the AMNS was designed for for cold smoking and only uses the dust.  I appreciate the fast response!
  11. cstallings

    Amazen 5x8 - Dust or Pellets?

    I'm about to buy a AMAZEN 5x8 in hopes of getting better smoke at low temperatures.  My MES 30 doesn't like to produce much smoke below 175 or so.   I'm not sure if I should by the saw dust or pellets when ordering the AMAZEN.  What are the benefits of each?  Are the designed for specific...
  12. cstallings

    Fiesta Brand Extra Fancy Curing Salt

    Perfect thanks!
  13. cstallings

    Fiesta Brand Extra Fancy Curing Salt

    I found this at academy sports. I'm about 100% positive this is Cure #1, but wanted someone to verify. If I remember correctly cure # 2 has the nitrites in addition to nitrates. Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as Processing Aids and FD&C Red...
  14. cstallings

    Smoked Venison Ham - Never done it, but want to

    Or maybe I'll just try to smoke a couple roast off of the leg instead of the whole leg...
  15. cstallings

    Smoked Venison Ham - Never done it, but want to

    I have taken a couple nice size bucks this year and will probably take a doe or two before the season is over.  Since we are having a good season I would like to smoke some of the meat instead grinding it and cutting it all in steaks.  I have a buck in the cooler right now from this weekend...
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