Recent content by deerjohn

Thanks JJ,  My plans now will be to freeze the fresh cuts and trimmings to be thawed within a couple weeks, mixed, seasoned, cured,ground, stuffed and smoked???  Sounds like a plan to me!!  Thanks for your help.  DEERJOHN

Thanks JJ, When you say plain ground meat, are you speaking of ground venison??

New to grinding my venison.  Can I  grind and mix in the pork & seasoning for summer sausage, stuff and then freeze the logs for latter smoking??

Is there any reason not to clean it???

I've used it about 15 times, but clean it after each smoke!  Most everything is covered with foil during smoking, and that really helps!  The shelves are really handy.  I keep the smoker in my workshop when I'm not smoking, and I create a lot of saw dust so I quickly found the cover was necessary.

Just completed this cart!  The cart has side and front fold down shelves that hold my foil pans loaded with meats.  I tested all sides and top of the smoker with an infrared temp gun before I started the project, and found no temperature over 98 degrees.  I am able to roll the cabinet right out...

About a month ago I started a thread asking for info on the external temperature of my recently purchased MES 30?  I was considering building a wood cabinet for the smoker and wanted to be sure that I wasn't creating a fire hazard!  Everyone suggested that the smoker was cool enough to lay your...

I've read a lot of posts braging about the Maverick #732 wireless thermometer!  I see that they offer a #733 also, with two meat probes.  I believe the #732 has one meat and one smoker probe?  Has anyone had experience with both??  I have a MES 30, and would like to verify its temperatures, and...

I've used the 3-2-1 on my baby backs, and was satisfied!!  The two recipes for the country style both called for 3 hours??

I just finished country style ribs!  Tough and bloody???  Mes 30, 2 hours @ 250 degrees naked, 1 hour in a foil pan with juice and BBQ sauce covered.  1/2 hour naked with sauce turning at 15 minuted!  Only opened smoker to change from naked to foil and then back to naked????  Really tough, and...

We just finished consuming my first try at smoking baby backs!!  They were delicious, all guests really enjoyed them!!  I started with the 321 method and then added an extra hour because they weren't pulling back on the bone as I thought they should!  Even with an extra hour, the bones were only...

My #3 is eating chips so fast I think I need a conveyor to feed it!!

Does anyone have experience smoking Catfish??  I find a lot of Salmon being smoked but no posts about the lowly CAT !!!

I noticed Travisty uses a drip pan on top of his smoke box, but I can't figure out where he is getting all the smoke??  Does that location of your drip pan effect the heating??

I can slide the entire tray in above the crossbar that supports the smoking system?  I think the lower plate of the chip tray should slide in under the crossbar, allowing the tray to rest on the burner??  If I slide the whole tray in above the crossbar, the tray itself is 1/2" above the...