Recent content by DinkyDoodleDoo

I've just recovered a deeply repressed memory from about 30 years ago in Los Angeles. Please forgive me for this sorta-sandwich memory. I was at my old Army buddy's place. We had been up drinking all day, and I fell asleep to sleep the dreams of the angels. I woke up at about 3 AM desperately...

My recently deceased father was fond of peanut butter, banana and Miracle Whip sandwiches. I'm allergic to peanuts, so I usually received a fried egg, butter, and Miracle Whip sandwich when he was on kitchen duty.

Dishoom is a small (about a dozen restaurants) Indian chain in the UK, and they are somewhat renowned for their food. One of their signature dishes is a Butter Chicken-ish meal called Chicken Ruby. They've published a cookbook, so recipes for most of their menu items are easily found online...

I got a hankering to make some Lorne sausage (beef/pork Scottish square) sausage, so I needed to make some rusk. I used Scott Rea's recipe from here: I made 2 pounds and cooked it in the oven for about 20 minutes, then I grated it in a food processor. It was still hot and damp, so I spread it...

My sausage making journey began when I tried to recreate the bangers that I had in England. I've used Scott Rea's rusk recipe, but it can really tax (or destroy) a food processor if it's that well-cooked. I've started cooking it to a bread-like consistency and then blasting it in the food...

I made 12 pounds of pork/beef landjaeger and stuffed them into 32mm Umai casings. I've done this a few times before, and they always turned out great, but this time I forgot to take them out of the turned-off oven after 36 hours. They were in there for 6.5 days, so I'm worried about food safety...

What are the odds that I'd sit down at a small neighborhood bar and strike up a conversation with a guy who works for a major collagen casing manufacturer? He said he could give me all the free samples I could use. :) While we're on the subject, what would be the best collagen casing for making...

Auber sent a replacement unit after agreeing that the original wasn't functioning properly. It just arrived and seems to be working correctly. Thanks for your help, SMF.

I've smoked plenty of bacon and sausage in my MES30 over the last two years, but I'm still learning and trying to improve my game. I got home from work at 6 AM this morning and threw a butt on before I hit the sack. It was done in 10 hours and I'm fairly happy with the results. My new Auber PID...

I have a new Auber AW-1520H, and I can't seem to reset the WiFi settings. It says "For AW-1520H/AW-1510H, hold both the SET key and Timer key (2nd key from the left) for 2 seconds," but I still can't get it to the fast blinking mode - it's either a slow blink, a steady blue LED, or no LED at...

As you’d predicted, @tallbm, the bottom element heated, and the top one didn’t. Perfect! Thank you very much for your help!

I'll try it out tomorrow. I've had too many pints of homebrew to start tinkering tonight. :) I think I'll just pretend that the top element doesn't exist. I'd forgotten all about it until I decided to give the smoker a bit of a cleaning earlier today. I won't miss it at all. Thanks for your...

Here's the broiler: And here's the main element: I have no intention of ever using the broiler. I guess having heat from the top would be ok, as long as it doesn't cause problems with meat at the top of the smoker. I mostly smoke sausage and bacon on the upper racks.

I recently purchased an Auber AW-1520H because I'm tired of the wild temperature swings in my MES MB20073519. I unscrewed the bottom plate, and the wiring doesn't match Auber's rewiring instructions or any of the posts I've seen here. It looks like there are two relays? I assume that it's...

I'm now on a low-sodium diet, so all my delicious sausage is in the danger zone as far as my doctor is concerned. I tried making some breakfast sausage without adding any salt, and although I guess I could get used to the taste, I couldn't get a decently sticky bowl of meat no matter how much I...