Recent content by hextejas

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  1. hextejas

    A Frozen Propane Tank ?

    I had just finished up a spatch chicken yesterday afternoon and was trying to move the propane bottle. All of a sudden it seemed to have gotten very heavy and I couldn't figure it out. Turns out that it had frozen to the concrete patio and had ice all over the bottom 1/2. I have never seen...
  2. hextejas

    low and slow for chicken?

    Flash, or anyone else for that matter, is this delicious sounding sauce to be used as a dipping sauce or how is it used ?
  3. hextejas

    I am about to do a mailbox mod to my Masterbuilt and have a question.

    That's a great suggestion David, thanks.
  4. hextejas

    I am about to do a mailbox mod to my Masterbuilt and have a question.

    I have the propane version, 2 door and am about 3/4 done with doing the mod. I took the brace off of the smoker and am ready to cut out the back of the mail box. Unlike all the other pictures of my smoker that I can find on the internet, mine has 2 vent holes already cut into the sides. I was...
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  6. hextejas

    First time jerky making prep

    I have never heard of sausage or ground beef jerky. How do you make it so it sticks together like a piece of beef jerky would ?
  7. hextejas

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I did your peppered jerky recipe and I am a new hero to my wife who looovvvvvveeeeesssss jerky. A few lessons learned were: 1) Try and keep a consistent length and thickness. 2) Try and fix my smoker so that I can keep a 150+/- temp. I think that is the reason mine came out so dark and...
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    Jerky3.jpg

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  11. hextejas

    How do I cool down my smoker ?

    It's a MasterbuiltPro, 30", propane. I am about to try to make some jerky which calls for a temp of 150. Since I am new to this game I thought that I would give the smoker a test drive. Well, I set it as if I were about to put the meat in, set it to the lowest settings, and opened a beer. The...
  12. hextejas

    Another 1st timer for TriTip and I need some guidance.

    That's pretty much how mine looked dirtsailor, beautiful. So according to your temps and timings I was within reason. All of us like our meat nice and rare.
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