Recent content by mulepackin

How’s everyone doing on here? Haven’t posted in a good long while. Life gets in the way. See a few familiar names still around, some obviously no longer with us. Still smoking quite a bit. Have to come back here every so often to remind myself how I do certain thing!

I like apple and whiskey on beef.

I'm gonna humbly ask all of my friends here for some prayers. My mom had a stroke this past week. She lives in Mexico in the winter and East Glacier, Mt. in the summers. On Thurs. she suffered a pretty serious stroke. Total left sided paralysis, very affected speech and not able to swallow...

Ron, I'll be think and praying for you. I have participated in a few of these procedures in our hospital here ( I am a Cardiovascular nurse in our cath lab). We don't do a lot of them, due to our size, but the ones I have been in on have ALL gone very, very well. It is a very minimally invasive...

Great score! Heres a pretty good blog that details an Enterprise refurb.http://jujube.typepad.com/jujube/2006/12/index.html

Daps tech. data bulletin. http://www.dap.com/docs/tech/00000680.pdf "Meets the requirements of FDA Regulation No.21 CFR 177.2600" http://www.accessdata.fda.gov/script.../CFRSearch.cfm This works for me. Don't think I'm taking a chance.

Ditto, ditto, and ditto. Plus http://www.midwesternresearch.com/

The regular kitchen and bath caulk I use has a temp rating of around 600 deg. IIRC. If I exceed those temps I've got bigger concerns than my caulking. I use Dap or GE brand.

Mine is an old freezer conversion. I used a Brinkmann heating element, cookie trays for drip pans. Made a perforated, curved heat deflector. Has an Allied Kenco thermo. My main smoke generator is a side box with a hot plate and pan. I also have a smoke daddy style generator that I built. I don't...

Very nice cold smoke rig!

47 here. Been doing sausage, jerky, etc. for about 20 years. Ribs, brisket and that style of smoking for about 10.

Yep. As Dawg notes, same product different names.

What are you smoking? In my freezer conversion, I used 1 1/2 in. angle for shelf brackets and they are just about on top of each other. That way I can maximize space for jerky, but don't have to use all the shelves for bulkier items.

Air pressure from the aquarium style pump that also keeps the chips smoldering. Kind of a forge principle. Smoke is gonna follow the path of least resistance though. Even if there wasn't an air pump, it will flow through the pipe into the smoker, and if your smoker as proper air flow, it will...

I echo exactly what Ron said. I wanted an ET73, but my wife got me an ET7 instead. I use it just like an 73, one probe meat, one for smoker temp.