Recent content by nnolannn

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  1. N

    Brisket Advice Needed Please

    Try wrapping at 185, check for tenderness around 205 by probing. I once had to cook a little longer to a temp around 216 I think to get that butter like probe. If it doesn't probe like butter give it more time, but pay attention. it shouldn't take much time.
  2. N

    any suggestions on a meat mixer that will do 25 lbs at one time

    Does anyone have a suggestions on a meat mixer that will do 25 lbs at one time. I believe it will have to be manual because my grinder is a Backyard Pro BSG12 Butcher Series #12. It doesn't look like anything hooks up to it. I do want to be able to put the paddles and tub in the dishwasher to...
  3. N

    Not Enough Smoke on my Meat

    The things that affect smoke flavor as far as I know is to keep temps below 300 ( I usually smoke at 225). Wood that is too dry or old (this surprised me when i found out using very old mesquite). I understand that moisture content is one of the reason pellet smokers produce less smoke flavor...
  4. N

    Build a gravity fed smoker

    Thank You. I've been really enjoying the smoker. I'm new to gravity fed, but so far so good. The electric element was necessary for sausage and sticks because the lowest temp I can get with the charcoal is 220F.
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    Rubbing a few sticks together

    You need a little bit of moisture in the wood for a better smoke flavor in the meat. Mad BBQ Scientist on you tube had a video about it. don't remember any of the details other than that.
  6. N

    Post Oak Pellets

    If you're close to the Texas border HEB sells them I think $12 for 20lb bag
  7. N

    Extension pipe?

    If its a ridiculous smoke situation you'll have to say something because maybe he hasn't thought about it. other than that you're going to hear noises and smell orders when you open the window, especially over a weekend.
  8. N

    DIY Smoker UPDATE!!

    Yeah. Sounds perfect!
  9. N

    DIY Smoker UPDATE!!

    I’ve used the elect up to 185 for sausages only. Haven’t tried to get it any hotter. For other cooks I take the element out and use charcoal and wood in the gravity fed. With that it goes well past 500
  10. N

    DIY Smoker UPDATE!!

    That's a nice looking smoker!!
  11. N

    New to This Site and Smoking

    Welcome!! Hope to see or hear about some of your cooks. Theres lots of information on this site. Hope it helps
  12. N

    Sodium erythorbate with ECA

    I’ve been adding cure to the ground up meat and let it sit in the fridge overnight. In the morning the stuff at and smoke
  13. N

    Sodium erythorbate with ECA

    Thank you. I believe your right. I thought I’d mention it here in case it was a bad idea for some reason I didn’t know about.
  14. N

    Sodium erythorbate with ECA

    Owens Chipotle Wildfire snack stick seasoning. It has sodium erythorbate in it. Can Encapsulated Citric Acid be added for the tang taste or would there be a problem having both in the sticks. I have never used SE in sticks before
  15. N

    Vaccum sealing seasonings???

    When I vacuum seal my snack stick seasoning it clumps together hard. You have to break it up to get it loose again. just FYI so you're not surprised
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