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Recent content by robby6pack

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  1. robby6pack

    Uncooked ham

    Anyone tell me why I can’t find an uncooked ham? Not even at the butcher shop. I live in the Oklahoma City area. Any help would be appreciated. Looking for 14-18 lb.
  2. robby6pack

    Camp chef pellet grill vent stack

    Thanks
  3. robby6pack

    Camp chef pellet grill vent stack

    About how far above the top of the vent pipe are you supposed to put the screw top? Roughly 1/4 to 1/2 of an inch gap between the top of pipe to bottom of screw cap? Thanks.
  4. robby6pack

    Camp Chef pellet consumption

    I just got a Camp Chef Smoke Pro SG. I fired it up and seasoned the smoker. I know that there are a bunch of factors, but does anyone have an idea on how many pounds per hour of pellets it will burn at various temps? Low Smoke, High smoke, 200/5 smoke level..... Just curious.
  5. robby6pack

    1st pellet grill

    I am looking at pellet smoker/grills. I have looked at the OK Joe's DLX, OK Joe's 900, Pit Boss 820 and a Big Horn XL. I was leaning toward the OK Joe's 900, but found the DLX cheaper. I know that smoker brands are like Chevys and Fords. Some like one better than the other. Please keep that...
  6. robby6pack

    Beef Rib Advice

    They are Short Ribs that are roughly 10" long but have already been cut into individual ribs
  7. robby6pack

    Beef Rib Advice

    I have only smoked beef ribs once before. The first time they were still attached. This time, the ribs have already been cut into individual ribs. Any suggestion for times and temp?
  8. robby6pack

    "Help wanted" venison jerky

    .5 cup Worcestershire sauce .25 cup soy sauce Onion powder Garlic powder Paprika Black pepper .5 tsp curing salt 1-2 pound of venison I generally don't measure the powder stuff. I put the meat in the sauce and sprinkle the powder stuff over and mix it up really good. Refrigerate over might...
  9. robby6pack

    Too much smoke?

    It is decided then. This batch gets full smoke. Thanks.
  10. robby6pack

    Too much smoke?

    Makes sense, although I was thinking much less as the meat is cut so thin.
  11. robby6pack

    Too much smoke?

    I have always used my dehydrator for jerky, but would like to try my smoker. How much "smoke time" for jerky. Total cooking time looks like 4-6 hours. How long do you folks actually smoke it? Thanks in advance? Oh, using a MES with mailbox for the smoke.
  12. robby6pack

    Masterbuilt smoke generator

    I'm thinking of adding an electric smoke generator instead of my mailbox. Sometimes I can't check that it is still lit. I have a mes40. Does anyone have experience with the Masterbuilt electric smoke generator add on? Tips and tricks, advice, do's and don'ts.... Thanks.
  13. robby6pack

    Fan on a rainy night.

    I think I figured it out. I think it was the pellets. I have, in the past, mixed apple wood and hickory pellets. Recently I have been using just apple wood. I don't believe they burn as good as the hickory. I put a apple pellets in the AMZN and it only burned about one row and went out. I...
  14. robby6pack

    Fan on a rainy night.

    Okay, here goes. I am smoking a brisket for the groomsmen of my nephews wedding. I use a MES 40 with mailbox. It is supposed to be rainy the night of the smoke. I occasionally have issues with the AMNPS only burning 1/2 way through the tray. Just on dead calm days. This only happens when I...
  15. robby6pack

    Unattended Ribs!

    If I have time, I'll give it a shot. Do you slice ribs before heating in oven, or heat the whole rack? How long and what temp?
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