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  1. randy k

    Masterbuilt dual fuel and wood chip questions

    I have a Master built as well, I got rid of the stock pan and use a cast iron skillet (place on two 1/2" x 1/2" square bars). But that's not enough for mine it's hard to generate smoke at lower temps. so I bought two 6" AMN smoke tubes, and now it works great for me. Hope that helps. Good luck
  2. randy k

    Pipe Burner Questions

    Keith, This is the thread I posted, maybe it'll give you some ideas. Hope it helps, and people on here are great! http://www.smokingmeatforums.com/t/150578/plywood-smoker Good luck.
  3. randy k

    Pipe Burner Questions

    Hey Keith, Any new developments on your burner? That just might be too much for the box, I'm pulling together parts for a plywood smoker myself. I'm using a low pressure burner that's big  (my smoker will be 18 x 21 x 72). The valuing on that two ring burner is great (tested it) you'll be...
  4. randy k

    110 MIG Welding Outside Advice -Gas vs. Fluxcore?

    I have a Hobart, and use the flux core wire. I didn't want to hassle with the tank (refills, exchange, and regulator). Works great! I'd suggest the first thing you build is a good cart. Good luck!
  5. randy k

    Preservatives, and packaged sausages.

    Wow, what a gold mine!! If I did each one, I'd be good at these snack sticks! Just ordered 19 mm collagen casing, and powered dextrose. Can't wait to try these!!
  6. randy k

    Preservatives, and packaged sausages.

    Thanks JJ, I'll check it out!
  7. randy k

    Winner, Winner, Chicken Dinner!

    Looks great!! I know about the being threatened, but my four dog's and my neighbors are still happy! Keep smoking!
  8. randy k

    Preservatives, and packaged sausages.

    Hey JJ, Thanks for the reply, I've been thinking on those snack sausages (i.e. Slim Jim) what are they called? Dried sausages, Beer sausages? Any suggestions for a rookie? Thanks
  9. randy k

    Preservatives, and packaged sausages.

    Hi Guy's and Gal's, Can anyone explain why some packaged sausages doesn't need any refrigeration (until opened)? I mean the Slim Jim sitting on the counter at 7-11 has to be at least 7 months old, and who can forget Knott's Berry Farm's summer sausages. what's in it? Or how is it prepared? Or...
  10. randy k

    Plywood smoker

    Thanks JJ didn't know that!
  11. randy k

    Plywood smoker

    I just ordered this one,  for a couple of reasons, one the controls are long enough to reach outside the firebox, and one reviewer says the low (smaller ring) is low enough to just keep food warm. Just what the doctor ordered (I hope). I'll just have to wait to see what I get then go from...
  12. randy k

    Plywood smoker

    Woodcutter, thanks for the reply. I'm planning on using propane something very similar to the Northern tools model... As for grates I already bought a 5 tier shelf system from Amazon...   It measures 14" X 36", and can support #350/ per shelf. I'm planning on cutting them in half (14" X 18")...
  13. randy k

    Plywood smoker

    Hi guy's I've thinking about making a plywood smoker and was wondering if those of you who have one have any suggestions. What I'm planning to make would be about 16" W 20" deep, and 78" tall. I'm planning on smoking sausages in this primarily, but who knows. What kinds of temperatures are you...
  14. randy k

    250gal Reverse Flow Trailer Build

    Leaving the doors as they are (on the tank body) start heating the door's centerline (horizontally) this will help the metal to relax. Heat it, let it cool (don't put any water on it, or it may pull too much) then check the fit.
  15. randy k

    250gal Reverse Flow Trailer Build

    With it sitting as it is try heating the center line of the door, it'll help relax the metal. This monster is Looking great!
  16. randy k

    Master built and smoke

    Thanks Kfons, Yes after the water bath, it ended up back in the smoker for the Blooming process. After investing in the meat grinder, and a counter full of spices I'll be smoking lots more sausages. I've been thinking about building a plywood smoker, tall enough to generate the smoke, and not...
  17. randy k

    Master built and smoke

    Thanks Bear, I did order two of the smoking tubes, and pallets. It was driving me nuts! I also realized how small the smoker really is, your really limited to the predrilled areas. Randy
  18. randy k

    Master built and smoke

    Hi gang, I've had my Master built for a couple of months now, and so far it's been pretty rewarding. I added a door gasket, electronic thermometer, and cast iron skillet. However, I tried to smoke my first sausage yesterday and I just couldn't get enough smoke at 160-165 degrees what am I not...
  19. randy k

    enlarging a recipe

    Hi Martin, Thanks for the reply, the meat are cut into strips 1" X 3/4" (all of it). So I didn't increase the brine time (24 hrs.). Should I have still increased the time? Randy K
  20. randy k

    enlarging a recipe

    Hi, I'm new to smoking, and have been brining pork shoulder is small batches (as not to waste meat or ingredients). However when I went to enlarge the recipe it came out real bland. I don't understand, I upped the recipe equal to the amount of meat (i.e. test piece 1/2# and brine was 2 cups)...
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