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  1. capt7383

    MES electric with pellets

    Looks great!
  2. capt7383

    I'm having a catastrophe right now with my masterbuilt 30!

    I know it's an old post but anyway. Pellets will support flame. Especially if grease drips on them, ask me how I know
  3. capt7383

    MES electric with pellets

    Thanks for the replies. I found an older post about the same thing. The words explosive and fire got my attention. I am going with a mailbox mod and eliminate all doubt. Thanks for the help.
  4. capt7383

    MES electric with pellets

    I just received my message electric smoker 30 inch. The book says never use pellets. Can I? Does anyone use pellets?
  5. capt7383

    Burnt ends virgin

    Hello! My name is Mark, I am 62 yrs old and up till yesterday I was a burnt end virgin. I could never wrap my brain around eating a point. Nasty tough fat ass piece of meat, maybe ok for burgers. So I always smoked the flat. Well with the help of this site I tried to make burnt ends for my...
  6. capt7383

    New thermometer

    Finally got fed up with my Maverick thermometer and the disposable probes. Just received my Thermo pro thermometer. I especially like the lifetime probe replacements.
  7. capt7383

    Smoker recommendation

    The wife and I have to start the bucket list which means travelling this great country in a fifth wheel. Space is at a premium but I still want to smoke. We need a portable smoker on the small side no more family dinners. I saw a master built portable at Lowe's. Any recommendations on it or...
  8. capt7383

    replacement smoker

    just bought an OK joe Horizon offset smoker at Walmart for $119.00 floor model. Cant wait to mod it
  9. capt7383

    The jerky is done

    Saved about half. Ya live ya learn
  10. capt7383

    The jerky is done

    I am correct in my assumption that you place your meat in the smoker then set the smoker on fire right?
  11. capt7383

    Well I think the jerky is done

    Time for a new smoker
  12. The jerky is done

    The jerky is done

    • capt7383
    • Album
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  13. capt7383

    The jerky is done

    Time for a new smoker
  14. IMG_0638.JPG

    IMG_0638.JPG

    • capt7383
    • Media item
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    • Album: The jerky is done
  15. capt7383

    Cooking gime for inside round

    Gonna be smoking a 23 lb inside round at a campgroound tomorrow allI have is an el cheapo brinkman. I planon 250 to 275 degrees. I would like to rest it in a cooler fof at least one hour. How long do you think the cook time will be Sent from my VS986 using Tapatalk
  16. capt7383

    Small test batch in the smoker for new recipe. Now with finished pics...

    Looks good, what size grind?
  17. capt7383

    blueberry summer sausage

    a friend of mine said he had some summer sausage that had blueberries in it. Anybody heard of this or have a recipe they might want to share?? My friend said it was the best S.S. he ever had.
  18. capt7383

    Thickening Sauces

    I agree with chef jimmie 200% But you could take a small amount of your sauce and slowly add cornstarch and water that have been mixed together do this over a low heat and it will thicken. And if you dont like it at least you only ruined a small amount.
  19. capt7383

    Smoking with hay

    From raichlens barbecue bible 4 New York strip steaks (each 1-1/2 inches thick) Coarse sea salt and cracked black peppercorns Extra virgin olive oil Chipotle Salsa 1 armful of hay (enough to fill a 1 gallon bucket; see Note below) Step 1: Make the Chipotle Salsa. Step 2: Just before grilling...
  20. capt7383

    Smoking with hay

    He never specified what kind of hay, just "hay". I thought it kind of bizarre too
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