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  1. smokedcaveman

    Smithey American made cast iron

    yeah pretty rough. I prefer mine as smooth as I can get to start with, and it still holds a seasoning just fine do it right and you can get something approaching teflon. (like, you can slide eggs around kind of slick) but it takes a wee bit to get things 'just so'
  2. smokedcaveman

    Smithey American made cast iron

    lodge might not be perfect, but for 20$ the price is right for me. but I'll also grind and polish the inside smooth as well. (it really does make a /huge/ difference) 
  3. smokedcaveman

    Looking for jerky racks that fit 30" MES

    probably because a flat rack of meat is mechanically almost like a solid shelf, where the dangling pieces are all surrounded by air, so you get good flow around them. when I first started doing jerky, I did it flat on racks, and the bottom layer always got done faster and wound up with way more...
  4. smokedcaveman

    Virgin Smoker

    ah, yeah definitely not user error then! hope the replacement gives you lots of enjoyment!
  5. smokedcaveman

    Looking for jerky racks that fit 30" MES

    yeah dunno where I came across that thought first, but it's always worked well, and the racks help keep the space even, and lets me hang way more than I'd think I'd be able to
  6. smokedcaveman

    What's your occupation?

    a lot's changed, so my update : starting classes for a machinist degree today - wish me luck!
  7. smokedcaveman

    Looking for jerky racks that fit 30" MES

    wooden bamboo skewers. slide the piece up vertically between your regular racks, and push the skewer in about 1" from the top. you can do about a dozen pieces (per skewer) that way. I've done it that way for a long while. it lets smoke and air circulate as well. also 100 skewers for like.. 2$...
  8. smokedcaveman

    Why does my Electric Smoker 30" produces bitter smoke on the food?

    nah, it's only a failure if you don't learn anything.  and it's a common mistake. people think to keep the top vent closed to hold the smoke in.. but really, you want it to move out a.s.a.p. (I made the same mistake myself before, so I feel you) and the water dish... well.. a lot of us don't...
  9. smokedcaveman

    New member.

    welcome, and keep your head down for that storm, huh? hate for you to join up and get washed out to sea! greetings from the north end of the state!
  10. smokedcaveman

    Why does my Electric Smoker 30" produces bitter smoke on the food?

    in a word - creosote. that's gonna be your most likely culprit it's a black tarry distillate formed during incomplete combustion in a low oxygen atmosphere. it'll build up on the inside of your smoker as well, so you'll have to clean it off. (I suggest white vinegar sprayed on and wiped down)...
  11. smokedcaveman

    Dinner / breakfast fattie.

    I really must remember that licking the monitor doesn't let me taste the food. 
  12. smokedcaveman

    HI from Colorado!

    I miss colorado. I used to live in aurora.. and once you get used to the mountains, you feel weird not seeing them. (and it took me all of about 5 minutes to get used to them.)  happy smoking!
  13. smokedcaveman

    Do NOT use wire brushes to clean your grill / smoker...

    hahaha.. yeah. you only make that mistake once!
  14. smokedcaveman

    Do NOT use wire brushes to clean your grill / smoker...

    I've found the weed burner works well on the ones for my electric box (yeah, I take them out first). if I were using the UDS I'd just drop the grates to the lowest rack setting, and stoke up the initial 'getting my coals' fire up as high as possible. a few minutes at 700F seared the grates clean...
  15. smokedcaveman

    Handles for MES?

    might be a stupid idea.. but if the steel wall is thick enough.. maybe mount the handles onto a pair of 50 pound pull industrial magnets and just slap them on the sides. (only thing that might limit that is the steel thickness, as that limits the amount of total pull the magnets can exert. if...
  16. smokedcaveman

    Neighbors ever complain about smoke???

    egad.. the 'bathe in axe' types.. or the older ladies, (Grandfather Hephaestus bless their hearts) who have used the same fragrance for 30 years and can't smell it anymore, and wind up smelling across a whole floor of office buildings.. and it's usually some amazingly cloying (and choking)...
  17. smokedcaveman

    for those of us with celiac and bread issues....

    update after several years - when I moved away from Texas and lost my sourdough starter, I tried again, and wound up with symptoms again. worse than before. turns out my sourdough starter here contained A. niger (black mold) which has a protease that breaks down the glutenin and gliadin in...
  18. smokedcaveman

    Neighbors ever complain about smoke???

    thank you, and I'd like to apologize for my part in this. I can usually leave well enough alone... live and let live, you know? but there are some people that just have an instant and ridiculously efficient ability to get under my skin.  back to the discussion at hand - I'd personally be...
  19. smokedcaveman

    Masterbuilt 40" digital electric smoker, model G2ESU40BSW

    yep. easy peasy - rub with tenderquick or quickcure, wait 15 minutes. rinse off. the wash removes the excess, and leaves just enough there to react with the water to give you a nice ring. (that's why it's not a judging criteria in contests. it's ridiculously easy to fake one up)
  20. smokedcaveman

    Masterbuilt 40" digital electric smoker, model G2ESU40BSW

    first few smokes with it, keep an eye on it, and maybe read the forums about the quirks of the particular unit..since, hopefully, you'll have the spare time.  (like with you having the sloped tray to the drip cup, your heat's going to pool in the right hand side of the unit.) pay special...
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