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  1. Lonzinomaker

    Smoke vs steam?

    I have a #1 and a #3 SI. You probably had wood smoke for 3 hours, the rest of the smoke was from fat/drippings burning on top of the wood shed roof. The dial is adjustable to a small degree so you can adjust if you feel it is really off. I usually just set the temp and walk away. I only...
  2. Lonzinomaker

    Chamber Vacuum Sealer Recommendation???????

    I couldn't afford the Vacmaster sealers, so I bought a LEM when they were on a great sale price at Costco. They are now $650, was $600 when I bought it. I was afraid to buy one of the cheap knock $400 knock offs because there is no real support for a pump if it goes bad.
  3. Lonzinomaker

    MES 40 Help

    Were you powering up directly from a wall outlet? If using an extension cord, it should be a 14 ga (I prefer a 12ga). I changed my cords out for 12 ga because of voltage drop over distances and they don't get as hot.
  4. Lonzinomaker

    Wood Dust?

    Pellets turn back to dust when you get them wet, but be sure to get the dust completely dry or else you will get mold.
  5. Lonzinomaker

    Cambro Front Load Container

    They are nice, but the two I have really need to be preheated/prechilled to hold desired temps for anything longer than 30 min. If tempered, they do well for 3-6 hours.
  6. Lonzinomaker

    Thanksgiving turkey using my SI #3.

    Brined my turkey for 2 days, smoked in my #3 using apple, Cherry and hickory until temp hit 150. It looks like a mouse got into my fridge to sample the leg.
  7. Lonzinomaker

    Mailbox mod question

    You can make it work, but you will get a cleaner smoke if you give it some plumbing to separate the box from smoker. The smoke will cool and some of the creosote will condense out before getting into the smoker.
  8. Lonzinomaker

    New Brick Smoker Build

    Looks like there will be good air circulation on each level of shelving.
  9. Lonzinomaker

    Decided on Smokin-It

    Tell them to close their eyes before trying a bite or two so they can guess what you used for a rub. They'll decide the ribs are really good and then won't care there is no smoke ring. Or tell them your marinade masks the smoke ring and they can't see it.
  10. Lonzinomaker

    Decided on Smokin-It

    Smoke ring is only a visual enhancement, does nothing for flavor, so I never worry about it. There are 2 ways to get a ring, #1 is to try putting a brickett in the wood box and #2 is to use a little cure #1 with your rub or brine. I usually put cure #1 in my dry turkey brine and pork butt rubs...
  11. Lonzinomaker

    Cook shack SM045 internal dimensions?

    Per description under specifications on website: Cooking Area: Qty (3) 14" x 18" (35.5 x 45.7 cm) nickel plated grills.
  12. Lonzinomaker

    Decided on Smokin-It

    I don't use sand, bricks or water in my #3. I cover the woodhouse and bottom of smoker with foil to make cleanup easier. I've done 6 racks of ribs in my #3, there was room for another rack so I could do 8. But I think I would have to rotate top to bottom for even cooking. With 6 I didn't have to...
  13. Lonzinomaker

    Thinking of getting an electric smoker

    Smokin-It electrics are known as Lazy-Q. Put the meat in, add 4-6 oz of wood, turn it on and wait until meat reaches temp and is done. No spritzing or checking required.
  14. Lonzinomaker

    Smokin-it 3 analog vs 3D Wi-Fi

    I bought a #3 with the intent of adding a PID later. But so far three years later haven't felt the need to do so, but then I don't do sausages. The digital Smokin-It models will heat to 325 and and the analogs don't get as hot if that matters to you. Don't know if that holds true for the add on...
  15. Lonzinomaker

    Help. Looking at a chamber sealer

    I have the Lem from Costco. Couldn't justify the cost of going with any of the VPs based on the amount of use I have. I did think the build/parts of the VP might be better than the LEM, but again the cost was deciding factor for me.
  16. Lonzinomaker

    Meat! Your maker vacuum sealer

    I bought the Lem chamber vac from Costco last year. Haven't used my Weston 2300 sealer since then. I looked at the Meat! sealer and would suggest the Weston instead. Having the clear plexiglass lid on the Weston lets me see the bag position and makes getting a full seal easier.
  17. Lonzinomaker

    Room dry after fridge dry, before cold smoke?

    I bring my fish up to room temp after taking it out of the fridge. I think it gets less condensation on it.
  18. Lonzinomaker

    Jerky recipes and soy sauce?

    I cut down on soy sauce by adding fish sauce. Gives a great umami.
  19. Lonzinomaker

    How do you smoke cheese ?

    That works! Smallest mailbox mod yet.(LOL)
  20. Lonzinomaker

    Gyro on the Trompo King

    Looks great, would love to try a sample.
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