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  1. Lonzinomaker

    Dry Beef / AKA SOS

    Our local Costco has Stryve Biltong in stock right now. I keep thinking that would be really good made into SOS.
  2. Lonzinomaker

    Help with black, acrid ribs in smokin-it #1

    Sounds like your hickory burned instead of smoldering. I have gotten the heavy creosote flavor when my wood burned. I have not had any luck getting a good mild smoke flavor using hickory, I always use apple wood chunks and occasionally a little cherry wood. I also use an aluminum boat made out...
  3. Lonzinomaker

    Adding a vent ideas

    I needed some more airflow on a Big Chief smoker. Put a 4 in pinwheel louver (from Char Broil parts site) on top and drilled some 3/4 in holes below it. Got plenty of airflow now and best of all, can close it down.
  4. Lonzinomaker

    First pork jerky attempt - Question about results

    Bear, Smokin-It has a 1 in vent in the top and a 3/4 in entrance/drain hole in bottom. The sides, top and door of the smoker are double walled stainless steel with 1 in fiberglass insulation in between. Making a fitting to fit the hole would be more work than I want to do. Some users have...
  5. Lonzinomaker

    First pork jerky attempt - Question about results

    What smoker are you using? I have a Smokin-It electric smoker and have to use a low volume exhaust fan to get enough air movement to dry my jerky. My batches dry in about 5-7 hours.
  6. Lonzinomaker

    Electric vs Gravity Feed

    I thought about getting a gravity feed but decided I want to keep my electric analog Smokin-It for ease of use, low cost of use and the longevity as the smoker will probably keep working longer than I will be alive.
  7. Lonzinomaker

    Dry Brined Turkey on a WSM?

    I have used a dry brine for whole turkeys and turkey breasts for the last 4 years. I think the texture and taste is much better than wet brined. I always smoke them in a Smokin-It or a Smoking Tex electric smoker (Smokin-It in WA and Smoking Tex in AZ). No water pan during the smoke in either...
  8. Lonzinomaker

    Any Instant Pot Yogurt Makers Out There??

    I make a milk Kefir, supposedly it is lactose free also.
  9. Lonzinomaker

    Have an old brick smoker left in my backyard-can I start smoking?

    Are the bricks cemented in? I don't see any grout joints.
  10. Lonzinomaker

    vacuum sealers

    I bought the Lem Mighty Max from Costco a 6 months ago. Haven't used my Weston 2300 since. Yes the chamber vac is big, but using it is so much easier to position bags for sealing in it. Chamber vac bags are a LOT cheaper than foodsaver style so now I seal many more things than I did before.
  11. Lonzinomaker

    Smoked Cream Cheese

    At 250 deg, I'm surprised it didn't melt into a puddle.
  12. Lonzinomaker

    LEM Maxvac Pro

    I bought mine last spring and love the job it does over the Weston Pro 2300 I have. Packing my smoked cheese is so much easier as I do a brandy salt bath before sealing. The Weston was always sucking up the brandy into the tray. The chamber vac does it much easier. I use both 3 and 4 mil bags...
  13. Lonzinomaker

    Trying to add cold smoke to my salmon smoker, worried about tar

    The advantage of the mailbox is the dryer tubing and connections stay in place when loading pellet tray in it.
  14. Lonzinomaker

    cooking grate vs jerky tray

    I have switched to hanging my jerky strips from a skewer instead of using trays. I get more even and quicker drying. In my Smokin-It #3, it used to take 4 racks for 5# of meat, using skewers, I can get almost 7# on 1 rack by hanging
  15. Lonzinomaker

    Big Chief with mailbox mod for cold smoking

    I used to have a MES30 with mailbox mod that I used for cold smoking cheese, bacon and lonzino. But I gave it to a friend when I got a Smokin-It #3. Tried to use the #3 for cold smoking, but it is to well insulated and I want to keep it stock, so don't want to modify. The Bella smoke generator...
  16. Lonzinomaker

    Big Bite Jerky Maker

    Like tallbm I do ground meat jerky in sheets and cut them up when smoked. Doing this kept me from having to buy a jerky canon.
  17. Lonzinomaker

    Marinade Didn't Take

    I used to blot my jerky when laying flat on grill. But since I went to hanging on skewers, I just let it drip dry. I do get better flavor hanging and drip drying.
  18. Lonzinomaker

    Electric Smokers

    If you decide to get something nicer, I recommend a Smokin-It. Cookshacks and Smokin Tex are nice too, but more expensive. Check for a used on in Craigslist or Facebook marketplace.
  19. Lonzinomaker

    Foodsaver woes

    I have a Weston 2300 that is great for larger items with the 15 in sealing bar. Does a great job with vacuum, never had a seal failure. The sealer I use the most is a Lem MaxVac Chamber Vac (I paid $500 at Costco a few months ago). Sealing bar is only a 10 in, but you can buy bags by the 1000's...
  20. Lonzinomaker

    American slicing machine

    When you pull one of the name/id plates off, you should see the original finish. I doubt it was porcelain.
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