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Can I give a big Thank you to SmokinAl
I agree, Al is a great member. Chuck- stovebolt
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Electric smoker build
Just curious, you're not trying to use a 230V 1500W element on 115V are you? With a well insulated box you should be able to get much higher temp than that. If that is not the case I would suspect door leakage. Chuck- stovebolt
- Post #5
- Forum: Other Builds
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Whole Chicken smoked w/ qviews
Good idea. I have never gotten a warm gift before. Chuck -
30" Master Built electric smoker
The element is switched by a relay. Most likely the relay points have stuck together so it keeps the element on even with no switching power being sent. Cool the unit off, plug it in and press the on button without setting temp or time. If it heats up the relay should be the problem. They...- stovebolt
- Post #3
- Forum: Electric Smokers
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Red's Smoked Meatloaf - Qview Heavy
I do like a smoked meatloaf. Glad you tried it and liked it. I need to do one soon. Good post, point for you. Chuck -
Chicken stir fry in the disc
You make used chicken look pretty good. (lol). Chuck- stovebolt
- Post #7
- Forum: Flat Top Griddles and Discada
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steak oven
Great workmanship. Great post. Point for you. Chuck- stovebolt
- Post #4
- Forum: Other Builds
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Pork butt timing and how to hold till serving
I stopped doing all nighters. I would cook it the day before, pull the meat, refrigerate, then reheat the following day. Put it in a foil pan with some of the juices from cooking, cover with foil and warm in a 300° oven for about an hour or put it in a crock pot with some of the juices and it... -
1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo
I liked Pop's recipe also, but a touch more sage and a touch of red pepper flakes suited me. I would lay out a sheet of wax paper and form patties on it then pop them in the freezer on a sheet tray until frozen. Then just cut them apart still on the paper and toss them in a zip-lock. You can... -
Best practices for sausage making
Good read. Thanks for the post. Point. Chuck- stovebolt
- Post #27
- Forum: Sausage Sticky
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The Cowboy Ribeye....Curious to know more about this cut?
The poultry packer in Neosho, Mo. used to through the wings away. One lady started taking some home and cooking them then bringing them back the next day and selling to the workers for lunch. The popularity of Buffalo wings changed all of that. Chuck- stovebolt
- Post #9
- Forum: Meat Selection and Processing
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Smoke n eat new guy
Welcome to the forum, glad you joined us. Chuck -
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SHISH K BOB w/Q-View
Looks great. I see you have the Qview working well. Point. Chuck- stovebolt
- Post #3
- Forum: Grilling Beef
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first time ribs
Congratulations on a successful job. Now you know that you can do it and it will be less stressful in the future. Welcome to our addiction. Chuck -
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New to SMF
Welcome to the forum. I hope you enjoy your stay here. I'm a bit south and west from you down near Neosho. Chuck -
Back (Canadian) Bacon 3 Ways
Another great post, Disco. I'm all out of back bacon and it's about the time of year to make some. I've always used Pop's brine before but I may just try it dry this time. Point for you. Chuck- stovebolt
- Post #23
- Forum: Hot Smoked Bacon
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MES Digital VS MES Analog + Auber freestanding unit
Marc, I have an MES40 and I really like it. Temp control is good, but not spot on. If set for 220 I get closer to 205 or 210, but it keeps that temp very closely. I never worried about it because I always tracked the temp with a known good digital. Once you get the temp you want it stays there...- stovebolt
- Post #2
- Forum: Electric Smokers
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Curiosity question.
As the tank runs out of fuel and the pressure drops your flame goes out long before it gets to zero. Chuck- stovebolt
- Post #2
- Forum: Propane Smokers
