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  1. mkriet

    AMNPS in WSM

    I ended up putting wood chunks in. I just thought I would try it to see how it would work. I have the 6 inch tube, which only burns for a couple hours. I was thinking I could get smoke from the maze for a longer period of time.
  2. mkriet

    AMNPS in WSM

    Also forgot to mention, I was smoking between 250-275. I nuked the pellets in the microwave before lighting, and let it burn for 10 mins before putting in the smoker.
  3. mkriet

    AMNPS in WSM

    I tried using my amnps in my wsm last night while smoking a pork butt, and it didn't work. I'm not sure if the mailbox mod is required for use in the wsm. Does anyone else use their amnps in a wsm? If so, what does that mod look like on the wsm? I've already put a mailbox on my big smokehouse.
  4. mkriet

    Austrian Kantwurst Hybrid Dry Cured

    Any idea where you find a good grade bucket?
  5. mkriet

    Austrian Kantwurst Hybrid Dry Cured

    I'm loving the meat mixer idea.
  6. mkriet

    German food fest at our neighbor's

    Looks great. I think I'm hooked on the sausage making. A couple buddies and I made about 60lbs of sausage this weekend. Sorry no pictures, with a beer in one hand and cranking the stuffer in the other there wasn't much time for pictures. I was looking at recipes the other day. Im...
  7. mkriet

    Smoked Salmon Goodness

    You should look up Todd at http://www.amazenproducts.com/category_s/12.htm  He sells all different flavor pellets.  You can buy up to 20 lb bags from him I believe.  He has a bunch of different flavors.  They are made completely from the flavor of wood you order, rather than some others that are...
  8. mkriet

    Smoked Salmon Goodness

    I used alder wood for this salmon. I've used others though. I've smoked with hickory before. I think you could probably use maple, cherry, apple.
  9. mkriet

    Weekend sausage

    Haha, my wife is a nurse, and is working all weekend. This is what's on my schedule. Making sausage tomorrow. 5 lb batches of Italian sausage links, Texas hot links, maple breakfast sausage, sage breakfast sausage, and chicken jalapeño cheddar brats Saturday with plenty of beer. Sunday I'm...
  10. mkriet

    My proud moment tonight...

    That is very nice to hear. Sometimes I enjoy cooking just to see the reactions of others. Positive feedback is great.
  11. mkriet

    Ss question

    If you want to keep them from drying out, you may want to put the tubes in Saran Wrap, or a ziplock.
  12. mkriet

    1,000 Gallon Smoker

    When you gonna give that thing a paint job? I'm thinking some flames on the sides would be sweet! Hehe. I still can't believe you built this thing as big as it is. This is a smoker made for a king.
  13. Smoked Salmon Goodness

    Smoked Salmon Goodness

    • mkriet
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  14. mkriet

    Smoked Salmon Goodness

    I was hanging out with a buddy yesterday and was talking about wanting to smoke some fish. He goes to the freezer and pulls out a pack of frozen salmon that he has had for awhile and hasn't already ate. Just so happens we are going to have a sausage making day next Saturday, and I thought this...
    • mkriet
    • Thread
    • Replies: 7
    • Forum: Fish
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    image.jpeg

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    • Album: Smoked Salmon Goodness
  16. image.jpeg

    image.jpeg

    • mkriet
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    • Album: Smoked Salmon Goodness
  17. mkriet

    Easy light charcoal/lighter fluid questions

    If you are still having trouble go to. Lowes or Home Depot and go to the bbq section. They have these wax cubes that are made by Weber. They light immediately, and will burn long enough to get regular kings ford blue bag started. I found these after messing with the newspaper for awhile...
  18. mkriet

    Man It's COLD!!!!!!!!!!

    It's so cold out here that I had to heat the smoker in order to cold smoke. I'll take spring anytime now.
  19. mkriet

    First Day Back to Work in 2017

    I saw the advice about fresh ground being best, so I decided to just cube it up and freeze in 5 lb packs. I will grind when I go to making sausage.
  20. mkriet

    Too Much Smoke?

    I would say the smoke at the 1:45 mark is pretty heavy and white. It's all about your preference. The later part when they were taking the fish off is more the smoke I would look for. The heavy white smoke can make your product look like it went through the burn barrel, and taste bitter, and...
Great deal on LEM Grinders!
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