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  1. bmaddox

    A question on food prep timing

    How did they turn out?
  2. bmaddox

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    I didn't have time to get one and it looks like the price has gone back up to $99. Oh well. 
  3. bmaddox

    Heat Experimentation Query

    Just be careful using carolina reapers. I took some to deer camp this year and a few of use took it too far and had a pretty painful 30 minutes until it died down. 
  4. bmaddox

    4Pogo7 is thinking Water pan - Water vs. Other things

    See my answers above. Since the E-ECB is so inefficient at holding heat, and the element gets crazy hot, I use the water pan with that smoker. I don't think it adds any flavor or moisture (especially since I never use it on my other two smokers) but it does help with the temps.  PS - as...
  5. bmaddox

    Uds ?

    I am using the weber grates and have them on 1.5" bolts which is more than enough to hold them. 
  6. bmaddox

    Despondent in Indiana

    I am no expert sausage maker but you could always use an AMNPS or AMNTS to cold smoke for a few hours then cook in a water bath. Maybe some of the more experienced guys will comment on that. 
  7. bmaddox

    Despondent in Indiana

    Not to try and be a pain, but a hot plate will draw the same or more amps than a 30" MES. A 30" MES has an 800 watt element. Most hot plates are 1200-2000 watts.  Have you tried adding a needle valve to your propane tank to get the flame as low as possible? 
  8. bmaddox

    Questions about smoking a butt.

    See my comments above and good luck. 
  9. bmaddox

    Uds ?

    Where are you using the bolts? For grate supports you can use shorter bolts. For the basket feet you shouldn't need it to be completely threaded. The other option is to get stainless all thread rod and use that to make custom length bolts. 
  10. bmaddox

    High Altitude Smoking.

    I have no idea about high altitude but I can answer on the lid. A weber lid is about a half inch smaller than a standard drum. There are numerous ways to make it fit. I use the simplest way which is to bend the flange on the lid out to make it larger. The downside to this is you ruin the ceramic...
  11. bmaddox

    Despondent in Indiana

    A standard 15 amp house circuit can run most electric smokers with no problems at all. A 30" Masterbuilt electric will only run around 7 or 8 amps. 
  12. bmaddox

    Heat Experimentation Query

    I smoked them in my MES with hickory for about 8 hours at 150. Then put them in the dehydrator until they were completely dry. I used my meat grinder with the large plate to crush them. The meat grinder worked surprisingly well. I have been putting it on everything. I just had leftover pizza for...
  13. bmaddox

    Heat Experimentation Query

    I recently smoked a bunch of jalapenos, habaneros, and reapers then dehydrated them. I then took about a dozen of the jalapenos, 6 habaneros, and 3 reapers and crushed them up. It made a great crushed pepper to add just enough heat to something. I have been using it after everything is cooked so...
  14. bmaddox

    A-MAZE-N Products Thanksgiving Giveaway

    I am thankful for my wife that puts up with all my hobbies (especially this one). 
  15. bmaddox

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    Just texted the wife to see if she can go pick one up today. Thanks for the tip. 
  16. bmaddox

    Smoking a store bought ham

    Bear does a lot of double smoked hams. You should check them out: http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
  17. bmaddox

    A question on food prep timing

    I have rested them in a cooler for up to 6 hours and they are still really hot. I usually leave the probe thermo in mine while they are in the cooler to make sure they stay over 140 degrees. When I have a long rest I preheat the cooler with simmering water. You could also put a heating pad or...
  18. bmaddox

    Home made prep cart

    I was thinking the same thing. 
  19. bmaddox

    Dry curing deer meat

    I have not done any dry curing with venison either but I have looked into wildlife parasites. Most of the research I have read says if you freeze the meat for 30 days then fully cook it the parasites are a non issue. 
  20. bmaddox

    Cutting a pork shoulder butt in half or into quarters to take in more smoke

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