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  1. olaf

    cannot get temp correct in louisiana vertical pellet smoker

    I looked through a few threads addressing this issue seems like many pulled their water pan and replaced with a disposable to use as a drip tray. Their results were varied.
  2. olaf

    Concern on 1/4 beef pack list

    I had the same thing happen 178 lbs yielded 93 with lots of bone. When you order a 1/4 the entire cow would be split rather than getting a front or hind 1/4, someone is probably thrilled with what they got.
  3. olaf

    cannot get temp correct in louisiana vertical pellet smoker

    I just watched a video on that smoker. The way that pan restricts the heat I would just move that bottom shelf down and put a water pan on it. You can always undo that if it dont work.
  4. olaf

    Deli Meat slicer Question

    I use a cheap one and am able to just take one piece off and slice it with no issues.
  5. olaf

    Vulcan Cook/Hold Oven Build

    You will want a smoke stack otherwise the smoke builds up and gets bad. A perforated pan will let the smoke up and stops some of the drippings(something to consider) the heating up then shutting off leads me to think there's a problem with an over temp sensor or connection somewhere. Good luck...
  6. olaf

    Am I over crowded

    Yes but they have to let engineering know what they need; now they have two things to do, after thinking about it for a month the marketing manager got fired.
    • olaf
    • Post #11
    • Forum: Pork
  7. olaf

    Pickle brine wings

    I add hot pepper brine to my pulled pork and will be trying pickle brine in snack sticks this fall
  8. olaf

    Help with a Major Electronic Upgrade

    I just can't remember where it came from. I do know it did not have an attached thermostat like you would see on a hot water heater or commercial deep fryer. Just a valve with terminals for a thermostat, tube, burner, pilot light, and thermocouple. It was a long time ago. I'll see what I can do.
  9. olaf

    Help with a Major Electronic Upgrade

    I did that with a friends smoker about 23 years ago and he is still using it. His setup used a pilot light and the gas valve was controlled by the digital controller. If using a pid it may be best to set it up for on-off control.
  10. olaf

    Crossbows

    Crossbows are a lot better now than they were in the past. The $500 can go real fast, if you physically are unable to co k the bow you would need a crank system$ quiver$ bolts$ and a target that can stop the bolts$. I'm sure the bows in that price point shoot well but will have a cheap scope...
  11. olaf

    Featured Texas Hot Link Sausage QView (Hot Gut)

    This is exactly what I've been wanting to make, definitely will be saving this recipe.
  12. olaf

    Suggestions for Regulating Temp or New Smoker?

    I'm not using a masterbuilt but the temp controller seems a bit touchy. A new pid would take care of these problems. Electric smokers are going to overshoot the set temp a few times before everything settles down.
  13. olaf

    My Sunday afternoon entertainment!

    Swear I seen that same plane as I went through nodak today
  14. olaf

    I’m thinking about skipping the salt on tomorrow’s picnic shoulder

    Hammy taste or not I'd be all over that looks darn good
    • olaf
    • Post #13
    • Forum: Pork
  15. olaf

    Smoked Cream Cheese?

    I was anxious to give this a try I'll wait for your results first.
  16. olaf

    The Aldis Range Master electric smoker

    As you can see not much experience with these on this site although I have seen them discussed here before. The cost of any mods can definitely bring the price up so it may not be that great deal. Good smoke can be hard to achieve but it's the most important. Are you getting enough smoke?
  17. olaf

    Reverse flow smoker

    wherever you put that beast it's going to have to stay there.
  18. olaf

    Sausage Calculation ~ Help with Sodium Calculation

    I would think there would be some sodium naturally in the meat. I have a whole chicken minimally processed, the label states it contains 55mg per 112g serving. My math may be wrong but that's about .12%.
  19. olaf

    Deep Dish Bacon Cheeseburger Pizza W/ Pics

    Now thats a bacon cheese burger pizza that even I would like
  20. olaf

    Hi from a rookie

    First couple times I used all four just to see the heat distribution in the smoker. Obviously you'll need to have a probe in your meat. Good luck and welcome to smf.
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