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  1. dirtsailor2003

    Smoking tube questions

    Bwahahahaha! Case
  2. dirtsailor2003

    VacMaster Pro380 bit the dust

    So an update to this thread. Ben busy with the holidays. Parts… So far I have struck out on getting a replacement heat strip. Which I’m sure is the problem. No one including the manufacturer has one in stock. So it looks like I may just end up with a chamber unit, oh darn…
  3. dirtsailor2003

    Chamber Vacuum Sealer Recommendation???????

    Yes Lisa! Had a question today and had an answer right away.
  4. dirtsailor2003

    VacMaster Pro380 bit the dust

    Well after many years and thousands of bags sealed my VacMaster pro380 has decided no t to seal anymore. It runs through the air removal part. But when it gets to where it would seal the releases the suction and throws a E02 code. I’ve checked everything that VacMaster says to lol at but...
  5. dirtsailor2003

    Smoking tube questions

    You can dump out the pellets onto a metal tray or pan and separate the burnin pellets from the non burning pellets. I usually just let mine continue to burn and burn itself out.
  6. dirtsailor2003

    Chamber Vacuum Sealer Recommendation???????

    If you go VacMaster purchase it from Vacuum sealers unlimited. Loss is great.
  7. dirtsailor2003

    Slidertopia

    Quick tip for rolling out your burger. Put it in a gallon ziplock roll out. Cut the edges. And pull it out. Works great been doing it for years when making fatties.
  8. dirtsailor2003

    tri-tip hybrid cook?

    Yep all the time. The last one I did was cold smoked then I Sous vide cooked it as a Mississippi roast for 4 hours at 130°. Then seared it off.
  9. dirtsailor2003

    Re-using lids?

    Not always. They are sealed if you can’t take the lid off by hand. Another option is to by reusable mason jar lids. They are plastic but they hold up to the heat. I have been using them in the Sous vide for several days eats now with zero issues.
  10. dirtsailor2003

    Re-using lids?

    Yes you can as long as they don’t seal.
  11. dirtsailor2003

    Upside down blueberry polenta cake

    That will probably work.
  12. dirtsailor2003

    Upside down blueberry polenta cake

    Basically. Polenta is a courser grind though. So texture wise it is different.
  13. dirtsailor2003

    Got an 18 pounder today

    Pork loin is done at 145°.so your 180° is way over done.
  14. dirtsailor2003

    Excess Grease on Cast Iron Griddle Topper

    Dab it up with paper towels or a rag. Or set it up so you have some slope and put a grease trap at the other end.
  15. dirtsailor2003

    What medium size griddle to buy??

    You don’t have to use them weekly. Just like cast iron if they are well seasoned and stored properly rust is not an issue.
  16. dirtsailor2003

    What medium size griddle to buy??

    The latches make moving it around way easier. I have the quick connect hose. Works great. We use ours at home and camping. I put it on a rolling tool cart that I can load in and out of my converted cargo trailer camper. Leveling it can be a pain sometimes though as we don’t camp in campgrounds.
  17. dirtsailor2003

    What medium size griddle to buy??

    Better shot of the lid latches.
  18. dirtsailor2003

    What medium size griddle to buy??

    Really like my 22”. Wish I’d got the table for it before they discontinued it. I have the lid and it’s a must hve in my opinion. I put latches on the lid so I can carry it like a suit case.
  19. dirtsailor2003

    Ham help needed

    The stream in the package creates the air. Yes you need to weigh it down so the meat is submerged. Also it’s not recommended to cook in the original packaging.
  20. dirtsailor2003

    Souvlaki? Smashburgers? Fusion time

    If you’d smoked the waffles.
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