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  1. oregon smoker

    Do you clean the glass on your smoker door (if it has glass)

    You will be surprised how well ACV will cut the coating , you may have to spray it and let it soak in to help soften it (then use the blade if needed). FYI place some paper or towels below the door to catch the drips John, the worse that happens if you get over spray in the box it just will add...
  2. oregon smoker

    Do you clean the glass on your smoker door (if it has glass)

    i found with mine i spray the glass with Apple Cider Vinegar and it wipes right off. Just My Two Cents... T
  3. oregon smoker

    Stuffer question

    Weston has a bag with 4 or 5 tubes and varios adapter plates to fit all grinders and stuffers. The smallest is a 3/8 - 1/2" tube, reasonally priced fyi. once on their site look under meat grinder accesories. Keep on Smokin Tom
  4. oregon smoker

    Butter on the counter....

    My Grandmother always had a stick in a covered dish on the counter, my Mother as well and we have always done the same with out losing a family member to Butter Poisoning....LOL Just My Two Cents Tom
  5. oregon smoker

    The Great Smoked Salt Experiment

    The biggest issue you might have by doing them together is if you have an issue with humidity inside the smoke box. Your salt might "cake" so stir very often and you may have to dry the salt. I have been putting my salts in with all types of smokes for years with very little issues, usually it...
  6. oregon smoker

    looking for a new bbq sauce

    My Vote for the chicken is the White BBQ Sauce, with the pork any quality Hot Pepper and fruit Chutney. Keep On Smokin, OS
  7. oregon smoker

    2016 Christmas Gift Cheese - Aged - Smoked - Waxed

    Tom, Great Post As Always, Tom
  8. oregon smoker

    2016 Christmas Gift Cheese - Aged - Smoked - Waxed

    Tom, Great Post As Always, Tom
  9. oregon smoker

    Braunsweiger

    Kevin, thanks!!  Looking forward to this new adventure Tom
  10. oregon smoker

    Question about MES mailbox mod

    CMB, i have both a MES 30 & 40 (both electric) i Love them. My propane smoker has not been used since i got my first MES. Time to move the propane unit on LOL Tom
  11. oregon smoker

    Question about MES mailbox mod

      Most Definately Tom
  12. oregon smoker

    Muslin muslin muslin

    Thank You Case and Nepas for your input Tom
  13. oregon smoker

    How Much is too MUch?

    you did not mention what wood you used but closing down the damper might be part of the problem due to the smoke building and then going stale because it can not escape. the higher temp might have created an environment for excess condensation which can create creosote (that can cause taste...
  14. oregon smoker

    Muslin muslin muslin

    Nepas Nice Job, How well did the muslin peel off the once done? Thanks, Tom
  15. oregon smoker

    Braunsweiger

    Thanks JJ, this is one of the recipes that i have saved. i have gone thru many different ones to see what is common to each and what adjustments had been made (for personal tastes) and styles. i think we are about ready to pull the trigger on this adventure. i will post the progress once done...
  16. oregon smoker

    Braunsweiger

    Case, You know a test is not a bad idea DOH...Thanks for getting me back on track. Tom
  17. oregon smoker

    Muslin muslin muslin

    Case, Would you be able to look at this post and toss your thoughts in on my questions/concerns  http://www.smokingmeatforums.com/t/245263/braunsweiger Thanks for your input, Tom
  18. oregon smoker

    Stocking up future smoke

    Great Looking Fish!!! our spring run is starting to run here in the river, soon (We all hope every run) they will be so thick you can almost walk across them if the run is anything like the fall run....one can only hope Tom
  19. oregon smoker

    It's that time of year again!

    Case, March on with this one, looks like a great project....I will be watching the progress  Tom
  20. oregon smoker

    Salt less Smoke

    Rick,Nice Smoke!  you might want to give the salt free seasonings from the "Paul Prudome" seasonings. we have been using them (as well as others) for quite awhile. Tom
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