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GOSM Propane smoker not hot enough please help!
do you have a different tank to try, be sure smoker is off when attaching hose to tank.- erain
- Post #6
- Forum: Propane Smokers
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skirt steak experiment
little late but love the skirt steak fajitas... http://www.smokingmeatforums.com/t/76778/skirt-steak-fajitas-w-qview- erain
- Post #2
- Forum: Grilling Beef
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Thinking I need to toss my first attempt....
words of wisdom... Thumbs Up -
My Ham smoke w/pics
actually was 4 days, the temps outside ranged from 15 above down to -12 during the smoking period. used the heater in the MES and a hot plate in the GOSM just to keep above freezing inside smoker. i would turn the heater on the MES as low as possible. think it is a hundred deg. set the timer for... -
Basic Bacon, Curleys Bacon, and Savory Bacon w/pics
well Bob... you may as well take a bow on this. twas you that got me goin down this road! -
Bacon Without Pink Salt (Nitrates/Nitrites)
so if BIL is allergic to nitrates/nitrites i am guessing he cannot eat celery, or any of the brassica family of veggies... cabbage, brussel sprouts, broccolli etc... not to mention the naterally produced by your body. dont matter where they come from, an element is an element. -
Vension sticks with pics (not really Q-view)
nice... i bet those make the place smell good hangin out like that!!! looking pretty good man and good observations on the collagen. they too have a shelf life, think its a year.Thumbs Up -
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Spanish Longaniza, good stuff!
nice looking stuff, your descriprtion sounds good!Thumbs Up -
I am holding, All ya all responsible
exzactly... hope to see more of your new hobby. the most important thing is keep it fun!Thumbs Up- erain
- Post #8
- Forum: UDS Builds
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Basic Bacon, Curleys Bacon, and Savory Bacon w/pics
i dont know for sure but the thought crossed my mind to while it was going on. i remember my dad telling me about how they used to smoke the bacon and ham in the old days. they had these big smoke houses built outta cement and rock. but every morning they would light a fire in a corner and then... -
My Ham smoke w/pics
I really did not get any organized pictures on these, but here is what i have... 3 hams, i cut them in half, basically a shank end and the main body. planned on cutting them up in usable sized pieces for general use. so i wanted to try some different methods i have seen so i used a dry rub... -
Basic Bacon, Curleys Bacon, and Savory Bacon w/pics
well if you remember my recent sausage thread there were some pork bellies that needed some cure and smoke... so i decided on 3 recipes and started the cure process on, the first belyl was Ruhlmans basic bacon of which i didnt get a picture of at this stage... the second i had some Curleys... -
SmokerThermometer probes
what he said... i have, and many others have used the mavericks with the best of luck. i would check the calibration like Dave said, if for some reason is off you may have a defective probe or something. but the only way you can determine that is to test probes with a known. and that be boiling...- erain
- Post #5
- Forum: For New Members
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Pastrami from scratch, lots of Q-view!
Very nice looking pastrami sammie there Al... never got on the pastrami train yet but if any thread did anything to get me going it would be this one. Fine step by step as has come to be expected in your posts! and the finished product looks awesome. thanks for sharing Al, deserves a buncha... -
ET-732 issues - how many other people have seen this?
swap the probes side to side and see if problem follows probe. if not then a bigger issue... i have one of these so will be cking back to see what you found out.- erain
- Post #2
- Forum: Meat Thermometers
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Maverick et 73
good price for a good thermo... the 732, which i just recently got sure is nice too but in reality does nothing more than the 73. differences iinclude a memory, different on/off, antenna, but the thermo functions exactly the same, setup is the same. they are a great thermo. just protect your...- erain
- Post #5
- Forum: Meat Thermometers
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Suggestions on wood to use for Prime Rib . . .
Prime Rib in itself is pretty overpowering, i would take it with any of the woods mentioned above. My personal fav though is cherry... -
TURDUCKEN is a success - lot's of photo's
Al, great step by step on this... always was interested in trying one of these but no way i was gonna pay what they get for one... The other thing that always stopped me was the food saftey issues which come to mind when working with poultry. The procedure you used including the cure are on... -
Played with sausage all weekend and boy are my arms tired! Venison Sausage that is!!!!
nice looking sausage!!! i bet Ross is right though...^^^^^^^^^^^^^^^^^^^^^^^
