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  1. bakedbean1970

    Smoked german and casingless sticks with q view

    Sorry to say but my local cabelas was out of casings so i bought a himountain kit. Normally i use recipes from sausage and jerky by eldon cutlip.
  2. bakedbean1970

    Smoked german and casingless sticks with q view

    German sausage off. Setting at room temp to bloom. May have been a bit too hot on the back rack. Rendered a bit of fat but sample tasted great.
  3. 2013-02-03_13-24-49_395.jpg

    2013-02-03_13-24-49_395.jpg

    • bakedbean1970
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    • Album: Smoked german and casingless sticks with q view
  4. bakedbean1970

    Smoked german and casingless sticks with q view

    Sticks are done. Links only up to 142 degrees.
  5. 2013-02-03_12-59-29_352.jpg

    2013-02-03_12-59-29_352.jpg

    • bakedbean1970
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    • Album: Smoked german and casingless sticks with q view
  6. bakedbean1970

    Smoked german and casingless sticks with q view

    stuffed 2 racks of links in natural casings.
  7. 2013-02-03_07-55-10_672.jpg

    2013-02-03_07-55-10_672.jpg

    • bakedbean1970
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    • Album: Smoked german and casingless sticks with q view
  8. Smoked german and casingless sticks with q view

    Smoked german and casingless sticks with q view

  9. bakedbean1970

    Smoked german and casingless sticks with q view

    No casings at the store so had to use a kit. However i did find a jumbo sized end for my jerky cannon so trying some casingless sticks also on todays smoke.
  10. 2013-02-03_07-54-57_971.jpg

    2013-02-03_07-54-57_971.jpg

    • bakedbean1970
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    • Album: Smoked german and casingless sticks with q view
  11. bakedbean1970

    Foiling....Yes or No?

    I have foiled sometimes to buy myself time if i had to run some errands and was already pretty high internal temp. Little risk of overcooking.
  12. bakedbean1970

    Vent on top - When do you open or close?

    Closed makes soot and bitter flavors. Open makes good flow and sweet smoke flavor.
  13. bakedbean1970

    MasterBuilt 30" off by 60 degrees. can this really be the case?

    Hmmmm x2. Troubleshooting I like. I dont use the pan for sausage or jerky anyway.
  14. bakedbean1970

    Bucket o trout for the smoker.

    Trout is done. Transfered jerky to the dehydrator to finish while i have to drive south this afternoon.
  15. 2013-01-20_13-29-10_635.jpg

    2013-01-20_13-29-10_635.jpg

    • bakedbean1970
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    • Album: Bucket o trout for the smoker.
  16. bakedbean1970

    MasterBuilt 30" off by 60 degrees. can this really be the case?

    I am by no means a design expert but the fact that i can open the smoker door here at 10 degrees out and all my thermometers except the smoker drop quickly tell me the metal wall retains alot of heat. As far as how they could solve this issue or where else they could mount a temp pickup that i...
  17. bakedbean1970

    MasterBuilt 30" off by 60 degrees. can this really be the case?

    I notice a larger bias in temp when its cold out with my cajun injector. I think they would work better if the temp sensor was not on the sheet metal back of the smoker. I believe the metal holds the heat long after the air temp inside the smoker has dropped.
  18. bakedbean1970

    Casingless Beef Sticks

    I will be very interested to see these. Have been thinking about trying this myself but never have.
  19. bakedbean1970

    Bucket o trout for the smoker.

    Rinsed fillets and letting them dry to form pellicle. also smoking a few trays of jerky. No good roasts at the store so i sliced cube steak to make strips??
  20. 2013-01-20_07-47-56_203.jpg

    2013-01-20_07-47-56_203.jpg

    • bakedbean1970
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    • Album: Bucket o trout for the smoker.
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