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First timer smoking a ham - a couple questions
If I remember correctly unless it says "Fully Cooked" or "Ready to Eat", you need to cook it. The "Ready to Cook" label you describe seems, to me, to describe the issue. The FDA has a web page on the various types of hams that are available. Here is the address... -
Smoke Question.........
When I cut my own, I kept them to about 1 1/2 to 2 inches thick. I have a GOSM Big Block which has a good sized chunk/chip holder. The ones I cut are generally less than 4 inches in the longest or widest.- retread
- Post #12
- Forum: General Discussion
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Smoke Question.........
As far as chink size goes, it doesn't matter too much. As far as where to get them, try Lowes or Home Despot (S added deliberately!). I actually bought hickory firewood from a vendor I found on Craigslist and then cut them down on my table saw.- retread
- Post #10
- Forum: General Discussion
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Smoke Question.........
First of all, welcome to the forum! The first question, in a situation like this is what is the temperature inside your smoker, and how do you know? The built in thermometer for many smokers is not very accurate. I use a Maverick Ready Check. I have both the ET73 and now the ET732 versions...- retread
- Post #2
- Forum: General Discussion
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Merry Christmas from Michigan
Hey, Down Low, welcome to SMF!. Others may not know Farmington Hills, but I do. I lived in Novi from '86 to '01. I learned how to stuff sausage myself when I moved to Massachusetts since they don't know how to make a proper Brat here, at all! Anyhow, welcome to the group! -
First time smoker - last nights initial smoke - issues and questions!
I meant insert, rather than inset. -
First time smoker - last nights initial smoke - issues and questions!
The Maverick ET-73 (and it's big brother, the 732) both have dual probes. One is to measure the temperature inside the smoker (like your door thermometer) and the other is to inset inside the food to measure its internal temperature. The 732 has better range so you can go farther away with the... -
Ribs for tonight - now with money shots
Here we go -- here's how they came out: and the smoke ring: (!!!!) And the fans (bride on the left and sister on the right): They called it a success, and so do I. By the way, my sister knew I was into smoking, although she didn't know I had ribs planned for tonight. She shared a 2... -
Ribs for tonight - now with money shots
Dougmays, I apologize for the confusion. I really should have said Hungarian Hot Paprika, rather than Hungarian Hot Pepper. -
Ribs for tonight - now with money shots
Nope, they're not baby backs. They were a full rack of spare ribs which I cut down to St Louis style. -
Ribs for tonight - now with money shots
My sister hasn't ever had anything from my smoker because I started smoking meat after her last visit. Anyway she arrived from Wisconsin last night for a couple of days visit before going on to my Dad's for Christmas. (We'll be going on to our daughter's ) Anyway I decided I would make some... -
I need help to decide on my team name
I still like "Poor Kidz BBQ"- retread
- Post #4
- Forum: For New Members
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What are some of the things I will need to go with my new Master Forge Gas Smoker?
Foodsaver vacuum storage machine, electric slicer, meat grinder, sausage stuffer, camera to take plent of Qview....BEER! Is that enough for a start?- retread
- Post #3
- Forum: Propane Smokers
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Maverick ET-732's Arrived Today!
Mine arrived today. Thanks, Todd- retread
- Post #28
- Forum: Meat Thermometers
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japanese maple
Don't forget to try golf courses, too. They have been know to use live trees to either replace dead/dying/lightening struck trees or to add new trees to the course.- retread
- Post #12
- Forum: Woods for Smoking
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Deal on Weston 7lb and 11lb vertical stuffers
My bride ordered the 11 lb unit for me (She musta seen me drooling, or maybe the "THIS IS WHAT I WANT FOR CHRISTMAS" gave her the idea). Anyway, it was delivered today. It seems to be fine, but I expected it to be unassembled and in a box designed to hold all the pieces. What I received was... -
Dry tasting sausage
I would say you need more fat, too. When I make Bratwurst I use equal parts of pork and veal, but I also add actual pork fat. I use half of the weight of either the pork or the veal so the meat/fat proportion is 4:1 -
Maverick ET-732's Arrived Today!
Retread, You do know you can get a new probe for a couple bucks too? I keep a couple spares around. I gotta get one of these new ones too. I usually have an extra piece of meat in the smoker, that I'm sure feels neglected without a hole stuck in it! Bear...- retread
- Post #15
- Forum: Meat Thermometers
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Maverick ET-732's Arrived Today!
KEWL! That's really great, since I burnt out the oven probe on my old ET-73 at Thanksgiving doing my turkey- retread
- Post #8
- Forum: Meat Thermometers
