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  1. faty smoke 014.JPG

    faty smoke 014.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: My faty smoke
  2. faty smoke 015.JPG

    faty smoke 015.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: My faty smoke
  3. My faty smoke

    My faty smoke

  4. fuzzyfishin

    First Bacon in the new smokehouse

     Yup; I concur, Great job
  5. fuzzyfishin

    Smoker fail-question

      I would say that the smoker is fine. Its just the way it operates. At low setting might be 150o once it settles down. Med setting 200o and high 250o. Puting holes in it will only increase the temp. due to electric smokers cycle like an oven. You could get a PID. That will help keep temps down...
  6. fuzzyfishin

    Alternative to the mailbox mod

     Thanks for the replys.  Fixer: I wanted to keep that vent usable incase I neede more air flow into the grill for the amnps to work. It also alows me to use it as normal after closing up the hole I cut in.  JD07: I had a smoker just like that. I gave it to a friend who was just getting into...
  7. fuzzyfishin

    Venison Sausage

     I would agree with to much heat or to close to it. You didn't mention what type of heat you used (propane,charcoal or electric).   My mix for sausage is #20 of veni to #5 of pork scrap that I get from the butcher. What IT temp did you pull it at and how long did you cook it makes a big...
  8. fuzzyfishin

    Alternative to the mailbox mod

     After all the problems with my mes40. Finaly geting time to do a smoke. I purchased a pid and ssr. Wired the smoker and now have it running. I  purchased a pellet smoker a mav 732 and some pellets from Todd.    Last Fri. I pulled out #14 of veni for jerky. Sat. morning before work had to get...
  9. fuzzyfishin

    First smoke in the Little Chief...1st attempt at Jerky

    For a first jerky smoke. The meat looks great. I have learned myself how fast it can go.  I also use scewers. Picked up 20ft of stainless .25in rolled. Cut  to fit smoker. Seems I get more meat and a better consistancy while smoking.
  10. fuzzyfishin

    Almost ready to attempt jerky

    Good luck with the jerky.   Putting in #14 of venny myself at noon.
  11. fuzzyfishin

    No pellet smoke

    I may be way out of line. After reading jimbo's post. He states that the "flame", goes out when he puts it in the box. If I am not mistaken that, that is what should happen (flame goes out) that will then produce the blue smoke.   I am ordering a box from Todd today. Just not sure which...
  12. fuzzyfishin

    No pellet smoke

    Tried to delete this
  13. fuzzyfishin

    masterbuilt cold smoker kit

     With my mes kit I just shim it. Easy in and out. Very little loss of smoke at that point.   Do you turn the kit off after smoke rolling? I have been with good results. I take the tray from the kit out and place foil on the bottom. Also if breezy I use the tray as a damper.  I have mixed chips...
  14. fuzzyfishin

    Just got off the phone with Masterbuilt

    Originally Posted by buggerritt     Are you judging me? If you are, you're way out of line. I didn't want a completely new body. I had a bad meat thermometer and that's all I wanted replaced. I could have waited for the new Cabelas to open in my neighborhood area in 2weeks and just exchanged...
  15. fuzzyfishin

    Smokin Some Friend Deer

     That looks MARVOULUS.  Have cooked plenty oh hind qtrs on a weber charcoal and turned out awsome.  Haven't yet tried to smoke the heart or liver. But they go well with onions
  16. fuzzyfishin

    2012 Masterbuilt Smokers - NEW 30" & 40" Models!

     Save your money and not purchase any masterbuilt smokers.   I am finished with this new unit. I am on a replacement. 3/4 way through a smoke it won't keep temp. I raise the temp and only max out at 140o. I have never had this kind of trouble before. Time to cut losses.
  17. fuzzyfishin

    Had to stop smoke in the middle HELP!!

      After more than 7hrs of re-heating the meat. I am still not close to being finished. I can't get the heat on this junk smoker. At first things were moving according to plan. Then I had a stall. I left the dang thing for  over an hour. Found that my link of sausage had lost 6o. I increased the...
  18. fuzzyfishin

    Had to stop smoke in the middle HELP!!

     Well after having to go back to hosp this morning. Now back home from. Am going to re-heat the meat. starting at 50o. Then jump to 100o for 30 min. Then work up to my normal heating temps.   Thank you for your replies. Will let know how it all pans out. I am thinking that the sausage may be...
  19. fuzzyfishin

    Had to stop smoke in the middle HELP!!

     Started a cold smoke on ven jerky and a beef sausage link. Had 5hrs on the smoke and turned temps up to 155. Had the 2.5in cased roll up to 102o and had to shut it down, do to haveing to take wife to hosp. (All ok TU) I did have cure in the meat. I shut it down with door open till we returned...
  20. fuzzyfishin

    Just got off the phone with Masterbuilt

     I use a gfi outlet on my extension cord and that also is plugged to the gfci wall outlet.
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