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  1. badbob

    My apologies

    This is a great place to learn that you have been doing things wrong for years!
  2. badbob

    Looking to buy a Grinder

    X2...I have a Lem #8, it is .35 hp an was almost $300 (from Amazon). It does the job though.
  3. badbob

    Help with General Slicer "G" model blade removal

    Hey Witch, be certain that the slicer is chromed and not polished. If it's polished and you chrome it there is a good chance that you might have some problems getting it back together due to the thickness of the chrome. Good luck!
  4. badbob

    Sausage Smoking

    Hello GOTOLAS, .There was a post 2 days ago "Smoking Johnsonvilles". It said 1 to 2 hours with 1.5 being the average . If you search that thread there is plenty of info to answer your questions.
  5. badbob

    Reheating Pulled Pork?

    I've used a crock pot with a few tablespoons of water. It worked fine. 
  6. badbob

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

    I'm not sure if this is the right place to post this but I think it needs to be put out there. My MES40 started giving me trouble on the fourth smoke. I called customer service and they told me that they thought that the control module was bad and they would send me a new one. After another hour...
  7. badbob

    German Bratwurst--Italian Sweet Sausage

    I have the Lemm 35 and their 5lb. stuffer. They are high quality and well worth the $$$. I bought a cheap grinder first and it didn't make it through the first 15lbs. of meat. Hope this helped
  8. badbob

    Experimented With a New Rub (Cheap)

    I got this recipe from Tony Chachere's cookbook for his season salt. 26oz free flowing salt 1 1/2 oz ground black pepper 2 oz ground red pepper 1 oz garlic powder 1 oz MSG (Accent) 1 oz chili powder Been making it for years but for the last few batches I've been weaning myself off of the...
  9. badbob

    new model MES 40" - a few questions

    I have a MES40 and went straight to the AMNPS....never even tried to use the chip tray. I'm real happy with the results.
  10. badbob

    Think my MES has gone done

    I'm not familiar with the MES30 but with the MES40 you can "recalibrate" the controller by unplugging the unit from the wall AND unplugging the connection to the electronic unit on top of the smoker for 20 minutes. I got this info from Masterbuilt Customer Service. It worked for me. I hope this...
  11. badbob

    Another problem with the maverick thermometer

    FL GIRL, you can check the accuracy of the Maverick by putting it in boiling and seeing what it reads. My Maverick was right on and my MES40 was off by 12-15 degrees. I hope this helps. 
  12. badbob

    A-MAZE-N-PRODUCTS COMES THROUGH!

    OOOOPS, I left out the "U" in four, sorry.  
  13. badbob

    A-MAZE-N-PRODUCTS COMES THROUGH!

    Just a quick note to everyone. My Maverick thermometer probe gave up the ghost after only three or for uses. Even though the warranty had expired Todd sent me out a replacement at no charge and could not have been nicer about it. Just thought that you all should know. Thanks Todd. 
  14. badbob

    Happy Birthday Chef Jimmy

    HAPPY BIRTHDAY!!!!!!!!  
  15. badbob

    Can you cold smoke sausage?

    Hi everyone, my MES40 died before the internal temp of my sausage hit 150 so finished it off in the oven. My question is, can I put it back in the cabinet with the AMNPS for a while to get the smoke flavor? Thanks in advance. 
  16. badbob

    Real good cajun recipes

    Pretty cool site! Thanks!
  17. badbob

    Dried Slim Jimmys

    NEPAS, I've been following your lead for almost a year. I got your back!
  18. badbob

    40" First time fail

    Most of us with a 40 use a back up thermometer. I Have a Maverick and a Thermapen. They both work well.
  19. badbob

    I get all excited over the strangest things!

    I don't know if you have ever tried it or not but if you can't find pork liver (I never can) chicken liver works real well in the boudan.
  20. badbob

    A Sad day indeed

    Have it chromed and put it in the living room!
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