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  1. Bacon2.jpg

    Bacon2.jpg

    • pawoodswalker
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  2. pawoodswalker

    Venison"cajun"

    Wish I had some venison Left. Thats Looks good.
  3. pawoodswalker

    To retro-kit, or not, that is the question (MES 40)

    When I got My up grade kit for the Mes It was like night and Day. My problem is my chips burn to fast " I mean they Catch on Fire" and lots of white smoke.I have tried adjusting the pan but nothing has worked yet. But know matter what I love My MES
  4. pawoodswalker

    Yet one more Pennsylvania smoker

    Howdy Neighbor, Lots to Learn here and great people
  5. pawoodswalker

    Comment by 'pawoodswalker' in article 'My Copy Cat Of Zatarains Seasoning'

    How much table salt
  6. pawoodswalker

    smoking Sausage

    I got a Masterbuilt 40 a few months ago and LOVE it
  7. pawoodswalker

    MES 40 Hard Cover

    Guess I Had a brain fart, I posted twice
  8. pawoodswalker

    MES 40 Hard Cover

    Nice Looking Job. should really help keep those pesky stink bugs out
  9. pawoodswalker

    MES 40 Hard Cover

    Looks Great, should really help with those pesky stink bugs
  10. pawoodswalker

    Hello from southern pa

    Hello and Welcome, hope to see your smoker in action
  11. pawoodswalker

    Nepa's Pepperoni Texture

    Looks Good to Me.I wouldn't mind a sample
  12. pawoodswalker

    New chip tray in MES

    I believe mine is laying right on the element. Will give it a look at . Thanks Bear
  13. pawoodswalker

    New chip tray in MES

    Burnt the paint right off the chip Loader, will br checkin temps this weekend. Hope to hear from Daryl on this
  14. pawoodswalker

    New chip tray in MES

    I installed my new chip tray Friday night so I would be ready to smoke on Saturday.I seasoned it and was ready to go. It made smoke at very low temp. Really didn't pay attention what the temp actually was, But my thermostat was set @ 140 for the first hour.And it was smoking in minutes. Actually...
  15. pawoodswalker

    Hickory Smoked Pork Picnic w/Qview

    Looks delicious, I will have to try it sometime
  16. pawoodswalker

    Summer sausage

    Here is what was left of a 20" stick. The wife and I were testing it out. We put the rest of it in the freezer.
  17. photo2.JPG

    photo2.JPG

    • pawoodswalker
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  18. photo2.JPG

    photo2.JPG

    • pawoodswalker
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    • Comments: 0
    • Album: Default
  19. pawoodswalker

    Summer sausage

    Bear Once I gave it some thought I did bump it to 200 instead of 225, Since its been going in 20 degree increments .Total cook was about 71/2 hrs. Its got a different texture to it, must be the turkey. But it is very good.I would do it again.My Wife really likes it and  If she's happy I'm Happy...
  20. pawoodswalker

    Possible MES 40 Heat issues?

    I'm in the process of smoking sausage right now and my MES probe says 150 and my accu check digital says 162. Not sure which one to trust so I'm going to take the low one to 156 and call it good. I do know that the right side runs hotter and have read about placing a 12 x 12 ceramic tile on that...
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