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    WS-1510ELPM set-up help

    I have my new Auber ws-1510elpm pid and I'm having a little trouble figuring out the set-up. What I've managed to do, so far, is to plug in the sensor and enter a program of 250* and 120 minutes that I will use for the initial burn-in of my new Masterbuilt analog smoker. I understand how to...
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    Midnight Snack Thread!

    I spray half of a paper towel on a paper plate with water and then roll up 2 bun length Oscar Meyer hotdogs in it. Then spray all the dry parts of the paper towels. Into the microwave for 80 seconds. Meanwhile get out a couple of slices of rye bread and squirt a line of brown mustard down...
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    Jeeky slicer...worth the money?

    I have this slicer: 7.5" 200w serrated and smooth blades. From what I'm seeing in this thread, I should be able to slice slightly frozen raw beef, using the serrated blade, for jerky. Is that correct? I just got my electric smoker and jerky looks like a simple first smoke. Edit: wow...
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    Is this a good pairing?

    It's a done deal. I ordered this one from Amazon: Link which will arrive tomorrow and the Auber 1510ELPM, which will arrive Tuesday. Now I need to go look for instructions on 'seasoning' the smoker to get it ready for work. Once again, thanks to everyone who helped me see different sides of...
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    Is this a good pairing?

    I live in AZ so I'm not too worried about insulation. If it becomes an issue I know there are smoker blankets I can get, like you mentioned. I'm hoping to get to see an MES30 before I pull the trigger, but I can't imagine going bigger. I know avoiding cutting ribs or briskets in half is an...
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    Is this a good pairing?

    So now you guys have me thinking about an analog Masterbuilt 30. The size point is telling. Besides, it's half the price (new) and twice the size as the Smokin-it #1. I'm sure the #1 is higher quality, but I don't know that it is enough to overcome the cost/size aspects of the MES30. I would...
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    Is this a good pairing?

    Unfortunately they don't offer a PID equipped version of the #1, and the jump from a #1 to a #2D is more than I want to go. If they did have a #1D I'd probably go for that, but alas.
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    Is this a good pairing?

    I'm looking at electric smokers. I don't need anything big, as I rarely cook for more than 7. The largest quantity I would be smoking is about 15 lbs. of kielbasa at Christmas and Easter. And I would anticipate it being used for more modest amounts of other sausages at other times of the...
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    I'm Curious About Something...

    And that attitude is why you can now buy any smoker you want. Well done.
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    Meat netting sizes

    Thanks for the pointer. But honestly that wasn't answer my need as the discussion was about fowls, whereas I am doing whole muscles. And I'm looking for a chart so I'll know what to use no matter the size of the muscle. For example, I'm pretty sure I need a #8 for curing pork tenderloin, but...
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    Meat netting sizes

    Can anyone point me to a thread, or an online chart, that relates netting size to meat cross-section size? This would be for wrapping and netting whole muscles after curing before putting then in the curing chamber. Thanks
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    Tried something new for the 4th…

    I've never made it but I happened to see a couple of YouTube videos just the other day and one thing I observed was that their scoring cuts were much deeper. There was also a lot of rub involved, and bbq sauce was added to it after it was done cooking.
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    Bone-in v Boneless

    Your head did good, as I will be buying it to grind for various sausages. Thanks to all for your responses. I think I have a reasonable handle on this now.
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    Bone-in v Boneless

    Is there a good rule of thumb to compare the price of a bone-in pork shoulder to the price of a boneless butt? Or a way of estimating how much of a large (10 lb. +) bone-in shoulder roast is the bone? I'm relatively new at buying these cuts and with the way prices are, I want to make sure I'm...
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    Airflow in curing chamber

    I'm working on putting together a curing chamber along the lines of the one Eric (Two Guys and a Cooler) describes in his video. I know what I'm going to do about temperature and humidity but I'm not sure about airflow. I am using a beer cooler and the internal fan seems like it produces too...
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    Fat percent estimating and adding fat

    Thanks, you guys are awesome.
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    Fat percent estimating and adding fat

    I'm back with more questions. One of the things that confuses a novice like me is the various cuts and names of pork. Specifically, pork butt, picnic roast, shoulder roast, Boston butt. My main application will be grinding it for sausage, both cased and breakfast patties. I've looked...
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    Now, I know why they call them boning knifes.

    I got the FORTEM brand on Amazon. 4 gloves for $7.99. I haven't cut myself while using them. They're the first cut resistant gloves I ever had so I can't compare them. Amazon link
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    Programmable electric smoker

    One more question. There wasn't much on Craigslist so I was looking at new analog Masterbuilts. There seems to be 2 different 30 inch analog smokers. One has 3 racks and a 1500 watt heating element, and the other has 2 racks, an 1800 watt heating element, and is slightly smaller. (models...
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    Programmable electric smoker

    Once again, thank you to everyone who responded. If I am understanding this right, if I go with an analog smoker there is no wiring involved if I get a plug and play controller. I have a beer cooler that I am turning into a drying chamber and I'm using an inkbird temperature controller. It...
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