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  1. smokin stang

    Meat Slicer

    Cheech, No not yet. I got side tracked with the FoodSaver.
  2. smokin stang

    Bologna

    Debi, We smoke bologna quite often because the guys at work love it for snacking on. We buy the large rolls from the slaughter house and quarter it for good smoke penetration. If you like bologna you will probably love the smoked bologna with cheese and crackers, bread or whatever.
  3. smokin stang

    Everything You Need For Sausage Making

    The SausageMaker Incorporated has all kinds of supplies for making sausage. Their website is www.sausagemaker.com and their phone number is 1-888-490-8525. They send out free catalogues as well. Did not see the link posted under Other Resources but I am sure it is in the Sausage Section...
  4. smokin stang

    Drilling a hole for ET-73

    Johnnyo. I drilled a small diameter hole in the back of my smoker like you are wanting to do probably to keep the probe wire out of your way. Just drill the hole large enough so you can insert the probe with .003 clearance or so for example.
  5. smokin stang

    food sticking to porcelain grate!! HELP!!!!!!!!

    Extra virgin olive oil would definately be more healthy.
  6. smokin stang

    First Smoke Hollow use! Pics included!

    Jeremy, You would need to purchase an electric oven thermostat ( two Pole ), a pilot generator, and a gas control valve plus some 1/4 inch aluminum tubing. You can order all of these items from Grainger. The thermostat shuts on and off the gas when your pre-set temperature inside the...
  7. smokin stang

    Health Risks of smoked food

    Clovis, The true culprit is charred meat. The portion of the meat that's essentially turned into charcoal due to overheating. Charred meat produces a compound PhIP, which has been shown to cause various types of cancer in rats. Other studies indicate that PhIP is not the only malignant...
  8. smokin stang

    Foodsaver..

    Johnnyo, For liquids I would freeze them first in a container or bag. Once frozen enough to hold solid shape you could then put them in your foodsaver bag and vacuum pack. You can do this with your meats as well. Freeze the meat enough so that when you vacuum pack in your FoodSaver bag...
  9. smokin stang

    Chamber Temperatures for Ribs

    PC, I'm taking the easy way out 3-2-1 :P
  10. smokin stang

    Chamber Temperatures for Ribs

    Are there any disadvantages of smoking ribs at a lower temperature 200* vs 225-230*?
  11. smokin stang

    First Smoke Hollow use! Pics included!

    I really like my Smoke Hollow Smoker as well! They really work well when you install a gas control valve on them.
  12. smokin stang

    Electric Knife

    I am looking to buy a nice durable electric knife for carving and slicing through frozen foods such a ribs. Can anyone recommend one?
  13. smokin stang

    Masterbuilt Electric Smokehouse

    Cajunsmoker, There has got to be a way we could rig our smokers up like the Masterbuilt's design as far as adding wood? What do you think?
  14. smokin stang

    FoodSaver

    Finally went out and bought a Foodsaver. I love this machine and have had so much fun playing with it that I almost had to take a vacation day today. If you guys don't have one of these, you got to go out and get one.
  15. smokin stang

    Considering a new smoker...

    I don't know about the BDS Smoker but I really like my Smoke Hollow Propane Smoker.
  16. smokin stang

    Cheeses that you have smoked

    I have smoked mild cheddar, sharp cheddar, pepper jack, and monterey jack. I really like them all especially the orange cheddars.
  17. smokin stang

    Bad Byron's Butt Rub

    Smokey Steve, If you can figure out the ratio of ingredients feel free to post it. It is kind of pricy.
  18. smokin stang

    FoodSaver

    Where do you find the black and decker rolls?
  19. smokin stang

    FoodSaver

    Thanks guys, Headed to Sam's and then Wal-Mart.
  20. smokin stang

    FoodSaver

    Are the rolls, bags, and cannisters pricy for the FoodSaver?
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