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I've been making snack sticks and summer sausages for a couple years now. Honestly at first I tried everything to get them to look just like store bought. Not anymore. I actually prefer them looking wrinkled. What matters is the taste. I make mine from venison and give to family and friends...
I have a 30" mes bt and I noticed one time the temp went to 300. I had it set at 275. I've only noticed this happening one time in the 2 years I've had it.
Mine is also Bluetooth. If I'm outside it has 150' range or so. If I'm in my house it works everywhere really good unless I'm in the very front part of the house, then it's iffy.
Well that's 3 fat side down to 1 fat side up. I'm using a mes 30. I sure appreciate the help. On briskest I always go fat side up. So here we go, fat side Down. I'll keep you posted.
Hey guys/gals. I am getting an opportunity to smoke a hog for the first time. I need all your tips and tricks if you don't mind. I plan on doing it on my "older" Oklahoma joe. Will probably have to split the hog in half. I've been watching several YouTube videos but I want Your opinions. Thank...
I have a master built 30" stainless Bluetooth and I really enjoy it. It has a built in temp probe to put in your meat but I suggest getting a nice little temp probe just to double check meat, Joel
He's nice looking. Most people think German shepardz are just mean dogs. They couldn't be more wrong. One of the friendliest dogs I've ever been around was a German Shepard. Huge dog. His paws were the size of my hands dang near. Had to be over 100 lbs.
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