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  1. arnie

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

    I’ve been using Cookshack smokers for roughly 10 years now. Yes they are pricey, but after using my Smokette for almost 8 years I upgraded to an AmeriQue and sold my Smokette for what I paid for it. (and I didn't want to sell it) I don’t believe there is another smoker on the market anyone can...
  2. arnie

    NEW IOWA SMOKER BUILDER

    Welcome to SMF always good to have east central Iowa smokers show up. Try the search our for ideas on smoker builds if you can't find what you're looking for ask away there's a lot of knowledge on this site
  3. arnie

    need recipe for barbecue flavored beef sticks

    Pwrline, welcome to the forum. Always good to see another smoker from Iowa join in. Please go over to Roll Call and post so you can receive a proper welcome. While you’re at it please update your profile with your location so everyone knows where you’re from
  4. arnie

    transporting a cooked brisket

     As the previous cooks have said foil, wrap in towels, and stuff that puppy in a cooler for the trip. I have kept brisket and pork butt for 5-6 hours that way and they were piping hot when I was ready for them
  5. arnie

    commercial oven build and help

    I would agree with Roger’s assessment based on the schematics in the manuals he provided. I’d say you could get by using your house power using 110V for 1 element or 220V for 2 elements Two elements would provide quicker response and recovery, but I believe one element would suit your needs...
  6. arnie

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

    I just checked their site   http://www.masterbuilt.com/index.php/products/smokers/elec-smokehouse-40-bsw-w-window-rf-2nd-gen.html Elec Smokehouse 40" BSW w/window and RF (2nd Gen) MODEL: #20070512     $449     Scroll to the bottom an look on the  Specifications tab Watts:  1200   So I'd...
  7. arnie

    Sausage Stuffer

    I ended up with a 20 lb vertical stuffer from Cabalas. I went with the 20 lb because most commercial sausage mixes are divided into 15 lb batches so this option gives me the room to add in cheese or whatever with the least amount of reworking and/or clean up Works for me anyway
  8. arnie

    OH WOW! THE McRIB IS BACK!.....yuck.

    I didn't know it was missing 
  9. arnie

    Too cold to smoke

    It's never too cold to smoke I don't need a blanket for my smoker
  10. arnie

    What are the best types of sausages to make useing venison?

    I make summer sausage mostly, but this year I made venison sticks, brats, and German frankfurters. I used to add ground beef but lately I’ve been adding roughly 30% ground turkey to the mix
  11. arnie

    I hope I didn't bite off more than I can chew

    Any idea how many fried potato wedges are needed per 100 people served? I am doing a series of fund raisers for a group over the next few months with the first one being next week The menu will be loin backs, baked beans, fried potato wedges, and cookies or cake for desert In the planning...
  12. arnie

    RE: Bearcarver's health

    It just made my day to see Bearcarver had checked in 2 days ago via AlaskanBear. Prayer is a wonderful thing!  Even though you’re "nowhere near out of the woods yet" that meadow is coming into sight. Our prayers for continued recovery will be there as long as they’re needed. And YES it...
  13. arnie

    Here’s a rib question for you butchers

    Thanks for the link Smoker. It makes for a really good read     
  14. arnie

    Here’s a rib question for you butchers

    We want to do ribs for a church fundraiser so I stopped by our local locker to see what they could do for us. I told the gal behind the counter we wanted loin backs. She hadn’t head of them but was sure they were baby backs. The explanation I got from this thread says she is right...
    • arnie
    • Thread
    • Replies: 2
    • Forum: Pork
  15. arnie

    Types Of Pork Ribs

    Old post, but just what I was looking for
  16. arnie

    Pterodactyl egg help

    If you soak them in a solution of 1 part white vinegar 2 parts water it etches the shell and allows a little more smoke flavor in
  17. arnie

    Pickled smoked eggs and other snacks Q-view

    The only time I've had trouble peeling smoked eggs was when I used fresh eggs. They’re next to impossible to peel. Make sure your eggs are at least 2 weeks old (about a week for store bought). I may just be lucky, but I’ve never had an issue with my smoked eggs being rubbery. All this talk...
  18. arnie

    Dog Woes

    Well that’s all I got. Although you may be on to something being a self diagnosed smoked meat miser. I would suggest talking it over with the dogs and offer them a few samples as a gesture of your appreciation. If that doesn’t work I accept donations of all kinds of smoked meats, cheeses...
  19. arnie

    Dog Woes

    Have you tried asking them if them if they're bad doggies to see if they hang their heads in shame?
  20. arnie

    Mold growning on my jerky, what am i doing wrong?!

    Thanks nepas. This is an area I'm just getting into so your reply was very helpful
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