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  1. SKade

    Brisket on sale

    I wish they were running that sale up here in WV.
  2. SKade

    Goat Leg Tacos

    Looks great. I love goat the couple of times I’ve had it.
  3. SKade

    The last meal...

    It is always a little sad to move on but I think you will be really happy with the 1050. I have a 560 and I can’t tell you how much I love it. All the taste of charcoal and wood with the ease and temperature accuracy of electric. It heats up fast and is ready to cook in no time. Temps from 150...
  4. SKade

    It has been a minute

    If the sensors are too much of a bother I’ve read about people just bypassing them. I haven’t had any trouble out of my unit yet. Knock on wood chunks. I’ve had it for about ten months now.
  5. SKade

    It has been a minute

    I’m glad to answer any questions I can.
  6. SKade

    It has been a minute

    So I haven’t been around the forum for a long time. I imagine this past year has been crazy for everyone. Thought I’d post the smoke I’ve got going on. Picked up a side of salmon for about $4/lb. Its Atlantic farm raised but beggars on a budget. Firm, no smell or slime. Not a bad peace of fish...
  7. SKade

    Newish guy from the east coast of Canada

    Sounds great. I would love to build a smokehouse like that but I’m not going to lie I’m most jealous of the moose. It’s probably my favorite meat and I haven’t been able to track down any in years.
  8. SKade

    Just got my first smoker!

    Congratulations. I see lots of good food in your future. I used two offsets until they had nothing more to give. Some great times.
  9. SKade

    Smoked salmon

    Thanks Gary. It’s a combination of poppy seeds sesame seeds garlic onion and a little bit of everything. It came out pretty tasty. The spices and sugar blended nicely.
  10. SKade

    Smoked salmon

    I did a filet of salmon when I had the smoker going for a little brisket. I seasoned it with some everything bagel seasoning and brown sugar. It will be going on some everything bagel thins in the morning for breakfast.
    • SKade
    • Thread
    • Replies: 9
    • Forum: Fish
  11. SKade

    Masterbuilt Gravity Feed

    Pulled the trigger and got in a 560. Should be assembling tomorrow. I read through all the posts in this thread and found them vary helpful. I deal confident about my choice. I’ve hade good luck with master built. I have a MES that I’ve had since 2007 and only had to replace the element once due...
  12. SKade

    I’m hooked.

    I will keep that in mind. I should have sized the cheese a little better.
  13. SKade

    I’m hooked.

    Smoking cheese has its hooks in me. Started my second cheese smoke today. I’ve got 13lb going. A little bit of this and that. A local grocery store has a pepperoni cheese that I thought might be interesting smoked so I picked up some of that. Some more cabbot seriously sharp. It turned out...
  14. SKade

    Need an opinion

    I agree. You should be just fine. I smoke on my covered porch with my MES.
  15. SKade

    First cheese smoke

    You were right. I’ve got another batch going today. Smoking cheese is highly addictive.
  16. SKade

    First cheese smoke

    Mine too. The price and how it takes smoke are amazing. I picked up 4 more pounds to smoke!
  17. SKade

    Couple of Q’s prepping for tmrw’s Game

    If there was confusion over my post I’m sorry. I was referring to getting the liquid in the pan with the meat over 212 so that it would produce steam. Bu using a moist heat in the oven you will avoid drying it out more and can insure that you end up with the reheated product as moist and tender...
  18. SKade

    Couple of Q’s prepping for tmrw’s Game

    If the crockpot is already used for something else I would reheat it in an aluminum pan. Add A little water or liquid of your choice. Cover it with foil and let the steam reheat it. If it was just a little dry the steam will be your best bet not to dry it out any more. Once it’s hot add your...
  19. SKade

    How cold to cold smoke bacon

    Thanks for the advice. This is my first time curing. I guess it’s just hard to wrap my head around leaving it at those temperatures and it being safe. I know that’s what the curing salts are for. A long time in the kitchen just makes some habitats hard to break. I can’t tell you how many people...
  20. SKade

    First cheese smoke

    I did my first cheese smoke today. A few pounds of cheddar of various types, a couple pounds of mozzarella, and a pound of pepper jack. Smoked for three hours with apple pellets. Tasted like it had a good amount of smoke but it needs to mellow some. It's in the fridge till tomorrow when I...
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