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  1. dale5351

    Newbie here - got an electric smoker (Cookout Supply) and need help :)

    I like to brine my pork.  I use a mix  with proportions of 1 gallon water, 1/2 cup salt (kosher), 1/2 cup sugar (maybe brown), 1/4 cup soy sauce, 1/4 cup pickling spice (this is a mix of dry spices, e.g. cloves, allspice, peppercorns, etc. -- I get it in large jars at a food service store), and...
  2. dale5351

    Great Customer Service

    I just have to ask -- what happens with all the stuff you must be smoking.  Two large smoker's going every day.  You must be feeding the neighborhood, selling it, or something else I haven't thought of. I agree that the MES is good value.  I came to that decision four+ years ago when I bought...
  3. dale5351

    A Recent Trip To Costco

    You are something else! I can just imagine being the guy in the line behind her, biting my tongue to keep from guffawing too loud and spoiling your fun. Retired Grey Beards of the world unite:-}}
  4. dale5351

    Posts read

    Also, If you decide that you have read everything that you care to read -- there is a button that says "mark all forums read" somewhere near the top.  Click on that and all the posts will be marked as read, will appear in grey rather than bold.  Then next time you come back and sign in, the...
  5. dale5351

    Help! Wife is threatening to turn off the electric

    My son is a vegetarian and has been for two decades +.  He will eat fish, e.g. tuna, salmon etc.  If she doesn't eat fish, then the various bean dishes are your best bet.  Personally, I don't think that any sort of burger would be all that great on a smoker.  I prefer grill for that class of food.
  6. dale5351

    My cheese cold smoke got hot.

    On your bacon smoke, is there any chance that some fat drippings got onto the sawdust? I had my AMNS tented to prevent cheese oil from dripping onto the dust -- but I did have a problem with that once before.  The cheese oil might put it out, or might ignite and make it burn super hot.
  7. dale5351

    My cheese cold smoke got hot.

    That will be the next control experiment.
  8. dale5351

    My cheese cold smoke got hot.

    The outside temps got up to 40F today, so I did an experiment.  I plugged in my MES, played around with the dials the same as before (as best I could remember).  Had it set to 0 time, which should keep the burner from turning on.  I let it sit like that for two hours.  Temp stayed at 40-45F.  ...
  9. dale5351

    Is there an optimal size for smoking blocks of cheese?

    I cut my two pound blocks into four 8 ounce blocks.  As was said, gives more surface area for smoke.  Also, and equally important, 8 ounces is about as much as we want to open out of the vacuum sealed bags at one time.  Plus, makes a good size for gifts.
  10. dale5351

    My cheese cold smoke got hot.

    I'm going to agree that is the most logical explanation.  I'm going to have to do an experiment one day soon.  Tonight we have snow and sleet -- not too good a time to do it. 
  11. dale5351

    My cheese cold smoke got hot.

    I'm going to have to do a test.  I did not think that the burner would come on since "time to run" was at 0, but it is possible that it did. I did use ice when I was doing cheese with outside temps at 95F this summer.  Worked ok.
  12. dale5351

    My cheese cold smoke got hot.

    Paul: when you use your MES40 for cheese, do you turn it on?  Or do you use *only* your Maverick for monitoring the temp? I can only think of two possibilities -- my MES decided to turn the burner on (in my mind it should not have), or the AMNS got some cheese oil into it and started burning...
  13. dale5351

    My cheese cold smoke got hot.

    Lately, I seem to be posting about things that went wrong.  This is another one. Yesterday, the outside temperature got a bit higher to about 40F and I decided it was the day to smoke some cheese.  I had five 2-lb blocks of various cheeses.  Cut them into 8-ounce smaller blocks. Spread them out...
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  17. dale5351

    New MES, anything I should know?

    A pot of boiling water will get the temperature up to 100F+ in minutes.
  18. dale5351

    Where to buy Morton's Tender Quick and size

    I am familiar with Wegmans, and have visited their stores in NY state.  They do have two stores in Maryland now, closest is 30-40 minute drive.  They are building one in our city, but it will probably not open until 2012.  They had to jump through a lot of hoops because of opposition from the...
  19. dale5351

    Neighbors Raise Stink Over Hanging Meat

    I lived in England for a while (many years ago).  They had butchers who routinely kept their meats either hanging or in open air cases.  We often would have to cross the street to pass them on the other side because of the smell.
  20. dale5351

    Where to buy Morton's Tender Quick and size

    In our area, MTQ is also hard to find in the usual grocery stores.  Only place we can get it is out in the country at a Southern States Coop.  It does come in a 2-lb bag for about $6.00 and the bag lasts us for several years.  We only use it to make our corned beef for Saint Patrick's Day.  Keep...
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