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  1. fratthewcraig

    Second chicken breast smoke and thermometer question

    Had about 2 pds chicken breast. Brined with quarter cup salt,garlic salt, Worcester, brown sugar. Had it in tere for about a hour and now in the smoker at 190. My internal temp has been going way to high way to quick and I wonder if my thermometer probe is reading the temperature from some of...
  2. fratthewcraig

    Smoked Almonds

    Can't wait about to load the smoker with this recipie
  3. fratthewcraig

    Should I brine store bought slab of bacon?

    I'm pretty sure it's just regular bacon. Uncut I think I may have over smoked it. Went to an internal temp 135. I think I just have to get the anmps
  4. Should I brine store bought slab of bacon?

    Should I brine store bought slab of bacon?

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  6. fratthewcraig

    Should I brine store bought slab of bacon?

    So my question is basically do I need to brine deli bought slab bacon.
  7. fratthewcraig

    Should I brine store bought slab of bacon?

    I didn't really think of it till after I put it in the smoker. Got a pound of slab bacon from a local deli for 5$. I didn't think if I should of brined them before it was already in the smoker. Using a 50/50 cherry and apple. Had it going at 120 for a hour. 140 for another now 155. I have a...
  8. fratthewcraig

    Landsman electric smoker mods

    I'm going to try some bacons today I'll let you guys know how that goes
  9. fratthewcraig

    cold smoking with my landsman electric smoker

    And do you get pellets directly from amnps or is there third party vendors? Also anyone got any DIY options for turning chips/chunks to sawdust?
  10. Landsman electric smoker mods

    Landsman electric smoker mods

  11. fratthewcraig

    Landsman electric smoker mods

    So after purchasing my landsman I was a little dis appointed with the levels of smoke I was getting from it. Granted this was my fault because I didn't have the element hot enough to get the chips going but anyway I did some looking around and couldn't find anything on the landsman. Seems like...
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  14. fratthewcraig

    cold smoking with my landsman electric smoker

    Ah I think I understand. I need to basically put a chamber were the smoke would collect ontop of the vent on my machine. So a cardboard box type contraption I will probably just suck it up and get the anmps. Is the main dif in the two models one smokes pellets and one smokes saw dust?
  15. fratthewcraig

    First try at breakfast sausage. Need some advice

    yeah its just fresh sausage in a casing.  well I wanted too add some smokey flavor to them so which way do you guys suggest bringing them up to 165 internal temperature.  Idk if its just my smoker but if i set it at 225 it would get the internal temp up to 165 way to quick for the smokey flavor...
  16. fratthewcraig

    First try at breakfast sausage. Need some advice

    thanks for the info.  i feel like ill just end up constructing a cold smoker for the unit
  17. fratthewcraig

    First try at breakfast sausage. Need some advice

    i feel like my IT goes up very quick when i cook it at 225.  not sure if its my meat probe or they just heat up to quick.  i wonder if my meat probe gets its reading from only the end of the probe or from parts that are exposed too.  I guess i have some meat probe calibrating to do
  18. fratthewcraig

    For the love of smoked meats

    Thanks! so far ive done smoke cheese, sausage, and snack sticks.  really wana get my technique down so i can set it and forget it
  19. fratthewcraig

    cold smoking with my landsman electric smoker

    Yeah my plan was to use the element to heat up and smoke the chips and than have one pan above the element trying to keep the heat low than on the next level up a pan full of ice than next level up the cheese.  I smoked some cheddar and it did have that good smokey flavor but a little to melty. ...
  20. First try at breakfast sausage. Need some advice

    First try at breakfast sausage. Need some advice

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