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WELL .....
gonna start marinating my shorties and i also have some moose short ribs to do along with them. they can use the extra fat the beef will offer up !!!
wish me luck
Golath
hi Disco
have done many moose roasts but never smoked one yet. when we bbq i like to wrap in beef fat that ya can get from a butcher. CAP FAT if ya can and wrap and tie that baby up. otherwise go for the "heart smart" bacon weave ....
good luck
Goliath
if mine craps out its usually the same spot, where the feet are tacked on and the divider so its like 3 layers of metal and the holes dont seem to line up for air flow. tried a few drill bits but thats tough stuff ... ha ha ha
Goliath
i have a smoker much the same size. i have been thru a few different smoke gens and ended up doing the mailbox mod BUT used a cheap turkey roaster cause there are no mail boxes here ... LOL
so i started with 1 AMNPS then 2 and only lite 1 end. this gives me smoke all night (when they stay lit)...
LOOKS AWESOME !!!!!
im gonna follow ya close on this as i have a bunch frozen that look the same size.
cant wait for the q-view to continue and the STORY as to how great they are
Goliath
for these i used the recipe from Len Poli's web site. i used the US measurements. the metric thru me off when i saw the different in amounts from metric to US so i stuck with the US.
also i now smoke with hickory pellets.....
i have also used spices that boykjo had sent me. both were good...
IM A FOILER !!!!!
the wife likes pork ribs foiled and falling off the bone, PK with me too.
besides ... i always have extra foil under my baseball cap ...
Goliath
HAPPY B - DAY DISCO !!!!!
you never said 25 times "i love short ribs" ... LOL
anyways im sitting on about 20 pounds of beauty short ribs a buddy brought me when he came fishing a month ago cause he knows I LOVE SHORT RIBS !!!!
i have them vac packed in smaller portions. i am gonna do some up...
i have a coldspot freezer conversion and used 2 amnps in a mailbox mod setup. worked great. i am always tweeking and have now gone to a AMNPT. loads of smoke. i actually fill it 1/2 way up full length. PLUS i welded 2 together for longer smokes. could only get the 12" here in canada and shipping...
thought i would share this with my southern neighbors and we can all have a giggle together ..
hope the link is allowed
http://safeshare.tv/w/PKYPTOarUx
Goliath
OK .... LEM 10 pound SS stuffer WITH THE BIG ELBOW ...
i have this stuffer and LEM actually sells a tube to do 19mm snack sticks, pepperoni or whatever. has never missed a beat with me and i do it as a 1 man show....
clamp it to my work station and crank away. what they do say is DONT use the...
i have tried commercial hickory sawdust and didnt have much luck, pellets work fine, HIT AND MISS ... IF they crap out it seems to get to a point and go out in the same spot. im thinking that where the rows and feet supports are spot welded on that the air flow stops cause the holes are covered...
hmmmm
i have had 2 slicers now and both have a deflector lets call it, the guides the meat away from the blade in the rear. reading some reviews of your slicer you are not the only one that has experienced this. also if you par freeze the meat 1st it sliced more uniform and much easier.
Goliath
i also had an MES 30 prior to building this larger unit and i was tossing around the idea of a hood and bathroom fan vented out my shop door. im not imune to boring holes to keep the smoke on. a man can go into sheer panic when the bacon supply is running low.
Goliath
I keep my smoker in my shop on a dolly, can move it around as i need to. when its real cold i heat up the wood stove in the shop, easier to keep temps that way. it is vented out my shop door with some 3" heat duct.
this pic is from when it was brand spanking new, its jet black now, no white and...
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