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Meat grinders

Thinking of getting a grinder - read some comments here, but wonder what the # designation mean, i.e. #8, #32, #5 etc? Wife has a kitchen aid so probably will get their attachement, how does it compare the the #designations. Won't use it alot (no deer to process) so not wanting to spend alot.
- missed-em
- Thread
- Jan 19, 2012
- Replies: 3
- Forum: Sausage
Problem w/ Maveric 732

Shed may be part of the problem, I moved the reciever to the closest end of the house and it is holding, just not as convienent.
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- Post #3
- Jan 19, 2012
- Forum: Slicers, Grinders, Tools, Equipment
Problem w/ Maveric 732

Start my brisket at 6:30 (28* and very dark out) inserted the Mav probes, did the registration thing, every thing is OK. Smoker is in doorway of metal shed. Go inside and after a few minutes the reciever beeps, lost the signal. Go outside, do the registration thing again, back inside, maybe...
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- Thread
- Jan 19, 2012
- Replies: 2
- Forum: Slicers, Grinders, Tools, Equipment
SMF Push Pin Map

^x2
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- Post #124
- Jan 15, 2012
- Forum: General Discussion
The big day!!

Congrats - the roads always shorter when two travel together - been married 51+ and we've been over a lot of roads together. Thanks to the Vet, those wern't the best of times! Who gets control of the smoker?
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- Post #33
- Jan 15, 2012
- Forum: For New Members
Brinkman - is it worth it?

Well, ran the empty test yesterday, didn't want to ruin good meat so just ran it w/ therms. I'm sure a butt or brisket would modify these temps some. Time 11:30 am Weather was 50-70* (close to a record for here in SIL) w 10-15 MPH Double row of briquets in pan 10 hot briquets in center of...
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- Post #13
- Jan 7, 2012
- Forum: Charcoal Smokers
Brinkman - is it worth it?

I picked up the stuff to do the bottum end mods (legs on the fire pot & charcoal rack) today. Looking at the many pics of ecb's on here there seems to be a lot of variation, i.e. mine has a one inch hole in the fire pan while many pictured did'nt. Think I'll try it without additional vents to...
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- Post #11
- Jan 5, 2012
- Forum: Charcoal Smokers
Brinkman - is it worth it?

OK, folks, I'm new to this, really got started smoking 4-5 months ago with an MES 40 with mostly hits but a few not so good. I also have in the shed an old Brinkman Smoke'NGrill that I bought at an auction for a buck 5 or 6 years ago and never got around to using. Being new and knowing...
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- Thread
- Jan 3, 2012
- Replies: 12
- Forum: Charcoal Smokers
Test run complete

I have a metal storrage shed that I keep the smoker in, just pull it to the open door and start smoking - helps with wind and cold also - havent tried chicken yet, looks good
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- Post #9
- Jan 2, 2012
- Forum: Poultry
When Did You Start Smoking?

Last August, got a MES 40--did my first all nighter w/ a brisket for Christmas. Everything I kow came from this site, guess I'm in trouble!
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- Post #18
- Dec 28, 2011
- Forum: General Discussion
Panic!!!

Well, Christmas has come and the mob is gone--After action report: Wife said the rub was too salty, so she dide a wine reduction w/ applejuice & stuff as a finishing sauce. Sliced, didn't pull, could have trimmed the fat a bunch My opinion, tasted great, mobs opinion - not even a scrap left...
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- Post #30
- Dec 26, 2011
- Forum: Beef
Panic!!!

Lots of great discussion here - thanks. But back to one of my questions, if done in advance is it best to fridg (this time of year lots of room in the beer fridg) in the foil or go ahead and slice and bag? Thanks for the help. Steve
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- Post #27
- Dec 20, 2011
- Forum: Beef
Panic!!!

If I cook it a couple days early, do I refrig while still foiled or slice & bag or?????
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- Post #17
- Dec 19, 2011
- Forum: Beef
Panic!!!

Its a full packer, 9.5 lbs and the problem is the length. Sounds like the folding trick may be the answer. What kind of cooking time might I expect that way? I will be monioring the temp but need to plan ---
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- Post #11
- Dec 19, 2011
- Forum: Beef
Panic!!!

Going to try my first brisket -- FOR CHRISTMAS -- talk about preasure! Anyway, the brisket I have is too long to fit on the rack of my MES, any right way to to do it or do I just whack it in half?
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- Thread
- Dec 19, 2011
- Replies: 29
- Forum: Beef
MES 40 Lowest smoke temp

So I just got an MNPS for all my smoking needs - did I get the wrong one? I have an MES40.
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- Post #10
- Dec 18, 2011
- Forum: Masterbuilt Electric Smoker (MES) Owners
Pork butts

Thanks for the help guys - Sorry for no Qview but camera (and operator) tecnologically challenged! Daughter said the one she got pulled great & tasted great too - always like cudos! Next try is a brisket for Christmas dinner, wish me luck, pleeeease! Steve
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- Post #19
- Dec 17, 2011
- Forum: Pork
Pork butts

Someone once said "patience Grasshoper"! Thanks for the help guys Steve
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- Post #15
- Dec 13, 2011
- Forum: Pork
Pork butts

Pulled from smoker at 190+ -- 10 hours, couln't wait! Turned out real good, but a question -- on the one we pulled It seemed like 1/2 was "pullable" but the rest wasn't there yet. I had the two butts on 2 shelves but staggered so one wasn't direstly below the other. At 4 hours I rotated top...
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- Post #13
- Dec 13, 2011
- Forum: Pork
Pork butts

MES temp running a little low, found an old sleeping bag & wrapped it up. Meat temp climbing.
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- Post #9
- Dec 12, 2011
- Forum: Pork

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