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IMG_0499a.jpg
- mavrik
- Media item
- Comments: 0
- Album: My insulation and door seals (thermal camera pic)
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Pink and tough
I haven't had the need yet, but I would just put foil tape over some ports. If that doesn't hold, insert some nails (don't use galvanized or any coated) into the ports. -
Where is the 5 day course?
I wrote Jeff and I never received a response or the e-course. I only get the newsletter trying to sell me stuff.- mavrik
- Post #6
- Forum: 5 Day Smoking Basics eCourse
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My insulation and door seals (thermal camera pic)
- mavrik
- Album
- Comments: 0
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My insulation and door seals (thermal camera pic)
This is a thermal camera shot of my masterbuilt two door smoker, 250° inside going by the door thermometer and 80° ambient. These smokers come with a double wall on the doors, what I did do is seal the second wall with silicone to make an air insulated door. As you can see, the sealed second...- mavrik
- Thread
- Replies: 19
- Forum: Propane Smokers
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IR_0261.jpg
- mavrik
- Media item
- Comments: 0
- Album: My insulation and door seals (thermal camera pic)
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Pink and tough
That is the nice thing with propane, it's adjustable. If still too hot, one can simply block burner ports. Much more cost effective than adding more load to lower the temp. -
Food Grade High Temp Silicone
Reading the MSDS it doesn't look like the Rutland's 500 is food safe. source; MSDS; "Hazardous Decomposition Products HIGH DECOMPOSITION AND FIRE MAY RELEASE CARBON OXIDES, TRACES OF INCOMPLETELY BURNED CARBON COMPOUNDS, SILICON DIXIDE, AND/OR FORMALDEHYDE." source...- mavrik
- Post #9
- Forum: General Discussion
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Pink and tough
The pan of water sounds like a waste of money then, I thought it was to help moisten the food.The manual that came with the smoker says chicken needs to be 180°. My dial thermometer says 190°. You guys and the gov say 165° http://www.foodsafety.gov/keep/charts/mintemp.html The manual and... -
Pink and tough
OK, it's looking more and more like a newbie error. I though it was blood and overcooked it, making it tough. -
Pink and tough
So running the smoker at 240° gave the meat time to dry out? I have no clue if the meat thermometer is accurate, it's one of those dial types that have been laying around. I'll get an ET73, it seems to have reviewed well here. -
Pink and tough
This was a tint of pink though the meat, there was some red near the bone. I took it out at 180° and it was bloody when poked with a fork. So I put it back in till it hit 190°. Isn't the pan of water suppose to keep the food moist/tender? -
Where is the 5 day course?
I didn't try again, it looks like an endless loop of trying to sign up for the course.- mavrik
- Post #3
- Forum: 5 Day Smoking Basics eCourse
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Pink and tough
I tried my first smoking of chicken leg quarters and they came out slightly pink and tough. It only took 2 hours for 10 pounds to reach 190° meat temp and smoker temp of 240°. Is chicken suppose to be pink when smoked? What made them tough? I kept water in the pan. -
Store bought smoker design issues
I'm new to smoking and purchase my first smoker, a Brinkmann cabinet type propane and have some design questions. First off the doors leak like crazy. Is the nomex seals I see around good or do I need like a silicone P-gasket? Next the flavor chips (or chunks) only last about what seems 15...- mavrik
- Thread
- Replies: 5
- Forum: Propane Smokers
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Where is the 5 day course?
Where is this course? I signed up on this page http://www.smoking-meat.com/smoking-basics-ecourse and got an email that said to sign up at the link and it gave me the same link as above.- mavrik
- Thread
- Replies: 12
- Forum: 5 Day Smoking Basics eCourse
