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  1. IMG_20121202_092123[1].jpg

    IMG_20121202_092123[1].jpg

    • spoolinaz
    • Media item
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    • Album: First full brisket packer, kind of a let down...
  2. spoolinaz

    has anybody ever smoked 8 pork shoulders at once in a MES 40?

    How big are the butts? 10 hours seems pretty short for a full size (9-10#) shoulder. I had recently done 7 9#+ butts in my Masterbuilt XL propane. I had a hard time keeping the heat up. That amount of mass will 'suck' the heat right out of the smoker. I doubt the electric element will be able...
  3. spoolinaz

    Can I store my bryne mixture before using?

    Usually, you heat some or all of the water and salt, spices etc to help them dissolve, then chill. The heat is only to help the salt dissolve. You NEVER want to add raw meat to a warm brine then chill. Either add ice (equivalent to water needed in the brine) or chill the brine till it's below 40...
  4. spoolinaz

    My first Kielbasa

    Thats the one! It's just so easy to control the water bath temp with the big roaster I have. It literally took longer the get the bath to temp than it took for the sausage to cook. Cooked sausage is better for us, then I don't have to sweat the prep when we use it.
  5. My first Kielbasa

    My first Kielbasa

  6. spoolinaz

    My first Kielbasa

    Finally got a chance to do some kielbasa. I used a recipe SmokingHusker had posted she got from someone. Sorry I don't have the specific info, it's in the search bar somewhere...lol. Anyway, I am super pleased with the outcome. I followed a recommendation from Martin in regards to cold smoking...
  7. IMG_20121111_203436[1].jpg

    IMG_20121111_203436[1].jpg

    • spoolinaz
    • Media item
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    • Album: My first Kielbasa
  8. IMG_20121111_195006[1].jpg

    IMG_20121111_195006[1].jpg

    • spoolinaz
    • Media item
    • Comments: 0
    • Album: My first Kielbasa
  9. IMG_20121111_161316[1].jpg

    IMG_20121111_161316[1].jpg

    • spoolinaz
    • Media item
    • Comments: 0
    • Album: My first Kielbasa
  10. spoolinaz

    Need tips on a ham

    X2 Double smoked ham on a propane smoker isn't really tending! Pretty easy actually, aside from feeding it wood to smoke, takes a couple hours. Pre-cooked hams go much faster than fresh. Re-heat to the recommended internal temp on the package. If you can, get a Smithfield. They recommend a...
  11. spoolinaz

    Planning to smoke at sub 40 temps, need some advice...

    More like a football. It will be cooked in a roaster the next day. And I'm planning to smoke in a sub 40 degree environment, so there are no safety issues. More interestred in knowing if the actual smoking will be effective on something that cold.
  12. spoolinaz

    Propane to natural gas move..

    My genesis runs on NG, but then I bought it that way too. The 2 biggest differences are eliminating the regulator and orifice size. For the grill, I would look into new orifices for it. Should be one for each burner bar and side burner. Then again, it was a 60 dollar up charge, that could...
  13. spoolinaz

    Planning to smoke at sub 40 temps, need some advice...

    Doing another Hog Maw and am going to cold smoke it for the flavor and cook it next day in the roaster. For those not familiar, its a sausage and potato mixture stuffed in a pigs stomach. I'm using fresh home made sausage, and don't want to add cure for fear of changing the flavor too much. My...
  14. spoolinaz

    The menu is set. Thanksgiving my way! (Now with Q-view)

    Borrowing the muffin tin idea, I have a cornbread dressing recipe to try!
  15. spoolinaz

    Masterbuilt mods

    Also, on the blanket, you will find that the burner is plenty big enough to make up for cold weather. Will use more fuel though. Also consider looking at foam or cement board.
  16. spoolinaz

    Masterbuild XL Mods - Post your mods here!

    Honestly, the easiest thing to do is to remove the regulator and hose from the valve assembly, and plumb the NG line to it. You will find alot of people drilling out their orifices, but in my experience, the Masterbuilt burner burns too hot anyway. The NG will not burn as hot as the propane, but...
  17. spoolinaz

    Smoking turkey

    I have also seen that if you do need to reheat after slicing, use chicken stock and 'poach' the turkey in it. Reheats gently and doesn't dry out, plus another chance to impart some flavor. You never want to rush the cooking part, take the time to do it right. There are many ways to serve it that...
  18. spoolinaz

    Smoking turkey

    As long as your smoker can hold temp with 2 birds, it's like smoking one as far as time. I prefer to smoke up around 300 for poultry to preserve skin texture. Also, don't be afraid to hold the bird wrapped in foil in a cooler stuffed with towels for a couple hours, after a tented rest for 15...
  19. spoolinaz

    ham for thanksgiving

    Can do a Picnic or 2 in 14 days as well... http://www.smokingmeatforums.com/t/128646/my-first-pork-to-ham-picnic-ala-pops-wet-cure#
  20. spoolinaz

    Turkey Brine Question

    Here is my reply to you in your other thread:  http://www.smokingmeatforums.com/t/129935/turkey-brine-question#post_880694 Follow the link about my cured Turkey breasts. It's very easy to do. Also, I smoke all my birds at or above 300 to save the skin. Going slow and low is not necessary on...
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