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  1. graystratcat

    It's all your fault! I hate you all.

    Hey AtomicDog, sounds like all the guys have you covered with great advice.  The only thing I would add - that you kind of discounted - would be to still brine that little bird.  Even a 2 or 3 hour brine does wonders to poultry if you have the time... simple brine of salt and water or if you...
  2. graystratcat

    Grinders????

    timleo, I agree with you regarding the Power Factor for AC... given that, I'm not sure if the results as to calculated amperage would be much different for the 120 VAC grinder since it's basically a kitchen appliance....regardless, I think we all agree the 120 VAC model isn't drawing 3000w of...
  3. graystratcat

    Grinders????

    By the way, here's a little more info on the PSE grinder.... it goes for $2,200 by the way... well at least from this supplier... http://www.nfsequip.com/index.php/food-prep-equipment/meat-grinders/fleetwood-pse-32hd-32-meat-grinder-3-hp.html
  4. graystratcat

    Grinders????

    Converting Watts to HP is based on a conversion factor of 0.00134102209.  So, 3000w * 0.00134102209 = 4.02306627 HP as applicable to the MTN grinder.  Have no idea why they are stating 3.4 HP.....I can only assume that their statement regarding 3000w is for the power (or energy) of the grinder...
  5. graystratcat

    Superbowl Victory and Wings with Qview!

    Very nice looking wings for sure... and congrats on the G-Men win!  Being a die hard Steeler fan... well... just wasn't our year.... -Salt
  6. graystratcat

    Smoked stuffed burgers and beans

    Great idea and great looking food!  Thanks for reminding me a smoke doesn't always have to be a 8 hour production and include a large chunk of meat.... I just may have to make me some smoked stuffed burgers this weekend! -Salt
  7. graystratcat

    Super Bowl Brisket

    The brisket looks great as does the entire meal!  Very nice job indeed. If you want to add a little company to that smoked onion, try a head or two of garlic as well.  If you've never had smoked garlic, you're really missing something.  They come out almost tasting like candy with a small...
  8. graystratcat

    Game day Baby Backs...

    Very nice job on the ribs, Roller!  Very nice indeed! As for Slap Ya Mama, I'm addicted to that stuff as well.  I even put it on popcorn! -Salt
  9. graystratcat

    Pastrama or bastrama with Q/View

    Very, very nice job Ahron!  I agree with the others in that it's great that you're doing the old world procedures and with that type of results, definitely worth the effort!  Thanks for sharing that post.  I wish I had a way to dry cure like you do in your cellar.  Our local temperatures and...
  10. graystratcat

    1st smoke on the new MB

    Hey Shinny, a lot of guys say there's no need to run wood/smoke when seasoning a new smoker but personally I always like to for a couple reasons.  First, I think it gives the new smoker a little smoke mojo just for starters.... not that there's any scientific support as for this being...
  11. graystratcat

    AMNPS Christmas Cheese Smoke, 32 lbs!!! with Q-View

    Hey Riverrat, no need for water in the water pan when cold smoking cheese.  Also, I never flip, since I put my cheese directly on the grates, I don't think there's a need.  I also try to keep my smoker at around 70*-80* when cold smoking cheese.  I really think running at a higher temp while...
  12. graystratcat

    AMNPS Christmas Cheese Smoke, 32 lbs!!! with Q-View

    sprky, I do cheese in my Master Forge all the time (I know you have a Master Forge as well).  Just a simple cold smoke with the AMNPS (not running the LP burner).  I also like to cut my chunks fairly small.  I think that produces better smoke penetration.  I usually smoke for 4 hours using the...
  13. graystratcat

    BBB and CB

    Great looking bacon and great find on the slicer!  Very nice indeed! -Salt
  14. graystratcat

    Peppered Canadian Bacon the easy way, w/ Q-view

    Great looking bacon, Al!  Great job!  I'm going to give that one a try for sure. -Salt
  15. graystratcat

    First cheese smoke

    I typically cold smoke my cheese for 4 hours but that's using apple/maple or apple/pecan.  Your idea as to smoking for a lesser amount of time might be a good one if you're going to use mesquite.  There will be a trade off though between smoke flavor and color.  If you only roll smoke on that...
  16. graystratcat

    Jerky in the MES Q-view (update with finsished jerky)

    Great looking jerky, Harry!  I know what you mean about it going fast...nothing like a few friends to help make it disappear!  LOL Just my humble $0.02 but if you're going to do a lot of jerky, you might want to make some jerky sticks.  That way you can just hang them from the side supports and...
  17. graystratcat

    First cheese smoke

    Hey monoxide. Cold smoking cheese is great and a fairly easy smoke.  No sense in putting the cheese in before you're rolling smoke since the whole idea behind cold smoking cheese is to have it in the box with smoke and no heat.  As for mesquite... IMVHO, that might be a bit strong for smoking...
  18. graystratcat

    Leerdammer?

    Hey SmokinHusker, no c-view of this smoke... didn't think about taking pix for this one. As for 'what kind of cheese is it'?  Well, I really don't know.  Like I said above, I hadn't even heard of it until the other day.  My wife found it when she was out shopping and brought it home and asked...
  19. graystratcat

    Ruined Brisket...

    A lot of folks around here swear by the Mavericks.  I have 4 digitals that I've had for a while which aren't Mavericks but I bought them before I knew about the Maverick models.  Check out Todd Johnson's website.  He carries the Mavericks as well as the AMNPS and other smokers and accessories. ...
  20. graystratcat

    4 hour 140*

    Well said, JJ!
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