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  1. graystratcat

    Newbie sausage smoker question...

    There are basically 2 types of cures used for most of the stuff we do.  Cure #1 and Cure #2. Cure #1 (or Insta Cure #1 or Prague Powder #1) is basically salt and 6.25% Sodium Nitrite.  This is the cure used for smoked sausage and other things such as bacon...
  2. graystratcat

    Not HOT!! HELP!

    Are you sure the thermo you're using is accurate?  Also, as for the side vents, keeping them almost closed should increase the temps in your MF.  I know sprky has the opposite happen to his MF, but I can jump my temp by a good 15* by closing the bottom vents almost completely.  You can run the...
  3. graystratcat

    Chicken Cordon Bleu, Twice Baked Potato and Asparagus Spears off the Yoder

    Looks fantastic!  Nice color and definitely a nice presentation.  Great job! -Salt
  4. graystratcat

    First Time ABT'er on a smoker

    Hey Trondoggs, there is a bunch of info on the site about doing ribs.  If they're baby backs (BB), then do a search for the 2-2-1 method.  Basically this is smoking your ribs on the smoker racks for 2 hours, then taking them off, double wrapping them in alum foil, tossing in a cup or less of...
  5. graystratcat

    Leerdammer?

    Well, since no one responded I guess no one has smoked this before... guess that makes me the first?  I'll let you know what I think of it in about 2 weeks....... -Salt
  6. graystratcat

    Pemmican Balls

    Great post nepas!  And the idea of putting them on a stick is brilliant!  I remember reading about pemmican when I was a little yapper....the American Indians made pemmican as a way of preserving berries when they were available by combining the berries with fat and jerky.  The word pemmican...
  7. graystratcat

    Need help

    Hey bubmil0630.  It's really hard to lend a suggestion as to which type smoker is best for you...that really is a personal decision.  If you tell us a bit more about how you want to use your smoker, what you'd like to smoke and your location (you really should update your location in your...
  8. graystratcat

    food grade bucket

    I can't comment on the details as to what makes a plastic bucket food safe, perhaps JJ will be along shortly and can address that one. As for where to get them.  I get mine at my local grocery stores in the bakery section.  They get icing in 5 gallon pails, with lids, and typically give them...
  9. graystratcat

    Smoking Questions

    Welcome to the forum Gimsby tackle.  I have a hunch about your problem.  It sound to me like you were producing 'bad' smoke if you could only stand about an hour's worth of smoke during a cook and your food tasted like 'a house fire'.  By 'bad' smoke I mean the billowing white type.  That is not...
  10. graystratcat

    Water PAN Yes Or No?

    Or the natural hog casing dance? 
  11. graystratcat

    Water PAN Yes Or No?

    ShortEnd, if you want to use the AMNPS and a water pan, I would suggest you place the AMNPS below the water pan.  Any rising steam from the water pan into/around the AMNPS is going to really hamper the performance of the AMNPS - probably to the point of extinguishing it.... -Salt
  12. graystratcat

    Water pan question

    Hey Bud1955, you have an interesting question but here's my take on it.  If you did use a water pan but seal it enough so that no steam could escape, you're basically creating a potential bomb.  When water takes on heat (i.e. energy) that energy either has to be stored or transformed.  When...
  13. graystratcat

    Leerdammer?

    Just wondering if anyone has smoked any Leerdammer cheese before?  I have a little over a pound in my smoker right now with some Sharp Cheddar, Asiago and Pepper Jack.  I've never even tasted Leerdammer before today - and I'm a cheese lover! - so this is a new one to me. -Salt
  14. graystratcat

    Rotating Jerky in Smoker?

    I don't have an MES but if I were doing two levels of jerky in my Master Forge, I would switch them around about half way through the drying/smoking cycle.  I would also switch the jerky sticks around as to from front to back.  I know for a fact my Master Forge maps at different temps from top...
  15. graystratcat

    Hello from N. C.

    Welcome to the forum!  This site has a bunch of great folks that know A LOT about smoking that will help you out in a flash with your questions! Whole bunch of fellow smokers here… you'll have plenty of company! Also great to have another North Cackalackian on board!  -Salt
  16. graystratcat

    What kind of smoke do you use..

    My go-to blend for cold smoking cheese is 50% apple and 50% maple.  My second go-to blend is 50% apple and 50% pecan.  Depends what I have on hand and the kind of mood I'm in basically....and what I feel  like smelling for 4 hours!  LOL -Salt
  17. graystratcat

    Bacon Cure Recipe

    Hey Todd, I'm getting ready to give your recipe a try here in the next day or two.  Question:  have you ever let your bacon cure for more than 10 days?  The reason I ask is I'm calculating the cure time and then the day I would smoke it, but if I had to let the bacon cure an extra day or two due...
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    • graystratcat
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    • Album: Smoked Kielbasa and Andouille
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    • graystratcat
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    • Comments: 0
    • Album: Smoked Kielbasa and Andouille
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    • graystratcat
    • Media item
    • Comments: 0
    • Album: Smoked Kielbasa and Andouille
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