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  1. smokin' burt

    30" Masterbuilt Analog Electric Smoker... SCORE!!

    ANYONE? ANYONE?
  2. smokin' burt

    30" Masterbuilt Analog Electric Smoker... SCORE!!

    The Mrs. and I decided to hit some yard sales today and I scored a Masterbuilt Analog 30" smoker in really nice shape for.... ready.... FIVE BUCKS!! The reason the guy let it go so cheap is because it's missing the analog controller cord (and the drip tray). He said he tried to find it before...
  3. smokin' burt

    20% OFF + FREE SHIPPING at AMAZENPRODUCTS.COM

    I never said I wouldn't buy any.... I just don't know when I will or if I will. I'll buy what best suits my style of cooking/smoking when or if I do, but I need to know more about how these pellets are made before I make any decisions either way. Something has to bind the sawdust they're made...
  4. smokin' burt

    20% OFF + FREE SHIPPING at AMAZENPRODUCTS.COM

    BUMP. It's not about just saving 20%... I've jumped on deals before only to discover they didn't fit my plan so to speak. I have no doubt Todd's products are great products... major retailers like Cabela's wouldn't carry them if they weren't. But I would rather discuss things with him...
  5. smokin' burt

    OK , Best stuffer by far.

    Well if it's any consolation to ya, I usually make sausage in batches anywhere from 10 - 50 lbs. and can't imagine doing a 50 lb. batch on my Maverick Kitchen grinder... I could grow a beard quicker!! I use it for small chores like making some bacon burger or making a few lbs. of something...
  6. smokin' burt

    OK , Best stuffer by far.

    So who offers them at a reasonable price??... We all know stainless is the way to go for food prep, etc., but who offers something reasonably priced for the home sausage maker that has stainless gears? Sorry, but I've only dealt with polymer gears and they suck. If I ever buy something I want to...
  7. smokin' burt

    How's this for smoke? Recycling center fire

    Nice.... now all that crap will be blowing right over top of PA and NY. It's bad enough that acid rains from the Midwest nearly destroyed the Northeast's Brook trout fisheries in the 60's and 70's so thank you OHIO!! SMB
  8. smokin' burt

    Cleaning the MES40

    I'm wondering if you fill the water pan halfway or so, and crank the heat up to max for about an hour (or a little more) and just let it kinda steam inside with the vent closed down to about 1/4... if it might be easier to wipe the residue off with a clean cloth after you've shut it off and let...
  9. smokin' burt

    OK , Best stuffer by far.

    STAY AWAY from Sausage Maker's vertical stuffers with the polymer gears!! I have their 15 lb. stuffer and had problems with it after having stuffed less than 50 lbs. of Bologna I broke a tooth on one of the gears. Because it was off warranty, the Manager of their local store offered to replace...
  10. smokin' burt

    Pink salt vs TQ

    I agree Bear... My point was to let folks know that the nitrates they use, whether it's TQ or cure #1 are formulated so that if you follow the proper procedure for curing and/or smoking, there isn't a problem. Besides, the info states that a 156 lb. individual would have to eat 14.3 lbs. of...
  11. smokin' burt

    Making rub vs store bought

    I'm with you Foamheart... The older I get the more I like to keep things simple. I used to thrive on Montreal Steak seasoning but rarely use it anymore. Still keep some around because I like it on eggs but don't use it on a steak anymore. For me, there's nothing better than a dash of sea salt...
  12. smokin' burt

    Pink salt vs TQ

    Here's an interesting read concerning the naturally occurring nitrates in some vegetable vs the nitrates used in cured meats... http://www.meatsandsausages.com/sausage-making/curing/nitrates Make sure you read to the end. It's interesting to find out how much properly cured meat an adult of...
  13. smokin' burt

    which blade to use ?

    cal1956... I would probably use a 1/4" plate, possibly a 3/16" but nothing finer. I'm going to say because it's a "country" style sausage, it should represent what the Old timers made back in the day. Many times they might not have even had a small hand grinder and chopped the meat with a knife...
  14. smokin' burt

    20% OFF + FREE SHIPPING at AMAZENPRODUCTS.COM

    I'm very interested, but I think I'm going to call you (Todd) personally and discuss my current equipment and the methods of smoking I prefer prior to making a purchase. There's no doubt you're offering an awesome deal, I just want to get what's right for me. SMB 
  15. smokin' burt

    Apple pork sausage

    Glad you feel that way... I personally can't see making a large batch of something new only to discover that I don't like it. As far as more is better, I'm sticking to my ideology on that as well. About ten years ago, I came up with a kick azz recipe for meatballs. The Mrs. and I usually make a ...
  16. smokin' burt

    Apple pork sausage

    Well fellas... It's not my intention to smoke the apple/onion sausage if I make a batch. I think I'd enjoy it as a fresh sausage better, much the same as that I tried where I used to work. I make a garlic, parsley and cheese fresh sausage that I enjoy but I can't bring myself to smoke any, at...
  17. smokin' burt

    Apple pork sausage

    Thanks Dan, I'll give that one a try sometime. SMB
  18. smokin' burt

    Apple pork sausage

    I worked a short stint in the fresh meats dept. for a major retail grocer in our region and we carried a lot of unique, ready made sausages that were pre-packaged and ready for the consumer market. One in particular was called "Apple-Onion" and it was a small diameter, coiled sausage probably...
  19. smokin' burt

    Pork Tenderloin

    Yea right... most of my "rebel" relatives can't stand it here in May without a jacket or heavy sweater on!! SMB
  20. smokin' burt

    Piles

    Sorry ink... My man cave is "sacred ground"... SMB
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