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  1. smokin' burt

    Piles

    I'm not a pile builder,,,, I'm a MOUND builder. I believe I'm descended from the prehistoric Native Americans of the Ohio Valley because I don't build little piles of stuff, I build mounds. If you ever entered my man cave you'd know immediately this is true. LOL!!! SMB
  2. smokin' burt

    What woods have you tried and DON'T like

    BlueWhisper, Interesting that you mention that... it's definitely an invasive. I believe you're talking about the Amurasian or Tartarian Honeysuckle and it's literally EVERYWHERE here where I live. It will take over a piece of ground in a few years if not kept in check. It's good cover for game...
  3. smokin' burt

    What woods have you tried and DON'T like

    timberjet, That's nice to know. Always good to have a second (positive) opinion. I live in the bottom of a valley and we get frosts here as early as late August in some years and as late as early June in the spring. I used to have a couple of big Lilac bushes on one corner of my yard but I took...
  4. smokin' burt

    What woods have you tried and DON'T like

    KC5... The link I posted mentions Lemon, Lime, and Orange woods as being excellent woods to use for Beef, Pork, and Poultry. I cannot speak from experience, there are no lemon, lime or orange trees in Pennsylvania that I know of...LOL! Good catch on the allergen mention concerning nutwoods...I...
  5. smokin' burt

    What woods have you tried and DON'T like

    Oh God... Hope you didn't try smoking with Elm, that's nasty wood! I burned some in an open campfire one time and thought it smelled like PEE!! SMB
  6. smokin' burt

    What woods have you tried and DON'T like

    I've used Hickory, Cherry, Apple, Pear, Hard Maple, Mesquite, Pecan, and Black Walnut. I've yet to try Oak but may at some point. While I'm not big on Mesquite by itself, I've used it mixed with other hardwoods and that's OK. I was brought into the wonderful world of smoking fish and game by a...
  7. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    daRicksta, Yes I've been processing my own game for years and I've been making my own sausage and bologna for a long time. Mostly "fresh sausage" but I have smoked some in my Brinkman and while it's OK, it's not stellar because the Brinkman electric runs at a constant 220-240 degrees so the...
  8. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    Thanks fellas, I guess I should have been a little more specific. I AM a newbie to using the MES. I'm NOT a newbie to smoking and safe practices for such. I had no intention to wipe down the inside of the cabinet with straight white vinegar. The manual suggests a wipe down with a damp cloth, I...
  9. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    Anyone have anything to suggest as far as this is concerned? SMB
  10. smokin' burt

    Hobart grinder help

    Doohop65, It's one heck of a lot older than my 1-1/2 horse Hobart and much smaller. I would call Hobart first and ask if they even carry parts or service such an antique as that before you buy it. I gave $375 for mine used but in very good condition. AND.... I can still get parts if necessary...
  11. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    First and foremost... I would like to thank all who have responded so far. Bear with me fellas, I've never had anything that has an adjustable heat range. I've smoked a lot of goodies on my Brinkman electrics but there was a lot of learning curve as to what I could or should not do. I...
  12. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    JckD, I was under the assumption that the top vent was not only there for smoke to vent, but to control heat as well. If it's expected to be left wide open all the time while one's smoking, why is it adjustable? SMB
  13. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    Hello all, My new MES 30 didn't come with a probe but I have a Weber "Style" digital thermometer with remote probe sensor and it works well as I have used it a number of times for sittin' chicken on the grill, venison bologna in the oven as well as using it to monitor the temp of whole pig we...
  14. smokin' burt

    $90 off MES 30 @ Cabelas (good till Dec 3)

    I just purchased one through one of their competitor's stores because they have a price match policy. The nice thing was that it was cash and carry, no shipping or additional charges! Looking forward to using it. I've been smoking on a Brinkman Electric for years (on my second one now) so the...
  15. smokin' burt

    Masterbuilt Electric Smoker - First Timer

    Cabela's has them on sale through Dec. 3rd for 139.99 + shp. You may want to jump on their site and check it out. SMB
  16. smokin' burt

    Sausage Stuffer

    Bangers are usually made with breadcrumbs added to the recipe. The reason they're called "Bangers" is because the breadcrumbs absorb the moisture and begin to swell as they cook which causes the casing to explode (mildly) causing a popping sound, hence the name, "Bangers". SMB
  17. smokin' burt

    Jerky Making Issues

    meatman, Sorry, but I personally don't care for the taste or texture of ground meat jerky. I usually only make venison jerky and I prefer to slice muscle meats such as the large portions fileted off the shoulder or lean sections of the hind quarter. I have used back strap, but prefer to eat...
  18. smokin' burt

    Venison balogna recipe

    HMMMMM.... looks likes folks are kinda tight lipped about that subject! As far as commercial mix's go, I will go as far as saying that I like Con Yeager Spice Company's mix. I never bothered to formulate my own, I have a lot of books with numerous recipes for V. Bologna and they're similar, some...
  19. smokin' burt

    Sausage Stuffer

    Yes Chew!! I do the same but I use food grade mineral oil to lube my plate and knife when I assemble so there's some "instant" lubrication before the meat gets there when I kick it on. SMB
  20. smokin' burt

    Hot Italian Sausage

    Yes, thanks Martin. I'll try to put this info to use this season. Guess there's still a chance an old dog can learn new tricks! SMB
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