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  1. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: First go at ribs and tips
  2. bcrisco

    Got my AMNPS, now a cheese smoking question

    Ok, now you guys bring about another question. So if I'm hot smoking (pork butts, brisket, etc). Would it be advantageous to also use the MB mod? Would I simply have the heating element on, but simply have my smoke coming from the amnps in a MB?
  3. bcrisco

    Got my AMNPS, now a cheese smoking question

    With all of suggestions, looks like I'm going to have fun during the experimental stages yo see what works best for me. Thanks everyone128077
  4. bcrisco

    Got my AMNPS, now a cheese smoking question

    Lord knows when that'll be with the daytime highs in the upper 80s-mid 90s. Probably will have to wait until fall
  5. bcrisco

    Got my AMNPS, now a cheese smoking question

    You know, that completely slipped my mind that the ducts in the house are galvanized (duh). We'll see what I end up going with. Have found a couple of little grills for about the same as the mailboxes.
  6. bcrisco

    Got my AMNPS, now a cheese smoking question

    Thanks Tom. The 2 links were good reads. Thinking either the MB or using a tabletop charcoal grill (to stay away from any galvanized materials
  7. bcrisco

    Got my AMNPS, now a cheese smoking question

    Thanks for the input. May wait for fall and may have to go with a mod to "clean" things up
  8. bcrisco

    Got my AMNPS, now a cheese smoking question

    Been reading a lot about the use of an AMNPS to smoke cheese and I've been wanting to branch out. Most seem to also have the mailbox mod going with there MES (I have a MES 30). Is MB mod necessary to smoke cheese? Thanks for help
  9. bcrisco

    Braunschweiger question

    I have some beef liver from a qtr beef we bought and wondered if anyone had used beef liver in braunschweiger or if that would be too strong of liver taste. Thanks for any responses.
  10. bcrisco

    Honey Teriyaki Wings

  11. bcrisco

    Canadian Goose Breast on the Smoker Q-view

      Will have to keep this in mind the next time that I get some geese. Our season has about two weeks left, but the cold that came through a week ago pushed a lot of birds out.
  12. bcrisco

    Goose Trail Bologna

    Oh yeah128077 Thanks! Hopefully I can put some more geese in the freezer over the next month or so
  13. bcrisco

    Goose Trail Bologna

    Well here's the finish product. Sorry no money shot. These will get vacuum bagged and frozen.
  14. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  15. bcrisco

    Goose Trail Bologna

    Here we go!
  16. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
  17. bcrisco

    Smoked brisket

    Looking good. Very interested in the outcome
  18. bcrisco

    Goose Trail Bologna

    Actually, about half right now. Thought I'd need it with Christmas coming up, but with this batch going under the smoke tomorrow, the rest of that first batch is expendable 128539
  19. bcrisco

    Goose Trail Bologna

    Decided to do the second small batch (6 lbs) sooner than later. Here are today's pics. Sorry I didn't get all of the prep but ran both the pork and goose through 3/8 then 1/8 plates before mixing up and stuffing. Decided to stay with the 50/50 ratio for goose and pork fat trimmings. Let em sit...
  20. image.jpeg

    image.jpeg

    • bcrisco
    • Media item
    • Comments: 0
    • Album: Goose Trail Bologna
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