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  1. chadinclw

    are these any good

    If it's your first smoker you'll have a learning curve...but that's true of any cooker.  I sent my son an ECB electric last year for Christmas...if I'd seen this I'd probably have bought it. I use the MES 40 from Sam's. Stainless door and black powder coat body. I keep it on the lanai so...
  2. chadinclw

    are these any good

    If it's your first smoker you'll have a learning curve...but that's true of any cooker.  I sent my son an ECB electric last year for Christmas...if I'd seen this I'd probably have bought it. I use the MES 40 from Sam's. Stainless door and black powder coat body. I keep it on the lanai so...
  3. chadinclw

    Best Smoker for Jerky Making?

    This is one reason a lost of us MES owners also own Todd's AMAZN smoke generators. I'm using mine now on a batch of andouille.
  4. chadinclw

    Bacon Cure Recipe

    Drawing out moisture is part of the reason for curing! Go with Todd's advice. Good luck.
  5. chadinclw

    Andouille and Italian sausage today

    Funny about the bowls...those are my grandmother's. I've got the set with yellow, green, blue, and light blue..no red so it may have gotten broken a few decades ago. I got those from her house back in probably 2000 or so after my uncle died. My grandmother died in 1986 and the house sat empty...
  6. Andouille and Italian sausage today

    Andouille and Italian sausage today

  7. chadinclw

    Andouille and Italian sausage today

    Along with a 6 jars of jalapeno pepper jelly. Busy day. I got to use my Kitchener 5# sausage stuffer for the first time and used LEM pig casings, again, for the first time. All went pretty well. I like the hog casings except for having to soak and flush them. That could definitely be a "night...
  8. Sausage making 12-01-12 003.jpg

    Sausage making 12-01-12 003.jpg

    • chadinclw
    • Media item
    • Comments: 1
    • Album: Andouille and Italian sausage today
  9. Sausage making 12-01-12 001.jpg

    Sausage making 12-01-12 001.jpg

    • chadinclw
    • Media item
    • Comments: 0
    • Album: Andouille and Italian sausage today
  10. chadinclw

    Vinegar anyone?

    A wine maker friend advised me there are chips and such that can be used in a sachet to mellow out wines and vinegar if you can't do the barrel. I also read recently that if you get barrels or casks make sure you can get inside to remove the mother and/or clean is as needed. Those are really...
  11. chadinclw

    Vinegar anyone?

    I got the bottles from Specialty Bottle @ www.specialtybottle.com. They were $2.09 each with the corks. They had a nice selection of wine and sauce bottles along with plastic. They are up in Seattle, WA. I might could have found someone closer but I like the bottles and prices.
  12. chadinclw

    Vinegar anyone?

    OK. I had time the other day to bottle the red and white wine vinegar I've had going since December. The white is pretty smooth though still very young and the red is very bold and sharp but very usable. I sterilized the bottles in my faithful canning pot and pasteurized the vinegar in two...
  13. chadinclw

    Vinegar anyone?

    The bottle haven't gotten here yet (should be today or tomorrow) so I haven't done anything yet. I've read a couple of different methods of pasteurizing/sterilzing the vinegar. One is to bring to 150 and hold for 30 minutes...kind of tough to control but definately more classic...
  14. chadinclw

    Vinegar anyone?

    No pictures, at least recent ones, yet. The bottles come in early next week so I'll get some as I go through that process.  The Chardonnay vinegar is very nice. I've got to think about the Cabernet...it's not nasty or anything - I just have to think about it. I may reduce it a bit or let it go...
  15. chadinclw

    Vinegar anyone?

    I tasted the vinegar a couple of days ago and ordered bottles. I'll be pasteurizing and bottling the current batch next week. I'll also be starting a new batch with vinegar and mother from this go around.
  16. chadinclw

    FEC 100 Help Please!

    From my experience, no you cannot set below 180 and there is no "smoke only" setting. The FEC100 uses the fire pot in the cabinet and so there is an actual pellet fueled fire in the chamber, it is not an element heating/burning the pellets.. I do know you have to "think backwards" to get the...
  17. chadinclw

    First run with Todd's pellet maze

    Sad, isn't it.  Too bad, no pics. However, the butts were beautiful thanks to many long hours in the MES 40 at 235 AND the AMPS with oak pellets. Lovely bark - sorry you aren't going to be able to see it!  I do miss my big stickburner. It is a lot quicker, but being able to cook while at work...
  18. chadinclw

    First run with Todd's pellet maze

    Maybe, maybe not. I'm pulling three for a "contract" and the other goes in our freezer. I might have fresh batteries in the camera. 
  19. chadinclw

    First run with Todd's pellet maze

    Injected and rubbed four pork butts last night. This AM I lit off the pellet maze with oak. I'm using my MES 40 so pulled the chip loader and opened the chip pan about 1 /12 inches as recommended in the FAQs. Set the temp for 235 and time for 12 hours (I'll be home before then). We'll see how...
  20. chadinclw

    Hickory in Orlando area?

    I made friends with some one in the panhandle. I use oak as primary for my Kingfisher rotisserie trailer rig and pecan or hickory splits or chunks for the "other" flavors.
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