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  1. campfire218

    need help smoking for the first time ever

    Stole this from another site. I use Jack Daniels Whiskey barrel oak pellets. You may need to prop up the center of the brisket with a coffee can to prevent the meat from touching the sides of the smoker. Jim's Secret Beef Brisket REV. 3 September, 4 2016 Jim's Secret Beef brisket Rub...
  2. campfire218

    Hi All, I'm another New Guy....

    Welcome to the group!
  3. campfire218

    Smoked maple sausage?

    Thanks, yes I added cure #1 Was just more curious about the flavor. Did a separate smoke last night with just a couple of sausage links. I have bulk breakfast sausage made up for biscuits and gravy. I cooked up a couple of links for breakfast. Most of the maple flavor is lost in the smoke...
  4. campfire218

    Smoked maple sausage?

    I searched for quite a while and couldn't find an answer. I've made up a 10 lb batch of country sausage and want to smoke it with maple wood. I also made up a 10 lb batch of maple breakfast sausage. Was wondering if anybody has ever smoked maple sausage?
  5. campfire218

    Electric smoker question

    If it's a Masterbuilt, make sure there's not anything touching or right next to the two sensors in the back wall of your smoker, and that those sensors are clean. I'm guessing it's probably going to have something similar in other brands as well.
  6. campfire218

    Brisket for Summer Sausage?

    I like to watch sales. Last week I bought round roast for $2.49 a pound. The last time I bought brisket I think it was $2.99 a pound and I discarded at least a third of it's weight in fat. I like to use pork in my summer sausage anyway, so I just grind in pork butt for the fat.
  7. campfire218

    Brisket for Summer Sausage?

    I have, but came to the conclusion that even though brisket is cheap you are better off to spend a little more and get something leaner. I prefer to use pork fat because I think you end up with a better end result.
  8. campfire218

    new member with a question

    Another option may be using an Amazen pellet tray or something similar on the bottom rack or in the bottom of your smoker.
  9. campfire218

    Eye Of Round On My New Toy

    Looking good. I'm pretty new with Sous vide. I've a couple of chuck roast and they turned out amazing. Looking forward to trying eye of round.
  10. campfire218

    new smoker

    I just lay mine on the racks. They seem to cook more evenly that way.
  11. campfire218

    Another Eye Round (Sous Vide Test #3)

    Here is my sous vide chuck roast. Probably the best steak I can ever remember having! 135° for 48 hours. I started it using directions from my Anova app. I will try using your methods next time to compare.
  12. campfire218

    Another Eye Round (Sous Vide Test #3)

    Funny you say that... I put one in last night. Wrapped the pot in towels so the sous vide wouldn't have to work as hard. Thinking about finishing with a torch. May chicken out and use the grill though.
  13. campfire218

    mes smoker temps

    There can also be wide swings with masterbuilt smokers. Mine is about 10° either way. If I have it set at 225° it runs back and forth between 215° to 235° Once the temperature of the meat comes up closer to the temperature in the cabinet it has an easier time regulating itself.
  14. campfire218

    new smoker

    The heating element will cycle on and off. At low temperature you're not going to get much smoke. I use an amazen tray and burn pellets. I also use it for cold smoking cheese.
  15. campfire218

    Another Eye Round (Sous Vide Test #3)

    Looks amazing! I just bought a sous vide. Can't wait to try making this.
  16. campfire218

    How cold is to cold to smoke cheese

    Sounds like you're doing it right. I start by bringing the cheese to room temp for an hour or so. I try to keep the cabinet temp of my smoker about the same as the house (60-70°) and when it's done, I just take the rack out and rest about an hour to cool. Then wipe down, seal and wait. I would...
  17. campfire218

    Forms For Smoking

    We have similar profile names. Where are you from? I'm in the Brainerd area.
  18. campfire218

    Forms For Smoking

    I use these forms all the time when smoking. Does anyone have anything similar for sausage making, sous vide or other types of cooking they'd be willing to share? feel free to copy and print this one for yourselves. I keep an accordion folder in my cupboard with blank forms and separate tabs for...
  19. campfire218

    Masterbilt cold smoker kit

    There are shorter videos but this one explains very well how to use it. Basically it's just a tray you fill with pellets, light one end and Let It smoke.
  20. campfire218

    Masterbilt cold smoker kit

    I would randomly kick the side of the cold smoker, whether it was still smoking or not. Almost every time, you'd hear all of the wood chips fall inside. It was still much easier than reloading the chip tube every 45 minutes. Wish I had an answer for the original question though. Mine put out...
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