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  1. magnum3672

    Basic Instructions?

    I have free run from the lady to build a smoker in the backyard. Any basic layouts out there or "how-to's" so I can get started with my planning? I have a lot of space to work with.
  2. magnum3672

    Beef jerkey

    I personally have only been able to get the "cooked" type of jerky, what I do is buy an eye of round, slice it into 1/3"-1/2" squarish strips (down the length of the eye of round" then marinade in whatever I have lying around. Typically I buy a bottle of "very yeri teriyaki" from the grocery...
  3. magnum3672

    Replacement Parts for Master Forge?

    Apparently it's a rebranded Landmann smoker, model 32901 by them. It's an 800 watt heating element that I need replaced.
  4. magnum3672

    Replacement Parts for Master Forge?

    Hey guys, I've done a bit of looking around but I couldn't find any replacement parts for my Master Forge electric. I don't really want to spend 300 dollars on a new smoker so I'm trying to replace what I've got. I believe its the heating element. Anyways if you guys know any sources I'd...
  5. magnum3672

    Masterbuilt Just died

    I still need to tear it apart and see what's what. But thanks for the tips guys!
  6. magnum3672

    Masterbuilt Just died

    So, for whatever reason (some sort of short in a cable or the heating element) my Masterbuilt smoker died. I'm going to clean it out and see whats up, but I figured you guys might want to know.
  7. magnum3672

    Pastrami not coming out Tender?

    Yeah thats what I did. It's just no where near as tender as it should be. I leave it alone after I cook it too. Just throw it in the cooler or let it rest. No slicing right away.
  8. magnum3672

    Pastrami not coming out Tender?

    I've made pastrami from store bought corned beef a couple times and every time it comes out really tough. What am I doing wrong? Or is it simply from the product I'm using? My method is as follows. Buy the corned beef (or defrost one from last year) and then cover in mustard and my rub. I smoke...
  9. magnum3672

    Lesson's learned!

    I love doing my spares without any foil. Takes about 5 hours around 225 (for me) and my only references for "doneness" is picking up the slab with some tongs and seeing how far the droop is and then seeing how much shrinkage there is on the bones. I also like going simple with a "rub" just some...
  10. magnum3672

    Cranking heat in Electric smoker

    Maybe not
  11. magnum3672

    New Creative Idea for you guys (haven't seen one on here)

    I present to you gentlemen, The Shooter Sandwich 1 Loaf crusty bread 2 Steaks (Ribeyes are good for flavor) Mushrooms Shallots Sauces(we'll get into that) Cut the top 1/4 off the bread and hollow out the bottom, this is your vessel. Then, chop up the mushrooms and shallots and sweat those...
  12. magnum3672

    Cranking heat in Electric smoker

    I have a Masterforge 32 inch model and the heat never seems to get above 230-240 no matter what the thing registers at. Any advice or tips to make sure it gets higher? I ask because when doing chicken in the smoker I want to crisp up the skin using a slower method than the grill (prevents...
  13. magnum3672

    Turkey Lunchmeat questions

    So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method...
  14. magnum3672

    Jerky Cannon Sausage Advice

    I have a meat grinder and I've used it to try and stuff sausages before but it doesn't work great (I had a hard time packing the sausage firmly enough). I was considering a jerky cannon anyways and I saw that some of them have attachments for making full size sausages as well as snack sticks. ...
  15. magnum3672

    AMazen Problem

    I have microwaved my pellets. I'll just keep workin on it. Maybe a mailbox mod is worth it.
  16. magnum3672

    AMazen Problem

    So, I've had the pellet smoker for a while now and I've had some serious issues keeping that badboy lit. I've tried all sorts of suggestions from letting it burn for up to 10 minutes before blowing it out and microwaving the pellets to clear out moisture but it will still go out. So last chance...
  17. magnum3672

    Venison Sausage questions

    So, my sister and I are going to use up some of my Dads venison from last year so he can go get some more this coming fall. I have some questions! 1. I hear that venison is super wet for sausage, is there some prep I should do before grinding/stuffing? This is all prefrozen venison. 2. I know...
  18. magnum3672

    Vacuum Dry Aging

    Thanks! I have a "game saver deluxe".  I inherited it from my pops so I'm not too sure about it but knowing I can just buy the bags and get started makes me really happy!
  19. magnum3672

    Vacuum Dry Aging

    What vacuum sealer do you use?  My biggest fear/concern is with that I suppose. I have a typical foodsaver style system and I guess I'm just trying to figure out if it will work well or not. They do sell one on their site but if I don't have to buy it I don't want to.  I don't have mine in front...
  20. magnum3672

    Vacuum Dry Aging

    Has anyone used the UAMi Drybag system?  I was thinking about it as a possible experiment, but if I had some questions and their forum seems real slow.  You guys seem to experiment all the time so I thought I would talk to the experts.
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