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  1. susieqz

    YOU GUYS ARE SWAMPING ME

    timber, i bet you would. it takes lots more cooking tho. that's why they cook n roll oats to make a fast but bland product. steal cut or whole oat groats are amazing everything in this country gives up flavor to get speed. with veggies n fruit, we give up flavor to get shipability.
  2. susieqz

    YOU GUYS ARE SWAMPING ME

    you are making that up. i don't think there are salt deposits on hawaii.
  3. susieqz

    YOU GUYS ARE SWAMPING ME

    sailor, i knew it. come here complaining about too many kinds of salt n i hear i need more, plus seawater flown in.
  4. susieqz

    YOU GUYS ARE SWAMPING ME

    not weird. the less processing the better. um, what is real flour? i pay lots to have king arthur shipped in but that's just for taste. costs twice as much as store brands here. if you like unprocessed, try steal cut oats.  extra work but completely different from regular oatmeal. yum.
  5. susieqz

    YOU GUYS ARE SWAMPING ME

    does it really taste better? is it something you can define or explain? i mean, all salt has minerals n trace elements. it would be super expensive to remove them. by the way, i was just trying to inject a little humor here. i'm sure not interested in offending you.
  6. susieqz

    YOU GUYS ARE SWAMPING ME

    please explain that to me timber. all salt is sea salt so i haven't tried ''sea'' salt.
  7. susieqz

    40 Day Fast

     hahaha ! the pics made me laugh out loud. when i tried a fast, the hunger disappeared after day 3. same for you? the total lack of hunger scared me so much i broke the fast. for the last 13 months tho, i've been fasting 22hours/day. that's doable.
  8. susieqz

    YOU GUYS ARE SWAMPING ME

    IN SALT. this is getting out of hand.  I have iodized salt because i'm in an iodine deficient area. and, of course, i have popcorn salt, because fine grind is a must for popcorn n fries. then, to brine, i had to get canning salt. no prob, sometimes i make pickles. but to cure ham i had to...
  9. susieqz

    AMNPS question and some qview

    do you guys actually dry your pellets in the oven? you are having lots more trouble than me n i don't know what i'm doing.
  10. susieqz

    Just a reminder for all you Amazon shoppers....

    thank you. didn't seem to work for me. if this site is a non profit you could do this thru amazon smile 1% of every purchase will go to the charity of your choice.
  11. susieqz

    First Meat to Smoke in MES 30?

    i just got the 30 myself. my first smoke was a butt, last saturday. started the maze, had the maverick oven probe in. went to bed. didn't even go look at it til after my morning coffee. everything perfect. got 12 hours of smoke from the maze/. great way to smoke. note that i had some...
  12. susieqz

    Buttermilk Brined smoked chicken...It's whats for dinner. update with Q-View

    thanks for the ideas, rpm. i've soaked chicken in buttermilk for fried chicken but never thot to use it for smoking. i'll do so now.
  13. susieqz

    AMNPS question and some qview

    i did my first cold smoke today. i had to remove the chip loader entirely to get an uninterupted burn in my maze. looks like airflow is key.
  14. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    joe, you need to test the unit. i think the air holes on the loader are meant to be your source of air. with mine closed, there wasn't enow air. mine has to be partlt open to work well. i guess i have no choice  but to make those holes bigger. if you plug in that smoker  n it blocks the air...
  15. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    joe, if i did not make myself clear, i can recommend the combination of the 30 with the maze. i can't believe the attached smoker would perform better. right now, i have 4 3/4 lbs of cheese in there.
  16. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

     joe i see yours is different. i doubt it matters much. mine is the right size for me. the biggest  piece of meat i'll put in there is a half ham. i find whole hams awkward to deal with. mostly what i like about this unit is the ability to smoke  at low temps. my trager just won't work well...
  17. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    I DID NOT COMPLAIN ABOUT THE MAZE TAKING UP SPACE. LEARN TO READ MORE CAREFULLY, BEAR.
  18. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    gauth, i put mine on the left, on the bottom shelf since i my 3 3/4 lb  butt was on the next shelf up, to the right. this size smoker is perfect for me because the biggest thing i'll put in there is a half ham. when i buy fresh ham i have it cut in half. i can't manage a full ham. just so you...
  19. susieqz

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    joe, my 30 was a sale floor model. the instructions don't say what generation but the controls are on the back. i got a little panicky n called for help here when it wouldn't hold a 140 temp. it was 15 degrees off. but, it stayed close to 180, 190 n 200, so my smoke was a success. i have no...
  20. susieqz

    MAKING AND SMOKING MOZZARELLA TODAY

    thanks gary. that's what i planned, but i heard they gotta rest uncovered on the counter overnight before wrapping.  i have no idea how  important that is. i tried making scratch mozerel but it failed completely.  i'm impressed you can do it. nothing like the taste of new mozerel.
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