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  1. mowin

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    It's a Cabela's brand. Had it for a few yrs now. Been a great VS.
  2. mowin

    To slice or not

    Not sure If you're vac sealing, but I've had thinner slices not hold up well. Especially chicken or turkey. I say try sliced this batch and adjust on future ones.
  3. mowin

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    We flatten ours out also. Definitely saves space. My sealer has built in storage and a cutter for bulk rolls.
  4. mowin

    A pellet pooper folowed me home!

    Does your fan run all the time? It's not supposed to. If it is, a call to GMG customer support would be my advice. They have fantastic CS.
  5. mowin

    A pellet pooper folowed me home!

    I've haven't experienced meats drying out in the GMG. In fact it's just the opposite. I've foiled ribs, and let them go till done without foil. Tender, juicy, and FOB. Cooked many mini breakfast fatties, sausage and other smaller meats without drying them out. Venison is a very lean meat. If...
  6. mowin

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    Great tip. I use a large red Solo cup with the bottom cut off to load my vac bags with burger. Keeps the bag nice and clean. For large stuff, the paper plate is a great idea.
  7. mowin

    A pellet pooper folowed me home!

    I had a pellet stove for yrs. They burn alot hotter than when going low and slow with a pellet grill. The hotter you cook, the less smoke it will produce. Sometimes I'll start my cooks @ 150* as it produces more smoke.
  8. mowin

    Traeger Gourmet Blend Pellets

    I ordered a ton of lumberjack Las spring. My brother and neighbor and I split the cost. Think it came out to be just under .30c a lb for 100% hickory. Getting low. Have to reorder by spring.
  9. mowin

    A pellet pooper folowed me home!

    Love my GMG DB. I agree with above that the smoke flavor is less than my stick burner. I use a a-maz-n tube for all of my cooks. Smoke profile is close to my SB. Don't be surprised if the grate temp is different than set temp. Mines off by quite a bit. Side to side is off too, but not as...
  10. mowin

    Looking for Sandwich Meat Ideas - From Ground Meat

    Give venison bacon a try. I used Cabela's mix. I thought it was ok, but my brother and his wife loved the stuff. Curleys has a mix that others on SMF have used with great reviews.
  11. mowin

    Thinking of upgrading my smoker

    I only smoke on my pellet grill. (GMG, DB). I've got a cheap gasser to reverse sear if I choose to. Before the GMG, I used a masterbuilt gasser. Like you made some fantastic Q. I will say, the smoke profile is not as strong on my pellet grill as the masterbuilt. I use the a-maz-n tube in the...
  12. mowin

    New to smoking

    I don't have a electric smoker, but when smoking ribs on my stick burner or pellet grill, there's smoke for the entire cook. I use the 3-2-1 method for my SL cut. 3 hr smoke, 2 hrs foiled, 1 hr no foil. Lots of guys never wrap there ribs. I suggest you try a partial smoke and increase the...
  13. mowin

    Why Was My Venison Roast Mushy?

    I've smoked many venison roasts. Most were boneless. However I've never brined any of them. I process my own deer, so I can control the quality of the meat. I've never experienced the mushy problem you described. My guess is the brine, but who knows..
  14. mowin

    General Question

    What temp are you cooking at?. I've got a Green Mountain grill DB also. My set temp is 20+ higher then actual. I use a expanding tube for every cook. Never had it go out, but I only use it at temps lower then 300*
  15. mowin

    Lang 60 Deluxe

    So when is the ETA on the new pit? Congrats and enjoy
  16. mowin

    I AM HOME ALREADY WITH MY NEW HIP UPDATE DAY 3

    That's fantastic. Never heard of the ice water therapy . Goof friend of mine had both hips done 8 days apart last January. He was in quite a bit of pain for about a month before it slowly got better. No water therapy like you have.
  17. mowin

    Gonna try my first prime rib...

    No need. Give it a simple SPOG rub and let the beef flavor shine on it's own.
  18. mowin

    venison bacon

    Thanks CM. I've heard nothing but great reviews from those that used Owens mix. I'll have to give it a try.
  19. mowin

    Gonna try my first prime rib...

    I confess. It was 24.1 # before removing the bones and some, (not too much) fat cap. I estimate it was around 21#. And your correct. Bear's PR posts have been the inspirations behind my PR cooks. He definitely is the PR master. His threads make it look so easy, and instilling confidence in...
  20. mowin

    venison bacon

    Nice looking bacon... CM, what mix did you use? I tried the cabelas mix and didn't really care for it.
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