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  12. The Continuous Reverse Sear Thread!

    The Continuous Reverse Sear Thread!

  13. papagrizz

    question for jerky makers???

    Like roller and s2k stated, just keep the temps low and after a couple hours start checking the meat for the texture you are looking for. Muscle meat takes longer than ground meat, but either way I do not add smoke after 4 hours. Hope that helps, PaPa
  14. papagrizz

    Burrito Fatty from September 2012 Throwdown

    looks great......
  15. papagrizz

    20 Dollar Jerky maker

    Sorry it took so long to get back to you, but to answer your question,  I use TQ per instructions per pound, then I start with my smoked peppers: cayenne, habaneros, jalapenos and chilpote. I then dehydrate them and put them though my "coffee" grind to powder them. I start out with about a 1/4...
  16. papagrizz

    20 Dollar Jerky maker

    I used my Masterbuilt Pro and propane, the temps outside were about 65*, so I just turned it down to low and according to the Maverick, the smoker temp was about 160-165*. Hope that helps.
  17. papagrizz

    Sunday Supper, Smoked Porketta

    Skullfish, That looks absolutely amazing... I have never heard of it before, but it is now on my top priority to do list. Great pics, and thanks for your post.  Now i need to get a rag and get the drool of my key board.
  18. papagrizz

    Pics of progress on UDS...

    Welcome Jeff and looks like it will be an awesome UDS...you are going to love it.
  19. papagrizz

    Whats everyone smoking this weekend ...

    Getting ready to do a 3lb tri-tip which after I bring it to IT of 130* I'll reverse sear on the big red....yummmm
  20. papagrizz

    AMNPS

    I wait about 14 days for the cheese to mellow before I take a taste, as if fresh it will be a bit strong. Do you have too much air, getting to the smoker?  In my masterbuilt gasser, if it is rolling too much I just shut down my intakes a bit. Hope this helps.
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