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  1. wolfman1955

    New to the group new to smoking!

    LOOKING GOOD!! Keep Smokin!!! Wolf
  2. wolfman1955

    New to the group new to smoking!

    1Calismoker, Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar...
  3. wolfman1955

    Me with a MES 30 Gen 1 ???? First observations

    I have the Auber WSD-1200GPH and I can set up 6 different ramps in this control. Keep Smokin!!! Wolf
  4. wolfman1955

    Me with a MES 30 Gen 1 ???? First observations

    The threads you speak of are for wiring a PID control that does not include a SSR. The Auber is a stand alone unit that does not require any additional wiring other than what I said!! I just used mine wired that way yesterday!!! Keep Smokin!!! Wolf
  5. wolfman1955

    Me with a MES 30 Gen 1 ???? First observations

    As long as your Auber controller is rated to handle the watage of the MES heating element. It is easy to eliminate the the MES control. Just wire a 12 or 14 gauge extention cord directly to the MES element {after unhooking the factory wires} and plug it into your Auber! That's how I did my MES...
  6. wolfman1955

    cooking temp on sausage **first timer*

    Adam, IMHO At 180 deg. {if your pellet grill will maintain that} you have a good chance to have what is called "fat out". Basicly the fat in the outside layers of your sausage is going to melt before you can reach a safe IT. Fat out affects the final product in a negative way! Taste and Texture...
  7. wolfman1955

    New in the Forum

    Matt, Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the...
  8. wolfman1955

    Newbie

    Tim, Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the...
  9. wolfman1955

    First build with no knowledge whatsoever.

    Here is a link to the UDS build section: http://www.smokingmeatforums.com/f/199/uds-builds Maybe someonr there can help you figure this out. Keep Smokin!!! Wolf
  10. wolfman1955

    First build with no knowledge whatsoever.

    I am not saying it couldn't be done! But why would you do it? A 55 gal. drum is 36" tall that puts the top of your top drum @ 6 feet. How would you get anything in it? Keep Smokin!!! Wolf.
  11. wolfman1955

    First build with no knowledge whatsoever.

    Here is a link to a double barrel build: http://www.smokingmeatforums.com/t/171245/another-double-barrel-smoker-build Not sure if this will help you or not! Keep Smokin!!! Wolf
  12. wolfman1955

    "The Flap"

    Thanks for the info!! Will look local first! Keep Smokin!!! Wolf
  13. wolfman1955

    "The Flap"

    Haywire Haywood, I knew i forgot something! Where did you get your HDPE?
  14. wolfman1955

    "The Flap"

    Ian, Thanks for the update on your mod!! I will look into doing this to my slicer! Keep Smokin!!! Wolf
  15. wolfman1955

    Cold smoking sausage

    You stated that from now on you would be curing all your sausages for smoking that is a great idea safety wise. IMHO cold smoking is generally considered to be any thing below 80 deg. smoke chamber temp. so if your chamber runs a few degrees above ambient you should be good to go up to 75 deg...
  16. wolfman1955

    Cold smoking sausage

    CZNTX, Please stop by Roll Call and introduce your self for a propper SMF welcome!! Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat...
  17. wolfman1955

    Newbie

    cowboymike, Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar...
  18. wolfman1955

    Brisket & Pork Shoulder at the same time?

    muzzilla, I have never done both in a MES at the same time. I guess the big thing to think about is do you want pork grease dripping on your brisket or do you want beef grease dripping on your pork? You could get creative with pans under them, just don't block off the heat from rising to the top...
  19. wolfman1955

    Hello from Ohio, first-time smoker!

    sloopyhangon, Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search...
  20. wolfman1955

    Why this site really ticks me off..........

    Hooters of course!! Keep Smokin!!! Wolf
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