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  1. unclejhim

    MES 40" model 20070311 Digital with window and remote.

     I picked up the smoker this morning it's about an hour into the pre-seasoning. The remote doesn't seem to show the numbers very good . Is that common?  Hoping to do a butt and picnic later this week. Bear if you get a chance I'd like to see  picture of that heat deflector. I'm also...
  2. unclejhim

    my first smoke + new smoker

    Wow...nice job!!
  3. unclejhim

    MES 40" model 20070311 Digital with window and remote.

    Thanks.I take you up on that when I get it.
  4. unclejhim

    MES 40" model 20070311 Digital with window and remote.

    Thanks. I'll probably pick one up. Is this considered a Gen. 1 design?
  5. unclejhim

    MES 40" model 20070311 Digital with window and remote.

    What's y'all thoughts on this smoker? Academy has them on sale for $199.00. Sounds like a good price , but I've heard there some issues on certain models. I don't really need it but if it's any good may pick one up just because.
  6. unclejhim

    Beef Short Ribs (sous chefs first short rib cook)

    Wow!! I can almost taste those ribs. Good stuff right there partner. Congrats and points to all!!
  7. unclejhim

    IT'S TURKEY DONCHA KNOW!

    That's cool. Where did you get that hanger? What is it called?
  8. unclejhim

    Elk tongue rueben

    Thanks, Ill try that next season.
  9. unclejhim

    Elk tongue rueben

    That pickled heart sounds interesting. Would you mind sharing the recipe? I save all the deer hearts at our hunting club.
  10. unclejhim

    Good Article on Jerky Safety

    Good info., I saved it also. I just finished vacuum bagging a batch of jerky today. I will try the post dry method next time.
  11. unclejhim

    WSM Gourmet Pizza - Because I don't know what else to call it

    You had me at "spiced pear chutney"!! That dough sounds great also ... will try. Well done and points for great pic's and narrative.
  12. unclejhim

    sausage making interuption.

    The meat is all mixed and ready to stuff. I hope Dr. visit gets done so I can stuff into casing but I just want to know my options. I have aprox. 10 lbs. half was to be fresh and half into smoker, cure was added to all of it.
  13. unclejhim

    sausage making interuption.

    I am in the process of making some Chicken sausage. I have the meat all ground up and in the fridge, plan to stuff into casing tomorrow. Dr. 's office just called and want me to come in tomorrow. If I can't stuff the meat tomorrow can I freeze it to stuff at a later date? The following couple...
  14. unclejhim

    Summer Sausage Attempt w/ Results & Questions

    I also use the step method while smoking/cooking  and use Waltons pre-poked casings. I do a cooling bath after they reach temp. (152). Could the cold water cooling bath make the casing shrivel...(meat shrink)??
  15. unclejhim

    Andouille for gumbo

    Man that's some fine looking Andouille. I've been wanting to make that recipe for a while. What size casing did you use? I've been Wayne Jacobs and they use beef middles, not sure I want to by a bunch of middles just for this. They used to sell them at their store but the "authorities" stopped them.
  16. unclejhim

    Dogs, Kraut, Fries, & Sausage (AirFryer Included)

    That's is some great looking dogs and sausage!! Did you make them? Can you give us the brand of your air fryer?
  17. unclejhim

    QueView - Chicken sausage with sage and roasted garlic

    Looks like good stuff. I'm making a batch this week.
  18. unclejhim

    Summer Sausage Attempt w/ Results & Questions

    My summer sausage casings do the same thing. It doesn't look pretty but it also doesn't affect the meat. I believe it's just moisture loss from the meat. I heat mine to 152 degrees.  Good looking sausages.
  19. unclejhim

    Beef Ribs my turn

    Great looking ribs...WOW!! Did you cooked the yams below the ribs the entire time? Another recipe I gotta try. POINTS!!
  20. unclejhim

    100,000th Member

    Welcome...a bunch of really good folks here willing to share their knowledge...so don't be afraid to ask.
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