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  1. sb59

    MES 30 element done

    If those wires go to the heating element or anything with a resistance that builds heat you shouldn't be soldering. Use high heat wire nuts & shrink tubing.
  2. sb59

    MES 30'' shocking the heck out of me, lol.

    Sure you don't have the new smoker-defibrillator model for all us guy's eating far too much rich smoked meats?
  3. sb59

    Help! first smoke ever and it's too salty..

    For skinless fillets a 4hr brine should be all you need. 
  4. sb59

    Taylor Pork Roll Sammies (Grilled)

    Here's their web site>   http://jerseyporkroll.com/ Don't know if they ship to Australia, give em a call. Hey Bear, they got scrapple!
  5. sb59

    Grinder Question

    When I got mine it looked like this >   http://www.northerntool.com/shop/tools/product_200463055_200463055 Same design both sizes. Thing is a real beast. 
  6. sb59

    PID with analog MES or new smoker

    http://www.smokingmeatforums.com/t/166142/issues-with-mes#post_1212542 Hi Cody,  The first mod I did was to remove the chip & water rack & put a lower rack & drip pan in it's place. I do A lot of lower temp smokes, around 150 to 180 degrees for fish,sausage,& dried beef etc. and found the way...
  7. sb59

    PID with analog MES or new smoker

    I've had the same smoker for years.  Very dependable. Just got this so I don't have to baby sit the temps. so much :    http://www.auberins.com/index.php?main_page=product_info&products_id=495:ee5e2244bc141d1c9cd0de6e6b83c7bd  Figure now if the element ever burns out I can even replace it...
  8. sb59

    Question on pink salt

    Good to know! Good luck with your smoke! Post some pics in the bacon thread.
  9. sb59

    Question on pink salt

    Freeze the belly & do your research. You should know exactly what you're doing & exactly what you need to do it before attempting to cure your own meats! A careless mistake could be fatal! While learning the different cures & methods there are plenty of good kits out there that make a fine...
  10. sb59

    no smoke

    Hello! I assume you are looking for advice. Need more info. Which mod. Masterbuilt? Digital or analog. If it's the analog be sure chip tray & water tray are in the correct rack positions. The chip pan goes in the one that touches the element. Use dry chips. You may have to place the pan directly...
  11. sb59

    Master Built 30" analog smoker won't smoke.

    Hi guys, I've been using the MBA for years & if you want to get smoke all the time you must remove the rack that holds the chip tray and put the tray directly on the element. Dry chips or dust work best & if you want longer smoke changing chips less use 2 pans. One dry & one damp. This smoker...
  12. sb59

    Meat drippings

    I would think above, below, or in the beans it shouldn't matter as long as you get both up to 140 in a short enough time to kill the little parasites !
  13. sb59

    a couple of questions about sausage stuffers

    pain in the ----
  14. sb59

    Pickerel....does anybody do anything with them?

    Now all you got to do is find a take out willing to trade! You would be surprised what fish lovers are willing to trade for real fresh fish. Years ago I used to trade extra American eels for pizza at one place and fancy carp for a bar tab in another. ( He had a large fish tank behind the bar.) 
    • sb59
    • Post #29
    • Forum: Fish
  15. sb59

    Long time reader (of sorts), first time as a member.

    Hi tonewil, Nothing wrong wth adding a little smoke to the beef before hitting the grill!
  16. sb59

    Pickerel....does anybody do anything with them?

    I trade em at the local Chinese takeout for Lo' Mein or General Tso's Chicken!
    • sb59
    • Post #27
    • Forum: Fish
  17. sb59

    Oops! Accidentally left a salmon fillet sitting in the smoker over night!!

    Depends on how dry you made it or how cold the temps were overnight. When in doubt throw it out! And that doesn't mean feed it to the dog!
  18. sb59

    Summer sausage maximum cabinet temperature

    Yes, a temp. stall is not uncommon. I have read it is due to the meat sweating out moisture and actually cooling the product. The internal temps. will eventually begin to rise. I'm sure one of the more knowledgeable guys on this site can explain it better!
  19. sb59

    Smoking asian carp, looking for advice.

    http://www.outdoorhub.com/how-to/2015/01/09/eat-invasive-7-simple-asian-carp-recipes/ Never judge a fishes table quality by it's reputation. Bluefish, monkfish "angler fish" , sea robins etc. all had bad reps. You'll never know til you try a few recipes.
  20. sb59

    Summer sausage maximum cabinet temperature

    I think they don't want the responsibility of asking someone to keep their oven going at 165-180 for upwards of 6 hrs. When I 1st started making summer sausage I tried some of the higher temp recipes, and while edible it came out more like cold meat loaf then a summer sausage. I've found a...
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