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  1. sb59

    Venison summer sausage

    Next time if you're done applying smoke bring sausage inside and put in oven to finish. More even heat and you're not fighting outside elements.Also smoker temp of 165 will take forever to get an internal of 165. Bump to 180 as said and add a water pan, the moisture will help bring up the...
  2. sb59

    Masterbuilt wait time..

    Sure you're on hold? When they finally pick up ask them to hang on a minute!
  3. sb59

    Another thermapen sale ! !!

    Your handle is Dr K and you didn't get the pun?
  4. sb59

    Another thermapen sale ! !!

    Quote It tested 98.5*F under the tongue.  So far so great! You know that's not the most accurate place to check your temp.!
  5. sb59

    Jerky for Dog Recipe?

    Basically that's all you have to do, dry at high enough temp & long enough to kill all the nasties. No low & slow for uncured meats for dogs. They don't really care, use the oven or microwave if your smoker doesn't get hot enough. Store most in freezer, put only 1 or 2 days supply in fridge. I...
  6. sb59

    instacure #1 with fish?

    Here you go dirtsailor   http://www.smokingmeatforums.com/t/173259/fish-trifecta
  7. sb59

    instacure #1 with fish?

    I started using a variation of Pop's brine on my fish sometimes when smoking larger whole fish at lower smoker temps. the first few hrs. for more smoke flavor, because they don't always get to 140 in 4 . I don't know if it was my imagination or not but I think they tasted even better then with...
  8. sb59

    Galvanized adapters

    I wouldn't worry about using any galv. fittings for a mailbox mod. You won't be generating enough heat to get the chem. reaction to release the bad gasses. If you were you would not be able to use these fittings for the purpose they were designed for,  furnace & water heater exhausts. They burn...
  9. sb59

    Another thermapen sale ! !!

    Well how's that thermometer working out? Lets get a review!
  10. sb59

    mes smoked whiting info needed

    Too long a drive! I'm not 15 minutes from there. Had a feeling you bought them, haven't been enough in inshore waters in yrs. for even head boats to target. Global warming, I think. Every year there are more & more what used to be rare tropical fish being caught off the beaches of NJ from the...
  11. sb59

    mes smoked whiting info needed

    BTW, where the hell did you catch whiting? Haven't seen them around in years, maybe you should get them mounted!
  12. sb59

    Question for you Big Chief owners out there

    Personally I think unless your smoker is dripping moisture from the inside top onto your food or you rub the meat on the walls I think it is just a mental thing. Because most people associate smoked foods with fish because until you start doing your own that's all they ever had! Same as deer or...
  13. sb59

    Question about MES 30

    I really don't see the need for a window in any smoker. All you should see is smoke if you look in. A good reliable thermometer both for oven temp. and internal food is more important. I would suggest you check posts on this site and buy the model that the other MB users say is the most reliable!
  14. sb59

    Cured Venison Ham(s)

    Hi Chew! If you've never done this I would suggest you go to Bear's step by steps. Pretty in depth instructions with pics. I keep them bookmarked just for quick reference.
  15. sb59

    mes smoked whiting info needed

    I try to keep my smoker between 160 - 180 and pull my fish around 145 internal. But internal is a matter of preference. I like whole fish a little moist , but you could hold at temp a little longer if you want to dry out. Same for fillets unless I'm doing fish candy or jerky then I dry longer...
  16. sb59

    Beef price is getting stupid .

    Go deer hunting! I haven't got a clue what beef prices are here in the gar (bage) den state!
  17. sb59

    My mailbox mod

    I think I see a giant cheese smoker in the background of the last photo!
  18. sb59

    Poor Man’s Crab Cakes (Loose Mix)

    Hi Bear,  I've done a similar mixture before and like to stuff inside a boned trout to bake. I'd really rather not know how this stuff is made any more then commercially made bologna which I love fried! Both guilty pleasures!
  19. sb59

    Looking to get an electric smoker for cold smoking

    If you're sure that's all you are ever going to do pick one of these that suits your budget, you can't go wrong. But if you ever decide you want to get into hot smoking you'll have to upgrade. http://www.smokehouseproducts.com/
  20. sb59

    Black stuff dripping on my food.

    Propane torch & paint scraper. Tent your food with foil & open your vents in the future.
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