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  1. sb59

    Maverick Help

    Since I have the analog model the mods. I did were so I could achieve smoke at lower temps. required for fish, jerky,& sausage. As a hot smoker for butts,turkey etc. it was fine.
  2. sb59

    venison

    Hi Danny, Go to game meat thread, also search button is your friend.
  3. sb59

    Maverick Help

    I also think rack & air will be about same once the external of the meat also equalizes. But at the onset both are affected by the temp. of the meat in the immediate area.
  4. sb59

    Maverick Help

    I just figure metal conducts heat so why chance it. Also the rack temp is affected by the cold meat working as a heat sink when you first start out. Eventually as the smoke progresses and the meat temps rise every thing will be closer to equal but at the onset I'm trying to get a better read on...
  5. sb59

    Limited smoke production; chunks turn to charcoal

    Charcoal is mostly pure carbon, called char, made by cooking wood in a low oxygen environment. Not knowing your smoker design I would check on your venting. Perhaps on the occasions when you made charcoal your smokes were with the vents mostly closed? Or when you didn't make charcoal your vents...
  6. sb59

    Maverick Help

    Sorry for the late reply! I try to put mine away from direct air flow from heat source ,hanging near the product being smoked but at least 2 inches from the product so that the meat or fish temp.does not affect the therm. reading. You're trying to get a general air temp. reading within a few...
  7. sb59

    Ageing Beef

    I know it's not beef but I never worry about aging deer meat that's for the grinder. Really don't see the need. Usually I hang just til rigor passes before boning, then ground meat done 1st while other cuts get done as I find time between hunts.
  8. sb59

    MES 20076314

    Rather then fixing the problems with their gen. 2 models masterbuilt has chosen to just keep throwing model #'s on their old smokers.They have also chosen to take the model # user manuals off the web site. So the 1st thing is to determine do you have an analog smoker with the dial temp. control...
  9. sb59

    help identifying a roast

    Possibly pork sirloin roast.
  10. sb59

    New guy here

    Hi Kyle, Welcome to the site. I've been to your neck of the woods in the 80's hunting pronghorn & mule deer at the Spearhead ranch in Douglass. Nice country. Drawing an elk tag was pretty slim back then & you had to be pretty good to get an elk.But since your state is crawling with antelope you...
  11. sb59

    Nesco jerky cure for making elk pastrami?

    If you can get them get both. You will find you will get plenty of use with diff. recipes. Also check out Bearcarvers recipes on this site. He's a go to for Tenderquick recipes. If as I suspect you have the analog smoker ( Go to Masterbuilt site ) check out mods. for your model. I saw in roll...
  12. sb59

    what should chips look like when it's time to add more?

    Type analog in the above search box. Check out fixes and mods. Many newer smoker's ( meaning people ) are confusing Masterbuilt 30 analog with the guys who have the better digital models. Whole different animal ! The analog takes much more attention and heat control has a bit of a learning curve.
  13. sb59

    How to get more smoke?

    From your description of the water pan chip pan rack instead of loading shoot I'm guessing you have the 30 in. analog smoker as do I. It will smoke better with small dry chips or saw dust with the pan directly on the element. I second getting an amazin smoke gen. for better smoke and less door...
  14. sb59

    Nesco jerky cure for making elk pastrami?

    I would call first, they also show Tenderquick on the site. Many times they simply act as a middleman and have items shipped from vendors with a small mark up!
  15. sb59

    Nesco jerky cure for making elk pastrami?

    The link on my above post also sells cure#1 along with any spices you may need for any recipes. They also ship anywhere in USA for free. Not pushing them as I don't know them personally, but I have used them with no complaints and it sure makes smoking easier when you can get what you need in...
  16. sb59

    Nesco jerky cure for making elk pastrami?

    You don't need Tenderquick, any cure#1 ( pink salt) Praque powder will do. You just have to use the correct amount per pound for the cure you are using and add the necessary spices for a pastrami blend. http://www.myspicesage.com/corned-beef-spices-p-99.html If you use the packets you mention...
  17. sb59

    Masterbuild 40" electric smoker Model Number 20072612

    If they didn't have so many problems you wouldn't know how well their customer service was !
  18. sb59

    Deer Meat Jerky Question

    Best & safest way to thaw anything is in the fridge. Also frozen foods no matter what they are are safe to eat forever if kept frozen. Time given for storage are for taste & quality only.
  19. sb59

    Anyone cook squirrel?

    Leave it unrefrigerated until it goes fowl !!
  20. sb59

    Anyone cook squirrel?

    With all these hormone enhanced birds sometimes my chicken doesn't taste like chicken!
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