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  1. dward51

    Add hooks for hanging stuff in MES

    Rivetnuts are awesome for mounting mods in a electric smoker.
  2. dward51

    Temperature controller

    I presume you already have the electric smoker? It's pretty easy to build a PID controller. It's basically the PID, temp sensor, and a SSR to switch the power to the element. Only other things are the case and wiring. Or is this for another type of smoker as PID's can be adapted to...
  3. dward51

    Pitboss or Masterbuilt

    By Pit Boss "series 3" are you talking about the vertical pellet smoker "series 3" unit? If you are, remember it will not work without pellets, so there is a little higher operating cost involved. That being said, I would lean towards the Pit Boss myself. Also there is another thread in this...
  4. dward51

    Does pellet type/flavor really matter?

    One thing I've noticed that I think makes a difference is the make up of the pellets. Some are 100% "hardwood" and others are 100% "flavor" wood, which can be a little confusing. 100% "hardwood" usually means the wood in the pellet is all hardwood. Usually it is a large percentage of a base...
  5. dward51

    masterbuilt blames A-MAZE-N for dead unit.

    Once that stance on denying warranties where pellets are used gets out to more people, it will hurt their sales. Nearly everyone I know who has a MES runs a pellet tube or tray instead of the original chip system and knew they were buying the tray/tube when they bought the MES. I think they...
  6. dward51

    WTF is Amazons problem!

    I buy stuff on Amazon weekly. I'm on Prime and never had a problem. I do use a real credit card and pay it off once the charge posts (card is at the same bank as my checking, etc... so it's just a click to transfer to pay off). Were the items "sold and shipped by Amazon" or was it another...
  7. dward51

    Dino Eggs re-post

    You could baste with food coloring in water/apple juice at the end for "Easter Dino Eggs"!!!! Great post. I need to make these again (regular, i've not made the "easter" ones). Thanks for reminding me
  8. dward51

    Pecan Wood

    It also depends on how you cut/split it and how you intend to use it. Cutting into thinner splits will dry it faster. If you are using it in a charcoal burner, cutting it into fist sized chunks or "mini-splits" (short splits) will also speed up the drying. For use in a stick burner, there...
  9. dward51

    Hard to crank sausage stuffer

    Sounds like your meat mix is too stiff. Try adding a little more water right before the stuff. Will not affect the flavor (or if you are using beer as your liquid, add more of that). Also what size tube are you stuffing into? I have a 9mm tube that is a pain to use, but for the super slim...
  10. dward51

    burn grey seasoned wood?

    It only turns grey from the sunlight. If you cut/split it, the wood will be just like it was stored under a shed. So it's only the outer thin layer that's affected by the sun. You should be good to go.
  11. dward51

    Meater Block Buyer Beware ***UPDATE***

    So I thought this was a USA based company from the original kickstarter, but their customer service is in the UK and that is the reason given for lack of response coordination? Add that to the fact it took them like 3 years longer than first promised to get the product to market. Ummm.... not...
  12. dward51

    Meater Block Buyer Beware ***UPDATE***

    Ok, since emailing is clearly not getting this done, just PM the phone number to him. He should at least get it here instead of it being lost in a zillion other emails. Or do I detect the aroma of trolls in the air?
  13. dward51

    Why Does Sausage Have Casing?

    Sausage usually has more fat than the typical hamburger. It's a lot harder to handle sausage, especially in any volume without casings. Couple this with commercial distribution and they use casings. For home use and DIY recipes I don't think it really matters. I have done casing-less sausage...
  14. dward51

    What is the best way to cut logs into rounds to turn into chunks?

    I had some hickory from a tree we cut down at my parents house a number of years back. Storm took the top out of 3 trees. It was a huge tree. A commercial tree company did the removal, but I asked them to cut the main trunk into firewood length pieces and leave it (these pieces were like 2.5 to...
  15. dward51

    Meater Block Buyer Beware ***UPDATE***

    Sounds like it may be a good thing I missed the initial round on Kickstarter. I was concerned when the rollout took so long, and it appears this company is a soon to be thing of the past.
  16. dward51

    Found a drop-in disposable water pan liner for WSM

    As we all know, cleaning the WSM water pan of grease and gunk after a long smoke is always a hassle. I had previously searched for a disposable aluminum pan that would fit and not found anything suitable. Like others, I generally used a couple of sheets of heavy duty wide aluminum foil to line...
  17. dward51

    PID controller questions

    Yeah, I'm not understanding the question either. Just run an auto-tune and don't worry about the complex math that takes place inside the unit. The PID is for controlling the heat, not the smoke.
  18. dward51

    snack stick Meat blends and %

    I have not tried it, but I have "heard" that using straight pork also makes good sticks. Pork is a lot less expensive than beef also. One day I'm going to try it using some lean loin fresh ground.
  19. dward51

    Smoking Gun GB jerky in the LEM dehydrator

    No the marinade does not have cure in it. It's a multi purpose marinade. True old time jerky is preserved more by the lack of moisture. I would advise cure for any ground met product that is not "fresh" (which this is not).
  20. dward51

    Snack stick and summer sausage ECA question

    X2. I use 3.4 per pound or 17 for 5 pounds (rounded to 1 decimal place). I always measure my spices by weight on a gram scale with 1/100th of a gram resolution.
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