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My buddy in CO is sending me a bunch of fly tying stuff soon so I just ordered a 2 lb bag of #2 for $14 and shipped it to his house along with a 50g bag of pure sodium nitrate for $9, just in case it is banned someday in the USA. I know I don't need it after all your replies but I figured WTF...

Awesome! Thanks boys, much appreciated. I can carry on now. Back to the books for more recipes. Cheers

Thanks all, Well starting with Chorizo, I haven't made any sausage in 2 years and was just getting started back then so I am not too versed in this yet. I have several chorizo recipes from various sources and they all call for #2, drying and such for up to a month in controlled environment...

Hi all, Getting ready for a busy fall/winter of sausage making and am looking at lots of recipes that call for curing salt #2 except Sodium Nitrate has been banned in Canada and anything calling itself #2 only has 1% Sodium Nitrate vs 4% of USA made #2. I tried ordering a few different types...

The flat one as pictured is p/n 403-01002-05 Smoke Stack Assembly - MFJ576PNC And the one meant to go on the curved barrel shape is 404-01002-05 From https://ghpgroupinc.com/ Good luck

It keeps the last entered entries or tuning in memory, no need to reset each time. cheers

These settings work for me on my MES30 Digital "Sportsman Elite", the well insulated model, 800W element. I just went out and checked as it's currently running, I'm smoking some sausage. I mounted the thermal sensor in the back, I drilled a small hole and pushed it through, it protrudes about an...

...it and let it sit on the counter until about 10pm when I started asking questions here. I decided to put it in at 10:30pm with the smoker at 225*, full tray of pellets in the toolbox (mailbox mod), shut the door and crossed my fingers and went to bed. I woke up at 4:30am and decided to check...

We had a great dinner, the brisket was the best one I have cooked to date, super moist, juicy and great flavour, I was happy with the cook, it came out at 5pm just as I wanted at 201*. Thanks for all the help. Cheers

And I am making Yorkshires to go along with my 18 hour brisket and orange glazed carrots and gnocchi. Years ago Diners Drive-ins and Dives did an episode in my town at Tomahawk Restaurant (North Vancouver, BC) he declared they made the best Yorkshire puddings, I found the clip years ago and it...

I pulled it out of the smoker at 190*, wrapped in foil and in the oven to continue to 200-205*. It seems to be stuck back at 188 for the last hour...hopefully will pull up soon.

Well, I slept in, I just got up, although I woke up at 4:30am and went out to check. At that time it was in for 7 hours and was at 161* and smoker was at 243* so I knocked the smoker down to 220* (indicated on temp monitor) and when I got up at 8am smoker was 220* and brisket at 177*. I...

Well it was a cold start...frost on the smoker and PID.

And here we go, I have my temp monitor online, I can see it anywhere in the world there is internet. Paul's smoker monitor It's slowly coming up to temp, the meat probe is just laying in the smoker for now until the meat goes in. Cheers

Nice work there David, it looks amazing! It reminds me I have a couple of shoulders in the freezer, it's bacon makin' season in Canada, cold smoking time, and I haven't made BB bacon in 6 months or so. Cheers

Well thanks all, I have a plan in place, start tonight, 220* overnight then depending on IT, continue thru present opening and wife saver casserole and adjust temps accordingly. I usually finish my roasts/butts etc. in the kitchen microwave/convection oven in winter time, once I wrap it...

No, 275* is about highest steady state. Both No Cool. I suppose I could run the smoker at 275* and do it a little faster but I wanted to try a true low slow cook this time. Cheers

...insulated Sportsman Edition) with PID and optional exhaust fan, stack on top, mailbox mod etc. My plan was to put it on late this evening at 220* and load a SNPS tray with pellets in the mailbox, should go most of the night. Now that I am thinking about it though, that may be too early. We...

And with the woodstove pretty much on 24/7 now, here is how I dry my wet, fluffed pellets. Cheers

You're lucky to have a selection, last time I was shopping for belly Safeway was the only store and only had one, looked good on the outside, got it home and unfolded it, at least have of it is fat, a good 1/2-3/4" inch on one side, I trimmed it off for sausage and am just prepping the remainder...