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1. I am/was using a Masterbuilt 40" electric smoker. With a couple of button pushes, I can set the temperature rather easily and have it be consistant. When I started, I had a propane smoker, and while I COULD have done something similar, it wouldn't have been as easy. It would have required...

A few months ago a pipe broke in my basement and my pellets got soaked.  I tried air drying them, but they kept snuffing out after a very short time when I tried to use them.  I then tried microwaving them, but that didn't work either.  They just kept going out and were very unreliable.  Then it...

 You're welcome!  As for other articles done this way, I recall seeing something about making pastrami out of three different meats but using the same method, but otherwise I'm just not sure.  As for resting times, I've also seen some posts here regarding cheese and what happens if you try to...

I am SO jealous.  Hatch chiles are my absolute favorite, but terribly difficult to come by in Cincinnati.  I've grown my own with minimal success, but would love to be able to acquire 4 cups worth (at least without having to do mail order).   Any chance we can get the recipe you used?

This sounds like a plan.  I will contact the airline and find out for sure if this is the best option.  Thanks!

I am flying from Cincinnati, OH to Washington, D.C. for Thanksgiving.  I would like to bring my father some of my homemade kielbasa.  It is currently frozen.  With all of the security in airports nowadays, do any of you who travel regularly have any ideas how to best transport food and still...

This product just became available in my region, and brought about a bit of a debate.  First of all, the retailer posted this sign: Of course it's nitrate free...nitrites are used to make bacon.  Still, if you look at the ingredients label, no mention of nitrites or celery powder (the...

Good suggestions...I won't be making any changes right now because it's working and I don't want to mess with that.  Temperature and humidity are stable now, so why mess with a good thing?  Here is the one MAJOR suggestion that I will make:  Get a humidifier that doesn't have a push-button...

Looking good! How will you hang the meat and what will be your vertical clearance? Basically, how long/tall of a piece of meat will you be able to fit in there?

Thankfully, when I purchased the fan it stated on the box how many cubic feet of air it moved per minute.   That was helpful.  From there, all I had to do was calculate the interior of my chamber (length x width x height) and then divide.   For your sized cooler, the simple answer is to just...

My build actually has only one fan, just two holes.  The hole in the top left has the fan that removes air from the chamber, and the second hole in the lower right just has a screen and filter, but no fan.  I did the math and calculated that the fan would could completely exchange the air in the...

 Not really.  The heat causes the casing to shrink a little and closes the gap.   It seems to work out okay.

I love kielbasa.   I grew up on the stuff, and wasn't satisfied with what I can find around here.  So, it was time to make my own.  Credit for the recipe goes to Hank Shaw, and if you google Shaw Kielbasa you should find it easily.  Here is the recipe I used, doubled: 4 pounds pork, wild boar...

 It was a metal gear.  From my research, it is a metal gear that is fabricated to be the "weak link" amongst the gears so that it breaks down first before you break anything more serious through overworking it.  Here is a picture of the old and new gear as I was replacing it.  You can see the...

I have had my 6-quart lift bowl for 8+ years now, and love it.  I have made a LOT of bread, often kneading for 8-10 minutes at a time, and it works very well.  I DID have to replace a gear and the housing case for the gearbox, but don't think that is because it was a lift bowl vs. tilt head...

That's a VERY nice-sized chamber!  I look forward to your posts!  

Many moons ago I took a trip to Napa and Sonoma Wine country.  While there, I came across a few places offering artisanal "salumi" and became hooked.  So I built a curing chamber (you can search for my post on my build), tried a few whole-muscle cures to get acquainted with my chamber, and...

Yup, I primarily use this as a finishing salt, so that the smoke flavor doesn't get cooked away.  It adds terrific depth to a soup when stirred in after pouring the soup into the bowl, for example.  It's nice on hard boiled eggs (which you can also smoke, but that's another story), vegetables, etc.

I got the book for Christmas, and I like it!  I am actually more interested in some of their tertiary recipes, like their desserts and sides.  I'll try a few of the recipes and post them as they happen!  Thanks for the feedback, everyone!

Sorry to get back to you so late...anyway, I was running the chamber at 55-58 degrees and about 70% humidity, as those were the directions in the book.   Currently, I have some salami going (post coming eventually) and it is running about 80-85% percent humidity, as those are the directions there.