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  1. 30" Jim

    Galvanized steel in a smoker?

    Would it be safe to use galvanized steel in a smoker? I have the 5 x 8 amnps and need to make a cover to keep drippings from putting it out. You thoughts?
  2. 30" Jim

    Pastrami serving help

    My granddaughter has requested that I make Pastrami for her graduation party. My son is providing pulled pork and her other grandfather is doing his home made Spiedini. I want to bring the Pastrami already sliced. I will smoke to 170 IT, pull from the smoker and wrap in foil. ( I have done this...
  3. 30" Jim

    Porksteaks

    I am going to do some 1" thick porksteaks in the MES30. I plan to run the MES at 230. After smoking, I plan to put them on the grill with indirect heat to put a nice glaze of Sweet Baby Rays. I am thinking that I will pull them from the smoker at 185 IT. I am looking for your thoughts on 185 IT...
  4. 30" Jim

    Chorizo Fajita Fattie

    This is my first attempt at a Fattie. It turned out great and I learned a lot along the way. I started with 1# 93/7 hamburger and 1# Chorizo. Browned and well drained 1/2# of the Chorizo and blended the other 1/2# into the hamburger. Cut up some onion, yellow and orange bell peppers I had on...
  5. 30" Jim

    Trying Pictures

    Let's see if I have it. Looking Good Taste even better
  6. 30" Jim

    Pastrami Jerkey??

    I am looking for comments on my idea! I have made very good Jerky from an eye of round and I have made very good Pastrami from a Corned Beef eye of round. Those successes, have me wondering what Pastrami Jerky would be like. The plan is to start with a corned beef eye, slice it, cut it into...
  7. 30" Jim

    Temp Probes

    On metal temp probes like the ones that come with Mavericks, How much of the probe is actually doing the measuring? I have worked with thermocouples that are just the two conductors twisted together for less than an inch.
  8. 30" Jim

    Lubing Your Slicer

    I recently bought a Cabela's 8.7 inch commercial slicer. (on sale $139.99) It seems to work ok. (Much better than my 20 year old 7 inch Rival). The problem that I do have with it is that the meat drags hard on the blade cover. The drag is from friction not design. I thought about food grade...
  9. 30" Jim

    Hellow to all. New member from the St Louis area.

    I am new to smoking. I have a 30" electric Masterbuilt. I have made some pretty good beef jerky, done a few pork tenderloins, a chicken and just finished a brisket. I have a lot to learn and hope that eventually I will also be able to contribute. Jim
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