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  1. chipmanbbq

    Seasoning Containers

    Anyone know where to get those big ~22oz seasoning containers? I'd like to buy a dozen empty ones to store my sausage seasonings and my google skills haven't been much help.
  2. chipmanbbq

    Cleaning Injector

    What do you guys use to clean your injectors? I used the needle with holes going down the sides to inject a turkey for xmas. After soaking it hot water several times throughout the day there are still solids stuck in the holes.
  3. chipmanbbq

    Couple of Questions about the Big Easy Oiless Fryer

    So I know turkey day was last week, but I've been tasked with cooking a bird for Christmas and have a few questions about the Big Easy. 1. How are you guys checking the temp of the bird? Do you use a wired thermometer like a Maverick or do you lift the bird up periodically and probe it? Wasn't...
  4. chipmanbbq

    More snack stick questions

    I'm finally getting around to making snack sticks for the first time this weekend and have a few questions. 1. What is a good fat/meat ratio? I planned on using chuck roasts. Think that is enough fat or too much? 2. Can I mix the meat, seasonings and cure the night before? Does this have any...
  5. chipmanbbq

    Another Stix Question

    Steer went to butcher yesterday so I'm planning on starting snack stick production in the next few weeks!   So I probably should have just bought a kit for my first time, but I didn't. Instead I purchased some of Willies Seasoning from Walton's. I also bought some 19mm smoke collagen casings.  ...
  6. chipmanbbq

    Stuffing Snack Stix

    Anyone have issues using their 5lb LEM(or equivalent) hand crank stuffer to stuff stix? I was browsing some seasoning last night and one of the reviews said that a hand crank stuffer won't work for stix. I figured if I had the correct size tube my stuffer should have no problems getting the job...
  7. chipmanbbq

    What do you think about Bacon/Cheddar brats?

    Trying to come up with some new flavors of brats and I happen to have a ton of left over high-temp cheddar in the meat fridge. What do you guys think of a Bacon Cheddar flavored bratwurst? I tried something similar to this awhile back, but the bacon flavor didn't really come through. All I did...
  8. chipmanbbq

    Freezing peppers

    So we picked the absolute worst time to remodel our kitchen... I have TONS of jalapenos and habaneros and no kitchen to do anything with them. Can I wash, vacuum seal and freeze whole peppers? I plan to mainly use them in my sausage making so them losing their crispness won't really bother me...
  9. chipmanbbq

    Marrow Bones

    Every year we get a steer butchered and until this year the thought of marrow bones never crossed my mind. (not sure why) Anyways, I want some marrow bones. What should I tell the processing plant to make sure I get some good marrow bones for roasting? Thanks guys!
  10. chipmanbbq

    JB Weld for Mail box?

    Do you guys think I would have any issues using some sort of JB weld to attach my dryer vent duct to the actual mail box? I see a lot of people use high temp aluminum tape, but I figured I could get a cleaner look and possibly a better seal using JB weld. The only thing I was worried about was...
  11. chipmanbbq

    MES Mailbox Mod

    So I finally pulled the trigger on the MES40. Sam's Club had an awesome deal. ~$325 for the MES40 gen 2.5 with the legs included. Anyways, I plan on starting the mailbox mod this week and had a question. Where should I drill my duct hole in the mailbox? I've been to almost every thread on this...
  12. chipmanbbq

    Another question about MES

    I've decided to finally pull the trigger on an electric Masterbuilt. My question is which version/model should I get? I've read other threads where you guys mention gen 1 or 2 or 1.5. Which one do you recommend and how do I tell which model number I need? This will be used for smoking summer...
  13. chipmanbbq

    Question about MES mailbox mod

    So I've recently started making fresh sausages and I would like to up my game by making summer sausage and snack sticks. Right now it's too hard to maintain low temps in my stick burner and would like to purchase a masterbuilt smoker. My question is, is it possible to maintain the low temps...
  14. chipmanbbq

    New Member

    Hey everyone.   Not really sure what to say. I'm 31 years old. I'm from southern Indiana. A few years back I got into smoking. My current rig is an offset stick burner.   Recently our local locker plant burnt down and they have no plans to rebuild. So I decided to get into sausage making...
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