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  1. steviebcanyon

    DUTCH'S GOURMET COWBOY GRAVY

    For a sandwich, is it ready to slice and eat or should it get a little frying pan action?
  2. steviebcanyon

    Top Rack?

    OK folks. Think I figured it out. This is an excellent smoker for beef and chicken. Very happy with the results. Corn on cob turned out great. Won't work for "cool" smoking salmon or squaw candy. Insulation and lack of venting seem to prohibit this. I'm guessing that if I modified it by...
  3. steviebcanyon

    Top Rack?

    Ventilation is thru the crack in the door and a 1/4 inch vent pipe. No Large vent. Heat control is a rheostat. To keep smoke generating I seem to need it about 50%. Less gives me lower temp but also smoke quits. Water pan fits into bottom rack along side wood chip tray. Water pan is 1/2 inch...
  4. steviebcanyon

    Top Rack?

    Illini... Well, I have been trying a few things suggested by the factory guy. 1. Using the water pan as a smoke box (it sits closer to the heat element). Works great at higher temperatures. Goes out and won't generate smoke at lower temps that I want to use for the salmon or squaw candy. 2...
  5. steviebcanyon

    Top Rack?

    Thanks for the input. Some of that parallels the factory advice. Talked to the factory guy today. He was very talkative and helpful. Twenty minutes worth. I'll test his suggestions, pick the most successful and report back. BTW, can we post PiX here?
  6. steviebcanyon

    Top Rack?

    Sorry. Neglected to address your most recent comments. Nope not near Ely. I'm mid state, northern Minneapolis suburb. Been to Ely, tho. Nice area. I appreciate the availablity of assistance. I may have to change my paradigm regarding smoking. Thanks.
  7. steviebcanyon

    Top Rack?

    Now I'm really confused. In the daylight, I went out to clean up the unit and discovered that almost none of the wood chips had burned. I had apparant smoke by flashlight during the process last night but obviously not near enough. This fact probably lead me to the conclusion that the flavor...
  8. steviebcanyon

    Top Rack?

    Well, a couple of things are apparent. This unit gets much hotter than the supplied thermometer indicates. It only took 4 hours and I was expecting 6-8. Probably the insulation will take some getting used to. Because it got done so quickly, I didn't sweeten the fish as a finish so it isn't...
  9. steviebcanyon

    test av

    test av
  10. steviebcanyon

    Top Rack?

    The closest it's listed on the manufacturers site is 30166E. It's actually 30167E. They don't list the numbers that the cartons are identified with (no.3, no.4, no.5, etc.) Probably the only difference between 67 and 66 is the number of racks or grids. Instructions and specs are sketchy...
  11. steviebcanyon

    Top Rack?

    Thank you for the welcome and for the reply to the inquiry.
  12. steviebcanyon

    Top Rack?

    I have always smoked salmon or made salmon candy by placing the thinner pieces on the upper racks and thicker on lower with the thickest nearest the heat source. Neighbor came over and read me the riot act stating that heat rises, so thick goes on upper rack. An old guy in Soldotna taught me...
  13. steviebcanyon

    Hello

    Checking in at the roll call. Smoked some salmon once or twice a year and an occasional bird for 40 years. Not an expert by any means. My Little Chief went to heaven and I just purchased a Smoke Hollow #4. Not a charcoal kinda guy. Electric smoker and gas grille.
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