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  1. M

    Chamber Vacuum Sealer?

    I have had a VacMaster VP215 for nearly 20 years and wouldn't trade it for the world. I have run well over 10,000 lbs of meat in it since I have had it. I have done 3 elk and 2 deer over 3 days with it. 1000 lbs of fish Tuna, salmon, rock cod, halibut, Abalone, stripers, trout, Kokanee and more...
  2. M

    Roast beef (deli style)

    I do the same thing but on the smoker then sear over hot coals.
  3. M

    Costco pork bellies -- Skin On?

    or for alcohol.
  4. M

    Smokin It 5D WIFI PRO series smokers, Anyone have experience using the Blower Feature .

    I am looking for input on people who have used the Fan feature on the new SI PRO series smokers, as in the different ways they have used it and the results. Such as for sausage , ribs, Brisket and when they activated it and for how long. Just looking to share info since I haven't seen much...
  5. M

    Pork Loin a la baby back ribs?

    What I do with the pork loin is cure it like you would bacon and then smoke it. Then you can cut chops and pan fried for breakfast or cook a big piece like a mini ham, it come out great.
  6. M

    Trouble in PID Paradise

    You also want to put something inside the smoker to replicate a big piece of meat that will take time to heat up, say 3-4 bread pans full of sand. These electric smokers with PID's do funny things with temps when run empty. It would be a good idea to finish with the inside of the smoker, ie...
  7. M

    Smokin-It Forum?

    Thanks old sarge, I saw that. Now to try and get WIFI on my new PRO 5D WIFI hooked up, I have been having a problem getting the smoker to link up. I really miss the SmokinTex forum, there was a whole lot of great info that had been figured out over the years with using electric smokers and...
  8. M

    Smokin-It Air Hole and GE Profile Smokers

    Are you saying you put paper towels on the floor under the removable box liner while cooking or while storing the smoker? I was thinking the removable box liner would be worth having and still cover it with foil, it seems it would make it alot easier than trying to foil...
  9. M

    Smokin-It Forum?

    Yes have all my certs and licence. My other buddy has a BBQ and catering business and needed to be certified to help him. I also have had commercial fishing boat for years and have been smoking and selling salmon, halibut and tuna for years. I do all the cooking at the restaurant, I have had...
  10. M

    Smokin-It Forum?

    The for all the warm welcomes. I heard from the owner of SI and he said they are working on some problems on their forum and it should be up soon. I seasoned my 5D WIFI PRO and then did 3 racks of Saint Louis ribs at 225* and they took about 6.5 hrs. 4 ounces of oak chips and cherry. No water...
  11. M

    Smokin-It Forum?

    Just curios of anyone know what's going on with the Smokin-It Forum, I tried to get on several time in the last week and a half and keep getting the 505 window, not available. I know there was a good post on hooking up the WiFi, I have a new PRO 5D WiFi model and cant get the thing hooked up...
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