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  1. powderxp

    URGENT HELP! - Chip pan problems

    I checked out the tube...i'd like to go with longer smoke times, since I'm kind of lazy (hey, at least I admit it)...I think we will try the EFB idea and go with the AMNPS.  We are also going to try the EFB with a chip pan that has some charcoal in it, along with chips.  We'll see...half the fun...
  2. powderxp

    URGENT HELP! - Chip pan problems

    Thanks for all the help!  The brisket finished nicely...had to completely remove the lid for the chip pan and it smoked pretty good.  We already have the tool box pulled off the shelf for the external fire box and are beginning to cut it...thanks for the inspiration.
  3. powderxp

    URGENT HELP! - Chip pan problems

    Thanks for the threads...great work!  I completely removed the top from the pan and it's working ok, but not great.  I see a mod in my future.  
  4. powderxp

    URGENT HELP! - Chip pan problems

    Thanks!  Will try removing the foil and using the stock cast iron top.  S2K9K, interested in hearing or seeing more on your external fire box.  We have discussed it, but haven't pulled the trigger yet. Thanks again!  
  5. powderxp

    URGENT HELP! - Chip pan problems

    I'm smoking a few briskets today and having issues with my chip pan.  I have a GOSM that I modded with temperature control for the gas.  I am using the stock chip pan with a tin foil cover with 6 pencil sized holes poked in it.  It is filled with a mix of mesquite chips and hickory chunk.  After...
  6. powderxp

    First Venison Summer in the Mod'd Smoker with Q-view

    I agree, the 1 lb casings are perfect. They smoke a bit quicker and are the perfect size for a meal of summer sausage sandwiches or for a Packer party. I think the second part took about 5-6 hours, but I don't have my notes in front of me. All in all it ended up being about a 12 hour smoke.
  7. powderxp

    First Venison Summer in the Mod'd Smoker with Q-view

    Check out Harbor Freight for the hotplates. 9.99 and they are all metal and 1000 watts.
  8. powderxp

    First Fatty Italian Style w/QView

    Great job on the fatty...love the ingredients, and the toppings! to you!
  9. powderxp

    First Foray into Fatty-ville with Q-view

    Thanks for the kudos! I am getting all ready to smoke again this weekend...going after some cheese and some jerky this time. Meat Hunter - the insulation does a pretty good job, keeps the temps pretty stable, but not as much as I'd like. I was disapointed that I had to use the propane...
  10. powderxp

    Kitchen Aid attachments for making sausage

    I also have used the grinder to make 5 to 20 lb. batches of sausage. As long as the meat doesn't get too warm, it works great. Good investment, easy to clean.
  11. powderxp

    First Venison Summer in the Mod'd Smoker with Q-view

    After the GOSM was modded into a sausage making machine, we smoked some Vension Summer...20 lbs to be exact. The Smoker performed like a champ! Here's the details...sorry no Q-view of the prep...a beer in one hand and the stuffer handle in the other, no hands left to take pictures. 16 lbs...
  12. powderxp

    First Foray into Fatty-ville with Q-view

    Had some company over on Saturday night for dinner and decided to try my hand at a few fatties. So, here's the Q-view and the ingredients. The ingredients for my augratin potato fatty... Flattened JD sausage... Obligatory bacon weave picture... Filling... Rolled and ready to go into the...
  13. powderxp

    anybody using a PID controller?

    I use a PID on my smoker. I have not had any issues smoking in bitter cold weather, other than my beer freezing...sorry, no issues with the PID. I also store it in the cold all winter in an unheated shed. It is a definate advantage once it's tuned in, it takes all the guess work out of...
  14. powderxp

    Hey All! Newbie from North Central Wisconsin!

    Welcome from a fellow Wisconsinite and newbie. Good luck on that Sausage, hope your Family's hunt is better than mine (skunked this year).
  15. powderxp

    Trouble with Smoke

    Good news...tried dry sawdust, uncovered in a thin SS dog dish. I let the smoker get up to temp, then opened the door, put the pan in and within 5 minutes I had a good smoke going. It did get a bit out of hand, so I think I'll be wetting the sawdust the next time. Seems like it's going to...
  16. powderxp

    Home made smoker hotplate question

    I just converted my propane smoker to electric and used 2 1000 watt hot plates from Harbor Freight. I believe they were 9.99. It works very well. I also insulated the smoker with the foil faced foam...the stuff I used is rated for 250 deg. F. I can easily hold 160 even on the coldest days...
  17. powderxp

    Trouble with Smoke

    Thanks to all for the advice...I'll try a SS pan. I have one ready to go, we'll see what happens. Leave it open on the top or foil it with a few holes? I'm usually using chips...also have some chunks, just haven't had good luck with them yet. Thanks!
  18. powderxp

    Heavy Smudge?

    A bit more detail on what I was planning, let me know if I'm on the right track. Stuff and put in fridge overnight Dry in smoker at 100 for 1 hour Smoke at 130 for 4 hours with a heavy smudge Remove smoke and cook at 170 until internal temp reaches 160 Shower until internal temp reaches 100...
  19. powderxp

    Heavy Smudge?

    I've been reading Kutas' book and developing my sausage recipes. In the book, as well as several recipes online it calls for a "Heavy Smudge" for some period of time. In reading all the posts here, and in my past smokes (brisket, jerky, etc.) I have always subscribed to the TBS method. It...
  20. powderxp

    Propane Smoker Modifications

    Thought I'd post a picture of my sausage hanging bars I added to my GOSM BB. This is simply 3/8" allthread with a nut on the inside of the box and a nylock on the outside of the box. It holds solid as can be. Add some S-hooks and your off to the races. I can hang about 40 1-lb sticks on this...
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