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  1. processhead

    Most or Least Favorite School Lunch?

    Hotdogs are already cooked and ready to eat. No reason to heat them much past simmering temperatures in water. Boiling hotdogs tends to make them split and lose all the wiener-goodness inside. 😄
  2. processhead

    Beef Pho

    Had an interesting meal at a Pho restaurant in the Bellaire part of Houston a couple years ago. We ordered a couple of bowls and after we had finished, the cook came out of the kitchen with several pounds of beef knuckles and leg bones which he spread out on platters at the patrons tables...
  3. processhead

    Making your own sausages?

    If you are on a budget, you can save money purchasing used equipment. FBMP is full of equipment listed by people getting out of the hobby or upgrading, and with very little use. As always, perform your due diligence and check to see the equipment operates as it should before buying. I have a...
  4. processhead

    CSR's. Beef style

    Those look great! Country style ribs are one our favorites.
  5. processhead

    Sandwich meats

    Venison hindquarter roasts make really good pastrami.
  6. processhead

    Beef sticks

    There are a lot of things that can affect the time it takes to reach an internal temperature in the product. These variables makes it hard to predict a consistent cook time in every situation. Some of the variables that can affect the cook time are, How much meat is loaded in the smoker...
  7. processhead

    My new Electric Smoker: The Whisper

    What are you using to generate smoke?
  8. processhead

    Most or Least Favorite School Lunch?

    I recall our school cafeteria had no less than 4 different names for what was essentially a sloppy joe. Not sure if they thought we would think we were getting something new/different but they didn't fool anyone. They were usually served on Mondays. They also served canned corn that came in...
  9. processhead

    My new Electric Smoker: The Whisper

    It looks great, and nice workmanship. Since you are using an electric heat source, be sure to protect it from any dripping fat from meat/sausages. With it being constructed from wood, any grease fire inside the smoker would be potentially catastrophic.
  10. processhead

    Modified MES 30 test run

    I don't think the point of putting something in while tuning is to simulate cold meat in a smoker. When tuning the PID, you want some thermal mass that approximates what having meat in the smoker would provide. Controlling the temperature of an empty smoker chamber doesn't take into account...
  11. processhead

    Possible Nitrite Burn on Butt Bacon

    Did you happen to check if the discoloration penetrated past the surface? Possibly surface oxidation?
  12. processhead

    Hot Guts

    Nice color on those. Need to try making them some time.
  13. processhead

    Green chile sausage

    Sounds and looks like a winner.
  14. processhead

    The Science of Salting

    All other things being equal, a smaller piece of meat will reach finished temp in a shorter time than a large piece.
  15. processhead

    Latest Bacon Project

    I don't seem to have any problems with burning if I fry it gently with moderate heat.
  16. processhead

    Modified MES 30 test run

    During the test run, was the smoker empty? Or did you have anything in the smoker to simulate a few lbs of meat?
  17. processhead

    Anyone want to rewire/rebuild my MES? Central New Jersey

    While it may be simple, you may find it difficult to find a reputable electrical shop to rewire it with anything other than factory parts. Unfortunately, commercial businesses are liability conscious and they may balk at installing non-original parts that someone on the internet said would make...
  18. processhead

    Pickled shrimp? Huh, what?

    Pickled shrimp has been a staple in the Asian markets for years. Pick up a jar and try it before jumping in and making your own.
  19. processhead

    Planning ahead - Upgrade to Sausage Making Equipment

  20. processhead

    15 year old Generac not running...replace?

    I think you are totally justified given their past performance. The best way to let them know that is to go with a competitor.
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