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looks good, want to try it. whats in it? never cared for meatloaf as a kid, [ 70 years ago ]. i want to try it smoked.love smoke, meat that is. thanks, ken
not knockin the qmatz, because i do like them. but the bacon on the abts didn't get done. didn't know till i took them out, so had to turn them over
and put them in the oven. same thing with ground jerky i made. cheese turned out great. what am i doing wrong? smoked at 225 for atbs and 140...
i did get a pellet smoker from todd. the mistake i made was putting it to close under the cheese. it got to warm over the smoker and
went thru the grates and
driped on the pellets and put them out. the gage in the door stayed at 70 degrees so i didn't look in. now with my matz it works great...
well everything came off great. started the 20 pounder at 4:00 am { got up at three} and it went till 10:00am pulled it at 130* i t cooking at 225 to230.
was perfect timing. did some WICKED beans also. every body raved over them both... thanks every body for your help. and yes i know , no...
looks very good. cut that small does that cut the smoke time down? i notice that most are leaving it in full blocks. i have been cutting mine about an inch thick.
my first got to warm and went through the grate. i got the matz to try next. i love to smoke and eat. ken
you made a good statment about fitting in my 30. made me worry so went and tried it. it fits! sort of corner to corner,but with plenty of room.
thanks for mentioning it. it would be bad if i got up at 3:am and it wouldn't fit. thanks all. i think i can pull it off now. let you know...
mayby it got to hot mayby 120 i t would be better. that said i just found out the ham i have is a 20 pound fully cooked whole not spiral.
now i'm not sure of temps and time. what to do....what to do? need help thanks ken
HI.. i been makeing abts for a while now. my family loves them. my first ones i put creamed cheese and a shrimp in them. nobody could taste the shrimp so i cut out that expense. i stay pretty basic with cream cheese,shreded cheder and a bacon rap. back to the reason i am posting is i tried them...
like we think... the bigger the better. get as big as you have room for . you wont regret it
if you do much you always need more room. a freezer on the side is handy, keeps you from getting in wifes way...if mommas happy every budies happy...just saying ken
thanks... i can;t wait to try it .. only thing is i have to start at 4:00 a m .. but it will be worth it . i only have to travel 20 miles to mother-inlaws. thanks for advice ken
how can i smoke a spiral ham? ihave see it some place but cann't find it when i need it.
i have a masterbuilt elect. 30. any help will appreciated. thanks ken
good evening,
the ground beef was about 1/4"and flat and the strips i had butcher slice about the same.
the water pan was my mistake, i was going to take it out in a couple hours but forgot.
i smoked a corned beef a few days ago and the wife and son just trid it in sandwiches so guess
what...
but just did my first batch of ground beef jerky yesterday using qmatzs. wasn't to thrilled. stayed wet with grease under jerky, turned it over three times then ended up putting it on grate. i do like the qmatzs, going to use them on cheese and small stuff. ken
i followed the directions i read from somebody about 130 degees for and hour and then bump it up till 160. left it in for about 6 or 7 hours.
i had some whole meat strips in to an they didn't dry out good. they are still soft and meaty. what temps would be better?
the ground beef was stiff. ...
used my new q-matz for the first time today with mixed feelings. i made some beef jerky with ground beef. got a jerky gun and
spread it on the matz. it was doing fine but was wet and raw on the bottom so i turned it over. checked it in a couple hours and still wet.
turned agin but still wet...