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  1. dartguy

    Elbows for mailbox mod

    Finally got a chance to use the mailbox mod today! Put a 4 lb pork belly in that had been curing for 10 days. Used apple pellets in the AMNPS. Can hardly believe that I ran the smoke for 7 hours and still had some unburnt pellets in the tray!! And I was getting consistent smoke that whole...
  2. dartguy

    Elbows for mailbox mod

    About finished fabricating the mod! I will be using a stainless scrubber inside the tubing to help filter more crud from the smoke. Also have an option to lengthen the tubing using another elbow. Next will be firing up some pellets to clean out the system before actually hooking it up to the MES.
  3. dartguy

    Elbows for mailbox mod

    tallbm, I like that idea! The elbows I bought have oil on them so I need to clean that off before torching but I like the idea of "pre-toasting" the elbows before using them! Thanks to everyone else who replied, too!!!
  4. dartguy

    Elbows for mailbox mod

    I am finally getting around to making a mailbox mod for my MES30. I have read countless threads talking about it being OK to use a galvanized steel mailbox as the temps won't get high enough (unless a flareup on the AMNPS tray) to fume out the zinc. The only adjustable elbows they had in 3" at...
  5. dartguy

    Hot water bath

    I'm going to do a batch of snack stix in 19 mm collagen casings.  Any thoughts on putting those in a water bath after a couple hours of smoke in the MES30?
  6. dartguy

    Hot water bath

    I have just used a large pot for a water bath.  170 degrees is easy to maintain on the electric stovetop.  Notes from a recent 3.0 Kg batch of venison kielbasa:  "Removed from smoker (110 deg first hour then 145 for next four hours) after 5 hours - IT 131.  Into the hot water at 1:25 PM and...
  7. dartguy

    "Greek" Chicken Livers

    Pulled the livers at just over two hours.  Checked in the middle and the "juice" was still a bit bloody.  Since there were carrots in the oven roasting, I put the pan in there for about 8 minutes.  That finished them off nicely!  The apples/onions weren't very tasty but the livers were...
  8. 20151115_171741.jpeg

    20151115_171741.jpeg

  9. "Greek" Chicken Livers

    "Greek" Chicken Livers

  10. dartguy

    "Greek" Chicken Livers

    When I smoke a whole chicken, I usually do the giblets along side the bird.   I like to stuff whole birds with onion/apple/lemon/garlic chunks and that is what I put under the giblets.  Since I was going to have the smoker going for other things today, my wife requested smoked chicken livers for...
  11. 20151115_144908.jpeg

    20151115_144908.jpeg

  12. Bloinks - First Attempt, with QVue

    Bloinks - First Attempt, with QVue

  13. dartguy

    Bloinks - First Attempt, with QVue

    Since does don't "moo", they "bleat", these have to be called "Bloinks"! 1 lb ground venison (doe in this case) 1 lb ground pork 1/4 c Italian Seasoned breadcrumbs 1/4 c BBQ rub (my wife's blend) 2 eggs small cubes of cheese (I used Velveeta here, but any cheese would work) Bacon strips...
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    20150530_114744.jpeg

  15. 20150530_113458.jpeg

    20150530_113458.jpeg

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    20150530_091749.jpeg

  17. 20150530_091441.jpeg

    20150530_091441.jpeg

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    20150530_084725.jpeg

  19. Goose jerky on MES30

    Goose jerky on MES30

  20. dartguy

    Goose jerky on MES30

    Did my first goose jerky in the new MES30.  I'd always done this jerky in the oven but this turned out SO much better!  About 6 hours to do 3 lbs of meat.  Started at 180 with the damper closed (no smoke) for the first hour then reduced the temp to 150 with the damper 1/4 open for the rest of...
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