New profile posts

need your help - trouble shot and replaced element on 40"MES and not heating up - now need to find the SLS to check it. how do I access it?

Hi all, just tried my little chief smoker to make jerky. Meat was smoked with one pan of chips and then finished in a convection oven. The result was mixed and overpowering smoke taste. Any thoughts on how to reduce the smoke/bitter flavor. BTW the recipe called for much longer and more smoke time.

Hi, I would love to try your enchilada sauce recipe. The canned stuff is just not good enough. I have my own recipe, but I love to try other recipes as well. Thanks in advance!

Hello DoYheEyeThing. I was wondering if you could share 3d data of The smoker that you built? I have just started designing it to be as close as posaible to Aaron Franklins, bit its tedious job :-)

Lmk, thank you.

Rok Barbo

Retired and as busy as ever.

THanks for the welcome Mr. Miller,

Eric

I see you have the same model slicer I just bought, https://www.smokingmeatforums.com/threads/80-year-old-slicer.316835/ .
Do you have a manual I could copy?

Thank you.

Either smoking something, sleeping or planning something to smoke while sleeping.

I've been a member for many years and have burned through many different smokers following Jeff's guidance as well as many of you on the forum. However I have not been on here in quite some time but I will be in the future. I am doing my first smoke on my new pit boss pellet smoker and the first time smoking a pork loin. Not sure how it will turn out but I will let you all know.

I have a night competitive pit grill for sale for $4,000.00.

Features:
1. Temperature gauges on each door
2. Weighted top for easy open and close
3. Rack at the bottom for wood
4. Pot warmer on top off wood door
5. Rack for a large cooler to sit
6. Sits on a boat trailer with a easy roller wheel for standing
7. Smooth sliding grates

Brand new to the smoker. Doing a whole chicken for my 1st smoke. Any advice or tips?

I saw where you posted that you make your own gyro meat. Do you have thread on doing it? and if not, the next time you make it, can you post a step by step on how you do it? It sounds really cool!

saw the pictures of your cold smoked cheese curds, looked fantastic! one question, how long did you smoke them?

Well...we're waiting. Where are those pics?

Black Cat 2 PID Controller

I will make them for $110 plus shipping. The controller includes.

Aluminum enclosure
REX C-100 style PID controller (Display may be in degrees C only)
40 Amp Solid State Relay
Power cord to heating element
k-type thermocouple 2 ft length. (Extra thermocouples $5 each. They don't go bad very often in my experience)
AC ON/OFF switch


JC

Smoking time. gerorg froman. biscut..

Is the YS1500S smoker still available?

Great times at North Fl Gathering

Thank you for all youe help, I am purchasing the auber control kit, I have MB20077419 would you know what model i would need for my smoker. thank you

Smoking jalapeño and cheese sausage at the moment..