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Model 3.5D - The Next Step / Re: 3.5D On order In
« Last post by BonaireBBQ on Today at 03:41:00 PM »
The 3.5D has landed and drawn first blood. I cut my arm trying to tighten the casters bolt on the front drip guard. I will smooth that off with some fine sandpaper to avoid a repeat performance.

The packaging is fantastic! It survived the truck ride to Florida and the boat ride to Bonaire in perfect shape.

A technical question. In the manual it says input voltage 110-240 volts ac 50/60 Hz. On the plate on the back of the smoker it says input voltage 120 volts 60Hz. Which is correct? I would prefer to run it on a 230 volt 50Hz outlet.
Model 2 & 2D - The Middle Kid / Re: First weekend adventure
« Last post by old sarge on Today at 03:13:54 PM »
Sounds like you had a very great weekend. Those sausages look really tasty. Nicely done. Low and slow is the way to go.

By the way, do you have a blue star range?
Model 2 & 2D - The Middle Kid / Re: First weekend adventure
« Last post by TX Gent on Today at 02:18:50 PM »
Outstanding first week Kratty!

Sausages are easy and a great way to crank out goodness ...

Smaller BB's do take longer ... I did a 8lb BB this past Saturday overnight in to Sunday morning and it took 13 hours set on 212. One trick I do is use smaller wood  pieces individually and randomly wrapped in foil and load the wood box full which is about 10-12 oz of wood on long smokes. It was still generating smoke during the 11 hour all be it a light smoke. We tend to prefer heavier smoke in my neck of the woods on beef and pork rather than candy finishes.
Model 2 & 2D - The Middle Kid / Re: First weekend adventure
« Last post by Durangosmoker on Today at 02:17:32 PM »
That looks GREAT! Congrats.
Model 3 & 3D - The Big Brother / Re: DIY: relocate your 3D box probe
« Last post by jpowell on Today at 08:16:07 AM »
Yeah, def do the auto tune.
Model 2 & 2D - The Middle Kid / First weekend adventure
« Last post by kratty on January 16, 2018, 10:42:46 PM »
Got my #2D Friday and by Saturday I was beginning a new adventure not only with an SI, but also with my first attempt at sausage making.  Made sweet Italian, then tried a slightly modified version of a chicken/sun-dried tomato/basil/parmesan recipe I found here. Made that last one in two batches, one fresh and the other with some cure since I planned on smoking it.  That batch was the inaugural post-seasoning smoke with the unit.  Despite 14-degree weather, it performed flawlessly.  The sausage was simply incredible.  Casing got the deep color and crack that I read is the goal (that's what's in the pic). 

Monday I put in a 9lb boneless pork shoulder that had a yellow mustard-with-rub bath the night before.  Started at 7am with a mix of hickory and apple wood, but it wasn't done by dinner. In fact, I finally pulled it at 11:30pm @ 197 degrees!  I normally shoot for 203, but was too tired to wait any longer.  I wrapped it in a few layers of HD foil. It was still warm this morning when I shredded it. Have to say, it shredded better than any shoulder I've ever done before. The family enjoyed it tonight for dinner and all agree it was the best I've ever done in taste and texture!

So, a great start with lots of learning.  The thing that really surprised me was the amount of time the shoulder took.  When I do shoulders on my Hasty Bake, which I've gotten pretty good at maintaining a steady 230-245ish temperature, the longest it has taken is 8 hours.  But what a difference a steady low-and-slow cook makes on the SI.  Lesson learned: as many on this forum have said, expect 1-2 hours/pound on an SI. That is spot-on.

The final thing that I'm still struggling to come to terms with is the idea of putting such a small amount of wood in all at once and never adding more.  Again, with the Hasty Bake set up with a fuse burn of charcoal, I probably use 3X as much wood that lasts for 5-6 hours.  But the proof is in the pork, as it were.  The smoke flavor of the shoulder was perfect. 
Dry-Aging Meat / Re: 42 day Umai dry bag aging - boneless ribeye
« Last post by old sarge on January 16, 2018, 09:22:04 PM »
I have been visiting that site as of late giving this some thought.  Not yet committed.  I read all of Tony's postings when he did this a couple years back.  Got interested then as well and did nothing.  Hope all goes well.
Dry-Aging Meat / 42 day Umai dry bag aging - boneless ribeye
« Last post by barelfly on January 16, 2018, 05:43:14 PM »
And the dry age process has begun. Picked up a boneless whole ribeye to dry age. Starting weight was 15.55lbs. I Will go with a 42 Day aging for the first one. I hope I got a good enough seal around the meat. I should be ok based on the video saying at least 80% against the meat, which I definitely have. Iíll update with pics when it looks like there is some change in the meat. But Iím excited to try this out. Iím definitely going to look into the charcuterie bags once I get the hang of this.
Jerky / Re: First try was easy and delicious!
« Last post by TX Gent on January 16, 2018, 01:11:15 PM »
TYVM Grampy for the info and encouragement. I've purchased from Walton's many moons ago and will give it all a try soon.
Jerky / Re: First try was easy and delicious!
« Last post by Grampy on January 16, 2018, 11:09:30 AM »
Looking good Will.

I've only made Jerky in a dehydrator which always seems a bit more tough to the chew than I like. I'll look forward to trying this technique out in the future. Thanks for posting.
TX Gent, I use a dehydrator to make jerky also. Here in south Arkansas we have a large deer population and a very liberal bag limit. (up to 6 deer per licensed hunter) I make a lot of jerky using ground deer meat. It is a great way to use the meat and it doesn't turn out as tough to chew as the whole muscle jerky does. Walton's has a lot of different jerky seasoning flavors and they are great. I order all of my jerky and snack stick seasonings from them. You can do the same thing with ground beef. Give it a try!
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