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Recent content by gosteelers
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Thanks for all the praise.... Yeah, it was my second time. Guess I got lucky. I'm glad I had the remote thermo when it rose to 245 from holding at 223. The water pan was empty..... So now I know what the pan does.. LOL
Bob M
I'm not sure if the flash was set. Pretty sure it was tho. Sun was about 12:00 from bird so I tried to get the quasar like reflection out of the lense by croutching down. Thanks for your compliment.. I thought it would have been darker but I made sure that the smoke remained light throughout the...
Well I decided to brine beforehand because I was too hung over to sit with a smoker when the turkey was thawed out.... (I have the week off, wife off on trip)...I used the 2 gal water and 2 cups kosher salt, 3 tsp cure #1, 1 cup brown sugar, fresh herbs brine, boiled it - cooled it - injected...
Well I finally had time to test out the propane smoker and I made my smoke sticks.
I set the flame as low as I dare without it blowin out. After a time oh I dunno maybe 30 mins I checked the temps:
Lowest flame setting??
At the flue damper shut I got this temp:
Above the Bowl this temp...
Me 2. If I knew that the jerky wasn't cured I'de politely pass, this goes for any or anybodys jerky. Life is way to short as it is and I know what gastrointestinal infection pain means.....
Is an ounce of prevention really worth a pound of cure?
Mitch (Just got done carving up some jerky meat...
Thanks one and all...
Yes, Virginia there is a Nutmeg state... BUT it isn't my birth state.. I am from 6burgh, Pa. Born n raised.. Oh I'm sorry I meant to say Pittsburgh....
I came here in 1978 the day before the big blizzard to attend sub school while in the Navy. After that I picked up a boat...
Howdy all! The name is Mitch. I just yesterday picked up my new Masterbuilt vert propane smokehouse (MBP)?? Looking forward to complement my fresh and semi-dry sausage making and also to refine and add to my yankee Q-skills.
Howdy all... First time caller...
I too have a Masterbuilt 7 in 1 that I haven't used yet (the green Cabela version) and after reading the forums here I see many of you fine chefs cook up a heap of bacon, ribs and lots of fowl. I'm glad I read about using the water bowl because I couldnt see...