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  1. marknb

    Can softwood/plywood smokehouses impart a bad flavour?

    Hey all, I've been busy working away on my smokehouse project, and my father in law asked a question.  If you're not supposed to use softwood, pine, spruce, fir, tamarack, etc, as smoking woods because they contain too much resin in them, will they impart unpleasant flavours to your food if you...
  2. marknb

    building materials for new project

    OK folks, here's the plan... I have enough lumber for a 30"x30"x84" smoke house, building it out of 1x8 pine barn boards, ship lap (was cheaper than tongue and groove), with a metal roof.  Going to heat it with a 1500w 12.5amp double hot plate, and insulate it with roxul (mineral and steel...
  3. marknb

    Electric smoker catastrophe, now what?

    OK, was going to do a pulled pork today for my brother-in-law's birthday tomorrow, only to find out my MES/Centro has calved on me, and isn't heating.  The meat is on the counter with the dry rub on it as I type!  At any rate, my father-in-law is loaning me his Big Chief so that I can at least...
    • marknb
    • Thread
    • Replies: 8
    • Forum: Pork
  4. marknb

    Another disappointing Turkey trial

    Hey all, Looking for some input.  I just finished my second run at smoked boneless skinless turkey breast this past Friday night (and into about 4:30am Sat morning), and for the second time, it was too salty, and drier than I would expect for a brined piece of bird. I followed the brine recipe...
  5. marknb

    Qview attempt #2

    OK, how about this: These are pepperettes I make using a jerky gun with round nozzle, no casings, right onto the dehydrator. While not smoked, they are still uber-fantastic And this: These kabanosys are smoked, and also pretty good eating Finally this guy my Father in Law won at a local...
  6. marknb

    Jes' tryin' a Q-vue

    Lets see if I can get this to work... Does this look like anything to anyone? I get the red x.
  7. marknb

    Not sure what category this should be in...

    Hey all, Can anyone tell me what size of deep freeze I would need for say, a butcher dressed moose, half a beef, or a good sizede pig? I guess what I'm looking for is approx. volumes of the various critters we all smoke so well...wife and I are looking to buy, but I'm not sure how big we...
  8. marknb

    Here's an odd question...

    Hiya, Who here has a good way of getting the last of the sausage out of your stuffing tube at the end? So far, its been my finger, or a chop stick, and neither are all that effective. They don't affect the flavour of the frying pan reward, however. I was thinking of cutting a number of...
  9. marknb

    Starting the smoke a day early

    Hey all, I put a pork belly into the fridge to cure last Saturday noon. Used the dry rub cure and honey directions in Kutas' book, except I used locally produced maple syrup rather than honey. It says to leave it cure for about 6 days. Question, I don't want to be smoking bacon Christmas...
  10. marknb

    What size are MES 30" racks?

    Hey, can anyone tell me what size the racks are for the MES 30"? I was thinking about ordering some frog mats, but whenever I think of it, I'm at work...thanks!
  11. marknb

    Anyone built an electric UDS?

    Hey gang, I bought a couple drums this past summer, and was thinking of converting one to a UDS this winter. I prefer to go electric, as it would require a little less of my attention during a smoke. Has anyone set up a UDS this way? I am fairly ignorant on the subject of wiring and...
  12. marknb

    Using my CSG when making snack sticks

    Hey all, Just a question about my smoke daddy big kahuna, or cold smoke generation in general. I've only used the unit once, while making pepperoni sticks (19mm, smoked colligen casings). On my MES 30". Now the Thin Blue Smoke is easily obtained when smoking ribs at 220 using the chip tray...
  13. marknb

    Cleaning my CSG

    Hey all, Someone here some time ago posted with the name of a cleaner which worked wonders on creosote, I think it was some kind of acid. Anyone recall? I gummed up my Big Kahuna really bad - had to use my mini torch to heat it up then pry off the ends with a flathead screw driver. I...
  14. marknb

    Just tryin' out da Q-view

    Like the title says. Here, hopefully, is some of the production from last weekend....enjoy. If all goes well...it'll be Brats, pep stix, and maple breakfast sausage (frozen packages, sorry ). Pepperoni sticks Breakfast sausage Brats
  15. marknb

    Its definitely a process

    OK, Two batches of fresh sausage - an all beef sausage and Brats, and then some Kabanosey, all 5lbs each this past weekend. I know I know, 'where's the Q-view?', I started on Saturday night around midnight and went to 4:30am, so no Q-view. I'll do better next time, promise! My question has to...
  16. marknb

    Cool EBay item

    Did everyone see this? Someone spent some time making a really cool bbq: http://cgi.ebay.ca/BBQ-Smoker-Pit-Gr...lenotsupported
  17. marknb

    smoker grills with offset firebox

    Hey all, My wife and I (well, mostly me!) are researching a new grill to replace our propane CharBroil. Personally, I'm not going to miss propane refills, tank inspections, and corroded/clogged cast iron burners one bit. If anyone would like to chime in, I'd like some insight into units...
  18. marknb

    Smokies - know what I mean?

    Smokers, Does anyone live in an area where the local supermarkets sell 'smokies'? I lived in Calgary, AB, Canada for 25 or so years, and every grocery store there sold them. They're smoked sausages, often sold still linked in a box, you helped yourself to however many you wanted, loaded them...
  19. marknb

    How to generate smoke at low temps

    Hey all, Can someone give advice on how to get the smoke going in these electric units when you're smoking at low temps? I'm smoking kielbasa right now, and I can see the original wood chips in there that went in about 4 hours ago, and they're not burnt yet. Heat is set at 155 right now, not...
  20. marknb

    Anyone making Kabanosy?

    Heya, I posted about a month ago re: some beef sticks that I made where they were obviously smeared, the casings didn't adhere well, and apparently not the preferred recipe from Rytek Kutas' book (there's some discrepancy amongst the different editions as to what recipe is found on a particular...
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