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Recent content by riverratt
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I did not have anything dripping on them but I did remove the ash pan instead of just pulling it out and I did not do anything with the chip loader plus the top vent was about 1/2 to 3/4 open so maybe I need to keep the ash pan in and just pull it out a little to make room and try pulling the...
I finally had a chance to try smoking some pork shoulders over the weekend. I decided it would be a good chance to try out my Amazin smoker. I filled it with hickory pellets and lite it and left it burn for about 10 minuets and blew it out as per the instructions and put it on the 2 rods to the...
Ok here is a little update. Since I know my temp probe reads 210 when in a pan of boiling water I took it out in the smoker and used a cloths pin and hung the probe by one of the racks held in place with a wood cloths pin on the wire so the probe is not touching any metal. It is hanging where...
I just boiled a pan of water and put my Polder temp probe in it and I got 210 when it was at a full boil so I guess since that is good then I will lay a piece of cardboard or something in the smoker and lay my temp probe on top of it so it is not touching metal and compare the temp with the...
I have watched the temperature on the digital control of the MES and it when it kicks on it takes it about 5 degrees above the set temp before it shuts off then kicks back on when it gets about 2 degrees below the set temp which seams normal to me.
They all seam to be the same. The inside is very moist and tastes good but the casing gets all wrinkled up and loose on the meat which allows the grease to build up. Sometimes it is worse than others.
It is hard to get off my fingers. I used 80/20 beef
10 lbs beef
2 tsp cure 1
1/4 cup salt
1 tsp mustard seed
1 1/2 tsp black pepper
1 tsp coriander powder
3/4 tsp garlic powder
11 ounces water
1 1/2 tsp red pepper flakes
I tried a few more batches of beef bologna and I am still getting grease between the meat and the casings. I am using collagen casings about 1 3/4" diameter and using ground beef. I am putting it in the smoker for 2 hours at 135 then one hour at 150 then bump it to 168 to finish. I replaced my...
Does it make a difference what position you leave the chip dumper in during smoking? When you dump the chips in do you leave it in the dump position or do you turn it back to the position that you remove it in? Didn't know if it effects air flow to the chips.
When using the AMNPS in a MES30 for cheese do you open the top vent or keep it closed? Do I have to do anything to let air in the smoker like pull the chip loader out or the ash pan?
Couple of quick questions. I have the Masterbuilt 30" electric smoker. I will be using the AMNPS. Do you flip the cheese half way through? Since it is cold around here and I will not not need any ice but do you still you a water pan at all?