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  1. kilohertz

    Need some brisket help, new smoker, biggest brisket I have cooked

    Merry Christmas everyone, I am trying to decide when to start my Christmas brisket, this is the biggest brisket I have cooked and with a smoker I haven't used for brisket before. The meat is a nice 3.5" thick even point from an 17 lb brisket I cut in 2 and cooked the flat this summer, it weighs...
  2. kilohertz

    Upside down Turkey smoke for T-day, anyone done it?

    Thanksgiving is coming up and I want to try something different. I have the PB820 pellet smoker and want to try cooking the T-day bird upside down on the smoker. My thought it the back has all the fat in it, and when cooked breast up, the fat just sits in the bottom and runs out into the pan...
  3. kilohertz

    Cooking a large thin brisket, should I fold it in half? Follow along for the ride.

    Good day all, Another beautiful sunny day here, perfect for smoking a brisket so I pulled out another brisket from my neighbor and although it's 4 lbs it big and thinish. I made the last one as is and it didn't take long to cook, this time I'm thinking of folding it in half to get a "normal"...
  4. kilohertz

    My 5th batch of Snack Sticks...I'm gettin' there...

    I made my 5th batch of pepperoni sticks yesterday, and other than needing more heat, I am very happy with the results. 1 lb beef, 3 lbs pork using the High Mountain pepperoni mix with addition of 1tsp of ground fennel seeds, 2 tsps of my own smoked ground red crimson peppers, 2 tsps of my own...
  5. kilohertz

    Too much smoke from your mailbox mod? Try this.

    I am making another batch of Pepperoni sticks and have the smokin tube going with pellets now in the toolbox, ran out of dust, and am getting too much smoke. I pulled the duct out of the chip loader and let the natural draft pull in fresh air mixed with the smoke from the toolbox (mailbox). This...
  6. kilohertz

    Quick pastrami question, what temp when it is done?

    I’m smoking my first ever pastrami tonight which is just a very thin brisket flat no more than an inch and a quarter, and only about 2 pounds. I put it on 4 hours ago and wrapped it in foil at 170, it’s now 190° just wondering when I should take it off, at what temperature? Should I take it to...
  7. kilohertz

    Shotgun Shells with a twist, my first try. Here we go.

    Finally all the ingredients came together and it's time for me to try shotgun shells. I decided to make my own Chorizo instead of the usual breakfast sausage as I also wanted to make Chorizo sausages and thought this was a good test bed. I made up a 1Kg batch of Marianskis Mexican Chorizo but I...
  8. kilohertz

    Need some ITC-106VH PID tuning help please SOLVED

    I'm back tuning a new PID for my super insulated MES30 Digital. I couldn't get the REX-c100 tuned properly, the box is too damn well insulated, so I am trying my Inkbird ITC-106VH. I also installed a new RTD pt-100 sensor permanently in the back wall about 2/3 way up from the bottom, I insulated...
  9. kilohertz

    Another smoker arrives. MES30 Digital, I think I am finally done all the mods, it's AWESOME!

    I just couldn’t resist getting the digital version of my MES30 smoker. It’s used but in good condition and everything works. I gave it a quick wipe down inside with the vinegar wash, wash the outside and I’m soaking the racks and rack holders in the sink. I’m putting it through its paces now had...
  10. kilohertz

    Can you grill a very thin brisket flat?

    I have a very thin brisket flat about an inch thick maybe a tiny bit more, just wondering if it’s possible to grill it successfully, I don’t want to spend hours smoking it to 200*, if so, can I cook it just like a flank steak? Thanks!
  11. kilohertz

    Does anyone know if this version of the Masterbuilt Sportsman Elite is insulated?

    I'm considering buying another smoker and found this Bass Pro Sportsman Elite, digital electric. I’m guessing it’s the 800W element, not 1500W like my analog?? Wondering if this version is insulated or not? thx
  12. kilohertz

    Smoking a fatless brisket today, should I top it with pork fat?

    I'm smoking a thin fatless brisket that I bought from my neighbor when he butchered this past month, he didn't leave any fat cap on it and there is minimal fat at the point. I cut off most of the flat as it was too much for just today's meal, it was 4 lbs, probably 2.5-3 lbs now. I just picked...
  13. kilohertz

    My first time making pork belly burnt ends...here we go.

    Whole pork bellys were on sale this week at my local big box grocery store so I indulged and picked one that looked good and cut it up into bacon size slabs for bacon and kept the funkiest shaped slab to make my first batch of burnt ends. I picked up a nice cooling rack that fits the PB820...
  14. kilohertz

    My MES30 is smokin’……peppers

    The peppers have finally appeared at our local farmers markets today, and I bought jalapeño and cherry bomb, and have loaded them on the racks in the Mes30, and I am now dehydrating/smoking, one of the reasons I bought the Mes30. I built a PID controller for it and it is working awesome. I’ve...
  15. kilohertz

    Question about smoking/cooking summer sausage in collagen casing

    I'm just realizing I may have screwed up this 4 lb batch of summer sausage. I had a pound of ground pork and 3 lbs of ground beef to use up so I went trolling for easy recipes for my 3rd go at sausage making and found a nice summer sausage recipe in one of my books. I miss-read the first...
  16. kilohertz

    My second sausage adventure, looking for Spanish Chorizo recipes

    I now have all the equipment needed for small batch sausage making, I have 2 small batches of snack sticks, now I want to try another one of my favorites, Spanish spicy Chorizo. It may be a difficult second sausage but thought I would ask anyway. Are there any suitable recipes out there for a 5...
  17. kilohertz

    What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.

    I want to start making sausages and in particular snack sticks so I thought a nice easy way would be to start with kits, get the feel for it and go from there. I have the Hi Mountain snack stick kits and made a small 2lb batch, followed the directions to a T, and then came the stuffing. It took...
  18. kilohertz

    That elusive TBS, how do you get it in your smoker?

    I started a thread a few weeks ago when I first bought my Mes30 asking what was the best electric smoker for a PID, and that turned into a smoke discussion and I thought I should start a separate thread for how to get TBS or how do you get a good smelling, proper smoke in your electric smoker...
  19. kilohertz

    Starting my Snack Stick/sausage adventure, may need some guidance.

    I'm just about done my MES30 mods and was thinking I haven't tried making sausage yet, seems like the perfect smoker for this. I have some of the required materials already, let me know what you think of what I have and what may be used or may need to be improved/changed. KitchenAid stand...
  20. kilohertz

    My first pulled pork shoulder on the Kamado

    I got so wrapped up in tuning the PID and my new analog Mes30, that I forgot to post my first pork shoulder roast on the Kamado smoker. I started it about 11 this morning with a good load of lump charcoal, as well as a few briquets with applewood and hickory chips mixed throughout. Started at...
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