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  1. onytay

    Mustard Or No Mustard? Update Qview!

    I have smoked several butts now, and have always used mustard as a base for the rub. I am doing a 6 butts smoke for Friday and was thinking about trying the rub without a mustard base. For those of you that have done both, which did you prefer? Does anyone use mustard as a base anymore? I've...
    • onytay
    • Thread
    • Replies: 38
    • Forum: Pork
  2. onytay

    Maverick ET 732 question

    I love the Et 732 I have now, but was thinking the other day about how I was going to monitor the temps on the 4 butts I'm smoking tonight with only 3 thermos. I wonder if a second et 732 can be set up with 2 meat probes instead of 1 BBQ temp and one meat temp? Does anyone know if i got a...
  3. onytay

    Cook time for multiple butts?

    Hi, I understand that every piece of meat is different and the time it takes to hit the IT will very from hunk to hunk. In my smokehouse smoking pork butts have averaged about 1.5hr/Lb but I have only done one at a time, I am smoking up some PP for the guys at work and Friday and will be...
    • onytay
    • Thread
    • Replies: 8
    • Forum: Pork
  4. onytay

    AMNPS ?s

    Hi guys, I looking to make an order for an AMNPS from Todd, this will be used in my smokehouse. The smokehouse measures 4x4x6, I was wondering if I would get an acceptable amount of smoke out of one unit burning from both ends to fill up the smokehouse or do you think I would need 2? Thanks Tony
  5. onytay

    Beef to Pork ratio for snack sticks

    Hello all, I usually make my summer sausage and snack sticks using deer venison. I am completely out of venison and snack sticksNow I have to make some using beef and pork, I typically run my ratio around 60% venison to 40% pork, Now I know I wont be able to mimic the taste using beef and pork...
  6. onytay

    50 lbs Summer Sausage!

    For your viewing pleasure 50 lbs of venison SS that I ran through this weekend. Turned out great for the second use of the smokehouse! Stuffed and ready for the smokhouse Hang time! Get some smoke! A little blooming time after a nice cold bath. Thanks for looking, I haven't gotten a...
  7. onytay

    Whole mustard seed

    Going to run 50 lbs of SS through the smokehouse this weekend, the place I used to have do it for me used whole mustard seed in their recipe. I picked some up to add into mine and was wondering where to start on how much to add? What would be a good starting point?
  8. onytay

    Pork trimming fat content?

    While reading around and trying to learn everything I can from you guys I see allot of people talking about pork trimmings. When I did some venison snack sticks this weekend I think I came up short on my fat content. So that brings me to wonder...... I know its going to very from butcher to...
  9. onytay

    Venison SS fat content ?

    From reading all the various other post in this section it seems as you want at least a 20 percent fat content in your summer sausage. My question is I am planning on trying out a couple of different recipes until me and my hunting buddies find our "Favorite" am planning on working in 15 lb...
  10. onytay

    Nothing Special About This Jerky

    Got the urge to make some jerky, thought I would share it with you all. Sliced up Off to the fridge Into the dehydrator Snack time!!! Like I titled it nothing special, just made from my super secret recipe! Thanks for looking 
  11. onytay

    Which Summer Sausage Casings

    Hi all Getting ready to make some Venison Summer Sausage and snack sticks, was wondering which casings you guys prefer, Collagen or fibrous casings, what are the pros and cons between the two? Just wondering as I'm trying to put my list together for an order here shortly to get going. Thanks!
  12. onytay

    3/8 stuffing tube

    Hello, I have a guide series 15lb stuffer, and from research here I see the FDick 3/8 tube from Butcher Packer fits. Unfortunately they have been out of stock for a few weeks now. I have the means of making my own out of stainless steel tubing, but have a few questions for anyone that already...
  13. onytay

    Wireless Thermometer interference?

    Does anyone run multiple wireless thermometers and experience any issues with interference between them? My smokehouse is almost finished and ready for some testing, once i get it lined out and get a Summer Sausage recipe picked out my hunting buddy and I will be running our recent Deer harvest...
  14. onytay

    First ever smoke! First ever Fattie! Qview baby!

    This was my first time ever smoking anything, also the first time I tried my new to me ECB clone Charbroil H20. Tasted great, but next time I'm going to use thin sliced bacon, and maybe throw a couple of more chunks on for a smokier flovor. Smoked at 250 with Apple chunks, took 1hr 50 min to IT...
  15. onytay

    Charbroil H2O / ECB mods

    I had a charbroil h2o smoker given to me and I've read all the ECB mod write ups out there. I have the legs mounted on the outside, a grate in the bottom of the pan, and I'm workings on some legs for the pan. My question is, do I need to seal up the area between the body and the charcoal pan...
  16. onytay

    Insulation and interior finish material?

    As you may have seen from my smokehouse project in the smokehouse build section I'm in the process of building now. From looking at other builds and seiing what others are using I'm wondering about what to use to insulate and finish the inside of my smoker. Is this OK to finish the interior of...
  17. onytay

    Small smokehouse build

    Well guys things are going good so far thought I would share the progress with you all. Its a work in progress.
  18. onytay

    Vent size?

    Hello all, I'm currently building a small smokehouse/smokeshack, Concrete pad topped with a row of concrete blocks, sitting on top of that will be a 4ft wide x 4ft deep x 6ft tall smokeshack. Construction will be 2x4 stud built with 1x10  grooved boards that I pulled from my late Grandfathers...
  19. onytay

    New Guy from So. IL.

    Hello my name is Tony and I'm an Alc... oops wrong forum! Hey guys new here thought I would say hi. Completely new to the smoking side of outdoor cooking, I decided to dive into smoking meat and seeing how I couldn't be happy with a store bought smoker I decided I would build one myself. I...
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