Recent content by keitht2

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  1. K

    Serial Number location on smokin-it smokers

    It's on a big metal plate on the back of the smoker. Hard to miss unless you're blind I'm thinking now.
  2. K

    Serial Number location on smokin-it smokers

    Found it! Is there a way to delete a thread?
  3. K

    Serial Number location on smokin-it smokers

    Where can you find the serial numbers on a smokin-it smoker. I have the 3.5 model. It is required to register it. Thanks
  4. K

    Amount of wood to add to an electric smoker confusion:

    I'm having difficulty understanding why you can only add a few ounces of wood to an electric smoker, so it doesn't make the meat taste bad. But, on a stick burner smoker, you add tons of wood. What is it about an electric smoker that more wood ruins the meat, versus the stick burner that adding...
  5. K

    Pro Series Smoker Model #3.5DW- hang or on trays

    Do you believe hanging them is better than laying them on trays?
  6. K

    Pro Series Smoker Model #3.5DW- hang or on trays

    I ordered the Pro Series 3.5 DW. It comes with trays. I'm not sure about the pros and cons of hanging meat vs laying them on trays. But if I wanted to hang meat like snack sticks, how best to do it in these units? Wood dowels? Aluminum conduit? Something else? I do not believe they come with...
  7. K

    Hanging or on trays?

    When smoking snack sticks, what are the pros and cons of laying them on trays in the smoker, verses hanging them? Is one method better than the other?
  8. K

    High Temp cheese

    I have been using high temp cheese in my snack sticks. But here's my question: On recipes where you have the meat and cheese in a casing, couldn't you just cut up block cheese and make that work? It's not like it's going to melt and drip out. Why wouldn't it work? I can understand why with...
  9. K

    Looking for a slow smoker recommendation that takes wood chips.

    I've been doing just that. So far mostly cheap stuff coming up.
  10. K

    Looking for a slow smoker recommendation that takes wood chips.

    I looked at the Cabelas model. What I don't like is that it uses sawdust only. And I live in the woods and want to be able to cut my own hickory chips, vs just buying all my fuel.
  11. K

    Looking for a slow smoker recommendation that takes wood chips.

    You are correct about the high prices! Sometimes I wonder how much better these are than just running down to menards and picking up one of their Mastercraft units for a couple hundred bucks??
  12. K

    Looking for a slow smoker recommendation that takes wood chips.

    I'm looking at smokers from Smokin Tex such as the Pro 1460, versus Pro Smokers, vs Smokin it, such as the Pro Classic 100. Or even the Pro Max 100 which is a bit over my comfort range in money. What would you recommend? https://www.smokintex.com/shop/p/pro-1460-everythingbut-bundle...
  13. K

    Proper temperature to smoke venison snack sticks

    Perhaps when I feel richer, I'll invest in a grill just for jerky. If so, what would you recommend? Something like the Materblend 800 gravity series??? The other option that I'm set up for now: Start it out nice and low on a dehydrator and then switch it over at the end to the smoker???
  14. K

    Proper temperature to smoke venison snack sticks

    I thought about that, but then the augur would go crazy pushing pellets making more fire which would soon drain the bin.
  15. K

    Proper temperature to smoke venison snack sticks

    Well, knock on wood, the two batches of meat sticks that I've made yesterday and today have actually turned out great. They were both started out at 180. EXCEPT I did put the meat into the smoker when it was cold, and it was cold outside. So it did take a little time to build up to that 180...
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