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Messages - azbohunter

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1
Fish / Re: Using A Jerky Dryer for Smoking Fish & Uneven Smoke
« on: April 04, 2021, 09:42:36 AM »
I just did a small batch of Kokanee yesterday using the same method. Fish is great....I only use the highest rack settings, if I have 4 racks I put the thicker pieces on the lower racks and I might even rotate them part way through. Yesterday only did two racks and used two highest positions.

2
Jerky / Re: using Cure #1
« on: March 15, 2021, 04:55:46 PM »
Thanks for the replies. Going to do some jerky!

3
Jerky / using Cure #1
« on: March 13, 2021, 03:08:30 PM »
When adding cure #1 to a brine recipe for jerky do you have to adjust any of the other ingredients, that is if the original recipe does not call for cure#1?

4
Anything Goes!! / Re: Another Death
« on: February 18, 2021, 01:19:35 PM »
 :D

5
Venison / Wild Game / Re: Venison Roast
« on: July 29, 2020, 08:56:08 PM »
I'm pretty sad, poor deer got killed twice.....

ROFL

6
I had made the DIY can fan then immediately after made the PVC version.  Both methods found in forum using the AC Infinity AXIAL 8038 fan.  It barely can suck a small piece of tissue to the lower drain hole....  this amount of air flow Iím sure is good for temperature and wood burn control but from anyoneís experience is this enough flow to dehydrate jerky in a SI Model#1 ?  Maybe because itís not yet seasoned Iím pulling air from around door or this is normal flow rate.  I put a small pot of boiling water inside and does pull humidity out but to me just seems like itís to little.
I built the PVC fan using that fan and have done jerky and it worked fine. It has been a while and I don't remember the details of time/temp etc but it was like I like it.

7
Model 3 & 3D - The Big Brother / Re: Smokin-it 3 for sale
« on: November 21, 2019, 04:38:19 PM »
I would post it in the "For Sale" section

8
I use the Amazing pellet smoker a lot when doing low temp smokes on fish. I prefer starting at 100 to 110 but whenever I do higher temp smokes like pork butt or chuck roast I do the OEM firebox and hardwood.
Following for other opinions!

9
Fish / Have a need to fire up the #3 soon!
« on: October 07, 2019, 05:42:05 PM »
Had a great fall season in Oregon, tagged 15 Chinook. Freezer is full along with a bunch of Kokanee  :D

10
Pork / Re: BBQ for tomorrow
« on: May 25, 2019, 09:06:54 AM »
Made it through the night and slept sound  :)
PID and Smokin-It 2 did their thing. I woke to a internal temp of 192 on my pork butt. Shouldn't be long now. This is the first time I have been brave enough to stick something in and leave it unattended over night. Usually I get up at 4AM and then if I run into a long stall I am up late taking care of pork. This is much better!

11
Model 3 & 3D - The Big Brother / Re: Tubs For Cleaning Racks
« on: May 24, 2019, 07:37:02 PM »
I have not found any thing that works but...
I have a #3 and I use the large contractor black trash bags from Home Depot. I carefully lay the racks in so I don't tear any holes, lay the bag on a flat service, add enough hot water to cover the racks and some dish soap and tie the bag shut. Just keep the open end above the water level.
I live in Arizona, I put the black bag on a patio table in the sun, it gets extremely hot. After soaking for a day they clean really easy.

12
Pork / BBQ for tomorrow
« on: May 24, 2019, 05:45:16 PM »
Family time with kids and grand kids tomorrow and I offered to do Pulled Pork and Baked Beans.
Have a 8# ( just shy) butt in the fridge, been sitting there since yesterday slathered in yellow mustard and rub. My plan is to put it in the #2 around 5 this afternoon, set PID at 225 and meat probe at 198 with 3 oz of pecan and 2 oz of sugar maple.
My hope is that the meat probe temp alarm will go off sometime after 5 AM...actually I am planning 16 hours cook time which would be 9 AM. If I am correct I will pull it and put in a pan of beans and cook them 2 hours while the butt is sitting wrapped in a cooler.
Lunch is to be at 1 and I have an hour drive time so hoping my plan works.
Been a while since I have done anything but salmon and Kokanee!

13
Basics for a Beginner / Re: Smoke source
« on: April 22, 2019, 01:36:54 PM »
I have the A-MAZE-N-PELLET-SMOKER 5X8 tray and have used it in my #3 for doing jerky and fish. I prefer using dust over pellets as I think dust burns cooler. Keep in mind that with the tray you can burn dust or pellets, with the tubes they recommend pellets only.
I have had trouble keeping the dust burning without the use of a jerky fan. With that combination I can smoke at 100 degrees if I chose to.

14
Fish / Re: batch of Kokanee in #3
« on: April 06, 2019, 12:18:44 AM »
That's awsome good job. I smoke lots and lots of kokanee too
Thank you, it is hard to beat!

15
Fish / Re: Using A Jerky Dryer for Smoking Fish & Uneven Smoke
« on: April 06, 2019, 12:17:12 AM »
You did exactly as I do only I start at 100 2 hours, 120 2 hours 140 2 hours then 170 till fish reaches internal temp of 145 or as firm as you like it. I use the AMNPS and Alder dust and Jerky Dryer. I do not rotate racks.

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