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Topics - azbohunter

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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?

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

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!

Poultry / First wings
« on: January 21, 2019, 07:36:18 PM »
I did a batch of wings on Sunday between church and the NFL games. Test run for Super Bowl Sunday maybe. Used a very simple recipe from Jeff of SMF. I brined wings, which I got at Costco, overnight in 2 qts water, 1/4 cup kosher salt and 1/4 cup brown sugar and added a good splash of Louisiana Hot Sauce. I only did 20 pieces, mixed drum and flats so 2 qts was adequate. Left in fridge overnight, before church rinsed the wings, patted dry, bathed them in Louisiana Hot Sauce and then a real heavy coat of Jeff's Original Rub. Did the later in 1 gal zip lock, messaged them all around to get a good even coating on all the wing parts and put back in fridge till after church. Put them in the #3 on next to top rack with PID set at 250, added shy 2 oz piece of pecan cut off a very hard and very dry limb and set timer for two hours. At 1 1/2 hours I checked them and they were running betwen 170 and 178 with Thermopen. Cranked up the gas grill to high and waited till it was 400 by gauge in hood and put the wings on there, rolled them over 3 times but never left them on one side more than 45 seconds to a minute so that was a fast crisp up job.
Wings had great flavor and perfect smoke, skin was not crisp but not chewy at all either..very easy bite threw. Could have been hotter for me, I did not sauce the first batch I ate, second batch I added a little very hot home made sauce I had in refer, that made them great.
I will certainly do them again, maybe next time I might sauce some of them before going on the grill? And I will add a little more hot sauce or purchase a "hotter variety"
I smoked for several years in a MES 30 using a AMNPS and dust or pellets. The SI has been a little bit of a learning curve and at first I wasn't sure. This past week I also did a rack of baby backs, not sure if I got it just right or they were better ribs but they were "really good". I have had some before that that left me questioning "me of the smoker"
Only picture I took cause my fingers were pretty messy!

Model 3 & 3D - The Big Brother / Thanksgiving turkey in the #3
« on: December 25, 2018, 11:50:51 AM »
The turkey with Slaughter House Brine and Cure #1 came out great. Being great grand parents, we have had a lot of turkey prepared in many different ways. My wife said it ranked at or very near the "best ever". Meat around the drumsticks and thighs was a little red but I assured everyone it was from the brine and that is was done. It was exceptionally moist and tender and would have to say I would certainly do it again. I mixed butter and Jeff's Original Rub together and loaded the breast under the skin and covered the entire bird with it before it went into the Smokin-It #3 at 250 with 3 1/2 ounces of cherry/hickory. I also basted it with the same butter/Jeff's Rub 3 or 4 times and the color was awesome. Took a total of 4 hours to get to 165 and because some family was late, I let the bird rest loosely covered with foil for about and hour. It was still plenty hot!

Fish / batch of Kokanee in #3
« on: December 10, 2018, 02:13:36 PM »
Did a batch of Kokanee over the weekend, some of my freezer stock from this past summer in Oregon!
Turned out really good. This time I did a dry brine and it is a little more salty than we prefer but still very good! For several years I have done a wet brine and it is the favorite of everyone including my wife and I, should just stick with what has worked for me for years but I keep reading about dry brines and that they are better used on fish that has been frozen. Jury is out for us  :)
I use a AMNPS tray with dust (and run my jerky fan) I start my #3 at 110 for a couple hours with smoke then work up temperature to 170 till IT of fish is 145 then pull it. Usually around 6 hours total!

Jerky / MY Jerky fan and venison jerky (1st attempt)
« on: December 04, 2018, 04:49:43 PM »
I have had my #3 for over a year and had never attempted jerky. I recently returned from a archery hunt where I had arrowed a nice buck and made the rounds into jerky meat, the processor cut it all 1/4" thick for me so saved me some work. I pretty much used Pork Belly' instructions for Dry Cured and Cold Smoked. To simplify my first attempt I used High Mountain Original Jerky Mix, smoked at 110 (with PID) using Amazen Pitmaster dust in AMNPS (1 row) burned about 1 1/2 hours with out the fan and then ran the fan with no smoke for about 7 hours total. I did 1 1/2 pounds of venison and it yielded about 50% jerky. My wife and I both really think it is good, we all have different tastes and I would prefer a little sweeter jerky so will explore before next attempt but overall very pleased.
I built my jerky fan similar to what others have done using this fan, and 4" PVC plumbing parts and some poly fill for a filter to hopefully keep the fan cleaner. All the help that is available on this site is a great asset for learning, appreciate the help!

Fish / Finally have my #3 dialed in for the way "I" do salmon
« on: May 10, 2018, 12:55:38 PM »
One of my favorites to smoke has always been salmon or kokanee and for years I used a Masterbuilt cheapo with a PID, mailbox mod and AMNPS and it always produced good results. A few months ago I acquired a used #3 which also had a PID with it, I was excited to give it a go. I did several different meats with good results but I could not get my fish to come out the way I was accustomed to and the way I like it. I had always smoked a 3 step method starting at 100 for 2 hours, 140 for another 2 hours and then 175 till fish hit internal temp of 145. I would always start this by letting my fish set after brining until a nice pellicle  had formed. With this method I never got over done fish and never got albumin or white protein covering fish.
My first few attempts in the #3 were not so great. I was having a hard time getting smoke at the low temps and having a hard time controlling the temps that low.
I did AT several times following suggestions on this site and still was having trouble holding steady low temps. Out of frustration I tried a AT with #3 already up to temp and bingo..I now am a very happy camper.
Yesterday I smoked up a batch, ambient temp at start of smoke was 75 and at end of smoke it was 100 degrees (ambient not in the smoker) welcome to Arizona!!
I left the smoke box out, put a row and a half of dust in the AMNPS and set it over the intake hole, put the fish in without drying it for pellicle, set program for 3 hours at 100, 2 hours at 140 and 175 till 145 IT and off. It came out perfect! One other thing I did was add a 1 1/4" diameter fan out of computer to exhaust vent. The fan fit perfectly into a piece of 1 1/2 pvc. I don't know if that is needed but it worked.
Liking my #3 better with every is so easy and cleans up so easily, the old M/B is going to have to find a new home.
ON Edit: just wanted to add that even though there was 30 degrees and less between ambient temp and smoker set temp to held very close to 100 for 3 hours, of course I had it in the shade of the old orange tree!

Have been smoking for around 4 years, still learning. I currently have a Masterbuilt MES 30 which has been gutted, the box itself is okay for smoking :) I removed the digital control, added a Auber PID, removed the chip tray, added a AMNPS in a mail box, now it works pretty good!
Looking at Smokin-It because of quality of product.

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