Recent content by Norwester

I made up a couple chubs yesterday, gave them an hour in the smoker to dry and then smoked for 2-2 1/2 hours. It was getting cold out and temps weren't coming up as fast as I'd like, so rather than having a real long night I decided to try something I'd read about on another forum. Got the Anova...

I was just finishing up a smoke last week when the controller started flashing the dreaded AH code on the wall mount temp probe side. Looked it up and it was high temp cutoff IIRC.I checked settings and the cutoff was set at 290* so I was reasonably sure that wasn't it. I plugged the meat temp...

Thought I'd post this since I've seen people asking here and on other forums. I've used it a couple times and it seemed to me like the air movement is a bit over kill for the #1 smoker anyway. It was pulling so much air that I couldn't get the top shelves anywhere near temp. I started looking...

In the #1. Not perfect but pretty tasty anyway. Owens SS mix, 7 1/2 lbs 80/20 hamburger and 5 lbs pork sirloin. After mixing it up I was worried that it might be a bit dry using the sirloin but it turned out perfect moisture wise. I added 1 lb hi-temp pepper jack cheese and 4 tsp of ECA per 5...

Second one on the #1, this one had a little more fat in it and is quite a bit juicier. I usually get Hormel pork from Winco and I learned not to salt their chops as they brine inject and it takes very little salt if any. I've used a no salt "Creole Rib Tickler" rub on the butts but I think I...

Mainly because I had a couple lbs of Tillamook Extra Sharp White Cheddar winking at me every time I opened the fridge.  :-* I had a small taste before I put in the smoker and its good! Reminded of the wheel cheese they had on the counter of the grocery store when I was a kid. 3 hrs of pecan...

Nothing fancy, I think I've seen others using them but it sure is nice having everything in one place. And not having to get on your knees to get into it. It was 25% off at Amazon warehouse due to being "blemished. It turned out that one of the shelves was bent and it was all of a 10-15 second...

Just got my #1 yesterday, seasoned it last night and turned a pork loin into Canadian bacon tonight. My last experience with an electric smoker was 30 yrs ago and it was a love/hate relationship. Mostly hate.  Cured the loin for 3 weeks and smoked over cherry wood. Set the alarm to 143* and...