Recent content by paidin

I currently have this chinese meat grinder that I bought off ebay http://www.ebay.com/itm/STX-MAGNUM-1800W-AIR-COOLED-ELECTRIC-MEAT-GRINDER-3-YEAR-100-GUARANTEE-/231040199436?pt=LH_DefaultDomain_0&hash=item35cb11ab0c I am considering selling it on craigslist and buying a cabelas meat grinder. ...

I bought some Weber Honey Garlic Rub from Sams Club today.  I bought a cheap bag of chicken parts from walmart for 69 cents a pound for a 10 pound bag.  I seasoned the chicken with the rub and stuck it in the smoker at 225 degrees.  Tossed a LOT of chunks of wood in it.  about 6 chunks.  I then...

This is my second attempt at snack sticks in the #4.  I used the spicy snack stick seasoning from ps seasonings.  I added 4 ghost peppers to the 25 pounds of deer and pork meat.  Put the meat in the smoker at 1am and programmed the auber like this: 100 degrees for 2 hours 120 degrees for 2 hours...

I have 12 pounds of deer sliced up and marinating.  The marinade recipe is posted in my first jerky post.  This time, I will try smoking at 100 degrees... or maybe 120 degrees... I dont know, still deciding on what to do.  I will definitely not smoke at 160 degrees.  I also plan on using the...

Trimmed some spare ribs down, rubbed in yellow mustard, seasoned with Famous Daves rub.  I really suck at ribs so I hope this works out.  I have it in the smoker for 250 degrees for 5 hours.  put 1 hickory dowel in for smoke.  Also tossed in some raw eggs and raw potatoes for the ride.  3 hours...

I  have had smoked chicken that had crispy skin.  They were cooking low and slow for 3-4 hours.  The chicken was moist and the skin super crispy and tasty.  How did they do this?  This was in a home made smoker where they used cinder blocks and shoveled hot coals underneath.  I think the key was...

My budget was $500 and I was planning on getting the #3 at the show.  Steve made me an offer I could not refuse and I went home with a #4 instead.  In hindsight, I should have paid with 2 credit cards instead of 1 so that the wife would not be as angry.  (The cabelas card, I pay myself). ...

I tried to make some snack sticks using some of the recipes from the Dakota Stuffer website.  I looked at all their recipes and tried to determine how much of whatever seemed good and then added two ghost peppers for good measure.  After tasting the spices, I found them to be WAAAYYY too salty...

First try at buckboard bacon.  Brined in 1/2 oz Mortons Tenderquick and 1 Tablespoon of brown sugar per pound of boston butt.  I deboned the boston butt and cut along the shoulder blade to roughly split the boston butt into two slabs.  Each slab was weighed and the associated cure and sugar were...

First time trying to smoke jerky.  Usually I use my 10 tray Lem dehydrator. Deer Jerky Recipe INGREDIENTS: ·        10 pounds deer, cut into thin strips ·        1 cup soy sauce ·        1 cup teriyaki sauce ·        1/2 cup Worcestershire sauce ·        1/2 cup liquid smoke (Omit...

I am not as fortunate as some of you with covered decks.  I am afraid of getting the top of my smoker wet, especially with an auber.  Because of this, I have only smoked once on my smoker even though I have had it a total of 7 days!!!  I have been trying to figure out how to protect it from the...

$2.58 a pound!!!  I saved $17  yay!  And its not even going to go bad for a week and a half!

Hi guys, after reading posts on here about how to mount the permanent mount probe, I thought maybe there might be a way to utilize the one that comes with the auber.  That probe is about 0.16" thick.  I bought some nylon bolts and nuts and washers for a little over $2 at home depot.  I plan on...

My first cook in the SI #4.  7.7# Ribeye roast bought a while back for $4.99 a pound. Prep: covered in worchestershire sauce sprinkled all over with Montreal Steak Seasoning Sprinkled all over with garlic powder let it sit overnight in the garage since I did not have room in fridge and it got...

Hi everyone, Yesterday, I picked up a #4 from Steve at the NWTF show in Nashville.  I seasoned it for about 4 or so hours.  You can see the smoke coming from the hole on the top as well as the upper right and lower right corners of the door while breaking in the smoker.  I have been trying to...