Search found 18 matches

by cmustang
Fri Jun 27, 2014 05:51
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

Just to recap with more experience under my belt a large part of my problem was to large heat source so to keep proper temp I was adding to much air flow therefor evaporation was stalling my temp
by cmustang
Fri Apr 05, 2013 18:37
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

I am kind of leaning that way for this type of things. Just did some weighing and I lost close to 50% from green weight Starting to think way to much air flow has to be the problem I am using a portable bbq to heat my 3 by4 by 6 insulated smoke house and it doesn't turn down far enough to maintain p...
by cmustang
Fri Apr 05, 2013 18:20
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

I think I understand how it happens but has any one figured out how to lessen the effects More humidity maybe? The genuineidea website is very helpful but the temperature range is different I believe I need to control airflow better maybe.
by cmustang
Fri Apr 05, 2013 16:39
Forum: School of Domestic Meat Processing
Topic: First course on the "Venison"
Replies: 14
Views: 21327

Cant seem to get my translator to work but it looks great I would never have thought to use a weed sprayer to spray pump meat cool idea
by cmustang
Fri Apr 05, 2013 16:26
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

the problem I am finding is when I am finished the smoking part the casings are the perfect texture but by the time the it is reached ( in this case 10.5 hours) they are quite dry My cheese smokies taste great but the casings are dry and tough I stayed under 170 but maybe increased temp to fast???
by cmustang
Fri Apr 05, 2013 05:05
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

just about time to switch to whiskey big guy lol
by cmustang
Fri Apr 05, 2013 04:28
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

Thanks chuck wagon I am enjoying another beer as we speak I will check out the post you suggested. I just like to get as much information as possible
by cmustang
Fri Apr 05, 2013 03:57
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 18439

temperature stall

So here I sit stalled again. And it seems that I can find out why it happens and have spent time researching it I can not find any information about how to prevent it or at least reduce the effects. As it seems that a thread like this is needed I thank you all for any information you can provide in ...
by cmustang
Sun Mar 03, 2013 16:23
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

Batch number 2 . this time i put the probe in after smoking and used a dial type thermometer as a back up. managed to experience temperature stall for the first time 4 hrs lol.but i reached the temp i wanted tried a few spots to be sure but everything went smoothly thanks again for the input.
by cmustang
Sun Feb 24, 2013 00:19
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

that's what i did but the probe is 6 inches long maybe It got close to the edge at the bottom.
kinda frustrating as its the only thing i didn't double check. they are great now guess i just have to watch closer
by cmustang
Sat Feb 23, 2013 22:12
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

just checked my thermometer with ice water and it seems fine so i poached a couple links to 160 F showered them and hung same as befor i tried some befor totaly cooled and it seems they are now properly done i will know for shure when they cool better. all i can think of is the probe conducted heat ...
by cmustang
Sat Feb 23, 2013 16:21
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

They all seem under cooked I will look for the one that had the probe in it and see if it is better I will be home later today thanks all of you now I have somewhere to start
by cmustang
Fri Feb 22, 2013 03:47
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

Worth a try I'll test my thermometer and try a few different temperatures thanks
by cmustang
Thu Feb 21, 2013 23:50
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

Over the last few days I have been looking for someone who has had the same problem as me and all the forums I have searched it seems that everyone cooks to the temperature in their recipe and it turns out great. I joined this forum because it was instrumental in the construction of my smoke house a...
by cmustang
Thu Feb 21, 2013 18:04
Forum: For beginners
Topic: sausage not quite right texture
Replies: 20
Views: 8314

I read somewhere that leave in thermometers can conduct heat giving false reading has any one had this happen. And if it is under cooked should I put it back in the smoker to re cook there's 18 lbs