Text 39184, 113 rader
Skriven 2010-06-19 19:18:13 av Stephen Haffly (1:396/45.27)
  Kommentar till text 39078 av Dale Shipp (1:261/1466.0)
Ärende: Smoker                                                   [1]
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Hi Dale,

On (18 Jun 10) Dale Shipp wrote to Stephen Haffly...

 DS> We were out today, and stopped at Bass Pro shops just to look at them.
 DS> They had several models of Masterbuilt on the shelf.  Two of them had
 DS> glass doors.  I consider that to be a bit overkill -- especially
 DS> considering how grungy those doors will get in time.  One of them
 DS> looked like mine, with a latch.  The back had no access panel and it
 DS> was
 DS> riveted on, not screwed like mine.  That is a step backwards, IMO.
 DS> The other one also looked to have the back panel riveted on, but had
 DS> an
 DS> access panel in the spot where the heating element makes connections.
 DS> That access panel is a BIG improvement.  If you ever open yours up,
 DS> I'd be interested in having a picture of what it looks like inside.

I removed the cover and confirmed that it is an access panel to the
connectors.  There is a rubbery lining to the compartment and the cover
has a rubber layer like a gasket but it covers the whole inside.  I
posted a picture to the Kodak Gallery site along with the picnic
pictures.

 SH> My one question is on how to get it to generate more smoke when doing
 SH> something at lower temperatures.  Even with the vent wide open, I

 DS> A few questions.

 DS> What temperature?  I have not done much smoking at low temperatures,
 DS> usually 200 or 250.  Are you sure it was heating?   Did you put a
 DS> thermometer inside to test?

The recipe called for smoking at 140.  I bumped it up just a bit to 145.
Perhaps if it had been freezing outside and the element had to work
longer to keep the temperature up it would have worked better.  As it
was, the temperatures have been in the upper 80s or low 90s, so it
didn't have to work hard to keep it at the proper temperature.

 DS> I think I get more smoke with the top vent open, so that was right.

 DS> How long had you soaked the wood chips?  I often let them soak over
 DS> night.  The water looks like weak tea.

I had soaked them a bit over the minimum 30 minutes required because I
had not remembered to grab them earlier.

 DS> What sort of wood chips?  I once had very low smoke out of a very old
 DS> bag of hickory chips, but have not had much problem with the newer
 DS> bags of apple that I am now use most of the time.

This was a brand-new bag of hickory chips.

 DS> How much wood?  I usually fill the round thing up at least two, maybe
 DS> three, times.

It said no more than one cup at a time.  Since the wood wasn't being
reduced to ash, there was no room to add more.

 DS> BTW, Home Depot web page had one at a price of $199.  The one at Bass
 DS> Pro was about that same price.   You did quite well with your price
 DS> from Amazon -- plus getting the model with the access panel.  I don't
 DS> recall seeing that feature even mentioned when you looked at their web
 DS> page.

Yes, Amazon's price was great, especially when shipping was at no extra
cost.

I'm playing around with a new recipe program called Gourmet Recipe
Manager.  It is mainly a Linux program, but there is an alpha Windows
version.  It has the ability to import from many existing formats and
also can import from a web site.  This one was exported from it.

Title: Roasted Carrots and Parsnips with Thyme
Yield: 4 servings
Cooking Time: 20 minutes
Preparation Time: 10 minutes
Source: Recipe courtesy Danny Boome - All rights reserved by Crash Bang Boome P
Website: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_2938

---
Ingredients
---
1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
 Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

---
Instructions
---

Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger
ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season
with salt and pepper and toss to coat. Scatter the thyme sprigs on
top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for
another 10 minutes until the vegetables are soft and slightly
caramelized. Serve warm.


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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