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Can i use davis gelatine to bind sawdust in making smoking bisquittes for smoker

I am making smoking bisquittes and need something to bind the sawdust and harden them a little so they burn a bit slower

Posted by Anonymous on

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Posted on Jan 02, 2017

  • 1314 Answers

SOURCE: sawdust

have you checked lowes or home depot

Posted on Mar 31, 2008

beltronic205
  • 1456 Answers

SOURCE: cut out bit of smoke from left of machine motor

Return if still under warranty/ Could be motor...

Posted on Nov 03, 2009

emissionwiz
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SOURCE: oil leak

rear main seal of the ctrankshaft is a common leak as is the valve cover gfasket.

Posted on Feb 19, 2010

  • 7 Answers

SOURCE: I purchased a masterbuilt smoker in Jan/2010 Model

Try this...

I just bought a new Masterbuilt Smoker by default two weeks ago I borrowed a friend’s to smoke about 30lb. of Salmon to then can. Ran the smoker every day for three day. ON my last batch the heating element would not work. Talk about Frustrated! The Smoker was only 2 yrs. old.

Knowing I borrowed I felt I had to replace. So online to Cabelas and I ordered my buddy a new smoker and had it shipped. I then found this website... GOT TO LOVE the internet. I saw many other people had the same problem. Found an Answer...

The Problem was one of the connector to the heating element was poor quality and if you don't clean your smoker on a regular basis. The heat and moister caused the small copper connector to corrode and the wire to come loose. I took a wood chisel and cut off all the rivets on the back. I was then able to pull the back off with no damage and access the small box in the lower back. I found the connector. Went to the hardware store and bought a replacement for .75 cents. A pair of wire crimpers and the problem was fixed. I also bought ½ inch Sheet metal screws to secure the back it was good as new. So I returned the smoker to my buddy and kept the new one. When it arrived I saw Masterbuilt has since fixed the problem and provided an access panel to the element and connectors.

Mike in Alaska

PSU313@yahoo.com

Posted on Jul 03, 2010

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1 Answer

Why is lawn tractor crankshaft pulley smoking


Sounds like something is binding. or belt is slipping. Does it smoke when not in gear. Check and see if everything turns by hand when out of gear and no motor running. Make sure its not binding anyplace. If that is ok Start it up and just idle the engine and try to run the deck and put it in gear. If that stalls it out then you do have a problem.

Jul 09, 2013 | Murray Garden

1 Answer

Need instructins for deluxe smoker


I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
* refridgerate until ready

2. Assembly for of deluxe smoker for use.
* fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters.
* place the (flat) drip tray on top of the sawdust, feet down
* place the larger of the two racks on the drip tray
* place the first fillet on this, skin down
* balance the 2nd rack on top of the first
* place the second fillet on this one, again skin down
* put the lid on the main tray

3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
* light the burners
* put the closed smoker containing fish on top of the burners
* check fish is cooked through after about 15 minutes
* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

Mar 31, 2012 | Grilling

1 Answer

Are you supposed to put water in the water bowl every time you smoke meat?


Not necessarily. It depends on what you're smoking. Some meats require moisture or they will dry out. Pork is one that quickly comes to mind, as does white meat fish. However, something like beef jerky, no you do not need water. And then, there are times you can add flavor to meat by using a dark beer instead of water Really good for smoking Baby Back Ribs.. The beer should be at room temperature before using.

There are some great websites that great smoking recipes. Just do a Google search for smoking meat, pork fish, etc. Or search for "How to use a smoker."

Hope this helps you come up with some great smoke food.

May 07, 2011 | Masterbuilt 20070106 Electric Smoker

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    1 Answer

    I purchased a masterbuilt smoker in Jan/2010 Model E 20070910. First time I used it had no problem with generating smoke but ever since I can not generate smoke I've tried pellets & even Hickory...


    Try this...

    I just bought a new Masterbuilt Smoker by default two weeks ago I borrowed a friend’s to smoke about 30lb. of Salmon to then can. Ran the smoker every day for three day. ON my last batch the heating element would not work. Talk about Frustrated! The Smoker was only 2 yrs. old.

    Knowing I borrowed I felt I had to replace. So online to Cabelas and I ordered my buddy a new smoker and had it shipped. I then found this website... GOT TO LOVE the internet. I saw many other people had the same problem. Found an Answer...

    The Problem was one of the connector to the heating element was poor quality and if you don't clean your smoker on a regular basis. The heat and moister caused the small copper connector to corrode and the wire to come loose. I took a wood chisel and cut off all the rivets on the back. I was then able to pull the back off with no damage and access the small box in the lower back. I found the connector. Went to the hardware store and bought a replacement for .75 cents. A pair of wire crimpers and the problem was fixed. I also bought ½ inch Sheet metal screws to secure the back it was good as new. So I returned the smoker to my buddy and kept the new one. When it arrived I saw Masterbuilt has since fixed the problem and provided an access panel to the element and connectors.

    Mike in Alaska

    PSU313@yahoo.com

    Jun 17, 2010 | Masterbuilt 20070106 Electric Smoker

    1 Answer

    My smoker stopped smoking; the temperature is IDEAL


    You will need to replenish the charcoal as it burns down. You can also add some soaked wood chips or wood chunks at the same time for additional smoke flavor. It you are using the water pan it would be a good time make sure it has plenty of water also.

    Watch your temperatures and when you see it start to drop, add more fuel to keep the temps up.

    I hope this helps.

    Jun 06, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

    1 Answer

    I HAVE LOST MY MANUAL FOR THE GRILL/SMOKER AND NEED TO KNOW HOW LONG TO SMOKE A TWENTY LB TURKEY


    To successfully smoke a turkey, use this formula: 30 minutes per pound at about 230 degrees Fahrenheit. That means it will take about 10 hours to smoke a turkey at 230 degrees Fahrenheit. After about 9 1/2 hours, stick a meat thermometer deep into each side of the breast making sure not to hit the bone and let it sit for about 30-40 seconds. The temperature needs to be 165 degrees Fahrenheit to be properly cooked and not make anyone sick.

    Dec 17, 2009 | Meco 5030 Smoker

    2 Answers

    Why can't we get smoke out of the Mastercraft smoker. We have tried it at 120 no smoke, 130 degrees it smoked for a bit. we have opened up the vents half way & changed to smaller chips. Now what (the...


    On Master Craft Smokers, you need to put the wood chip in when you first turn it on. The heating element will be on trying to bring up the temperature and will start burning the wood. Also open the vents all the way to get the element to turn on more often. 130degrees is very low for smoking anything. Most meat needs to be 170 on the inside to be considered done. Try cranking the temp at the beginning and turning it down after that. After the first couple hours the meat should be considered smoked, then it just needs to cook.

    Aug 28, 2009 | Grilling

    2 Answers

    Sawdust


    have you checked lowes or home depot

    Mar 28, 2008 | Grilling

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