MultiSmoker

Majestik, I took your recommendation regarding Java. I went into Tools, Options, Content tab and unchecked Enable Java. I left Java Script Checked. Everything now works. Thanks, Will

I rebooted and checked some of my configurations: Windows XP Pro, Service Pack 2 Firefox Version 2.0.0.3 Add Ons I recall with recent updates--NoScript 1.1.4.8.070423; Adblock 0.5.3.043; Google Toolbar for Firefox 2.2.20060807W; PDF Download 0.8 ZoneAlarm Antivirus 7.0.337.000

Can't access the website via Firefox... Anyone else? I have had the same issues. I have had to use IE for this site. After reading your post, I tried Firefox again. Lately it hung up on opening the site, but this time did reach the forum. However, when I tried opening the folder for this thread, it hung up again. I would give you the version, but I will have to restart my computer before Firefox will function again. I have done all the updates for my plug-ins as well. If memory serves, this started about 2 weeks ago. Will

silicon plug? I have not opened the knockout, but possibly something like the universal kiln peephole plug shown in link may work. http://www.bigceramicstore.com/Supplies ... eIndex.htm Regards, Will

Made some jerky!! I have done jerky several times in an FEC-100 pellet smoker. The first time I had a meat department slice 5#'s of brisket. The next time I had a butcher slice up 20#'s of what he called Special Trim, which appears more like round steak--very low fat to be trimmed. He packaged in 5# vac seal bags for me. The butcher suggested a bit thicker than 1/8", so I went with his recommendation. I have done various flavors, but have used Morton Tender Quick cure each time in the marinade and have the meat marinate for 36-48 hours. I used metal shish kabob skewers through the meat and hung then across the grill rack of the FEC-100. I set on Smoke setting for 2 hours and then at 180 for another 4 hours. I refrigerate overnight after smoking and then apply a solution of potassium sorbate to inhibit mold. After this dries, I vac pack and have shipped to my Godson in Iraq. He's a jerky eating machine and has been very pleased with the results. The finished yield is about half the starting weight. The meat comes out with a smoky but not overpowering or bitter flavor. Texture has some bark to the outside but still a bit chewy. I have not yet experienced cooking on a ceramic, but will get my opportunity with a KK soon. With all I have read, these are very moist cookers, so you would probably want to vent out some moisture periodically to dry the jerky. Regards, Will

I don't have any problem with the rules for new registered participants on link posting. I did go ahead and send you the link. Regards, Will Link added - http://www.heritage-bag.com/products/products.asp

Actually there are large bags used for trash purposes that are approved for food contact. I am familiar with Heritage Bag, and I would think there are other companies who also comply. There are FDA letters in this link from them for this, but I am newly registered here and cannot yet post links. High Density can liners are those that are "crinkly" sounding and the thicknesses are expressed in Mic. The approved ones there are natural, which is an opaque clear material The other liner letter there is referring to stretch type plastic bags in their clear and white, and their meat and poultry bags. Dark brown and black can liners usually have a great deal of recycle content to them. If you don't need a large bag, the suggestion on large zip-lock type is a good idea. Regards, Will Link added - http://www.heritage-bag.com/products/products.asp