Yes medium rare the way to go

Update, marinated overnight in Italian Dressing, Frank’s RedHot Sweet Chilli Sauce and Tabasco Chipotle Sauce. Then sprinkled breast with sweet smoked paprika, black pepper and a blended premium rub, smoked @ 125 for 30 minutes with hickory then wrapped in bacon sprinkled the rub on again then grilled for 20-25 Minutes on very hot grill with lid up to get bacon as crispy as could without over cooking breast then let rest 5-10 minutes under loose tent. Tried to get a picture but they got eaten so fast couldn’t I think they eat bones and all lol. They were great.

Thanks Erich sounds good

Guys I want to try smoking some marinated bacon wrapped dove breast then run them across a hot grill for a few minutes to get the bacon a little crispy. My electric smoker will go to 300 deg. Need some advice about times and temp. Since this will be my first attempt at this. All advice appreciated

Thanks for the help Jonathon

Thanks is your email j@waltonsinc.com

  

Brian, Jonathon I have 3 pics, but find myself technically challenge, how do I post them?

Johathon it is a weak point in the design a simple inexpensive modification solves the problem Once and for all everything else seems to be well made and strong.

I have the 44lb first time used it put 25 lbs in it hooked it to grinder and bent both center paddles over. I have a friend that owns a welding/machine shop he straightened them back out put a small piece of SS flat bar across the shaft and both paddles. That ended that problem works great now with 25lb batches.

Thanks Joe sounds like that will be easier to find.

Thanks guys if I can get the pork fat would 25% be about Wright and if I use butt 50% ?

daddygee will be making a batch total of 25lbs.

Want to make venison/wild hog stuffed smoked sausage, I don’t know the fat content of wild hog. Would y’all recommend adding pork fat or Boston But and what percentages all.

YooperDog thanks for the tips I will try that.

Thanks Johnathon manual only says wipe out with an old damp cloth. I quest that means if it doesn’t come off leave it.

Guys I just finished smoking my first Boston Butts (DivaQ world championship receipt, finest pulled pork I ever put in my mouth). Is it necessary to clean all of the brown smoke off of the walls inside the smoker and if what is the best way.

Jonathon great info, I can’t thank you enough for your time an info, I will try these suggestions. Also the Meatgistics Univ. video’s and articles have been great, keep them coming love them, God Bless and y’all stay safe.
Will update on next batch.

Cabelas90 Thanks for your help sounds like ya’ll have nailed it, I am looking forward to my next batch,will update how it does. Thanks again!

Jonathon what type and amount of binder would you recommend ?
What does it do help the fatting out? Does it affect the taste?