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2+2 carburetor cleaner works great on the grease, and it is the best thing I have found to take the decal right off the dials.:rolleyes:

Now that I have had to replace the decals, I think I'll try...

I am tempted, but concerned about smoking dove. I only split the skin and pull the breast meat. When I smoke chicken/turkey, it has to have the skin to hold in the moisture. No skin on the dove...

No doubt, get an ST. Then get on these forums and ask lots of questions. Keep a log book of your smokes. And be ready to be the center of attention at every neighborhood gathering.

My name is Ken, and I am a middle school principal in Hamburg, PA. I work less then four miles from the planet's largest Cabela's store. Married 17 years, no kids (that I know of). Four step kids...

Sounds like the perfect excuse to make some good-old home cooked jerky...:p

Lee,
I use my 1400 in the dead of Pennsylvania winter in snow storms, and it worked great. Someone else said they used it in MN in -30 degree without issue. Welcome to the group.

Well??? Was it worth the investment?

I had a fellow Rotarian whose freezer went bad. He had two wild turkeys that thawed out and he wasn't sure what to do. I stuffed them into my 1400 without a problem, and he wound up with the...

Sucks getting old, doesn't it...:rolleyes:

Anytime. I have about six pounds of chicken wings cooking right now. I love my ST...

Yea, stay away from 2+2 Gumcutter also...:rolleyes:

When I cold smoke anything, I put a pan of ice on top of the cold plate. I add 2 oz. of wood and run the smoker at 175 for 15-25 minutes. Then shut it off and leave it closed for another 30-45...

I bought a 1400 for my wife for Valentine's Day two years ago. And we are still married. :eek:

Pressure washing will push water into places you can't imagine, so I would say that is a bad idea.
1. Call ST directly for their expert tech advice.
2. I would probably go at it with a wire...

Almonds, walnuts, pecans smoked for 2 hours at 220 with hickory. Let cool and mix in raisons and sunflower seeds for a tasty trail mix.

Some cold smoked cheddar.

And maybe thaw out some...

Juicing diet, or juicy diet? Smoked turkey and chicken are very juicy in the ST...;)

Let's see how we can make this work:
Cherry wood smoked apple cider?
Pecan wood smoked prune juice?
Hickory...

Ditto, they said it all. Not only a lazy way to cook, but the best smoked food you will ever make. Dry chunks of wood, stainless everything for easy clean-up, Great tech support, and the juiciest...

After 21-years together you have to get creative to keep that spark going. Nothing says "I love you" on Valentine's day quite like a ST1400. :rolleyes:

Normally I chainsaw the wood about 2-3 inches long, then split it into chunks. The bark falls off and I toss it. Honestly I never thought about smoking with the bark.

I rub the skin with butter. The ST keeps in so much moisture that the skin stays juicy. If you want a crispy skin, rub it down with butter before smoking, and toss it in the oven at 350-400 for a...

Three years ago my wife received a ST-1400 for valentine's day. Sometimes, the wife doesn't get what the wife wants. But she sure likes the smoked salmon/jalapeno dip.

+1 agreed

Answer to #4:
yes this is common, and additional smoking will seal it up. After a year of use, I still have a little escape out of the top corner, but the moisture is not an issue. Wild turkey...

I do cheddar blocks for 30-minutes in hickory, then pulled them out and bag them in the fridge overnight. If it was too harsh for you, shorten the time in the smoke. Everyone has different tastes...

Poultry over 165 is acceptable, I prefer 170 to be extra-safe. As for the kabobs, I would throw them on the grill for a couple minutes after smoking to brown the outside, just like chicken wings.
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