Smoking & Grilling

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  Chicken summer sausage
  • shoprat53  

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  The chicken summer sausage turned out good. All chicken even the fat was almost frozen chicken skin from thighs. When I make them next time will try A different seasoning. I think one of the more “exotic” seasonings like the Gyro or feta spinich would work better than A more traditional cured sausage seasoning.
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  Jalapeno snack sticks greasy film
  • WINGMAN01  

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  Johnathon Yes I did use critic acid and temp was held at a good temp for more than a few hours. I don’t think the fat ran out but maybe it did. The smell is great but texture just not right. I finished in the oven until temp got to 160. I’ll try again later this week. Thanks for your input.
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  PK-100 smokers
  pk100 • • Fractured Fitness  

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  Fractured Fitness Yup, 3-2-1 with the PK is the way to go. With mine it always ends up being 3-2-0.75 of an hour. I get nervous that the last hour is going to dry it all out too much!
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  Chicken summer sausage
  • shoprat53  

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  Thanks thought so just checking. Will let you know how they turn out.
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  Cure (& smoke) turkey, brining only, no phosphate?
  • Andy_9  

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  Andy_9 Are you the person I happened to be in the showroom when you called yesterday? Sounds exactly like what I was helping the showroom out with yesterday. processhead good answer, concise and accurate!
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  Pepperoni
  • lkrfletcher  

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  Kainam Yup, Ive done it with goose and then again the other day with Pheasant and it was excellent both time! https://www.pheasantsforever.org/BlogLanding.aspx?categoryid=369 the pheasant pepperoni should be released on that site soon
• D

  Pellet grill?
  • Deepwoodsbutcher  

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  150 degrees is considered low heat for a pellet grill?
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  Pork hocks
  • Deepwoodsbutcher  

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  AaronSilves Thank you!
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  Any WSM owners able to hold 125 degrees?
  • keend0  

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  Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :’) Like the tying and rotating idea. Thanks!
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  Sous Vide Snack Sticks
  • Ron Grisar  

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  Bigtwin 165F is too hot for sous vide snack sticks They will reach that temp in minutes and you may have fat-out Better to give them an hour at 150-153F this will not over cook the sticks and ground meat at 150 internal will be pasteurized in around a minute
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  New Smoker
  • Scott Springer  

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  erich52 Thank you for your suggestions. Much appreciated! Only been at it for about 9 months and getting hooked!
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  Jerky Seasonings: Water or NO Water?
  • weirich76  

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  I believe the general rule for jerky seasonings is 8oz of water per 5 pounds of meat. As far as tables go, search for conversion charts.
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  Just ordered new smoker
  • shoprat53  

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  shoprat53
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  Charcoal Briquettes
  • Tex_77  

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  reillyranch It’s good to have you aboard! I’ve been a fan of B&B for some time and recently decided to stick with B&B exclusively for a brand (to the extent I can). I’ve even visited your plant, but that might have been as long as 10 or 15 years ago. I bet y’all look a little different, now!
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  Grill Collection
  • Tex_77  

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  I think 8 grills is a great start! Just joking, but you do need different grills for different things. Most kitchens have several appliances to cook different ways. Microwaves, ovens, stove, toaster, crock pot, etc. Your outdoor kitchen deserves as much attention as well. The grills I have collected are vintage and mostly in storage units, garages, sheds, basement, and a few chicken coups. I did have a few dozen in a museum but that exhibit closed last September. I displayed a few of them at bbq contests (Jack Daniels, Memphis May) and trade shows. I’ll dig up a picture and post it. The only time all of them were out was for the Guinness Book of World Records certification. It’s hard to have a favorite because they all are a bit unique and all with different stories. If you go to Meatheads webpage Amazing Ribs and look under the tab of bbq history you can see a few there. Hopefully one day Chris Lilly from Big Bob Gibson BBQ in Decatur AL will house the Barbecue Nation exhibit that was on display in Atlanta History Center last year.
• K

  Rotate snack sticks on dowels?
  • Kentucky Fisherman  

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  Kentucky Fisherman
• M

  PK 100: Indoors or out
  • Menuchah Meats  

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  I have the FEC-100 Fast Eddy by Cookshack set up inside my metal building (garage) and cut a hole in the wall to run my exhaust out then added pipe to run the exhaust up past the roof line for better draft. When I built the shop (2012) I added double man doors on one side so I could roll it out to use but quickly got tired of doing that.
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  Pellet vs Natural gas/propane vertical smoker
  • Thomas Sweeney  

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  I have used the a-max-n tube smoke generators for years and they are great for hot or cold smoke gas,electric smoker ,or charcoal grill. Just fill the tube with pellets light with torch and 4 hours great smoke.
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  Case Hardening
  • pthomas1992  

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  AdamCA yeah i used ice water! It sounds like we all have to use ice water and/or pet them in the refrigerator for some time to get the casings to soften. I just wanted to make sure this was the only way of doing it, ie that there wasn’t a way of just bringing them out of the smoker and letting them sit at room temperature for a while. Thanks for the help!
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  Meat thermometer?
  • Hog Pen  

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  I have had the Thermosorks MK4 (4 of them) for 10+years as I used them in my catering business. I kept one in each catering truck. They are not cheap ($75-$80 ea) so when I sold my business they were among some things I kept. The MK4 is also easily calibrated for accuracy. I also have their SMOKE unit as it has the meat probe and the ambient probe as well as a unit that you can carry around (I wear it around my neck) with the SMOKE unit I also purchased the 12” meat probe for deep frying. All of these units I purchased directly from Thermosorks Oh and as mentioned, their customer service is outstanding to say the least
• S

  smoking halibut ??
  • shane102  

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  Randyman, you need to brine the halibut in a water based brine mixed with an acidic juice of your choosing. I use sprite and add real lemons to it for the acid. White fish needs to absorb water before smoking to give it moisture. The acid will help hold the moisture in while smoking. Smoke to a medium rare temp and it will turn out. Pineapples work well also and oranges are ok. depends on what flavor you like. Brine it for at least 8 hours so fish will absorb water. Water absorbtion is the trick for white fish. Good luck
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  Smoker suggestions?
  • Deepwoodsbutcher  

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  Tex_77 Just doing snack sticks and summer sausage Nothing big
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  Smoked Colby Jack
  • lkrfletcher  

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  Fat_Bob Depends on how much smoky flavor you want and what smoker you have and temp. In the pk100 you can get light smoke flavor in around 45 minutes. I went for 2 hours because I like that extra smokiness. A good rule of thumb is. When the cheese starts to sweat you are done
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  Thermo controlled outlets
  • AaronSilves  

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  Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.
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  PK 100 in cold temps
  • holysmoke  

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  holysmoke
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  Hog Ring Pliers
  • locoglaus  

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  barth i think you need 3/8 hog rings. thats what i use and they work well. 1/2 are just to big by a little bit.
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  More Smoke on an Already Smoked fully cooked ham
  • sfred  

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  sfred commercially processed hams are smoked under VERY controlled environment and smoking conditions and cold smoked up to 6 (SIX) weeks…they start from fresh meat. In your smokehouse build a small fire (is starting with raw wood, burn down to coals) but I use lump charcoal, get it burning good and it will produce a light blue smoke (that’s what you want) then smoke your ham(s) 12 hrs @ 100 degrees…you will need to keep adding coals and adjust your temp/air intake to keep your smoker real close to the 100 degrees. This process will add smoke without cooking it more. When ready to eat, bring to internal temp of 135-140 degrees which will take 15-20 mins per pound at 325 degree oven
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  Smoked/Cured Turkey
  • customweld  

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  The recipe I posted for smoked turkeys is over the TOP, it turns the dark meat to ham and all the meat is SOOO juicy, you will not regret trying this recipe
• S

  Ham cure
  • smokin greg  

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  Can I use your dry rub cure to make Buckboard Bacon?
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  Cook times
  • archhaymaker  

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  For snack sticks and smaller sausages the water bath method of cutting the cooking time down is dramatic. I use a large steam table pan on a double propane cooker and in a very short time I have the water to 165 degrees and in minutes the internal temp of the product is at 165 degrees and you are sure the whole batch is at the same temp.
• A

  PK 100
  • archhaymaker  

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  I just roll mine out of the garage and go for it
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  Making Buckboard Bacon
  • smokin greg  

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  smokin greg A few posts with good information https://meatgistics.waltonsinc.com/topic/1207/buckboard-bacon https://meatgistics.waltonsinc.com/topic/2042/buckboard-bacon scott farm I know makes some too. Do you have a recommendation on best cure/smoke schedule? I’d recommend just Blue Ribbon Maple Bacon Cure though.
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  Electric smokers
  • Stats77  

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  I know I’m late to this thread; but a lot of great information in this one. Thanks.
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  Cold smoking brats but not cooking to temp
  • spangler2k3  

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  that makes sense… i have an immersion circulator i can use as well as a fryer… Thanks for the tip
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  California Ham Spice
  • winter  

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  winter Awesome looking bird, glad it turned out well!
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  First Time Smoking a Brisket
  • JerkyMan  

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  Tex_77 Ive had more luck posting from my phone recently, seems like android is resizing them automatically maybe?
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  FINISHED PRODUCT - Stuffed Pork Loin
  • lkrfletcher  

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  @Michael-Devenney So I take them out of the sous vide. Let them cook for only about a half hour at room temp. I dry them off with a paper towel. Then into the smoker. I am not looking for a real strong smoke. But more of a mild taste. Once done. Sear them in hot griddle. Hope this helps. There really is no right or wrong. Whatever gives you the best results. I use a pk100 which imparts a lot of smoke flavor in a short amount of time.
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  Summer sausage
  • jbkitzy1  

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  jbkitzy1 Nope, shouldn’t matter, I did this since Parksider always did it without a bag I did a few and had no issue with pre-stuck casings
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  Snack sticks. Not turning out
  • Blaker25  

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  Blaker25 Tex_77 was right in pointing you to videos/article where we talk about case hardening/protein extraction. I am 90% sure that is what you ran into here. THis is where the outside of the stick cooks/dries too quickly and then it cannot pass heat effectively into the center resulting in long long cooking times. 16 for snack sticks is insane. Couple things can cause case hardening and they are: Fat out - to prevent this make sure you have at least 20% fat and use a binder (sure gel best one) Too Hot - if you start out too high in your smoker you will cook or scorch the outside and harden it Too dry - this is less likely but absolutely can happen. Check out this video for ways to increase humidity https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
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  traditional andouille sausage1
  • no_eyes_processor  

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  I’d imagine the second time you had a failure to get a good bind. Was the mixing different or did you use a binder in the 1st and not the second? If you are talking about the sausage falling away from the casing that could also have something to do with casing preparation but I am reading this more as you the sausage was falling apart and not binding to itself.
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  Dowel rods for smoker
  • knifemaker3  

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  So first time doing snack sticks and I built this little beauty. I “seasoned” it with a little empty smoke run then just wiped the dowels down with oil on a paper towel. Tonight after work going to Smoke the sticks I put together yesterday. Did about 15lbs.
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  Does anybody have a recipe of how to season and grill a whole sheep
  • Elias  

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  I’ve helped with cooking whole (juvenile) goats and pigs, but not a sheep or lamb. We’ve done them on a rotating spit, spatchcocked on a La Caja China cooker, and just whole (wrapped in couple layers of chicken wire so that it was easier to turn them, mostly by hooking that chicken wire with a garden rake). We’ve also halved them to make them easier to handle and speed up cooking a bit. The quickest and most consistent method is with that La Caja China, but those things aren’t cheap. The rotating spit is nice and has a good “wow” factor, especially if motorized. The “chicken wire method” doesn’t look very sexy, but it’ll get the job done. Timing is the real trick, unless you’re using the La Caja China. As I mentioned, it’s fairly consistent. Since you aren’t worried about flipping the animal, you can easily use a leave-in, probe thermometer to monitor internal temperature. If you follow their directions, you should be done in about 3 hours, give or take depending on all the usual factors. For the other, open methods, the key is to concentrate your fire on the thicker parts of the animal (shoulders and thighs). You need some fire in the center, but not as much. I can’t give you anything precise, because I have to depend on nothing more than my visual memory, but I want to say you want about twice as much fire (coals, of course) under the thick parts as you do under the thin. Start with a good & hot fire and gradually let the temperature go down–add coals as the cook goes on, but just enough so that the temperature goes down gradually. We placed the grill about a foot above the fire, and we had the spit so that the lowest part (the back) was about 8 or 9 inches from the fire, if I recall. If you have an adjustable spit or grill, you can raise that after the first half hour or hour of cooking to help with cooking temperature. It should take several hours, around 6-7 if I recall. Seasoning was fairly simple for us–salt, pepper, a little garlic powder. I know the Greek Easter lamb gets more more complex with seasoning, but I’ve never helped with anything like that. I wish I could be more help, but it’s been a long time since I did anything like what you’re asking, and I never led the cook in the first place. The memories started a little foggy (due to a drink or few), and time hasn’t made them any clearer.
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  Smoked Polish Kielbasa
  • Camardelle  

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  Camardelle said in Smoked Polish Kielbasa: are you speaking of Pink cure #1 when you talk of a cure accelerator? The Sure Cure (a.k.a., pink salt, cure #1, etc.) is not a cure accelerator. It’s the actual cure. If you’re only using Sure Cure or other pink cure, then you need to let it sit overnight before smoking so that the cure can work. As YooperDog mentioned, there are a lot of cure accelerators out there that allow you to go straight to the smoker after stuffing. My preferred cure accelerator at the moment is ascorbic acid (1/4 tsp per 5 pounds of meat). The Smoked Meat Stabilizer is a good product, but note that it contains a good deal of salt and dextrose, so you might want to adjust your recipe accordingly. I haven’t used sodium erythorbate, but a lot of folks like it. I think the challenge with sodium erythorbate is that you need so little of it per pound of meat that it can get tricky for the home sausage maker. Yes, do see if you can get your smoker temp down below 125F or so to get started with your cook. The simplest thing to try is to crack the lid (use a dowel or something to hold the lid open a little). You also can start by poaching the sausage or par-cooking it by sous vide, giving it some time to dry back out, and then finishing it on your smoker. You should still get plenty of smoke in your final product, especially for kielbasa. You want to shoot for an internal temperature anywhere between 152-160F, depending on what you want and who you listen to. Obviously, 160F is the safest way to go, and it also will get you a texture that is most like what you’re used to from commercial outfits. Some of the old sausage sages go for lower temperatures (152-155F) for texture reasons. Personally, I shoot for 160F or just shy.
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  Smoking Brisket
  • deplorablenc1  

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  scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat. As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did). All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.
• R

  STUFFED PORK LOIN
  • RON PARRISH  

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  I have never heard of that.Sounds interesting though!
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  Sausage stuck at 145
  • Benjamminn  

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  Well I wound up ramping up 10 degrees and it broke and hit 160. I think your correct that the casings hardened and prevented the heat from exchanging. Still taste amazing too. We used turkey and chicken with cold phosphate to increase moisture. It is seriously some of the best andouille I have had. Thanks for the help
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  Smoked Steelhead Trout
  • scott farm  

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  Jonathon just sliced and tried some of the bacon i did with the jerky mix. I did some others the way I normally do with an dry EQ at 2.5 percent salt. The jowls made with jerky mix were less salty than my traditional bacon cure. Pretty sure this will work for fish now. I used habanero lime and pepper garlic. Didn’t take much flavor. Habanero has some late heat come through and the pepper garlic was feint but still there. I used the same rate per pound of meet as instructed with the jerky mix. May try 10% extra next time.
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  Inside dimensions of the PK 100
  • MTArcher  

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  MTArcher dimensions are mentioned in this review by Johnathon https://www.youtube.com/watch?v=r0soB5ZlztU
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  Masterbuilt won't Smoke
  • deweymeats  

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  Thanks to everyone for the conservative replies. Yes the heats and the product was a success, I used my cold smoke attachment for the smoke input. I believe the element was never on long enough to ignite the chips with the step smoke schedule in the hot ND day. Thanks again for the good input from everyone. Dewey
• K

  Internal temp on snack sticks?
  • KenfromMI  

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  Jonathon Thanks, that what I was looking for. I’ve made different sausages and Kielbasa etc but its been several years. Ive never made anything with the smaller casings.
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  BBQ Guru thermostat
  • Parksider  

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  the only webber i own is a gas grill but i think that you would need to sleeve the drill hole and then mount the thermostat in it
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  Lump Charcoal
  • Chef  

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  I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.
• 

  Smoked Cheese A+ Part 2
  • lkrfletcher  

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  chippewa. Hickory is my favorite. But I’ve also done apple and cherry too.
• 

  Last 2 bags
  • lkrfletcher  

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  make sure you save enough for hunting season and some sticks or jerky !
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  Almonds galore
  • lkrfletcher  

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  100% would love them! Yes I have a bunch of unanswered things and I am really sorry about that guys, I finally managed to carve out an hour to be on meatgistics (I worked both Saturday and Sunday to try to get ahead on the website, I MAYBE got to where I should be) and I am answering posts and will try to get to chats either tonight after a meeting with Pheasants Forever or tomorrow.
• C

  Smoking snack sticks question
  • Cbeach2  

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  Cbeach2 Yeah, I think lkrfletcher is on the right track, it sounds like you have some “fat out” which is just where some of your fat renders out of the meat and drips down. Depending on how much renders out it can range from just a little extra cleanup in the drip pan all the way to a dry and not very tasty snack stick. Sounds like you are probably more on the mild annoyance scale but if you use a binder like Sure Gel or Super Bind, or even Soy Protein Blend and mix your meat a little longer you will fix that. Also, if you go much past 70/30 (lean to fat) you are going to experience some rendering almost no matter what you do.
• 

  Cold Smoked Salmon
  • Chef  

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  Does anyone have a specific recipe/time/temperature advice for cold smoked salmon? I want to be prepared when it does turn cold. Last time I did it was when it didn’t get above 36;F for the day. I know it’s hot now, but just want to be ready. Thanks
• 

  Alternative to Home Oven
  • Lost River Jones  

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  Lost River Jones Do a search for Alton Brown homemade smoker. He uses an old army crate with a heat plate and some air holes drilled in the top to make his own smoker. Take out the hotplate he uses to generate smoke and you have a low temp oven. After you get the idea of what he does then research a PID(proportional–integral–derivative) controller. You can purchase one off the web for under $50. That would make his design pretty full proof on maintaining temps. Now you could buy a cheap electric smoker and modify it with a PID controller to get the desired temp control. I would probably go that route as even a cheap model will have the racks and door etc already in place.
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  Bacon Wrapped Smoked Dove Breast
  • daddygee  

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  Yes medium rare the way to go
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  Smoked Butts and Sous vide ribs.
  • pr0wlunwoof  

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  pr0wlunwoof said in Smoked Butts and Sous vide ribs.: For dissert I made oreo delight. Good on ya. You saved a piece of cake for all of us right?
• 

  Philly cheese brats sausage party
  • lkrfletcher  

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  PeterDunlop We made them out of beef and added whiz, it was pretty great actually https://www.instagram.com/p/CBbSyD0CN0Y/
• 

  The big easy comes thru again
  • lkrfletcher  

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  lkrfletcher That is a good $20 spent!
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  Need Help - Forgot Cure Accelerator
  • bpschuebel  

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  bpschuebel While it being greyish would mean the cure wasn’t effective it being pink doesn’t necessarily mean it is perfectly safe. Color change is one of the properties of the cure, it isn’t the only thing it does. I’d still treat it as a fresh product, it might be fine but I wouldn’t think it would be worth risking it. Freeze whatever you arent going to eat in 3-5 days and vac seal everything else and you’ll be safe.
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  Smoked Cheese - A+
  • lkrfletcher  

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  lkrfletcher That does sound mighty good.
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  Homemade Smokehouse
  • Brian Schneider  

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  I’m not sure how stove fans work exactly, but I think they require a substantial difference in temperature between the contact point and the ambient temperature. Meaning if you put it in a room that is a constant temperature above 120 it won’t spin. The spinning is the action of it dissipating heat which it wouldn’t be able to do at a constant ambient temperature.
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  Using a hand mixer to pull pork
  mixer boston butt pulled pork • • cdub2007  

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  cdub2007 I have used a commercial Hobart mixer for pulled pork and it worked very well. That was for feeding several hundred folks though. Nice to know a hand mixer works, thanks.
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  PK 100 Temps
  • bpschuebel  

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  jim volk A full bowl goes a long way. The most I’ve ever used is a nearly full bowl that I’ve gone back and added a handful or two later on in the cook, and that was a very smoky product. As twilliams mentioned, you can have too much smoke on your product. Even if it’s not bitter, the smoke can overwhelm. There have been times I am glad I didn’t use a full bowl in the first place. If you don’t see anything coming out of your stack, you can go shake up or stir up the bowl. The stuff in the center doesn’t burn up so much. In fact, if you’re going to be around during the cook, you’re probably better off starting with a bowl that’s half or maybe 3/4 full and then adding more later on if you want to. Again, keep in mind that the bowl gets HOT!
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  How much bark is too much?
  • Dave R  

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  Never had a pork butt with to much bark. I don’t like to wrap for that reason, but do like others when time is more of a factor.
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  Smoking sausages and snack sticks - temp issue
  • macminn18  

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  TexLaw Yup, thank you for clearing that up!
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  Brats Casing
  • deweymeats  

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  Jonathon Thank you for the response on “casings” to utilize. Will be purchasing some soon. You guys are wonderful and your candor is exactly what’s needed. No “beating around the bush” is required. Keep up your good work, banter and sarcasm. Now, go have another good day.
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  SMOKED BACON SAUSAGE ROLL
  • glen  

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  glen Thanks, that really presents beautifully. I think that has a lot of possibilities.
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  PK 100 Cover
  • TexLaw  

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  TexLaw Awesome, thanks for giving people the dimension too, that would help anyone wanting to do the same!
• W

  Soluble Pa's Black Bull versus PRIME BRISKET INJECTION
  • winter  

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  I did smoke another brisket last week. I used SPGR rub and the BBQ prime brisket injection. it was just as good as the Pa’s but has a more beefy flavor as tex77 mentioned. you cant go wrong using either one.
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  Rotisserie + Pellet Grill
  • deanlorensen  

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  Well I will try my normal method and run the IT up around the 190ish mark. If that doesnt yield the results I want I will go down the road of a rotisserie and report back.
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  Members Mark Steak Strips
  • geraldr622  

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  Jonathon, Thanks for the reply. Will give it a try. Members Mark Strip Steak can be found at Sam’s club
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  Grilling a fresh ham steak
  • rberrell  

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  Jonathon I can relate. When I was learning how to grill in the beginning I would keep putting on sauce on the chicken and ribs as they cooked and couldn’t understand why the tasted the same with all that burned sauce on them. LOL
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  Smoking a Brisket with Pa’s Black Bull
  • R Rode  

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  Thanks Guys! Much appreciated
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  Pork Ribs?
  • JerkyMan  

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  Departing Contestant said in Pork Ribs?: don’t mess with vinegar spritzes. leave the lid closed Hear, hear!
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  Traeger Timberline 1300 wont heat up
  • Brian Schneider  

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  johnsbrewhouse Got it Thank you
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  Cooking temps / times?
  • syoung4u  

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  syoung4u
• D

  Electric Smoker Cleaning
  • daddygee  

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  I use vinegar and water 5050 to clean the glass door and the I use an Orange Citris cleaner which many hardware stores may carry. It really cuts into the smoke and grease. I then wipe the glass door down again with the vinegar and water. I leave the sides alone.
• J

  How Much Water to Use?
  • JerkyMan  

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  JerkyMan Yeah, that’s way more water than you needed. For someone who is letting it marinate overnight we recommend you add just enough water to completely submerge the jerky. With a tumbler, you really only need 20% of your meats weight, and that is at most. You did a 1:1, so next time go down to 12 oz of water and see how that goes. The seasoning was diluted in so much water that im not surprised it didnt taste like anything!
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  Pink, peach, aluminum foil wrap
  • twilliams  

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  PapaSop I didn’t wrap my meat once…the result of that incident turns 21 in December.
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  80 / 20 blend
  • Denny  

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  Denny I bet that between your eyes and the people who eat your product you’re stuff is pretty much “spot on”. Keep on making people happy.
• Y

  Thermometer Recommendations
  • YooperDog  

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  Just so anyone in the market knows Fireboard has came out with a Fireboard 2.0 now, it looks to improve upon the great success they have had on their original model.
• 

  BBQ Tip
  • Tex_77  

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  davep1313 You hit the reply button below not the Post quick reply one. That should open a new window and that will allow you to post a pic. if that doesnt work email me at jonathon@waltonsinc.com and I will get it posted for you!
• D

  Wild Hog Fat Content?
  • daddygee  

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  Thanks Joe sounds like that will be easier to find.
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  Smoking and then dehydrating Jerky
  • JerkyMan  

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  JerkyMan If you haven’t watched some of the videos on this site about ramping up the temps from a lower setting I highly recommend that you do, I used to set my smoker at around 200 and run until done, now I ramp up the temp and I think it makes a better product.
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  Electric or propane smoker
  • fourgonefishn  

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  fourgonefishn I have electric, gas and stick smokers. My electric MasterBuilt is the best insulated of the bunch and is a set it and forget it. The other two you will learn their Idiocracies by the need to constantly tweak draft, fuel, ect… against what the weather God is doing that day. Then there is always the need to make sure sure that you have fuel to finish the job. But I can also smoke/cook w/o power. Long story…A quality electric will work well for what you are planning and then some. I you like to tinker or want to sit around a smoker with a bottle and maybe some friends the other types will keep you tinkering.
• 

  The Burger Thread
  • Tex_77  

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  Jonathon I’ve seen that brand but I’ve never tried it. Perhaps this weekend!
• S

  Smoking Hot links
  • spanky  

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  spanky Not on a traeger but with a GMG propping the lid can help you maintain lower temps for the first hour. It takes some experimentation but I’m pretty sure we eventually found a way to stabilize it around 120°
• D

  Smoked Natural Casing Problem ?
  • daddygee  

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  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.
• C

  Pa's Black Bull
  • Cabelas90  

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  Jonathon I never would have guessed it would pair so well with Chicken But its quite amazing I will be trying some other things with it for Sure!
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  Cold smoke, then hot smoke turkey?
  • jrnewton  

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  Jonathon the wife and I are a bit frustrated when the gym closed. The weather up here has been cold and snowy and have a little bit of work out equipment. Just making do with what we have and have been looking at TRX style of equipment. Learned a lot of body weight exercises from my previous career of being on the road.
• B

  Shrimp ?
  • bhaeck  

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  Just did jumbo’s last evening, some just on bamboo skewers, some slightly butterfly added a strip of jalapeno and wrapped in a thin strip of bacon, and some wrapped with pineapple with and without jap. The pineapple jap were the best to me, wife like the plain pineapple ones ,grilled. yum
• J

  Chorizo snack sticks?
  • Joe1  

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  Joe1 Yup, I made them out of the Mexi Chorizo and I used about 22 lb of meat to a full bag (as this is not designed for a cured sausage I wanted to make sure the salt content was high enough in the meat) sure gel and stuffed them into 19mm sticks. Very tasty sticks!
• P

  Smoking hot links
  • poppaschmuck  

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  poppaschmuck If you are making a cured and smoked sausage I would add water for sure. If you are using a binder or something like Carrot Fiber you can add 1.5 quarts easily and could go as high as 2 per 25 lb of meat. Without a binder I wouldn’t add more than a quart. If you don’t add any water the mixing and protein extraction will be difficult and you could end up with a dry product when it is finished cooking.
• W

  Smoked BBQ Sausage Recipe?
  • WildLines  

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  I like the smoked cajun sausage blend. If you make it the day before then by the time you fire up your smoker they’ll be ready. There is a good amount of heat in this blend but it also has good flavor as well.
• C

  Smoked Chuck Roast
  • calldoctoday  

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  There is nothing wrong with that at all!
• 

  PK100 door seal lube
  • Brianh  

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  It does take time for the olive oil or any vegetable or animal base oil to oxidize and spol. Initially, those oils will not have a problem, it is only after some time and heat exposure will they begin to break down. mineral oi or silicon grease will not break down with heat or time, so it is in the long run that they are superior.