Smoking & Grilling

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  Brats Casing
  • deweymeats  

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  mikemikemike There are cellulose casings but those are inedible. They work great for skinless hotdogs or other skinless products but they have to be removed before eating. What Slim Jim is almost certainly doing is called co-extrusion and it is a process in why a liquid collagen is applied to the meat as it comes out of the stuffer. It dries within seconds and forms better to the meat. Tough collagen casings are almost always a sign of something wrong with smoke schedule or fitting out. Can you please list your smoke cycle for us? include temps, times at those temps when you add humidity and when you remove it. Plus what you do when it comes out of the smoker. We will see if we can figure out what the issue might have been.
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  PK 100 Temps
  • bpschuebel  

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  bpschuebel I am 100% with TexLaw that 625 Watt setting never gets used on ours. I actually would prefer it if they stopped making it with that just because it seems to cause problems for most people.
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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!
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  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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  Lump Charcoal
  • Chef  

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  Chef Not at 6:30 AM, it didn’t. I’m in Bellaire.
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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
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  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.
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  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.
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  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.
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  Homemade Smokehouse
  • Brian Schneider  

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  Hope for you that it never does burn down, But I have a friend who had his wood smoke house catch fire and had a heck of a time saving his SMOKED chicken and getting the fire out.
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  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!
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  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.
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  The Burger Thread
  • Tex_77  

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  Jonathon I’ve seen that brand but I’ve never tried it. Perhaps this weekend!
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  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°
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  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.
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  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.
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  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
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  Electric smokers
  • Stats77  

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  Rob Lee Maybe there is a better way to start saying this, smoking for the first hour isn’t going to create any major problems or anything, it is just that we want to focus on drying the casing at this point so that smoke can adhere in the next stage and don’t want you wasting fuel. Also, smoke won’t adhere when the surface temp of you product is just starting out, but you arent hurting anything by starting with it.
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  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!
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  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.
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  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.
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  Smoked Chuck Roast
  • calldoctoday  

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  There is nothing wrong with that at all!
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  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.
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  Mixing seasoning
  • Prefix  

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  Thanks for the offer. Not much left in the bag. I’m just going to continue to try different methods. maybe mix the surger and seasoning separately and check them before putting together
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  Smoker temperature
  • Brianzipperdog123  

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  Brianzipperdog123 I have one just like it sitting in the garage. I crack open the door to help regulate the heat
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  Trouble With Masterbuilt Electric
  • knifemaker3  

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  Dave R said in Trouble With Masterbuilt Electric: Joe Hell it sounds like we are on the same page. I’m looking for the next step up for my home use. The PK100 seems to be the logical choice if you want to stay in the 110 v 20 watt to minimize electrical upgrades. I appreciate your input. $2k is a big commitment, is there any other consderations if you want to make snack sticks. Thanks Depends on how many pounds you want to make at once? A big pellet grill will do ten pounds at a time, there’s smaller cabinet style that are pellet burners or propane,
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  Rubbing N Smoking
  • tarp  

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  tarp said in Rubbing N Smoking: s.a.m Mixon is the king no doubt. Winningest man in barbeque competition!! Have three of his books, very good reads
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  PK 100
  • Parksider  

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  TexLaw We love the PK100, it is by far the smoker I use the most and I find that when you do something big like a ham, bacon, brisket or pork butt I actually think it gives better color than the big Pro Smoker 500T we have here! I know Austin agrees with me as he is the one who pointed it out. Now, that probably had more to do with us being able to properly set up the PK and not being all that skilled with all the functions of the 500T! The PK100 was already nicely broken in by the time I started working with it…anyone has thoughts on if a smoker needs to season before it gets going? That doesn’t make sense from just looking at it but maybe there is a reason that someone else has thought of. The cure ring will absolutely work, TQ and sure cure aren’t the same thing as the TQ has both nitrates and nitrites BUT you can get a similar cure ring with sure cure but I’ve never tried it after just rubbing it and letting it sit for an hour. Doing a brisket totally sous vide (what? the sous vide cooker was new and we wanted to play!) with a cure ring was eye-opening. And not something I am thinking of repeating, way better on the smoker, at least for a few hours to start! Glad to have you here man! Houston had the second best food of any city I have ever lived in but man you’ve got a LOT of people down there!
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  Excaliber Steak and Roast Rub
  • Parksider  

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  Jonathon i’m a big Weber fan as you all know…but I also really like their Chipolte spice and their Kickin’ chicken spice. Love that on the drums that i do on the hanger in the weber kettle. A little smoked roasted chicken legs is always a hit.
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  Change of Plans!
  • Brianh  

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  AdamCA UNACCEPTABLE! I was expecting you to post saying how you have come around. You will now be banned! JK
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  smoking halibut ??
  • shane102  

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  Halibut was real good. Brine = 1/2 gallon water, 16oz lemon lime sprite, 2 squeezed lemons with pulp and 1 lime squeezed with pulp, 1/2 cup brown sugar, 1/4 cup salt, rosemary, sage, and garlic powder. In fridge over night then rinsed and patted dry then sprinkled with A Cajun’s Life mesquite BBQ rub. In smoker for 30 mins with smoke at 150 and 2 hrs at 250 and done. 4" long x 2 inch wide x 1.5 thick. Tasty and moist. Cooked to rare to med rare.
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  Comfort Food on any Kinda Day
  • calldoctoday  

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  Derek_D Thank you Derek. It was Delicious too!
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  Cold smoke or warm smoke bacon
  • jkakuk  

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  Just remember that cold smoked bacon will have to be cooked b4 eating. I cure my bacon using a popular online cure calculator and after the required 1 day per 1/4" meat plus 2 day extra cure time I hang the bellies in my @Masterbuilt smoker. I smoke using applewood pellets in the amazin tube for 2 1/2 hrs with the heat set at no more than 150 degrees. I watch IT and don’t let it get above 128 degrees IT. More than that and I get too much fat out. This is still uncooked and has to be fried or baked to finish temp. If you hot smoke to an IT 145-155 it will be safe to eat straight out of the fridge but will taste more like ham. I like my ham to be ham and my bacon to be bacon so I semi cold smoke. Makes it more like store bought bacon
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  My catering / smoking weekend!
  • lamurscrappy  

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  Joe Hell its the traeger com200. Does a pretty good job of cooking. Not as even as a rotissery style but it does ok. That one picture has 30 ribs and 11 briskets and still had plenty of room.
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  Proud Papa
  • skibumben  

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  Sweet!! You will love it! I have used mine a few times and the results have been awesome!
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  sausage stuffer problems
  • kunze7  

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  IndianaJohn https://www.waltonsinc.com/white-oil usually a 4 oz bottle is enough to last a long time, you only need a very small amount.
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  Wireless Meat Thermometer for Grilling
  • bigbuck1976  

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  Jonathon I have a separate one. If it works fine though I may just update yours without telling you and see if you notice.
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  Adding cheese/jalapenos to fermented SS?
  • Fbidude59  

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  Fbidude59 I spoke with our application specialist and his suggestion was that since it is wild game that even with it being fermented cooking it is the best way to go. However, now is sort of sounds like you are doing the balance as smoked and cooked? If that is the question then yes, you are fine to add jalapenos and cheese, especially if the jalapenos are dehydrated.
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  Smoked Chicken
  • Brianh  

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  Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.
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  Lamb of Leg
  • calldoctoday  

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  PS, It was DEEEEEELicious & everyone loved it. I am going to get some more!
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  Catching up with some meats!
  • deplorablenc1  

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  I concur
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  Reverse sear tbone
  • twilliams  

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  Jonathon sounds like you need to just start cutting your own steaks! You should probably just make friends with a farmer in the area, and buy a quarter or half from them.
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  Collagen Casings Disolving
  • Unionguy1019  

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  Unionguy1019 im curious on this, as braunsweiger is usually sold with a plastic type casing is there something to this. I did see a couple ingredients that is making me suspicious
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  Smoker vent question
  • Riley Renwick  

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  Tex_77 I agree, top vent open, lower vent controls air flow. Usually more flow=higher temp. Riley Renwick Use the smoker for smoke and use cooker to cook…I’ve always used a water bath, no bag, and I like the look and texture. Doesn’t dry up, stays nice and juicy! Seriously give it a try, anything that holds water can work. We use turkey fryer, some use roasters, or sous vide, you could do it on a stove top with a small pot. Use what you have, don’t try to make the smoker do more than it’s intended use.
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  While hog smoke cycle
  • mars  

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  mars True, you can spritz with cider or water to keep the humidity high and allow the smoke to adhere to the skin. On a somewhat related note the “smoke ring” that people prize and strive for isn’t really smoke penetration. It is a cure ring, one which we can achieve by curing a piece of meat and cooking it in an oven or sous vide cooker!
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  PK100 Uniformity
  • Brianh  

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  twilliams That’s what I ended up doing too, putting mineral oil in a dollar store spray bottle, i use it on everything now! I agree, you can’t put enough on it. This also works on walkin cooler door gaskets, they like to freeze since ours in outside and this takes care of it.
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  Bacon
  • snuffy  

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  snuffy Did you inject, brine or dry rub? I am assuming dry rub since it was dry rub with 7 days? Check out the “Pre Smoking Rinse” section of this https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
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  PK100 Ribs
  • Brianh  

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  Brianh Pa’s Black Bull is my favorite marinade for a reason, I don’t know them but I already like your family !
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  Smoking Wild Boar Tenderloin - safe temp
  • Brianh  

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  Jonathon Thanks Jon. I butchered these myself and the meat all looked awesome. They will be hitting the PK100 this weekend!
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  The sandwich thread!
  • Joe Hell  

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  twilliams THAT is a good looking burger man! I just used the bacon aioli to make myself an imitation bacon sandwich, stuff is delicious! Patties out of the left over meat is the way to go for sure.
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  Increasing smoker capacity
  • Clint Hunter  

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  Clint Hunter I added two pieces of angled aluminum close to the top. Notched the dowels so they don’t roll.
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  Snack sticks wet
  • blackjac  

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  blackjac Have done many pounds of sticks with no water bath and have not had wet sticks.Hope it works for you. And get your shovel ready.
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  Cold or room temp
  • blackjac  

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  blackjac I always go straight from the smoker or if I’m using a cure accelerator I go straight to the smoker. As Jonathon stated, the meat is still very cold at that point, partly because I don’t make large batches as I can only fit about 15 lbs of sausage or snack sticks in my smoker at a time. I can get more Summer sausage or Salami but I still usually don’t make more than 10-15 lbs of that at a time either.
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  Summer Sausage Casing Gone Wrong
  • ctraymond  

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  ctraymond Yeah 2 quarts is already at the outer limits of what you should use for 25 lb and using that for 20 would cause this issue. I generally like to use about 1.5 qts for a 25 lb batch. Remember, this is a semi-dried sausage so any extra water you put in the meat has to be cooked out at some point.
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  Smoking with pellet smoker.
  • Tommie  

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  bdaubu thank you for the input with the vertical smoker it helps.
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  Need help smoking brats !!!!
  • PapaRutz  

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  PapaRutz Not sure about rabbit, but have smoked many pork brats. I do these on a Weber grill. Total cook is indirect. Wood chips on edge of coals. 225 for entire process. These come out tasting nothing like a brat, more like smoked sausage. Very very good!
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  PK100 Questions/Opinion
  • Jonathon  

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  I’m not a fan of wet wood for smoking, I like a heavier smoke and I also tend to keep the top vent more open and control air flow with the bottom. More air=more smoke. I do like running it on the high wattage, again more smoke. But keep in mind I only smoke in the smoker for short time until I get the color I want (generally 4 hours or less- that’s when meat is typically done taking smoke) then into the water bath to finish cooking.
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  Pit Boss Lockhart
  • dwilk1  

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  I’ve seen it and it looks like a beast!
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  Uneven vertical smoker temperature.
  • wgiles  

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  Jonathon I have used a water bath in the past in a large pot on the stove and it worked very well and I put a candy thermometer in it to check temp .
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  Wrinkles in my summer sausage!
  • WildWest  

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  Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also. My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.
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  PK 100
  • Parksider  

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  Appreciate the insight, think I’ll stick with the dust. Headed over to use my buddy’s planer to make some special Black Run BBQ pro mix!!
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  Deer tenderloin
  • mts1829  

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  I just used the Soluble Cajun injection seasoning on a tenderloin last weekend and a few sprinkles of the ultimate steak and roast rub shaker and that came out fantastic. I need to order some more of that injection because it was delicious!
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  George Washington Jerky
  • Parksider  

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  In case anyone is looking for more information on this process here is a post from February where Parksider gives some instructions https://meatgistics.waltonsinc.com/topic/1092/dried-venison/9
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  smoking a 22 lb turkey
  • twigg267  

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  twigg267 Depends on what you are seasoning it with and if you injected it with a seasoning that has phosphates in it or not. A lot of people do 225 the entire way and if you injected it that really should be okay as that will keep it from drying out. If you have the time try the below. I would still recommend that you follow that either way but a 22 lb turkey is gonng take a very very long time with this schedule, somewhere above 10 hours! 1 Hour at 150° with no smoke or humidity 1 Hour 160° and begin smoking and adding humidity 175° until internal temperature reaches 165° (Figure 1/2 hour for each lb of turkey)
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  Smoking Summer Sausage
  • jbarrone  

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  mikehoots Yes, like twilliams said increased relative humidity will absolutely speed up your cooking process, even small amounts of added humidity will help a little!
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  Whole Beef Sirloin Tip
  • jkakuk  

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  jkakuk I think sosus vide for 24 hours then searing it would be a great way to go! Pa’s black bull would absolutely be my choice for injection and for the rub you could do anything and it would still turn out great! Aspenguide I am pretty sure Tex_77 was giving him 2 options, either sous vide and then sear or smoke and then sear.
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  Temperatures dropping on summer sausage
  • Arod2015  

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  twilliams I have turned out picture perfect products and if you follow a graduated heat schedule and don’t exceed 180-190 degrees and be patient as it takes me 10-12 hours to get larger 73 mm sausage to reach internal temp and follow Jonathons recap you should be able to get the desired results… bottom line is I have turned out many batches with wrinkles and still never have had complaints about the taste or texture
• S

  water/ice water bath ??
  • shane102  

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  shane102 An ice bath stops the cooking process if you don’t get the heat down it will continue to cook and you will have a dryer more overcooked product. It also can leave you with a dry casing that wont have much snap to it
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  why refridgerate after smoking
  • shane102  

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  shane102 Well, leaving them out at room temp for an hour or so does more of that as most fridges are higher humidity than the normal air. If you vac pack something that is too warm you are almost certainly going to get humidity built up in the bag, so fridge overnight makes sure they aren’t warm.
• S

  ? help check my measurements
  • shane102  

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  -Sure cure is correct, technically it would be .48 oz but 1/2 is perfectly fine! -2.88 for the sure gel but again, 3 is fine -This is where we get into personal preference a little, 2 quarts of water per 25 lb batch will be fine but you can get away with less, which will “change” the consistency and will certainly speed up your cooking process. If you want to use a full quart for 12 lb that is fine but you might have an easier time if you use about 25 oz For Willies 2.5 cups is a little too much. ½ cup, 4 tbsp and 1 tsp is enough for 5 lb so it would work out to just about 2 cups, slightly less I think but very close. I would also recommend you do it by weight rather than volume. That weight would be almost 13 oz. Good luck!
• P

  Length of time for summer sausage
  • pigman34  

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  pigman34 Unless you are planning on switching to water around 130° F I would recommend starting earlier in the morning. 10 hours would be pretty standard depending on how thick your casings are.
• S

  Deer bologna
  • Sydik Farms  

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  The amount of pink cure you used it fine, I use 1 tsp of pink cure and 3 tbsps of kosher salt per 5# of meat. I normally mix at night and rest in the fridge to stuff and smoke the next morning. Did you mix it well? Cure should make it all darker red once cooked. If you have light spots I would wonder if you didn’t get the cure mixed in well. I am not familiar with the thermal process Waltons must have. I use a smokehouse and smoke low to dry casings and set in smoke flavor. Then later to hotter. If you got to 160 IT, you are fine with kill bacteria and can eat it. I still question the dark/light you speak of. Pictures would help.
• C

  summer sausage
  • chuck  

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  Screamin Like MT Elk Hunter says both an oven and a smoker are basically boxes with heaters in them or attached. You can absolutely do summer sausage in an oven, in fact a lot of people do. You might want to consider adding Hickory Smoke Powder to give it a smoke flavor. Also, how low your oven will go will matter. If you have an oven that will run at 120° you are fine, if it won’t you might have to prop the door for an hour or so to start your smoke schedule around 120° and then step it up as you go.
• D

  Smoked Breakfast Sausage
  • dwilk1  

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  craigrice We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them
• 

  Seasoning Dispersal
  • denny66  

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  That’s a great observation about the sausages tasting better the next day. The same thing happens when I make stew, soup, or chili. It always tastes better the next day. I agree with you that spices give a great flavor and aroma immediately when cooked but have more to offer as they have a chance to sit longer. In reply to the one question about how long the sausage sits in the fridge…I follow the same procedures as most - from smoker or oven to the ice bath, air dry, then to the fridge for a few hours. My procedure from here will probably differ from others. After the sausage has sat in the fridge, I vacuum pack the sausage and put it back in the fridge for a few more days to a week before freezing.
• U

  Low temp smoke ?
  • UDave  

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  AdamCA Yes Sir ! when I hit about 150deg it started smoking. It took a total of about 5.5 hrs when internal hit 160deg then gave it an ice bath. Tried it today and I was very impressed with the flavor. It took a 12 pack of heffe weiss with my buddies to wipe out a half stick! Now on to snack sticks - thanks for the help ! Uncle Dave DSCN3069.JPG .
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  Trouble getting jerky to 50%
  • JitteryBuck  

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  Jonathon Thank you! I will have to pick one up.
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  Pitboss pellet for snack sticks
  • Craig Stockman  

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  I do mine on a traeger. Got a little over zealous and mixed about 18 lbs today. I have the smoking rack and I fit them all in but didnt have any space between them. Seemed to cook ok. I had 2 probes in different areas. I prop the door open a bit for the first hour or so.
• D

  Pizza attachment for smoker
  • dlyden  

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  dlyden My thoughts are that everyone needs a pizza oven whether they realize it or not! I hope to one day have a full scale wood burning oven in my backyard.
• 

  Texas A&M Barbecue Summer Camp and Camp Brisket
  • Tex_77  

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  Tex_77 Been to Texas A&M numerous times, back in my 20’s & 30’s, for fire fighting school. Never got a spread there but boy, did we eat locally. Texas, and Firefighters, knows how to eat!!!
• R

  Snack sticks
  • Rogers  

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  Rogers That’d be my guess, it just looks like fat pockets, I could be wrong but that’s what it looks like to me. Sure gel is probably my favorite binder that we sell it’s a little more expensive than carrot fiber but it probably does a little bit better of a job, so if you are having a specific problem then I would say go with the sure gel for a batch or two and then see if you can get the same results with carrot fiber.
• D

  Snack stick seasoning
  • dvd1212  

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  Hey guys I have had great results with using jerky seasoning meant for whole meat to season ground jerky. I use 1.2 times the recommended. This idea is not mine, I have to give credit to Shore Lunch Jerky Seasoning kits. It works !
• R

  Snack sticks
  • Rogers  

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  Smoker had plenty of room. Had large water pan so had plenty of humidity. Started at 125 for an hour, went to 145 for an hour, went to 155 for two hours, went to 165 for an hour then smoked at 175 till finally hit internal temp of 160. Casings looked good all the way through till the end when they wrinkled. If would have taken out at 155-158 would have been perfect looking.
• C

  I need a new smoker!
  • crismccarthy  

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  I do over 200 lbs of smoked sausages and 100 lbs of smoked fish a year and have found that the five most important considerations in purchasing a smoker are #1 The temperature control range and stability, #2 The size of batches you want to do at a time determined by the physical size of the smoker, #3 The smoke Generator mechanism, I like using the A-Maze-N 12" and pellets, #4 The cost of fuel used to operate the smoker, I just converted mine over to Natural Gas, and last but not least how much money or time and energy you want to spend to get a good smoker Dave
• C

  Advice on building a smokehouse.
  • cayenneman  

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  gerry johnson If you are going with a insulated container I’d go with electric. I just used a turkey fryer burner from amazon but my smoker is open. I wouldn’t put gas into a sealed container. You’ll also need to put a in and out for air flow. I’d bet that you’d be able to use a single electric hot plate, they even have doubles on amazon, pretty cheap–$10-$15 for a single. that way you could put sawdust in one and water in another. If it seals you’ll be suprised how much heat it will hold so you won’t need a lot of heat from a propane burner, probably overkill. If you do get a propane make sure you get a controller with a needle valve, it really allows for fine tuning of the fire. But I’d recommend starting with electric and get some wood sawdust from Waltons. I really like mixing the alder with hickory.
• A

  PK100 Smokehouse
  • armyguy  

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  armyguy yes definitely! I put a foil wrapped brick in to keep heat even.
• 

  500t pro smoker video
  • lamurscrappy  

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  Im in no real rush, i would just like to see the capabilities of the smoker and if it would be a good fit for us. Also it would be a great thing for others who are interested in a full sized commercial smokehouse. Thanks!
• 

  Hanging vs. laying summer sausage in the smoker
  • Richard Belanger  

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  I find that most home use smokers are too short to hang any sausage. I just use the racks and go with it.