Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy

I’ve been so deprived of ordering I’m going through withdrawals. I got so much I want to buy and get done but all my funds are going to pay for my $25,000 kitchen in 8 months then save up to order my new truck in July 2022. Seems like I work for free right now since I don’t see more than $25 of every check….it’s brutal but it’s life goals I guess

Finished product

Well finally got the stud back!!!

Golden oyster mushroom!!

So used to eating fast food, feels like I’m eating like a KING!!! I miss judged the time to start it in the smoker, so yes I’m eating at 9:30 at night…lol

Beef short ribs

lkrfletcher sure you really don’t mean that your gonna throw it out, I understand it’s frustrating but everything goes haywire eventually. That is the finest equipment in smokers you will get for the money. Just collect your thoughts, call customer service and have them walk you through it or take it to an appliance store to see if they will repair it for you. If you still want to throw it away privately message me and I will pay the shipping for it to take it off your hands.

ND Mike if you have a jerky shooter that basically looks like an overgrown caulk gun that would be better. You may stress out the gears on your stuffer. My stuffing tube fits my caulk gun

calldoctoday thank you much appreciated, I really didn’t want to get the vaccine but the way my lungs are I would hate to see what would happen if I got COVID or a variant again. I got adult kids and grand babies to watch grow up so I did it for them.

Austin a question of who has COVID that you and Jon have been exposed to put you in quarantine came to my mind? I know you probably can’t say who. I hope they are doing fine and just have mild symptoms. I believe I got COVID twice, once in February 2020 before we really knew about it and again the end of October. That one messed up my lungs and now I run short of breath constantly. I never got tested so I will never know for sure if I was positive but am 99% in my mind I was.

Randie Nulph i believe the lowest setting is 100°. You want to run damp sawdust.

Ok I’m gonna ask this for anyone that knows, which of these seasonings have zero heat in them. I’m a northern boy and don’t want heat anymore….I’d rather have all flavor.

glen I started doing very minimal smoke. 1 hour light smoke that’s it, then I pull the pan

I find it interesting that the concern is left over meat in the throat meanwhile I still have 2 lbs left in the bottom of my stuffer. I use extra washers to put my plunger further down as a hack to reduce it to 1 1/2 lbs. Now what do I gotta do for a hack to get the rest out……thinking a new stuffer is in order.

Randie Nulph i dont believe the pk 100 will be good for cold smoking unless you just use a smoking tube and not the burner for saw dust

astrawderman i wouldnt do it with out cure my self. If you are going to do it i would set the smoker high as it goes and cook it fast rather than a slow smoke. With this you will get some fat out and may have a drier product that what you desire.