Food Smokers and Smoking Tips/Tricks/Techniques

I've had mine almost 2 years now and love it. Use it a lot and always does a great job. I would suggest getting pellets from a better vendor, I have been using Lumber Jack pellets for a while now and they are great.

 

Regardless if it’s a pellet pooper or giant smoker, if it produces good tasting meat I don’t give a damn what it was smoked in

 

i use this, but anything with closed bristles is what you want.

Grill Brush Bristle Free for Barbecue - BBQ Cleaning Brushes to Prevent Flare Ups for That Perfect Checkerboard Steak - Easily Cleans Metal Grills and Porcelain Grates Without Damage

https://www.amazon.com/gp/product/B074CH9F85/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

 

As it should be. The cooking vessel doesn't make a bad cook a good one or a good one a bad one.

 

Initial prep for 21.7lbs of Summer Sausage



Spices, hot sauce and water weighed out and ready to mix into the 1/2 frozen cubes.





Cubed meat divided x 2 as it was too much to mix in 1 bus pan.





Little Kitchen aid mixer that could all set up and ready to grind. Polka music playing in the background





Grinding starts and Yuengling makes an appearance





All ground up and ready for a 22 to 24 hour rest in the fridge





Tomorrow stuffing. Saturday smoke then Sous Vide'd, bloomed then aged!

 

You forgot:

Monday mailed to nDub.

 

Flank steak and roasted root veggies. And bread of course.

 

Check out GMG. Can run 50F hotter, and costs less. Just sayin'

 

My Gawd that looks awesome, great job!

 

They contain no kale or quinoa and have fat & sugar in them. Surely Jerry brown has made them illegal to posses in the peoples republic of Kalifornia.

 

So I found my raspberry chipotle sauce recipe but it seems as though my temporary Word subscription has expired and it will not allow me to cut and paste or manipulate my words docs. If I have time this evening I'll try and get that fixed and I'll send you the recipe.

 

import to google docs... for free.

 

Oh you must not know about the black market sausage trade here then.

I like to smuggle mine in my pants.

 

How?

 

7 Bone came out meh - I blame the cook not the meat. I think I'll get better results with the smoker-droid

 

Docs.google.com
Drag file to upload

 

Update 3/9/18

Stuffer setup and 1st chubs stuffed





All stuffed and resting in the cold garage. 22 chubs in all.





Might try cold smoking these for 12 hours tonight then Sous Vide them tomorrow to finish. IDK so many decisions. I'd better have a couple beers to help me think.

 

You said "Chub"