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Thread: Sausage and Smoke Cooking

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    'with that said' cudarunner's Avatar
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    Well the smoked cheeses are done for my kids Christmas Presents now this one is done.

    Grinding;

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    Out to the smoker;

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    Nicely smoked and back in the house to process;

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    I've got Canadian Bacon in a brine in the frig. Once that's done, I'm done.

    OH! I've got some homemade Vanilla Extract for them also---
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    Kim X

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    Senior Member blabbermouth RezDog's Avatar
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    Vanilla beans are often very expensive but can make a lot of vanilla extract. Have you been watching the market so you can buy low?
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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by RezDog View Post
    Vanilla beans are often very expensive but can make a lot of vanilla extract. Have you been watching the market so you can buy low?
    I don't know if I "Bought Low" or not, but it took over 3 months to make, I've used a bit and it's very good.

    https://www.amazon.com/Vanilla-Produ...187M7M94&psc=1
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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    I don’t know either, but a grocery store owner where I work spends a lot of time in the Dominican Republic and made a ton of it one year when they had a bumper crop. His wife’s family is in the business of vanilla beans and had predicted that the next year would be poor with very high prices. He gave me two pints with several full beans in each and I could just keep adding for more until the flavour started to fall a bit. Those two pints lasted for several years.
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    Senior Member blabbermouth outback's Avatar
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    I did some chicken wings, rubbed with honey BBQ rub, and smoked with pecan chunks. Paired it with a pasta and corn.

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    Mike

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    The Great & Powerful Oz onimaru55's Avatar
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    A question for the tube smoker experts. How do you stop them flaming up ? I got 3 hours of good smoke then it flared up .
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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by onimaru55 View Post
    A question for the tube smoker experts. How do you stop them flaming up ? I got 3 hours of good smoke then it flared up .
    Hey Oz, I've never had a flare up. What kind do you have??
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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    Quote Originally Posted by cudarunner View Post
    Hey Oz, I've never had a flare up. What kind do you have??
    Hi Roy. Hexagonal 12".
    Previously had trouble with it staying alight on the bottom grill. Moving to the middle fixed that.. Smoker is about a metre deep with 3 grill heights.
    Last edited by onimaru55; 12-06-2021 at 11:59 PM.
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    32t
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    I am thinking you are talking about a pellet tube.

    Pellets need to be dry so I don't see them drying out any more.

    Does the air flow change from one side of the smoker to the other? Is there a vent on one side not the other.

    The only thing I am thinking would change the burning or smoldering would be the aitflow.

    Lower in the smoker you said you had trouble with burning which to me would be air.

    I hope this makes sense as I am just thinking out loud again!
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    The Great & Powerful Oz onimaru55's Avatar
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    Quote Originally Posted by 32t View Post
    I am thinking you are talking about a pellet tube.

    Pellets need to be dry so I don't see them drying out any more.

    Does the air flow change from one side of the smoker to the other? Is there a vent on one side not the other.

    The only thing I am thinking would change the burning or smoldering would be the aitflow.

    Lower in the smoker you said you had trouble with burning which to me would be air.

    I hope this makes sense as I am just thinking out loud again!

    Yup. Pellet tube.

    I was just thinking same thing re air flow. There's 3 vents at the bottom equally spaced & one at the top. All fully open.

    I'm pretty sure all the smoke was smothering the burn when it was on the bottom grill as I couldn't even keep a propane torch alight to restart it.

    Might try closing off the top vent a little next time or move it to the top grill with whatever food I'm smoking.
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