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Thread: Sausage and Smoke Cooking
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01-15-2023, 11:31 PM #1661
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01-15-2023, 11:52 PM #1662
Home made snags, yuuumm. The store bought sausages around where I live are very ordinary. Even the local butchers snags are not good. I really gotta get me a grinder.
- Mick.
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01-16-2023, 02:56 AM #1663
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01-17-2023, 01:27 AM #1664
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01-17-2023, 10:10 PM #1665
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01-17-2023, 10:22 PM #1666
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01-19-2023, 09:17 PM #1667
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Thanked: 4206Received my Prague pink,, recipe book, and various other goodies in anticipation of my first attempt at dry cured bacon.
Decided to buy another smoker, dedicated to this kind of work. The kamado is great and all but doesn’t like staying below 150 and is a bit limited for rack space, more for big single meat meal cooking really.
So I’m looking at either a big chief, or a Bradley for my cold and warm smoking needs.
The wife won’t get it, but I know she will enjoy the results.
Stay tuned, more to follow..
"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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01-20-2023, 08:58 PM #1668
The thing about the Bradley Smokers that I don't care about is that you are restricted to using their cakes of 'flavored' wood.
Here of late, I've been using the smoke tube and it's working out real well. I can use whatever pellets that I choose. Fully loaded it will make smoke for over 4 hours. For making most meats, bacon's etc I'll only fill it about 1/2 full and get around 2 hours of smoke.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
I've been using Pit Boss Pellets (Tc's recommended pellets)---
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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The Following User Says Thank You to cudarunner For This Useful Post:
MikeB52 (01-20-2023)
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01-20-2023, 09:06 PM #1669
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01-20-2023, 09:12 PM #1670
I don't know how that would work out. You have to use a propane torch to start the pellets on fire. Then you let it burn for a couple of minutes then you blow the flame out. Then the pellets start to smolder and you place it in the smoker and let it go.
It'll provide plenty of smoke but I don't know if the whiskey chips would stay smoldering or notOur house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X