Thread: Sausage and Smoke Cooking

I’m leaning towards the big chief for the same reason Roy. Don’t want to be hemmed in to one brand of proprietary pucks. Plus it’s so simple a design, and they seem to last forever.
Your smoke tube is a neat twist on the design. I will build a traditional plate ‘labyrinth’ designed smoke box for cold smoke, as I have gobs of steel kicking about post car rebuild, and it’ll be an easy task. The bacon hanging hooks and other hanging bars also will all be home dabbed as needed.
Use this as a reason to build other items, including a certain long overdue grinder podge as well!

Speaking of tC,,, has anyone heard from him lately. Think it October last he posted on here and I hope all is well in his world.

Should be testing out my first kick at bacon this weekend gents! Hopefully ready for next Sunday.

Originally Posted by TheGeek

wonder if that would work with chipped whisky barrels. We once did bacon slices in an old kettle with some whisky barrel chips, made some good bacon.

Geek

I have seen whiskey flavored pellets but not Whiskey Barrel ones. I can
't remember the brand but I think that they were at Cabella's.

Some pellets are actually made with the wood in their title but many are "flavored" This iritates me.

Originally Posted by MikeB52

I’m leaning towards the big chief for the same reason Roy. Don’t want to be hemmed in to one brand of proprietary pucks. Plus it’s so simple a design, and they seem to last forever.
Your smoke tube is a neat twist on the design. I will build a traditional plate ‘labyrinth’ designed smoke box for cold smoke, as I have gobs of steel kicking about post car rebuild, and it’ll be an easy task. The bacon hanging hooks and other hanging bars also will all be home dabbed as needed.
Use this as a reason to build other items, including a certain long overdue grinder podge as well!

Speaking of tC,,, has anyone heard from him lately. Think it October last he posted on here and I hope all is well in his world.

Should be testing out my first kick at bacon this weekend gents! Hopefully ready for next Sunday.

First off Tc is fine, we email often.

If you go with the Big Chief, you won't need any bacon hooks, just lay them down on the racks. You can use the smoke tube instead of using the little pan, it'll provide plenty of smoke.

The cure penetrates around an 1-inch per week so if your bacon doesn't have any skin on and you apply the curing mixture to both sides, 7 days will be plenty of time.

Remember--Pictures or it didn't happen--

Originally Posted by 32t

Some pellets are actually made with the wood in their title but many are "flavored" This irritates me.

I agree! If you watch the Pit Boss video theirs are made of 100% of whatever wood the flavor is. I like that.

I have Jack Daniel’s, and Jim beam barrel chunks on hand in good quantities. Pen blanks, but also wood chips in a pinch.

Originally Posted by MikeB52

I have Jack Daniel’s, and Jim beam barrel chunks on hand in good quantities. Pen blanks, but also wood chips in a pinch.

I believe that the wood is Oak, that is a pretty agressive wood, maybe some hickory added?? Just a suggestion.

Oh no, the whiskey barrels aren’t for the bacon, they are just in stock..
Thinking apple, or cherry for the bacon, fruit wood to start the baseline.

My vote would be the Apple. BUT I typically is the Hickory or the Competition Blend from Pit Boss.

I have a couple of cherry trees that have recently reached their end of life and tipped over on my land.

I wish that you lived closer and I could give you a pickup load!

Or an MG load!