Thread: Sausage and Smoke Cooking

Kelbro, I gave up trying do a butt or a brisket same day. Too many late dinners or sandwiches the next day. Beware the stall!

Originally Posted by jfk742

Can’t believe bbq season is almost over....

I've fired up my off set cooker in sub zero weather. Q season will be over for me when I'm dead and then I hope they serve it with beer and bourbon whiskey for my funeral luncheon.

Originally Posted by Benz

I've fired up my off set cooker in sub zero weather. Q season will be over for me when I'm dead and then I hope they serve it with beer and bourbon whiskey for my funeral luncheon.

Now that you have a digital camera---a picture of that beast would be very much appreciated--especially if it's operating.

NOTE: My smoker is used 12 months of the year--regardless of the temps.

Originally Posted by cudarunner

Now that you have a digital camera---a picture of that beast would be very much appreciated--especially if it's operating.

NOTE: My smoker is used 12 months of the year--regardless of the temps.

You know from visiting me Roy that it's bacon, eggs, and hashbrowns every morning for breakfast, sooo I'm almost out of bacon again. I plan on getting six hog bellies next time and doing a photo series for you then.

I may give it a whirl this coming winter. Hell I work in the snow, don't see why I can't bbq in the snow. See if I can keep the temp up hot enough on this little bad boy.

Originally Posted by Benz

You know from visiting me Roy that it's bacon, eggs, and hashbrowns every morning for breakfast, sooo I'm almost out of bacon again. I plan on getting six hog bellies next time and doing a photo series for you then.

And DAMN GOOD BACON IT WAS!!

I must point out that I've eaten in many a restaurant (and homes) that would envy your hashbrowns. I will also point out that you managed to fix my 'easy over eggs' without ever breaking the yolk. (All were cooked in your vintage cast iron).

If I ever get the chance to cure and smoke my own slabs of bacon-yours will be the one that sets the Standard!

Originally Posted by HARRYWALLY

I may give it a whirl this coming winter. Hell I work in the snow, don't see why I can't bbq in the snow. See if I can keep the temp up hot enough on this little bad boy.

My smoker uses a single 110V burner and in the cold months it really doesn't hack it/so it takes longer to get things up to temp. I'm going to re due it so that it can use two burners. I want to be able to only use one if I want.

I have a friend who has a Heating and Cooling Business and he's been very helpful with such things so I hope to have pictures of the 'New and Improved' cudarunner smoker.

Maybe make a box that covers 3 sides of the smoker, may help retain enough heat when it’s cold and or windy.

My problem here is rain and wind during the winter months, I need better protection for my pit to combat the elements despite it being mild here, weather wise.

Originally Posted by cudarunner

And DAMN GOOD BACON IT WAS!!

I must point out that I've eaten in many a restaurant (and homes) that would envy your hashbrowns. I will also point out that you managed to fix my 'easy over eggs' without ever breaking the yolk. (All were cooked in your vintage cast iron).

If I ever get the chance to cure and smoke my own slabs of bacon-yours will be the one that sets the Standard!

The secret is well seasoned vintage Wagner and Griswold cast iron. Roy can verify that my cast iron looks like lump coal. In the last 60+ years the only people who could touch my cast iron were my Mother and me........NO DISH SOAP!! My old widow women and divorcees know better.

Here ya go gents..........my dedicated breakfast tools. The one on the left is a big Wagner #10 for hash browns and the one on the right is a Wagner #6 for bacon and eggs. Each morning raw potato shreds are piled in the #10 about 1 inch deep seasoned with bacon drippings and the fire med-high. When I was a teenager Mom used to crack six eggs in the damn thing every morning for me. Now I'm down to 2-3 eggs. I just can't eat like I used to anymore. The big Wagner tips the kitchen scale at 7 pounds.

Scored some oak scrap.