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  1. afreetrapper

    Smoke Hollow Charcoal Wagon at Sam's Club

    My sister has one I tried to smoke with it yesterday using oak for heat with hickory. I had to leave the door to the firebox open to keep the fire from choking out even with all the vents open. I could not get the temperture above 180'. It might work using charcoal on the grill side and indirect...
  2. afreetrapper

    Considering a Meat Grinder, Need Advice

    I would stay away form the Porkert and Weston models as previously mentioned the Weston has a plastic combination bushing thrust washer. Porket has this also I have a friend who recently purchased a Weston and is sorry he did. It is unfortunate they use this bushing because the quality of the...
  3. afreetrapper

    Louisiana Sausage Recipe wi/ Q-view

    we have pecan and hickory trees here in southeast kansas there in the same family. Ive used both and there is no noticable difference in pecan and hickory.
  4. afreetrapper

    Need Parts for a GOSM

    Im got to be away for a few days. storm took the roof off my apartment and the cieling came down computer took a bath. Writing this on a friends computer.
  5. afreetrapper

    Need Parts for a GOSM

    I live 8 miles from where GOSM operated there plant. Theres a guy here in Galena who bought some of the stock when they shut down. I can get the burner and shroud for the small GOSM like mine. He has some burner assemblies that have the 4" cast brass burner too.
  6. afreetrapper

    Louisiana Sausage Recipe wi/ Q-view

    What you have is a recipe for a variation of Andouille. One of the sausages I make on a regular basis. Don't worry about hanging it for 3 days not necessary just put it in your fridge for about 24 hours that will let the flavors meld together then go ahead with your smoke.
  7. afreetrapper

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    At the locker we made our ground beef from about 70-75% good trim then added some bull meat and cheek meat. The bull and cheek meat gave it a flavor that cant be beat.
  8. afreetrapper

    Smoker wind break

    Here in Kansas the wind blows twice a year once to the north and once to the south the only calm day is when it changes directions. I have a second floor balcony and I get plenty of wind.
  9. afreetrapper

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    I have a recipe for cheek meat but it doesnt have tongue in it will have to try it with next time. Cant beat tongue sandwiches. I put a tongue in the crockpot with bay leaf rosemay and a fw other herbs cook for several hours then let it chill to firm it up. Skin it then slice it on bread with...
  10. afreetrapper

    Cooking Chamber to fire box ratio

    I have an excel document you plug in the dimension for your cook chamber and it will give you smoke chamber size and chimney size. It may be on this site somewhere cant remember where I found it.
  11. afreetrapper

    Breakfast sausage

    I'm going to try making a tube like yours. I would like to stick to the 20-22mm sheep casing for my breakfast sausage I link them at 3 inches long I kinda like that size.
  12. afreetrapper

    Hello from Kansas City, MO

    Welcome to the group SPM keep us posted on the progress of your build I'm designing a cabinet type smoker right now myself
  13. afreetrapper

    Breakfast sausage

    Anyone had any experience with both fresh and dried blood. Impossible to get fresh blood in these parts. Dried blood is available. Have someone asking e to make blood sausage don't want to make it with dried blood if the result wont be as good a quality it would with fresh blood.
  14. afreetrapper

    Breakfast sausage

    I have the LEM 5lb stuffer I was stuffing with my enterprise grinder with a stuffing plate and tube. The LEM came with the plastic tubes as long as they work I don't want to invest in the stainless set (yet) which happens to have the 3/8" tube. I use the small sheep casing and that the trouble...
  15. afreetrapper

    Breakfast sausage

    I like that my landlord owns a hardware store he has all that. I was thinking of a way to make one of some sheet copper I have but figured all the salts in the sausage would react.
  16. afreetrapper

    Growing Borage, the journey begins

    Keeping a hive in not very labor intensive. I had to move in 1995 and have not been able to keep bees since. I will again someday. I had Midnight bees but the man who had the patent on them died and no one carried on with then I would suggest Carnilions (spelling?) If your simply after...
  17. afreetrapper

    bacon ?'s

    Richtee It's not my intention to disagree with you on a personal level What I have to go off of his experience working in a commercial meat locker where one of my jobs was curing meat products. A well as the science. I wrote Kansas State University meat science dept and recieved a reply from...
  18. afreetrapper

    Question on Maple Syrup

    Im a little confused Shriv on the term Pedicle as I remember my college biology a pedicle is the segment between the transverse process and the vertebral body, and is often used as a radiographic marker and entry point in vertebroplasty and kyphoplasty procedures or the fleshy line used to...
  19. afreetrapper

    Show us your knife sharpening tools

    BBQ Engineer I see your from Desoto I'm born and bred Topeka living in Galena will be back home in about a year. I have several family who were IBP Emporia. One of my cousins husbands worked there for awhile in slaughter then pulling clods. I recall he said when he hired on and they were taught...
  20. afreetrapper

    Question on Maple Syrup

    I would recommend using maple sugar in your dry cure or a pre-made maple cure. If you use maple syrup on the it will probaly harden like candy and form a barrier keeping you from getting a good deposit of smoke on the bacon.
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