Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The wife recently brought home some Chicken & Maple Sausage that was made by Applegate Naturals. The stuff was great but I am not going to keep paying for that. Anyone happen to have a recipe for Chicken and Maple Breakfast Sausage? Or chicken breakfast sausage of some other variety, maybe I can...
Gotcha, yeah at some point might as well get an off set if it costs too much.
I just to keep costs down before I do something drastic I think I am going to try to make a pizza pan deflector and play with my grates to lower my temps some. The deflector should stop my issue with the heat being...
Thanks so much for that. I also thought about adding a firebox. Were you could to have the heat come up through the bottom or were you going to cut a hole in the side of the weber?
I love that idea, my biggest need for the second grate was for cold smoking sausages so I may make one that is a bit shorter than yours. If I build a heat diffuser that alleviates my concern about heat coming directly from the smoke tube and allows me to use the whole first rack and then that...
That is nice but I don't think it would work for this application. I might track one down just to have on hand though haha. All yalls great ideas have got me researching thing I would have never otherwise found. I was able to track down a video of a guy making a DIY basket and diffuser which...
I am considering brining a turkey 3 days early and then letting it sit for 2 days in the fridge so the skin dries out so that I get crispy skin. Any issues with this?
If you are familiar with Alton Browns brine, it would be that one, and then I would be putting herb butter under the skin and...
Ah gotcha, I might call around and see what can be found tomorrow. I had seen those before but I only have seen folks use them on smaller pieces.
Before I put the cart before the horse here... would there be a appreciable difference between this sort of set up and a true offset? Right now I...
It is a 22" Weber Kettle. I have to tools to cut a hole in the bottom (would probably just drill a hole and then use a jigsaw.
I am starting to consider a 55 gallon drum now too. If I am going to go through the trouble of cutting through some stuff might as well be even larger haha.
Thanks for all the advice guys, now I am questioning my entire idea haha. I am realizing that building a nice cinderblock offset smoker might be cheaper but who the hells knows, certainly not me.
I am hoping someone here knows where to get a vertical extension for the body of a weber kettle so I can turn mine into a WSM style. I need more room for cold smoking and would love to get the snake further away from my brisket when hot smoking
Yeah, will do. I think next batch I might add cure to and then smoke them in addition to adding a cheddar.
For these I am going to just serve them on a roll with ranch on top and then bacon bits haha. This is only my 2nd sausage so I have alot of learning to be done.
Yeah, I tried to do the math as best I could. We shall see how it turns out. Just gave it a try. I tasted a little bit of the farce but I think i tried to cook it at wayyyy to high of a temperature so we shall see after I let it sit in the fridge overnight and do my normal routine.