Recent content by dnovotny

yep get a gmg( green mountain grill) can't go wrong..

get him a gmg ( green mountain grill) pellet smoker can't go wrong and as a beginner he will turn out great food...

yes that why I use just a 3 gallon air composer and a quick value to control the air pressure going in.. I had mine now for 5-6 years and this idea really works.. just a thought..

I have the same kind of stuffer but instead of using water I hooked up a 3 gallon air compressor with a quick shut off value to control the air flow and speed filling the casings.. just a idea you might like.. dnovotny

thanks i'll look them up..  

MORE INFORMATION ON MY SMOKER...THE FIRE BOX IN THE BACK CAN ALSO BE USED AS GRILL.. I HAVE A LEVER ON THE SIDE THAT IS ATTACHED TO A 6" X 4' PIECE OF FLAT THAT  I CAN OPEN UP  TO LET THE FIRE AND SMOKE GO INTO THE TANK TO HEAT, COOK AND SMOKE MY MEAT... I  STARTED OUT WITH A COMBINE 161-...

I GET MY FROM SPICEPLACE.COM THEY HAVE EVERYTHIGN YOU NEED AND BLENDS .. YOU CAN'T  GO WRONG WITH THE PRICE AND VARIETY THEY HAVE..HOPE TTHIS HELP...

GOOD JOB--- I ALSO HAVE A BRADLEY AND I FOUND THAT I PUT T HE SUMMER SAUSAGE IN THE BRADLEY ABOUT (MIN.) 1 HOUR BEFORE SMOKING AND LET IT HANG AND DRY.. DURING THE WINTER -( MY BRADLEY IS OUT INTO  SHED) - I  JUST PUT THE SAUSAGE IN THE BRADLEY OVER NIGHT AND HANG UNTIL MORNING THEN I FIRE UP...

I AGREE WITH EVERYONE COMMENT .. BUTTS AND SHOULDER..YOU GOT TO LOOK AT BEFORE BUYING AND SEE AMOUNT OF FAT IT HAS.. ANOTHER TRICK I FOUND IS ADD BACON TO GIVE A BETTER TASTE TO BREASKFAST SAUSAGE, SUMMER SAUSAGE ECT.. WITH VENSON MOST PEOPLE GO WITH A 80-20 MIX BUT SOMETIME 75-25 WORKS AND...

WOW!!  I DIDN'T SEE YOUR FINSHED SMOKER UNTIL ALITTLE BIT A GO I LIKE WHAT YOU DID. THE  ONLY DIFFERANCE IS MINE  HAS THE BURN OUTSIDE INTO A FIRE BOX INSTEAD OF INSIDE BECAUSE OF AIR FLOW.. AND ALSO HAVE ANOTHER SMALL BOX FOR A SMOKER..AGAIN IT LOOKS GOOD --GOOD LUCK --REMEMBER IF YOU HAVE A...

I BUILT THE SAME ONE AND LEFT THE INSULATION IN BECAUSE YOU DON'T NEED THAT MUCH HEAT  TO COOK WITH ..LEAVE INSULATION INSIDE ..I BEEN USING MINE  FOR OVER A YEAR NOW AND NO BAD TASTE.. I PUT A 6" DAMPER ON TOP WITH A 4 FOOT CHIMMEY UP FOR DRAFT.. FOR THE DOOR I COULDN'T FIND THE RIGHT DOOR LOCK...

had  that same problem until i add aliitle water, chicken or beef broth before stuffing,, and remix it,, this will help push  the mix into your casings...

i have a bradley and i love the digital controls  for the smoke and heater,,, i don't  think you can go wrong had my  for 5 years now and no problems,, and the bradley company people are very friendly if you do have questions or problems...but i found the more  you smke you finally decide to...

i use pecan, apple, or hickory,, i only smoke for 1 1/2 to 2 hrs  depending if you like a a little smoke taste or a lot i found most women i smoke cheese  for only like  a hint of smoke,, also add a pan of ice in your smoker to help cheese from melting, again everyone is different that why...