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  1. firefight

    Broth in Nesco with pulled pork?

    I smoked about 80 lbs of pulled pork for my son's grad party. My plan is to use 2 Nesco's to serve them. Amyone ever used chicken or beef broth to keep pork moist? Thanks!
  2. firefight

    2nd try with summer sausage

    Turned out fine. There is just a small amont of fat, can hardly recognize it.
  3. firefight

    2nd try with summer sausage

  4. 20170903_083701.jpg

    20170903_083701.jpg

    • firefight
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    • Album: 2nd try with summer sausage
  5. 2nd try with summer sausage

    2nd try with summer sausage

  6. firefight

    2nd try with summer sausage

  7. 20170903_083709.jpg

    20170903_083709.jpg

    • firefight
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    • Album: 2nd try with summer sausage
  8. firefight

    2nd try with summer sausage

    145 in the smoker. Meat temp at that time was around 130ish. I never exceed 170. I too try to stay around 165 tops.
  9. firefight

    2nd try with summer sausage

    Alright guys....3 batch is in the works. So far so good. No water problems as before. I am in the 11th hour st 145 degrees. My only concern is the outside of the casings have an oily feel. I did let the meat sweat for 3 hours so not sure if its a issue or not.
  10. Cold smoker

    Cold smoker

  11. firefight

    Cold smoker

    Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.
  12. 20170309_164436.jpg

    20170309_164436.jpg

    • firefight
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    • Album: Cold smoker
  13. MES cold smoker

    MES cold smoker

  14. firefight

    MES cold smoker

    Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.
  15. 20170309_164436.jpg

    20170309_164436.jpg

    • firefight
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    • Album: MES cold smoker
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