Recent content by frogbbq
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Thermoworks BlueTherm Duo
How's the Bluetherm duo holding up? I wish i would have learned about this before $140 of wireless thermos went into the trash or deemed a pain in the... I now have a Stoker but even their probes are proprietary, not waterproof and limit at 450*. Not that I've had problems with that but the...- frogbbq
- Post #8
- Forum: Meat Thermometers
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Puget Sound birch and maple, good for indirect smoking?
Hi, I've done some research and they say maple and birch a good for smoking with light to moderate flavor and good btu. To your knowledge does this include species of the puget sound? I've used alder recently and it burns quite a bit faster than fruit wood I'm used to. Has any one had success...- frogbbq
- Thread
- Replies: 1
- Forum: Washington Smoker Group
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Ounces to teaspoons
The 1oz is a weight and teaspoon is volume. If the measurement was a volume it should be written Fluid ounce or fl oz. Sure you can get close but if you want to make a good sausage consistently use a scale. I have a spice scale which maxs out at 200g and a larger kitchen scale for weighing the... -
Anyone try smoking beef cheeks?
I saw beef cheeks at the store today and I thought it might be good smoked. I've braised them before and if I remember right they are fatty and tough very much like the point on a brisket. Has anyone tried them and had success?- frogbbq
- Thread
- Replies: 1
- Forum: Nose to Tail
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Any advice on my first sausage attempt?
- frogbbq
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Any advice on my first sausage attempt?
Ghacther, Have you made another batch? We all should know that almost every sausage is better smoked. :) I've gathered knowledge from several people and many books trough out my career but by far the best resource is Stanley Marianski's book Home production of Quality sausages. I've used that... -
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- frogbbq
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- Album: Any advice on my first sausage attempt?
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- Album: Any advice on my first sausage attempt?
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Yoder Stick Burner Owners
- frogbbq
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Yoder Stick Burner Owners
I've had my Yoder for over a month now. I love it more every time I smoke with it. I've been dialing in the sweet spot.. cooked some ribs yesterday with no foil that have match any I've done with foil! This is custom but essentially a double wide stockton with insulated box and their 24",48"...- frogbbq
- Post #3
- Forum: Wood Smokers
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$99 Sous Vide Controller.......
maybe +/- 2 degrees.- frogbbq
- Post #20
- Forum: Slicers, Grinders, Tools, Equipment
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$99 Sous Vide Controller.......
I might be a little late with this but I really enjoyed building my own device. The reason this might be better for us is that you can build it with outlets instead of hardwire so it will work for controlling your pits too.... Instead of the water heater plug in a fan, electric element, wire in...- frogbbq
- Post #17
- Forum: Slicers, Grinders, Tools, Equipment
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Learn to butcher
I've done a lot of searching to find more education on meat fabrication to help me in the restaurant kitchen. I really think this outfit is what your looking for. If you have a pig they will travel to your farm and show a small class every step from bleeding to procuistto. Using tried and true...- frogbbq
- Post #6
- Forum: Washington Smoker Group
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Reviving Old Meat Market
The fire inspector has since the old chambers and don't have a problem with it. Oddly enough it's not there concern for outdoor pits either. The planning dept want to see equipment that's ul listed and go by those requirements. Was called "sanitary meat company" on state street. I'm still...
