Recent content by Griff 4570

I bought an LEM a few years ago. It's great, just wish I had bought a larger one. Mine is 5 pound model.

Built a small drum. I had to try it out. Put a tri tip in it and turned out great. I was amazed at how well it worked. A neighbor put some ribs on when the beef came off.

Those look great. Haven't made sourdough in years myself. Now you shamed me into it, I'll have to dig out the recipes. I love bread but biscuits and pancakes are my weakness.

Replaced the burner and hose in the GOSM. Had to give it a test run. 2 spatchcock yardbirds. First time for me, turned out great. The boss lady says do it again.

Gumbo looks great!

I did that yesterday. I took the whole burner assembly apart. Cleaned everything and blew it out with an air compressor and reassembled. It work good for about 15 minutes. When I turned the flame down got fire from the screen again and a lazy yellow flame. I also took the hose off and had the...

How is this working out? I'm having the same issue, also getting flame coming out of screens on the tube. Put a replacement in last year and that helped for a while. The unit is about 20 years old. Always had good temp control. One day I got a lazy yellow flame and it went south from there.

I have the big bite 8. Had it for a couple years now and have been very happy. We use quite a bit.

Yes 4 tablespoons of tender quick. It doesn't taste salty. I've made it a handful of times and never had anybody that didn't like it.

4pounds salmon 1 1/2 pounds pork 4T tender quick 1T coarse black pepper 1T garlic powder 1 T mustard seed 2 1/2 T crushed red pepper flakes 1t cayenne pepper Smoke to 155 internal temp. This recipe was given to me at a sportsshow by one of the Smokehouse reps doing a sausage making seminar...

Made a batch of salmon summer sausage. Used kokanee from a local lake. The first time l made this I was afraid it would be over bearing, so I used hog casings. Figured just a little smaller than a Ritz cracker would be just about right. It was a hit with family and friends so I've jus continued...

Greetings, been reading the forum for a while. Figured it was time to sign up. I've been using a Smokey mountain propane for about 15 plus years now. Lots of briskets. I like to make different types or sausage and have just started making bacon the last year or so. I have to say since finding...