Recent content by hfitch

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  1. hfitch

    Need Texas Style Jalapeno Sausage Recipe

    Chipotle is smoked, dried red jalapeños.
  2. hfitch

    First Time Smoking Whole Turkey

    250*, approx. 40 minutes per pound. I use a recipe from a Smoking Cookbook I bought a few years ago that uses a cranberry/whiskey mop with honey, sage, sea salt and pepper. Only smoke the turkey for no longer 3 hours and watch what woods you use. Fruit wood is exceptional for poultry...
  3. hfitch

    Smoked Chuckar (Pheasant) question

    Personally...cut that head off... Birds are dirty animals and no telling what that thing had in its mouth just before you killed it. No way to really thoroughly clean it either. If you want to save the neck, go for it, leave a little more neck on when you cut that head off!! Probably would...
  4. hfitch

    FINISHING SAUCE (for Pulled Pork)

    going to be giving this a try when I do a bunch of pulled pork for my niece's grad party. Quick question, with the original recipe using 1 c. cider vinegar, how many pounds of meat would you recommend that for? Need to know if I need to double or triple the batch for my amount of finished...
  5. hfitch

    Daytona 500 Pulled Pork

    must be the day for butts!!! I've got mine in the smoker right now wrapped up after 2 1/2 hours getting a nice bark and some smoke from the hickory chips. Just did a basic 1/2 hour brine in salt water, rinsed lightly and dried and rubbed with salt, pepper and a BBQ seasoning blend. Not...
  6. hfitch

    How Many Mes Owners Here?

    I have a MES 30 anolog smoker. I like it but I don't LOVE it. It was my first smoker so at the time, it was fine. Now I'd like something bigger with digital temperature control and Q view window. I'm also thinking about switching to propane over electric.
  7. hfitch

    in Michigan

    I don't know how much of a competition it is, there is a rib competition, but the Labadie PigGig is a good one in Bay City.
  8. hfitch

    cedar

    boy, I'd like that in my backyard on a 2* day!!
  9. hfitch

    cedar

    thanks Dave!!! Yup, at the most my hot smoking would be 250 degrees, I mostly want to smoke sausage, jerky and bacon in the wood smoker. I have a MES 30 that I'd be using for ribs and butts and such. Looking for a better alternative for cooler temp smoking because of the lack of smoke...
  10. hfitch

    cedar

    I see where people are building smoke houses with cedar. What type of cedar is it?? I was always told not to smoke with cedar because of the resins. We're looking to build our own wooden smoke house to use for both hot and cold smoking, would cedar for the walls work for that or would the...
  11. hfitch

    Hamburger for Snack Sticks?

    I've got a kit for snack sticks coming from the Sausage Maker. I also have a 1/4 of beef coming in soon. My question is, can I just use the ground burger to make snack sticks? I didn't know if that would be too fatty of a meat or not. I know you can use beef, but is 80/20 hamburger ok?
  12. hfitch

    Chips or Sawdust Question??

    I will definetly check out all of the products you guys mentioned. I've actually been really thinking about building my own small smoke shack using oak or maple for the timber. My thinking is that the wood would hold a nice steady temperature being thicker walled and naturally more insulated...
  13. hfitch

    Chips or Sawdust Question??

    thanks for the idea of the soldering iron. I had an old one laying around so I cleaned it up. Punched a whole in the side of an old tin can. Did a dry run with some dry chips just to season everything up and clean it good and I think that's going to work great! Soaking the chips for 10...
  14. hfitch

    Chips or Sawdust Question??

    What is the AMNPS? Is it a smoke pistol?
  15. hfitch

    Chips or Sawdust Question??

    I have a MES 30 electric smoker. I've used it a couple of times to smoke ribs, butts etc... all higher temp recipes. I'm making summer sausage for the first time today and I'm having a hard time generating smoke at the lower temps. I' even using chips that have NOT been soaked. My...
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