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Recent content by HowlingDog
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It can be pricey, but Fruita Wood, https://fruitawoodchunks.com sells/ships many kinds of smoking wood. I have not purchased from them, but have heard good things.
I have only used the NFDM from the Sausage Maker and was pleased with the results. I looked at grocery store brands but figured that since I was trying to make sausage and I had Sausage Maker spices, casings, and mixes, might as well add the NFDM to the order and get free shipping (whenever it...
Late to the party but welcome. I was in a similar situation when I bought my first smoker on clearance from HD many years ago. I had the same problems with fire management, controlling heat and temperature swings. It took me awhile to dial it in but I was able to produce some pretty good BBQ...
I did for the first time earlier this year. Grabbed a brisket from Costco, tried out my new double grind attachment for the LEM and WOW, talk about a good burger...... I have a hunk of tri tip I am considering throwing in the next time I grind some brisket. Well worth it. The flavor is amazing.
Thanks!! Sorry I disappeared for a bit. Life and all.
It is just thin cold rolled sheet metal I got from a local metal shop (in Southern Calif). Thin enough that I could bend it over a table... I have made a couple batches of hot smoked bacon in it. Very pleased with results. Not as hard...
Thanks BrokenHandle. Never made mini smash sliders before. Just the right size for lunch!
I was looking at the whole grinder attachment when it came out but just procrastinated. I am good at that. This worked fine, but I think more testing is in order.
Thanks old sarge!! The old ways...
I looked at these when they first came out, but didn't pull the trigger until about a week ago. Well, it arrived and I just had to try it out.
The Pieces
It goes together easy enough, with the help of a couple pliers to loosen the existing knife/plate holder and install the new one.
And...
A whole cow?? Jealous...... It is a fun hobby and there are so many gadgets to be had.
Grab a copy of Marianski's book "Home Production of Quality Meats and Sausages" and you will be amazed at all the information and recipes for sausages.
Enjoy and post some pics. We all love pics.
I will echo the other comments about the WSM. I have an old 18.5 I got from my Dad so it was likely built in the 80's and there are gaps all over so airflow is a bit more difficult to control. Having said that, they are pretty easy to dial in, although it takes about 15 - 20 minutes for the...
You will not be disappointed with that stuffer. I have it and it works really well. Yes, there is a little left over in the tube, but I just push it out for a final fry test.
Good Luck and keep experimenting. Fun hobby.