Recent content by mojo
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
It Worked :)
Just wanted to update you on my latest smoke project. I ground up a 10 lb pork roast ( Boston Butt ) and made two types of sausage. Cajun and Italian. A buddy of mine who is an executive chef in Canada gave me a few pointers on mixing my own spices so I could control the sodium content versus... -
Military Smokers?
USMC 1975-79 1st Bat - 4th 0331 Proud to have served with our beloved Corps Ohhhh Rahhhh Mojo- mojo
- Post #123
- Forum: For New Members
-
Those Darn Newbies
I just wanted to thank all of you for the warm welcome. I did take your advice and got Jeff's course and have started studying that. Thanks again everyone. I look forward to learning the art of smoking from all of you experts. Have a great weekend, Mojo -
Yikes What Did I do Wrong ?
Thank you for the replies. I am going to give it another try next week and this time smoke according to internal temp rather then time. :) I did subscribe to Jeff's course and have been reading up on those as I get them. Thanks again for all the help. Mojo -
Yikes What Did I do Wrong ?
I just smoked my very first pork sausage. I used a 10 lb picnic shoulder and used hog casing. I split my sausage into three different spiced varities - Italian, Cajun and Breakfast sausage. Before I threw the links into my new Masterbuilt electric smoker ( which I have zippo experience with ) I... -
Those Darn Newbies
Here comes another at ya. :) Hi gang, my name is Mojo and I am a resident of Central, Florida ( where it never snows ). I am not going to come onto this forum where a bunch of experts reside and blow smoke ( no pun intended ) in your ears about my knowledge base in grilling and smoking. I will...
