Recent content by nevrsummr

Ok! Don't lose hope. You have a nice setup there! First go around the door openings and take all the screws out and remove the pieces that hold the inside to the outside. Take your doors off and lay it down on its front. There should be 2 seams that are tac welded down the back side. Use a...

Thanks Al. I will have to try that next time. I did let it sit 2 more days in fridge after the smoke. I guess I will just have to learn more patience. What about the sausage?

So, info first then questions. I made some wet brine bacon. The recipe is calculated based on how much water you use, not weight of meat. So I mixed everything up and added to 5 gal buckets, sealed lids and refrigerated for 18 days shakin bacon daily. After 18 days I rinsed and drained...

We made 50 lbs of jalapeno cheese Germans. 25 lbs pepperoni sticks. 50 lbs gourmet Italian sausage,(half linked half loose) 25 pounds pepperoni for pizza. 25 lbs breakfast sausage. 25 lbs bacon. 40+ lbs smoked cheese. Not to mention the ribs,briskets,butts,and fatty. Super happy with the...

Potato skins stuffed with pulled pork, smoked cheese,or bleu cheese garlic dip and loaded potatoes. Also an atomic version with jalapeno powder and hot sauce. This was a super bowl fav.

Hey all. So, I don't post often but i read whenever i get the time. And this place is my go to school for smoking. I want to thank Chef Jimmy J, Bear,Dave Omak,Smokin Al,Pops,and others for giving so much. Thankyou. This fall was successful, we ended up with 3 nice deer so we (wife and I) got...

Great write up! Thankyou for sharing

Fits 8 - 2 lb blocks of cheese on one rack. Pictured are: sharp cheddar,extra sharp cheddar x 2,extra sharp white cheddar,manchego, and gouda x 2, I am hoping to make a batch of casing less sausage with some of it instead of low temperature cheese, as a test. We will see how it goes