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Recent content by ramosthompson

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  1. R

    More smoke than my Cookshack?

    Smokin-it models have the hole predrilled with a cap for when you're not using a smoke generator like their Bella.
  2. R

    Grilla Mammoth

    I contacted Grilla and they told me they sent me an email notification and suggested I check my Spam folder. I did, as well as trash, no email notification. Their reply today said they hope to have new stick late June/early July.
  3. R

    Grilla Mammoth

    I've thought that the supply chain issues due to the collapse of the Francis Scott Key bridge in Baltimore has affected deliveries.
  4. R

    Grilla Mammoth

    Me, too.
  5. R

    Grilla Mammoth

    Totally frustrating. No email saying they were back in stock after putting on the 'Wish List', just a notice on Instagram, which I never use.
  6. R

    Central TX BBQ Sausage

    What kind of smoker do you use?
  7. R

    Central TX BBQ Sausage

    Thanks for posting all your details. Looks delicious. Am going to make these.
  8. R

    Time crunch

    Second batch of Texas hot links turned out great. Changed my recipe a bit, went with 25% brisket trim and 75% pork butt. Cool smoked in my Pit Barrel, then brought to 150 in my Weber Kettle using the slow 'n sear (cooking temp at 225). Six were finished in my sous vide as not all fit on the...
  9. R

    Time crunch

    Making Texas Hot links this weekend. Using Prague#1 for cure. How long can I keep cured, cased, uncooked sausage in the fridge? Assuming several days. Will cure Friday night, grind and case Saturday and leave in fridge, but cannot cool smoke and then bring to temp until Monday or Tuesday. My...
  10. R

    Grilla Mammoth

    I've been waiting over a month for them to be back in stock. I contacted Grilla Grills and they hoped to have them in then beginning of June.
  11. R

    First time

    Thanks for your replies. My drum is of the 33 gallon variety. Do you monitor the ambient temp inside the drum? Mine can start around 85 - 100, depending on cloud cover. In the sun temps can get up to 140. If I move to the shade they stay between 125-131.
  12. R

    First time

    Just posted pics.
  13. R

    First time

    I was asked for pics. Here you go!
  14. R

    First time

    What temp do you bring your sausages to, and for how long, before stopping the cooking process?
  15. R

    First time

    I used a smoke tube with Traeger pecan pellets. Set it on the bottom my Pit Barrel. Did a pretty good job. I started hanging sausages but color was uneven, more on the top closest to the lid. So I put them all on the grate that is about 8-10 inches below the lid. Finished nicely. What drum...
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