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Recent content by smokin swede
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Well,wedding went off without a problem.
Saturday morn now and it's the lull before the storm.
s. Dressed with the aspic from the meat and SoFlaquer's finishing sauce.
Also a modified version of Jeffs' BBQ sauce on the side.
8 Chickens grilled and in the roaster to get good and tender...
My middle son is getting married tonight and the reception is at our backyard tomorrow. He wanted pulled pork and grilled chicken. Decided to smoke the pork on thursday and reheat it on saturday. Got a case of butts from Sams Club, will smoke 8 and freeze the other 2. Also a case of chickens...
I've had it up to 250 degrees, but rarely smoke over 180. The main coil is controlled with a PID. Small coil is just to produce smoke. The small fan on the right circulates the air to keep temps even throughout the chamber. Thanks for asking.
I use the LEM SS kit all the time. I can't buy the individual items for what the kit costs. However after letting it set overnight in the fridge, I add 1 oz encapsulated citric acid, remix and stuff. Then into the smoker. Works everytime.
Making some sausages for gifts. Ten pounds of summer sausage in front and ten pounds of snax sticks in back. All 70% venison and 30% pork butt. Using applewood and some hickory. Going to inject and brine cure a turkey tomorrow and smoke it on Friday. Then cool it and have for snacking on...