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Recent content by spacetrucker
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Poke-Jo's is basically a beef sausage with some black pepper in it.
From the reading and sausage making I do, the "café grind" or 16 sieve black pepper and kosher salt performs better than anything else I have worked with.
I like you am working on a copy cat from another sausage maker in this...
I have not worn out my first webber kettle, I have worn out a couple gassers, finally bought a webber and it continues to last like the kettle does, in addition to the electric, and two pellet smokers, like you all say if I could only have one... it would have to be the webber kettle...
I have cooked both hot and fast (350 degrees) and low and slow 225 others still at 250 degrees, with a foil wrap, a butcher paper wrap and no wrap, so far I prefer the 250 degree cook, fat side toward the fire, after about 6 or 8 hours butcher paper wrap then continue to cook until probe tender...
looks like you have a good start on your smoker build. As for the cracking makes me curious is it above the fire brick lining? or below? you may have to line the insides or not? watching what the other say...
got to chime in on the Cookshack aka fast eddy fec100, have had one for 5 years now, have a Traeger Texas offset 075 for, 10 plus years, gonna sell the Traeger some day or trade it, for ??
the reason is the pellet efficiency, hard to put in to words but the FEC100 is leaps and bounds above the...
the color is accomplished with dye, in the commercial world as best as I can tell. I have never really been concerned about it, just the lag time between the smoker and the mouth.. 3 to 6 weeks