Recent content by steve k
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Johnsonville brats
Not a fan of J'ville, but I can stick up for them and tell you that they use English hog casings, not collagen. -
Johnsonville brats
I agree with the simmered in beer and onions approach, and then you brown them on the grill. (You smoke kielbasa, not bratwurst.) I love the flavor of Brats in beer, and can't agree that this cooks the flavor out of them. I learned how to cook them this way in Northern Wisconsin. I'm not a... -
Masterbuilt propane smokers
I use the cast iron, with a cover and 1/4 holes drilled in. I guess foil might work, but the cover isn't a huge expense, and can even be found used. A lot of people don't know how to use cast iron cook wear (seasoning the pan with oil after use) and get rid of it when someone gives it to them...- steve k
- Post #174
- Forum: Propane Smokers
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ADVICE: Need a new grill - Weber vs. Char-Griller
I've had a number of similar good experiences with Weber's warranty service. They bend over backwards to honor their warranties. They have covered things several times when things were technically out of the terms of their warranties. If they ship out a part, it's there within a day or two...- steve k
- Post #148
- Forum: Grilling Tips
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Orange Wood
I've been using my fruit tree cuttings, peach, apple, pear, etc for smoking everything from ribs to brisket to kielbasa (cherry), and yes, i've used a chainsaw to cut them. I have never noticed any bad flavor from the bar oil. I think worrying about this is a little anal. That stuff is a very...- steve k
- Post #22
- Forum: Woods for Smoking
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Pecan wood igniting in MES
Agreed, that's why I cover my chip pan with a perforated lid. It works great. No flames. Wood chips are supposed to be dry, they won't burn, (or oxidize in drs language or Alton Brown speak) unless they dry out first. Depriving them of an oxygen source keeps them from igniting or combusting...- steve k
- Post #25
- Forum: Woods for Smoking
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Pecan wood igniting in MES
You're right about that backdraft thing. I was using Jack Daniels oak barrel chips sold at many stores, opened the door to check and WOOSH!, freaked me out. I thought it might be alcohol fumes igniting after evaporating from the wood. Probably a better idea to vent the smoker a little before...- steve k
- Post #16
- Forum: Woods for Smoking
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Pecan wood igniting in MES
I had this problem in a Cabelas 100 electric smoker, and I solved it by using a 10" cast iron fry pan and a cast iron cover drilled with 1/4" holes drilled as vents. I'm very happy with this set up and have used it about 100 times. It starves the chips of oxygen, so no flame, but you still get...- steve k
- Post #8
- Forum: Woods for Smoking
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Sausage Stuffers
Dittos. Water power is much faster and easier than the crank. I have one of these Dakotas and my 5 lb stainless vertical crank model sits on the shelf in the basement.- steve k
- Post #26
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage From Rytek Kutas Book
Your sausage looks wonderful. My only tip would be to make more! Seems like you used a lot of wood and energy for a few pounds of sausage. The set up you have could do about 30 lbs at a time. -
Has anyone built or have plans for water sausage stuffer?
OK, the "Dakota" stuffer is made in Idaho, not North Dakota, I stand corrected. That's what happens when we "ass u me" -
Has anyone built or have plans for water sausage stuffer?
I think the couple that makes the Dakota stuffer in North Dakota look pretty regular, too. On the Dakota, the meat chamber is made of clear PVC and allows you to see how much meat is left. To mine, I added a foot pedal made out of a medical type water control pedal. They are readily available... -
Smoking Polish sausage
Safety wise, you're going to be ok at the temperatures discussed above. However, I think those temperatures are going to dry your sausage out. I'd do your next batch with the Prauge powder and smoke it slowly at smoker temperatures of 100 to dry for the first hour, put wood in, and smoke at...
