Recent content by whistech

Knifebid, the meatballs look delicious! I hope you share your sauce recipe when you develop one you like.

You may also want to try Chef Jimmy's finishing sauce. It is great. https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

Happy Birthday Pops. I hope you have had a wonderful day.

You done yourself a big favor by curing it that long. Follow Smokin Al's advice and you will be pleased.

I'm sending up prayers for you and your son. God Bless you both.

If your sausage is hanging vertically, my guess is that the bottom of your casings are too close to the heat source. I would lay the sausage on the rack closest to the top of the smoker and see it it performs better. If your are already laying the sausage on the racks, then I don't have...

Looks delicious and juicy. Heck of a smoke ring.

The sausage looks outstanding and congratulations on your first batch. It only gets better from here on out.

I would use mineral oil to oil it with. Very nice piece of equipment.

That is some fantastic looking smoked sausage. Great job.

Al, that's great news.

Al, sending up a prayer for your quick recovery after surgery. Oh, and the turkey looks really good.

Be sure and let us know how it turns out. A sliced picture would be nice. We love pictures.

Congratulations on your first bologna. It looks like your casings are the "high barrier" plastic casings sold for bologna and if they are, you will not get any smoke flavor by cooking them in your smoker. If it were me, I would go ahead and get your roaster ready for the bologna and cook...

Looks great!