Recent content by whistech

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. whistech

    Smoked Swedish Meatballs

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

    Is it just me?

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

    Happy Birthday Pops

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

    Should I Smoke it or Trash it

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

    In need of prayer, please...

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

    Help! First summer sausage!

    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...
  7. whistech

    Brisket Pic

    Looks delicious and juicy. Heck of a smoke ring.
  8. whistech

    First time making Kielbasa

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

    Finally Back In Stock

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

    It's Wild Hog Sausage Day!

    That is some fantastic looking smoked sausage. Great job.
  11. whistech

    I AM HOME ALREADY WITH MY NEW HIP UPDATE DAY 3

    Al, that's great news.
  12. whistech

    JUST JUDY & I & A 22 LB. TURKEY

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

    Newbie: venison bologna in 5” casings..advice?

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

    Newbie: venison bologna in 5” casings..advice?

    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...
  15. whistech

    Headless Head Cheese

    Looks great!
See more
Top Bottom
Back
Clicky