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NICE!!! Oh man that cut shot! One of my all time breakfast snacks is a really charred up cheap dog. I bet that's gotta be a 1/2lb or more dog right? Talk to me on trimming. I remember the flap but just how hard to trim out the rib tips? Have not trimmed in ages but not seeing SL cut rib...

Bottom line for me is cheese in sausage is mostly for show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in...

Gonna lose manly points, but as a musician I glove up. Does not stop everything but most. Years ago BIL gifted me some Hyflex gloves and life has been different ever since. Harbor freight/Lowes make good copies of them pretty cheap.

Rooting for ya Norm! It could be much worse. My Dad's best friend was a life long tree trimmer so you know what I mean.

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...

Welcome mate! Been dying to ask a native whether there is legitimacy to "outback" meat rubs using pepperberry/bush tomato/etc.

It's all personal preference but I run bird pretty high. Originally started at around 350F but go as high as 500F. Skin is glorious, as good or better than deep fried. Very true "wood fired grill" taste. LOVE IT. To be perfectly honest, I bought the Smokefire mainly for this reason alone...

WILD Bonita flakes right?

LOOKS GREAT. Welcome to team Smokefire.

NICE. I am slowly getting my asian dialed in. Tried lots of the asian techs velveting/msg/wok hot AF (works insanely good for fried rice) and all work to some extent but was still not happy with it. The key for the way we like it is everything gets blanched in boiling water before saucing...

Me too! He's gonna bring some real input on this. I am picky AF but happy with the smoke profile of mine. I was pretty much an anti-pellet guy for a long time but I kept seeing all those great cooks @chopsaw posted so I decided to dive in. Glad I did! I

WOW You s****ing me?!?! Yes it is! I'd send you some and have a corp Fedex account but international is a whole other beast. Bucyrus brats mean Carles. https://carlesbrats.com/ Place is like 30m from me. We got a thread in here. It's _VERY_ mild. Spices are VERY light. I'd say white...

Glad you joined and posted! I look forward to seeing some threads. Regional differences are a BIG deal. Not just Italy or Germany. Here in Ohio we have a town known for brats and they are SUPER mild. Nothing like a Wisconsin brat yet only a few states away. While I do plan to explore...

NICE. I think you will end up liking it more than you think. That said, it IS a pellet grill so keep and eye on it and clean it well now and then.

For a catering biz, I'd suggest running chopped brisket sandwiches not sliced. Pros that run whole packers for slices trim the HECK out of it and most of the flat is removed.

Learned of it here. @uncle eddie Sent some of his jerky on a Xmas exchange and I was shocked to find out it was a mix I could buy! Sorry, no idea never ran it like that. It cooks up pretty fast on the pellet grill tho, not even an hour.

Totally trying this after seeing @gmc2003 shot! Anyone know, is 3C ham like 1lb?

Edible is a win in my book. If you want another idea check out kabanosy. Learned of it here. I was banging out skinless kabanosy on my Smokefire. Cheap(pork), easy, tasty. I have not made ground jerky with it only whole muscle but Owens jerky mixes are INSANELY good. Used to be sponsors...

I copied a few guys here and used aluminum angle iron and self tapping screws to make a "shelf" at very top so I can hang. I use S hooks. Not a fan of the "self basting".

NICE. Sounds like a good run. Hard to judge the final product right after the run. I typically wait a week to judge but admit I sample. I have SV too but do not want to mess with it for these. Been studying stick smoke ramps and and seeing guys are starting higher than I typically do...