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.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Thanks Jeff!
It does work good! I had first seen them on the Weber website and immediately knew I needed to try one!
Yup it sure is, we have had a beautiful fall so far this year…
Thanks @nlife ! I’m anxious to try again, I think my next one will be a mushroom and swiss cheese sausage…I haven’t found any recipes, so I’m thinking 2% salt, black pepper, and curing salt then adding mushroom pieces and Swiss cheese chunks after the grind…
Looks good to me, but I can imagine the meat being a little dry with the temp you took it to...
I switched over to lump charcoal in my OKJ offset and I'm never going back!
A few months ago, @akjeff posted a thread on 0-400 Wings on a pellet grill, and I wanted to see how a similar method would work on a the Weber Kettle with a heat controller ring so finally today I made it happen!
Yesterday I bought a few enormous bone in skin on chicken thighs.
I seasoned the...
Thank you my friend!
I recently picked up a can of Spicy Farm Dust...It tastes like maybe they just added cayenne to the farm dust...pretty good, but I almost just prefer the Original.
Wow! I was out hunting yesterday afternoon, and by the time it got dark I was cold and would have sailed right through a couple bowls of that!
Look amazing!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.