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Thanks for the replies guys. It's a 18 yr old Frigidaire "commercial" upright freezer that's been good to me but almost lost an elk and 2 deer meat from this year. Luckily caught it at 28 degrees and saved the meat. My son would have killed me 'cause the elk and 1 deer was his :) All the...

Sorry to sound dumb but how do I go about it? I like the idea

So I have a 14 ft3 freezer that died, freon leaking, and before I have it hauled away wanted to see if there is a use for it. For smoking or anything else you guys have thought of. Thanks for the comments in advance, as always!

Please send me the code too. Thanks!

Haha, give it a shot, pretty good! Thinkin outside the box!

yep, creole butter. I think I'll probably stick to thighs, love em

Thanks to both of you. That's what I figured but thought it was worth asking. I almost cried putting good beer inside a raw chicken :) I did inject with Tony Chachere, 1st time using it, and seemed to make it juicier. I cook a lot of thighs and wings, but just now trying to see if it's worth...

So I used a beer can on a whole chicken last weekend for the 1st time with another bird next to it on my weber charcoal grill, using lump charcoal which I always do. I couldn't tell much diference between the 2 birds except the beer can didn't have grill marks and seemed to take longer to cook...

That's a lot of sausage to eat! If you have too much you can send it my way :) Thanks for the thread on handling but I was lucky enough to see it before I got my first shot at handling casings. That really saved me a lot on the learning curve!

Thanks for adding the info. That was my understanding but good to hear it from someone with experience. I have my 20 and 22mm stored that way. Totally agree about "hard to eat store bought"..the hot dogs I made were life changing haha.

Are they shipped in a salt solution or dry salt? I've been led to believe that salt solution is the best but don't have the experience to know.

Newbie here. I've made a few batches of hot dogs and sticks, and now ready to step up and make "middle size" sausages like italian, brats, boudin for sure, etc. The issue I have is that I like buying an entire hank for the quality but a hank might last me a year or 2 or 3 at the rate I make...

I've got a short list of stuffers I want to buy, 1st time buyer, and curious if any of you have a preference for the handle location to the stuffing nozzle. Some are 90 degrees apart and others 180 degrees apart. I'm right handed and imagine using the right to crank and left to guide the...

That last one sounds pretty good. I'll give that a try before getting another grate. Thanks to all of you for the advice.

I thought about that but can't figure out how I can hang the meat and then install the rack unless another person holds the rack while another hangs the meat. I was thinking about buying an extra top rack and cutting every 2nd or third bar out to allow me to lower the meat on hooks while the...

Sorry if this has been asked before but I didn't find anything. I like to do hot dogs and snack sticks on my 18in WSM and can only get about 4.5 lbs coiled on the 2 racks. I'd like to find a way to hang the meat vertically and take advantage of all the empty space between the racks. Should be...

I grew up not far from Hatch and will throw in my 2cts on how I've always seen and done them. First of all, I've never seen anyone use smoke when cooking them. Not a bad idea and it probably tastes good that way, but I suggest you try over gas flame or a griddle the first time to get the real...

Thanks for the info, good to know and makes sense to me.

It's too small for me too but it was my first try and seemed like the right size. I bought a hank so now I have another 90 yards or so to use up! Never heard of Kabanosy but I'll try it and maybe split the batch between that and some smokies

Thanks, good info to know!