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  1. ronrude

    Inconsistent meat smoking

    I had a mes 40 and the rack holders had an indent that would hold a dowel. I used that to hang my sausage and avoided the hot spots. It depends on how much sausage you ha e to do.
  2. ronrude

    Authentic Andouille Recipe from The Andouille Capitol of the World

    Thank you!!!! This is exactly what I have been wanting!
  3. ronrude

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke sausage stuffing for Thanksgiving.”
  4. ronrude

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke sausage for Thanksgiving and parmesian cheese for smoked alfredo sauce for Christmas.
  5. ronrude

    Sausage Newbie Question about a grinder.

    I started out with the K/A and quickly bought a 5lb LEM vertical stuffer. Then bought a Nesco professional grinder on sale for $69. I wouldn't trade the stuffer for anything. It is the only way to go. I figured the grinder wouldn't be great, but so far so good. No complaints for my sausage...
  6. ronrude

    Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that

    I just saw on the web that weber is making a 14.5" Smokey Mountain! http://www.weber.com/grills/series/smokers/smoker-14
  7. ronrude

    Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that

    If you want to keep your costs down, check out the mini wsm. It is made using a weber smokey joe, is about tha same size as what you are using but is hands down a better unit. If you buy everything new, you will be down around $100. It can be a bit small sometimes but is top notch.
  8. ronrude

    First Cook On Mini WSM

    Nice looking chunk of meat! I have 3 smokers and my mini is quickly becoming my favorite for most cooks.
  9. ronrude

    German Beef & Potato Sausage or is it a Swedish Sausage?

    I grew up on the Minnesota/North Dakota border. I think the Norwegians,Swedes AND Germans made it. Norwegian in our house.
  10. ronrude

    Basic Brisket Smoke

    Thatcho, I tend to now cut my brisket in half. Brine the flat in a large ziploc to make pastrami and smoke the point. Otherwise, I just cut the brisket in two and cook together. Never had a brisket complaint.
  11. ronrude

    First ever Ham

    With a precooked ham, you can treat it like you do in the oven. It comes out great. Indirect heat with oven times and temps. I like how the outside gets nice and crispy. I like 165 inner temp, but since it is fully cooked, it is your choice.
  12. ronrude

    Last Weekends Fatties - Chili Cheese Dog's and Pizza

    I love the idea of the Chili Cheese Dog Fattie!!.
  13. ronrude

    Sausage Roll in the ND WSM MINI !!! This could be a first? W/ Q-Views

    Looks great! My mini is great. Truly becoming my favorite tool.
  14. ronrude

    Jack Daniels Pit Beef by SQWIB

    Thanks! I love to stop for pit beef in the Baltimore area. Chaps pitbeef or interstate pit beef. Chaps has a wicked spicy tangy relish that is perfect. Need to make this!
  15. ronrude

    Last cheese smoke EVER!!!

    If you are worried, you can always put ice in the water pan. I have only smoked cheese at 30 and 18 degrees outside in my weber kettle with AMNPS. Temp was never an issue. I need to try a summer smoke.
  16. ronrude

    April Throwdown!!!!!!!!!!!!!!!!!!!!!!

    I hope I am home enough this month to try get in this one!
  17. ronrude

    2nd Try Success!!! Thanks to All of You and the AMNPS!

    Nice work! Glad you didn't give up. I love my AMNPS!
  18. ronrude

    Curing Chamber - completed, ready for meat (w/pics)

    Nice work. That is on my to do list.
  19. ronrude

    Toms first butt, for pulled pork Q-view as I go!

    That's the great part of living in cold country. I store meat for the next days cook in my mes all the time. I have cold smoked bacon and cheese with no worries of cheese melting or meat going bad. Great looking meat!
  20. ronrude

    corned beef pastrami i need help

    To keep mine simple, I just grind up a little pickling spice and black pepper. I need to try the juniper berries
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