Think I'm just going try some disposable aluminum pans and a small grill grate. I love the corn husk idea too. Ill do some pic of the tin-hat idea for the oven smoker, if anyone is interested?
Something like this,
Anyone recommend a cheap but not pos leave-in meat thermometer...
Thx Willie, ill be trying these corn husk, just soak emotional right?
Dose anyone know, " I've seen on TV, it was like 1/2 pans, one was perforated and a heavy lid, they used this for smoking in ur oven"
Should work for smaller meats/sauages, but don't know what it's called.
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I don't do a lot of...
Thanks guys will do.
Thoughts on spices/herbs, just a basic to start out with and go from there. One for pork(shoulder) and one for chicken/turkey? Some of my basis are;
thyme, ancho, rosemary, red pepper flake, and cumin.
(I do use a coffee grinder for spices and herbs)
My pork shoulder...
Just ordered my first meat grinder. A Waring MG105, I've had good luck with Waring & Presto.
Thoughts on ratios?
Part pork shoulder(with some fat)
Part pork loin
Part(like 50%_ish) turkey breast(with lite, dark and skin)
I don't have a hopper yet. Just use the tubes that come with the grinder, to start anyways.
Ill make my own thread, for what I'm wanting to do, don't won't to hijack ur thread.
But I was a cook for 20 years, hurt my back/neck,had to quit, so I'm sure I can handle not having a...
Nothing wrong with a lean/poultry sausage.
Just ordered my first meat grinder, should get it by 6-15-15.
Johnny, have you tried turkey breast, pork loin, dark/lite chicken combinations yet? I've made awesome meatballs with pork loin, black beans and some sweet tater, healthier and makes ur...
Once I get my system rebuilt, Id put some 3d models together.
I do have a 9x5foot (2foot off the floor) west facing windows area, 3 windows. during the summer get full sun from 4pm to 6pm_ish, and not sure about winter.
The two green houses would be on large casters, something like, ...
Ya, WSM :)
Right now, Im not sure about $400 for the WSM? Wanting to smoke ribs, chicken breast/legs and sausages(not just shoulders) enough for 40ish peoples.
Im also planning 1-2 26" Weber kettles, just not sure about what charcoal/wood smoker?
Can I use "some, larger chunks" hardwood or more than a few chunks with the WSC?
2nd, has anyone added a 3-4 cooking grate between the stock top and bottom grates? And how much a pain to rotate said/added grates?