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  1. dnovotny

    New pellet grill/smoker

    yep get a gmg( green mountain grill) can't go wrong..
  2. dnovotny

    Is this a deal?

    get him a gmg ( green mountain grill) pellet smoker can't go wrong and as a beginner he will turn out great food...
  3. dnovotny

    Insulated Plywood Smokehouse

    yes that why I use just a 3 gallon air composer and a quick value to control the air pressure going in.. I had mine now for 5-6 years and this idea really works.. just a thought..
  4. dnovotny

    Insulated Plywood Smokehouse

    I have the same kind of stuffer but instead of using water I hooked up a 3 gallon air compressor with a quick shut off value to control the air flow and speed filling the casings.. just a idea you might like.. dnovotny
  5. dnovotny

    POWDERED WORCESTERSHIRE SAUCE?

    thanks i'll look them up..  
  6. dnovotny

    the smoker i built..

    MORE INFORMATION ON MY SMOKER...THE FIRE BOX IN THE BACK CAN ALSO BE USED AS GRILL.. I HAVE A LEVER ON THE SIDE THAT IS ATTACHED TO A 6" X 4' PIECE OF FLAT THAT  I CAN OPEN UP  TO LET THE FIRE AND SMOKE GO INTO THE TANK TO HEAT, COOK AND SMOKE MY MEAT... I  STARTED OUT WITH A COMBINE 161-...
  7. dnovotny

    the smoker i built..

  8. dnovotny

    POWDERED WORCESTERSHIRE SAUCE?

    I GET MY FROM SPICEPLACE.COM THEY HAVE EVERYTHIGN YOU NEED AND BLENDS .. YOU CAN'T  GO WRONG WITH THE PRICE AND VARIETY THEY HAVE..HOPE TTHIS HELP...
  9. dnovotny

    Summer Sausage

    GOOD JOB--- I ALSO HAVE A BRADLEY AND I FOUND THAT I PUT T HE SUMMER SAUSAGE IN THE BRADLEY ABOUT (MIN.) 1 HOUR BEFORE SMOKING AND LET IT HANG AND DRY.. DURING THE WINTER -( MY BRADLEY IS OUT INTO  SHED) - I  JUST PUT THE SAUSAGE IN THE BRADLEY OVER NIGHT AND HANG UNTIL MORNING THEN I FIRE UP...
  10. dnovotny

    Pork Shoulder for making sausage??? Decided on Butts help needed?

    I AGREE WITH EVERYONE COMMENT .. BUTTS AND SHOULDER..YOU GOT TO LOOK AT BEFORE BUYING AND SEE AMOUNT OF FAT IT HAS.. ANOTHER TRICK I FOUND IS ADD BACON TO GIVE A BETTER TASTE TO BREASKFAST SAUSAGE, SUMMER SAUSAGE ECT.. WITH VENSON MOST PEOPLE GO WITH A 80-20 MIX BUT SOMETIME 75-25 WORKS AND...
  11. dnovotny

    New to site. Freezer build questions.

    WOW!!  I DIDN'T SEE YOUR FINSHED SMOKER UNTIL ALITTLE BIT A GO I LIKE WHAT YOU DID. THE  ONLY DIFFERANCE IS MINE  HAS THE BURN OUTSIDE INTO A FIRE BOX INSTEAD OF INSIDE BECAUSE OF AIR FLOW.. AND ALSO HAVE ANOTHER SMALL BOX FOR A SMOKER..AGAIN IT LOOKS GOOD --GOOD LUCK --REMEMBER IF YOU HAVE A...
  12. dnovotny

    New to site. Freezer build questions.

    I BUILT THE SAME ONE AND LEFT THE INSULATION IN BECAUSE YOU DON'T NEED THAT MUCH HEAT  TO COOK WITH ..LEAVE INSULATION INSIDE ..I BEEN USING MINE  FOR OVER A YEAR NOW AND NO BAD TASTE.. I PUT A 6" DAMPER ON TOP WITH A 4 FOOT CHIMMEY UP FOR DRAFT.. FOR THE DOOR I COULDN'T FIND THE RIGHT DOOR LOCK...
  13. dnovotny

    Wiener rama (FINISHED)

    had  that same problem until i add aliitle water, chicken or beef broth before stuffing,, and remix it,, this will help push  the mix into your casings...
  14. dnovotny

    Electric Smoker pros and cons

    i have a bradley and i love the digital controls  for the smoke and heater,,, i don't  think you can go wrong had my  for 5 years now and no problems,, and the bradley company people are very friendly if you do have questions or problems...but i found the more  you smke you finally decide to...
  15. dnovotny

    What flavor is best for cheese?

    i use pecan, apple, or hickory,, i only smoke for 1 1/2 to 2 hrs  depending if you like a a little smoke taste or a lot i found most women i smoke cheese  for only like  a hint of smoke,, also add a pan of ice in your smoker to help cheese from melting, again everyone is different that why...
  16. dnovotny

    Using propane burner to power a LARGE smoker

    I have a 6x5x2 double door smoker  -and i pipe a 42,000 btu propane burner (that i bought at menards for $30.00)  added a needle valve on the hose for flame control and put a damped in the middle of the pipe and i smoke everything  with that and use a ams. to get the smoke and it works great...
  17. dnovotny

    Mozzarella with the AMNPS using dust instead of pellets

    just  a suggest  to keep the heat  down add a pot of ice inside your smoker about the smoke and it will keep the temp down as you cold smoke...
  18. dnovotny

    ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED

    I  SMOKED MANY  THINGS  BUT  TO  BE  DIFFERENT   THE  FIRST  THING I  WOULD  SMOKE  WITH THIS PRODUCT  WOULD  BE POPCORN..MMM ALONG  WITH RIBS  ECT...
  19. dnovotny

    First Try at Fresh Sausage

    i made a cannon  like yours but i hooked up  a 3 gallon  air compressor up to it because i didn't like the water  mess,, works great,,  just  a another idea>>> the  air compressor  can make  some noise so i ran it outside my kitchen out in the shed about 15' away  so it's not so loud...
  20. dnovotny

    What's your occupation?

    I'm  a steelworker,, I work  for nucor  steel, we melt  down scrap steel and make angle, rounds, channel, ect...work around 1800-2000 degree  steel everyday -summer and winter,,- just turned 59 retirement around the corner,, been  with  them  for 33 years,, as longs as i keep love'in going...
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