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  1. K

    Which 36 inch griddle to get?

    Pit Boss Deluxe 4 Burner: https://pitboss-grills.com/grills/griddles/pit-boss-deluxe-4-burner-griddle I can get this mother for 399.00 at my local Bomgaars. Or... Standard Blackstone with hood...
  2. K

    English bangers

    Some good thoughts and ideas. I wonder if you could process croutons for the same result. Probably be a lot of croutons though.
  3. K

    English bangers

    Never had an English banger sausage, but got some seasoning in try them out. Not really sure what the flavor profile will be? Anyways, I've heard that in order for it to be a "proper" banger, it needs a rusk, or some kind of bread crumbs/filler? Im not too concerned with absolute...
  4. K

    Hangin' yer sausage

    So I am currently in the process of finishing out a batch of Polskas. Hanged em in my MBES and smoked for about 3 hours or so. Little crampy in the little guy, and I'm only doing 5 pounds. Taking dowel rods and draping them over to hang loosely, although I had two lone links and one decided...
  5. K

    Pork burger

    Chef J. You got us beat right now on the butts. Where I'm at its over 2.00/pd now most times seems like.
  6. K

    Pork burger

    Completely new guy question, but is the ground pork burger I get from my local meat locker technically the same thing as ground butt/shoulder? If so would be dang handy to stock up on a few pounds to save me the trouble of processing my own butts for sausage etc. Yet, at the prices I've see...
  7. K

    Seasonings Greetings

    Yep, I know its not Thanksgiving/Christmas time, but I've been loading up on a metric ton of sausage seasonings to try out. I already have a bunch I haven't used yet but when PS Seasoning has a 25% off sale for Memorial Day weekend, I CANT resist. Just bought about 7 or 8 more seasonings to...
  8. K

    Something wrong with my pellets?

    Scratch that. Just looked at the ticket again. They were only 7.00 for a 20 lb bag. Man, they also had 100% Pecan, Char Hickory, some blends. I think they go off sale today. Its hard to not go and get more.
  9. K

    Something wrong with my pellets?

    Good idea, Fueling! Just gotta come up with more room of where to put it though. I was talking about trying the Lumberjack pellets sometime, well lo and behold sometimes a problem just works itself out. Recently a Bomgaars store opened up in our town and just checked it out today...
  10. K

    Something wrong with my pellets?

    Sounds like I may have to try a bag of Lumberjack. Every time I smoke some summer sausage or meat sticks and the like, I'm never hit with a good smoky note. But I have done cheese several times, and there is a good flavor. Like you said Edge, maybe PB for cheese, and Lumberjack would be for...
  11. K

    Something wrong with my pellets?

    I should mention that I don't have the tube smoker, but the actual maze that has three rows. In my mailbox, I drilled two 1/8" or 3/16" holes on the side, and used steel rods as sort of a "platform" for the smoker to sit on. Probably about 3 inches or so above the bottom of the mailbox. I...
  12. K

    Something wrong with my pellets?

    Guess I never gave it much of a thought. My vent is pretty much crusted wide open, don't really fiddle with it much. I had just read that if its not TBS, its not the right smoke (barely visible). Billowy white bad, cuz not burning right. Wondering if the PB has a bunch of fillers while the...
  13. K

    Par-smoking sausage and double smoking

    Smokinedge why do you prefer 145? Just curious as I have always heard at least 152 before pulling. I might have to give it a go to keep my sausages/snack sticks in smoker to full IT finish instead of water bath and compare my results.
  14. K

    Something wrong with my pellets?

    I've been using Pit Boss pellets that I got from Wal Mart for a few years now. Thats one thing...is Pit Boss junk? I was all excited when I got my MES and Amazen smoker that I decided to buy a few ginormous (20 lb) bags. Haven't gotten CLOSE to using them all. I think they are going on 3...
  15. K

    Par-smoking sausage and double smoking

    Polish Deli...sure looks good! Do you water bath your sausage to get to temp or do you take it all the way up in your smoker? Good idea to try some smoked spices. I've had pretty good success with cumin, chili, and paprika. Not to mention salt. Man that stuff smells great.
  16. K

    Par-smoking sausage and double smoking

    I'd thought that since there was cure/prague powder in the meat mixture it would stabilize everything. I'd figured you could cold smoke the sausage for few hours, then remove it and vacuum seal it and freeze it. Then you could grill it when ready? Not a safe idea I guess....
  17. K

    Par-smoking sausage and double smoking

    I like the flavor of grilled sausage/dogs and the sear it provides. I was wondering if bringing the temp all the way up to fully cooked, then "shocking" the sausages with a colder temp and refrigerating/freezing them would affect the texture of the grind and casings too much to be grilled later...
  18. K

    STX Turboforce Grinder

    Sorry if this has already been posted a bunch, took the lazy way out and didn't use a search. I have been using a Kitchenaid with attachment for some time now, and have had relatively good success, but was thinking of stepping up to a dedicated unit at some point. Anyone using/have used the...
  19. K

    Par-smoking sausage and double smoking

    Has anyone had good success with smoking, say, Polish/Kielbasa during the first phase of the cooking process and then immediately removing from the smoker to be frozen for later? That is, not getting the sausage all the way to the 152-160 finished temp? I'm wondering because it may work to...
  20. K

    Fresh sausage and fillers/phosphates?

    I've read about how effective it can be to use NFDM and/or tripolyphosphates (phosphates for short) for curing and smoking sausages. Who uses the fillers and/or phosphates for fresh sausage additionally? Is it unnecessary to add these if it won't be a low and slow cook? I understand these two...
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