Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. davea37

    The "No Name" smokehouse

    Beautiful!   Almost too nice to smoke in.  Congratulations on a fine job!!!!
  2. davea37

    First timer Alaska smoker build

    Looking good!  By now it must be in operation and the smoke is rolling out.  Nice job.
  3. davea37

    Vent size?

    In another thread, I offered up a question which addressed the size of the VENT port needed for a given smoker.  Which now forces me to ask this question of those who design and build smokers if they see this post:  Is  there a "rule of thumb" for the opening size of an exhaust vent?  (I'm not...
  4. davea37

    5# stuffer and basic kitchen 3/4 Tsm grinder and 20# ward hand mixer

    Will you sell the sausage stuffer separately?  I already have the other equipment but need a new stuffer.
  5. davea37

    5 lb Sausage Stuffer

    WTB a used (in good condition), 5 lb, hand cranked, gear driven sausage stuffer. Email to" [email protected] or call (608) 387-5648 (Please state price and photos if you have them) Tks. Dave
  6. davea37

    Smoking sausage with apple juice

    Upon further testing the good part, (eating) the polish sausage came out perfect.  Nice and juicy and lots of "authentic" polish sausage flavor.  I'm off to the meat supplier to get more meat.  Weather permitting this weekend, plus the new temp monitors if they arrive quickly, there will be...
  7. davea37

    Damper size question

    Having just read a huge discussion with several pages of opinions on leaving a smoker damper open or closed, something came to mind that I pose as a question.  1.  With the various designs and operation of hundreds of different size smoke cabinets, what is the "proper size" opening of a...
  8. davea37

    2 teltru BBQ Thermometers

    Are these still available? Email me:  [email protected]
  9. davea37

    Smoking sausage with apple juice

    Forgot to answer the question of what the meat IT was at the "finish" and it was 157 F.    Reviewing the entire process, I believe the dryness came from the lack of monitoring the smoker box temperature accurately.  The final meat temp was, as stated monitored at 157 F but what was the temp in...
  10. davea37

    Question for those with a Vac sealer and an upright freezer.

    I also used a vertical divider in the chest freezer to separate my elk and deer meat from other types.  Works quite well. I like the "organization" of you vertical freezer.  Gives me a few more ideas. Thanks for posting the photos. 
  11. davea37

    Question for those with a Vac sealer and an upright freezer.

    Glad it worked out for you.  Dollar General is sometimes a good place to look.
  12. davea37

    Mverick ET-372 3 foot probes

    I have read a number of comments about the Maverick ET-372, 3 foot long probes being too short Additionally, most who are not happy with these shorter probes, prefer to have the 6 foot probes instead. With that said, is anyone looking to sell their NEW 3 foot probes?  I only need the shorter...
  13. davea37

    Finding Amatuer Cookoffs???

    Our local Lions club is very interested in doing what your church does (obviously as a fund raiser). If you have any "formal" documentation, rules and other such information could you either email it to me or surface mail (I will repay your postage). Appreciate anything you can offer. Dave...
  14. davea37

    Smoking sausage with apple juice

    I monitored the IT with a single probe Bradley digital thermo.  Not positive of its accuracy but seemed be my better guide during that process.  The sausage is still good albeit it a bit on the dry side.  All in all, they are edible and will be consumed. I will continue seeking a better dual...
  15. davea37

    Question for those with a Vac sealer and an upright freezer.

    Well, if your like me and have more than one freezer, you still will have a problem with irregular shaped packages.  We have two upright freezers, two refrigerators with top freezers and one small chest type freezer.  (Why have sooooooooooo many dang freezers?  Good question but no good answers...
  16. davea37

    Smoking sausage with apple juice

    Sausage came out looking pretty good albeit it a bit on the "dry" side.  Temperature control was a typical problem and MAY have drifted too high at the later stages on the process. I will be/am looking at a different set of temp monitoring gauges and if anyone has a suggestion related to...
  17. davea37

    Smoking sausage with apple juice

    Certainly you have confirmed my suspicions and for that I thank you.  By the way, the meat in the smoker is looking pretty darn good WITHOUT any apple juice.  :)
  18. davea37

    Newbie

    As the subject title says, I a "newbie" to the forum but NOT to smoking and BBQ's.  At age 76, I have burned more than my share of coals to make some tasty BBQ'd stuff but I am NO EXPERT.   We have had several grills and smokers over the years, some home brewed and a few small commercial...
  19. davea37

    Smoking sausage with apple juice

    Let me start out saying I have done a few BBQ's, smoked some brisket, turkey and pulled pork but I'm new to smoking sausage and ask if anyone smokes their breakfast sausage or polish sausage with apple juice (or any other type juice) in their water pans?   Adding moisture to the surface of the...
View older results
Top Bottom
Back
Clicky