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  1. TomKnollRFV

    Bitter taste / creosote... Help!!!

    Alot of people will actually start the wood on a seperate charcoal fire and shift it over as needed. You might try this method. Doesn't take much, just a few chunks of charcoal in a little grill as needed.
  2. TomKnollRFV

    Broccoli cheese sausage

    The way it feels. Some sausages are dry to feel, others feel like they retain more moisture .
  3. TomKnollRFV

    Ref; Summer Sausage Woes

    Naw. Just the meat and the spice mix. <I've never tried it in the oven but I probably should have with the stupid weather warning, right!?> You are probably right, since it's pretty minimal. Personally it doesn't bother me <A drier summer sausage reminds me of the venison stuff my grandpa...
  4. TomKnollRFV

    First time jerk chicken...need advice

    Huh...the stuff I got is from a carribean company..but clearly americanized. No heat. Very bland. <Unless it's just that old when I got it>
  5. TomKnollRFV

    Ref; Summer Sausage Woes

    I've had it happen again...the stuff started to fat out. Ran the smoker at 160f for about 10 hours and it never got over 138f, and then we got a storm warning going so I cranked it to 170f..and then it turned into tornado watch so it went to 180f and whilst that got it to 145f. <I had used some...
  6. TomKnollRFV

    Broccoli cheese sausage

    Well if she's happy, then chalk it up as a success! Is it a drier sausage or a wetter one by the by?
  7. TomKnollRFV

    First time jerk chicken...need advice

    To be fair; there is no such thing as mild jerk. If you watch Bizarre foods, Andrew helps prepare Jerk and his hands go from on fire to plain numb working with the jerk seasoning. This stuff is meant to be blazingly hot. I tossed out a jerk seasoning I got because it was entirely americanized...
  8. TomKnollRFV

    Broccoli cheese sausage

    Let us know how it turns out; this sounds like it would be one of those amazingly weird things to make at home :)
  9. TomKnollRFV

    Pizza Fatty with a New Weave

    I bow to the new master. I'll have to definitely remember to try this when I gotta impress company..!
  10. TomKnollRFV

    Greetings from Glasgow, Scotland.

    Well I look forward to seeing that experiment then :)
  11. TomKnollRFV

    Horseradish sausage update

    Thought I'd drop a line and say I plan to do this today..though my change is I have a bit over 5 pounds of beef and pork, so I won't cut in fat.
  12. TomKnollRFV

    Greetings from Glasgow, Scotland.

    I suspect when you started going into the ethnic dishes of Scotland you lost a fair few of the readers ;) I do wonder about smoked haggis now... I'm a first Gen American...as you can guess, one side was Scottish ;)
  13. TomKnollRFV

    Greetings from Glasgow, Scotland.

    Slainte! <I don't mind a wee dram my self>. I think Slainte is the correct Gaelic word. Been a while since I've had to remember :) Now I am curious to see your takes on local food put in a smoker :) At least with this hobby you can make your own Finnan Haddie and really show off! :)
  14. TomKnollRFV

    Baby Back fail x 2

    One; you really want a seperate thermal probe. Built in ones for smokers are unreliable at the best of times. Two: Don't bother with water in the water pan of a MES, or any liquid. It retains alot of moisture and can slow down the cooking process etc. Three: I'm not sure if you mean you got an...
  15. TomKnollRFV

    Ref; Spaghetti Ice

    Well post pictures to let us know! :)
  16. TomKnollRFV

    First time jerk chicken...need advice

    I've only done jerked chicken with a dry rub so I'm afraid the amounts would be entirely different. The secret to jerk beyond the fiery hot jerk seasoning it self <people who work with Real jerk basically lose all feeling in their hands from the peppers!> is the method of smoking, hours of low...
  17. TomKnollRFV

    Snake, butt and rotisserie. This should be fun.

    I never considered a grilled cheese with pulled pork.. Now I want a pulled pork reuben because you also mentioned swiss.. man making me hungry!
  18. TomKnollRFV

    Sweet Bread'n Butter pickles

    Looks like I got some pickles to make this week!
  19. TomKnollRFV

    Ref; Some bread and soup...

    You bet! I spent a good time looking..some of the recipes were calling for -12- cups of cheese and were a much bigger recipe then I wanted! I sort of skipped popcorn..been dunking the beer bread into the soup! <I didn't post a beer bread recipe as there is seemingly a hundred and I always try...
  20. TomKnollRFV

    Ref; Some bread and soup...

    Wasn't sure if this would count as smoking cheese or not as I made beer cheese soup.. We had the x-mas gift exchange and I kept the second bottle of beer in my fridge till today, got up quite early so I made beer bread and still had a fair spot of beer left over..and it made a tasty beer cheese...
Great deal on LEM Grinders!
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