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sausage stuffer help
I have been using the 3 lbs "horn style" stuffer by Sausagemaker for 10 years and that guy has a similar problem. I always take a big sheet of tin foil and fold it several times to just a little larger than the "ram" or "pusher" or whatever it is called. I crimp it over and that usually seals... -
Looking to purchase a trailer pit - suggestions please
Quote: I was told by my friend that has one that it is 9/32" steel. That is nothing official but I figured he checked that out before he bought it, so he must know.- jjmrascal
- Post #10
- Forum: Wood Smokers
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Looking to purchase a trailer pit - suggestions please
Like Dutch, I also have a Lang 60D that I love. I have only had it a few months and it works great. It falls into your price range. The other day I spoke with a guy I hadn't seen in a while and he almost bought a Lang but ended up with a Bubba Grill which is also made here in Ga. Their...- jjmrascal
- Post #3
- Forum: Wood Smokers
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lang 60 deluxe question
No, the fire box top on the standard unit is solid metal, although it could be used as a cooking surface for a cast iron skillet or something. I use it for keeping my "sop" ("basting liquid" for the non-Texan in origin) hot. However, Mr. Lang can put a dual butterfly valve on the firebox top...- jjmrascal
- Post #4
- Forum: Wood Smokers
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lang 60 deluxe question
Hi Dave, I know it has been a month since you posted this but you may still be interested in the response. I bought a Lang 60D a couple months ago and the only drawback I thought of beforehand was the same you are asking about. I bought the "stock" model with the removable upper meat rack...- jjmrascal
- Post #2
- Forum: Wood Smokers
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Lower temps on Lang 60 Desired
Hey All, I have been away from the forum for a while. While gone a couple of things took place: We sold our home and moved a lot closer to work and civilization and I got the BBQ pit of my dreams! We had $3500 more than we had anticipated from the sale of our home and my wife gave me the...- jjmrascal
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- Replies: 3
- Forum: Wood Smokers
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Bass Pro Shop
I finally saved my pennies and got a #8 grinder from them last year. I love it. Before that I used a manual grinder, then a Kitchenaid w/ grinder attachment. I did a lot of shopping around and studying on the matter. For the $$$, the LEM is a great purchase. I was sad to find it made in... -
**my New Baby Boy**
WOO HOO! Congratulations! I announced the birth of my little girl last December on SMF. It's not just for food! Your son is awesome. Life is a miracle only wrought by our Creator. Your son bears witness to that! Again, Congratulations!- jjmrascal
- Post #26
- Forum: General Discussion
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Oak for Brisket?
Agreed! Oak is my primary wood for the same reason (locally available) and it is the main wood used where I grew up (Lee County, Tx) for the same reasons. Hard to mess up with it, but not impossible...esp. with brisket. So that is why ChefMike is right. Keep the temps low(200*-220*) if you... -
Tuning Plates suggestions
I put it off for years thinking I had to have a welder do it. I cut two inches off my meat rack supports and used an old piece of 1/4" paneling to make a template. (I had to cut the supports to make room for the deflector plate to fit). I roughly matched the curve of the barrel and just...- jjmrascal
- Post #10
- Forum: General Discussion
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Not a clue in Savannah
Hello Jeff, Ditto, ditto, ditto to what has been said already. You can start with a Boston Butt as they are very forgiving. Temps are of utmost importance as well as caring not to oversmoke. You will get the hang of it as you use your rig. I am certain you will find it very easy to get... -
Fresh Batch of Sausage
Great job! I'll bet you were worn out after stuffing 150# at once! Looks great! -
Ribs from SoCal First-Timer with QView
Good job on the ribs! It looks like you got great texture on them. I bet they were great! -
Tuning Plates suggestions
Hi Kile, I just did this mod to my OK Joe and wonder why it took me so long to do it. Nothing but positives from me. The fat dripping is really cool for the smell it makes on the plates. I never had black smoke and all that. Check out my link and let me know if you have questions. It takes a...- jjmrascal
- Post #3
- Forum: General Discussion
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Bird on the menu
Thanks to all. I admit that they were done to perfection this time round. Chicken is one of my favorite bbq to do. I use a majority of oak with a bit of pecan tossed in. They are local and very available.
