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hanging sausage in WSM
I thought about that but can't figure out how I can hang the meat and then install the rack unless another person holds the rack while another hangs the meat. I was thinking about buying an extra top rack and cutting every 2nd or third bar out to allow me to lower the meat on hooks while the...- gdp
- Post #4
- Forum: Charcoal Smokers
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hanging sausage in WSM
Sorry if this has been asked before but I didn't find anything. I like to do hot dogs and snack sticks on my 18in WSM and can only get about 4.5 lbs coiled on the 2 racks. I'd like to find a way to hang the meat vertically and take advantage of all the empty space between the racks. Should be...- gdp
- Thread
- Replies: 7
- Forum: Charcoal Smokers
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How to Roast Hatch Chiles
I grew up not far from Hatch and will throw in my 2cts on how I've always seen and done them. First of all, I've never seen anyone use smoke when cooking them. Not a bad idea and it probably tastes good that way, but I suggest you try over gas flame or a griddle the first time to get the real... -
all pork hot dog or snack sticks?
Thanks for the info, good to know and makes sense to me. -
all pork hot dog or snack sticks?
It's too small for me too but it was my first try and seemed like the right size. I bought a hank so now I have another 90 yards or so to use up! Never heard of Kabanosy but I'll try it and maybe split the batch between that and some smokies -
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all pork hot dog or snack sticks?
Does anyone make hot dogs or snack sticks from 100% pork butt? Does it take a different recipe than all beef? I'm new at this and made both items recently from all chuck roast that was great. Now I have a pork butt and wanting to do something that involves using some of the yards of 22-24mm... -
trouble controlling temps
Thanks, sounds like this is a big factor for me. Thanks. It's not new but was cleaned really well so it does need some greasy stuff in it. Good point about the door. I actually ran the wires for meat and IT thru the side of the door which created a gap. Mine doesn't have the newer grommet...- gdp
- Post #8
- Forum: WSM Owners (Weber Smokey Mountain)
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trouble controlling temps
Thanks for the advice. For now I'm committed to making the WSM work as is. The website has some great info that I'll try. That PartyQ looks cool but hard to justify when I got a new looking WSM for $90 on craigslist! For the tiptoptemp, It works great on my Performer grill. It takes the...- gdp
- Post #4
- Forum: WSM Owners (Weber Smokey Mountain)
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OFG Jerky
Ah Ha! I got 2 of the 3 places but wasn't aware of the line thru the center. I'm going to get some eye of round and try again with your recipe! Thanks!!- gdp
- Post #30
- Forum: Making Jerky
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trouble controlling temps
I have an 18.5 WSM that I've only used 3 times, so that may be that I'm too impatient. The last 2 smokes were snack sticks and I really have a hard time controlling the temp at the lower temperatures. I've realized I put in too much coals at the beginning but still had trouble last time with...- gdp
- Thread
- Replies: 16
- Forum: WSM Owners (Weber Smokey Mountain)
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OFG Jerky
Quick question, I made several batches with eye of round and most pieces of jerky, after chewing and getting the good stuff, I wound up with a wad of tough unchewable to swallow or spit out. This happened with most pieces of jerky. I do trim the roast before cutting. Same thing with eye of...- gdp
- Post #28
- Forum: Making Jerky
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Hotter Habanero jerky
I've noticed that jalapenos and habaneros on the grill lose their heat with more time on the grill. Not sure what other peppers do that. Carolina reapers definitely have a delayed and lasting hit. I'd like to hear how they turn out. For the best heat product, with good flavor too, get some...- gdp
- Post #10
- Forum: Making Jerky
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What is the order of adding cure and seasonings
Admin please delete. I found the answer elsewhere. I'm about to do my first casing product, hot dogs and snack sticks, this weekend and see conflicting advice on the order of grinding, adding cure, and adding seasoning. Or does it even matter? Some people add it all before grinding, some add... -
burn grey seasoned wood?
That's what I figured but wanted to double check. Thanks.- gdp
- Post #4
- Forum: Woods for Smoking
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lump charcoal for the snake technique?
Appreciate the feedback. I will say that I've been able to cook for several hours at 230ish using the minion method and babysitting the top vent, so I know it can be done that way. Rockwood does have more consistent size pieces than other brands I've tried, including Diablo, so that probably...- gdp
- Post #5
- Forum: Charcoal Smokers
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lump charcoal for the snake technique?
I use lump charcoal exclusively in my Weber kettle and just recently learned about the "snake" method for low and slow cooking, but everything I see about it uses briquettes. Does anyone use lump with the snake method and does it work well? What brand have you tried that works or doesn't? FYI...- gdp
- Thread
- Replies: 5
- Forum: Charcoal Smokers
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burn grey seasoned wood?
Dumb question. I have some crabapple wood that been outside a year or more and just realized I can use it for smoking. The ends of the pieces have the gray color that wood gets eventually, just on the exposed ends, the rest of the pieces look good as it was under the bark that I can peel off...- gdp
- Thread
- Replies: 4
- Forum: Woods for Smoking
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little dry
Thanks guys. Sounds like I need to do the same thing but add some liquid next time. I'm hooked on them. Here's a pic of them about to come off the grill. Looked perfect to me! -
little dry
So I did my 1st fatties last weekend with scrambled eggs, provolone, sautéed onion/yellow pepper/mushrooms. Used elk/pork sausage and thin bacon wrap on the outside. They turned out great except they were a little dry inside. The eggs and veggies were about 85% cooked before rolling and the...
