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  1. formerlyfatguy

    kielbasa help

    I have had the same problem and I don't think it's a fat issue. The sausage itself is nice and moist but the casings are very tough. I'm thinking that I'm applying too much smoke for too long a time. My kielbasa is taking around 15-17 hours to reach an internal of 152. I'm at 160 degrees with...
  2. formerlyfatguy

    Kamado Ceramic Cooker F/S in Boston

    I'm selling my Cobalt Blue #7. It comes with an original JohnnyBoy Jammies weatherproof cover and a BBQ Guru. Unit is about 3 years old and is in like new condition with no cracks, loose tiles or problems whatsover. I don't use it much, so it's a waste just sitting here. It has the gas option...
  3. formerlyfatguy

    Smoke Daddy or Smoke Pistol?

    I have the Big Kahuna and love it. From my understanding, the Smoke Pistol can only use their cartridges, so that's an added expense. The Smoke Daddy uses wood chips or pellets.
  4. formerlyfatguy

    Considering a Meat Grinder, Need Advice

    Check out Gander Mountain's stuff. Real good prices and a great product. I think they have a good motorized unit on sale now.
  5. formerlyfatguy

    Polska Kielbasa - cherry,apple,hickory, or JD oak?

    Another vote for Hickory.
  6. formerlyfatguy

    numbers are not adding up here

    I've used powdered milk in my smoked sausage recipes and it usually takes me around 15-17 hours in the smoker to get to an internal of 156.
  7. formerlyfatguy

    Bactoferm F-RM 52 use question

    Go with the package instructions. A 25 gram package is enough for about 200 lbs. of meat.
  8. formerlyfatguy

    What's your occupation?

    Retired Letter Carrier. Lugged the old mailbag for 38 years, enjoying my retirement for the past 6 years.
  9. formerlyfatguy

    Backwoods Smoker Clone

    great looking job so far! Nice work, but I bet all the credit goes to your "little inspector".
  10. formerlyfatguy

    making sausage right now and need help?

    I never used bacon, I have ground up some pork bellies I had laying around. Go down to your local supermarket and buy some pork fat. They sell it up here in the Northeast, so I'm sure they hafta carry it down south. It's about .49 a pound. If its not on display, ask the butcher in the meat...
  11. formerlyfatguy

    making sausage right now and need help?

    I don't believe you want the meat to freeze up just before stuffing. Put the meat in the freezer to partially freeze before grinding, take it out, grind it. keep it as cold as you can without freezing hard, then mix up your spices, mix it completely for a good 5-7 minutes, back in the fridge...
  12. formerlyfatguy

    20$ grill and some Brauts @ Disney..(Lotsa Q View)

    I went down the first week of December and had the Meal Plan. The food sucked and trying to get a reservation was next to impossible. We stayed at the cabins at Ft. Wilderness, and should have cooked. They have stoves and grills outside the cabin, but I would rather have service at a restaurant...
  13. formerlyfatguy

    Making Sausage Question

    I just finished stuffing some smoked Kielbasa. I pretty much follow the Kutas method. Grind, add seasonings to water and mix with the ground pork. I did 15 lbs and its about to go into the smoker.
  14. formerlyfatguy

    What kind of stuffer to buy?

    UPS just delivered my Gander 15 lb. stuffer Monday. All metal gears, delivered for $169. Really good price for a sturdy stuffer. I was using one of those water Dakotah stuffers before. It did a good job, but only held 5 lbs of product, was a pain to clean and load with meat. The Gander unit...
  15. formerlyfatguy

    Gander Mountain has their stuffers on sale

    Does anyone know if the 15lb. Gander stuffers can be motorized by using another companies motor?
  16. formerlyfatguy

    Question for Smoke Daddy users!

    I only assumed it was welded because I can't get it to budge!
  17. formerlyfatguy

    Question for Smoke Daddy users!

    I've had one for quite some time now and the screen has a hole burnt into it from me lighting it with a torch. It's welded in there, do they expect you to weld the screen in yourself? Or, are they sending you a whole unit?
  18. formerlyfatguy

    Bradley or Masterbuilt?

    I've had a Bradley 4 rack, and a Bradley 6 rack and 2 40" MES units. I got rid of them all in favor of a much more expensive Cookshack Amerique. If you can afford a Cookshack, that's what I would go for, heads and tails over the others mentioned when it comes to build quality and insulation. If...
  19. formerlyfatguy

    BGE-$400-Cape May County NJ

    It would be a great addition. I have a different brand of ceramic cooker that I use when I'm not being lazy enough to keep checking the coals. I got spoiled and lazy with my Cookshack. The ceramics are great for both low and high temp cooks. You can usually get up to 600 degrees with these, I...
  20. formerlyfatguy

    Restaurant Depot Memberships For KSBS Members...

    I've been going to my local RD for about a year now, just came back from picking up some stuff for a cook I have to do on Friday. I noticed they were carrying whole pigs for $1.49 a pound. None of my cookers will accomodate a whole pig, so I was sol. Shoulders were .72 a pound for single pieces...
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