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  1. skully67

    Lid seal for Traeger lil Tex Elite

    Hello, Can anyone please recommend a sealing solutions for the lid on my Traeger? The smoker works awesome but I think maybe I could hold temps more accurately if the lid was sealed better. comments?
  2. skully67

    How did you come up with your screen name?

    nickname since I was in College. Something to do with trying to crush a beer can and failing miserably. the number is,  well you can guess that one.
  3. skully67

    pork butts

    This was my first thought as well. pix??
  4. skully67

    Freezing ribs??

    No sweat on freezing the ribs. We do it all the time, sometimes its the only option you have when the sales happen....
  5. skully67

    Butterflied Pig

    The family enjoys my weekend cooking very much however when you get invited to partake in something like this: You put on your flip flops, hop in the car and live to smoke another day. more pics to follow.....
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    butterflied pig.jpeg

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  7. skully67

    Sunday's smoked stuffed pork chops

    Hello, Working today for tomorrows Sunday dinner. I decided to prepare some thick cut stuffed pork chops. Grabbed 8 chops from the butcher at $3.48/lb and they are really fresh and screaming to be smoked. Decided to brine these chops for 24 hours. Brine Recipe 1/2 gallon water 1/2 gallon...
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    chops_brine_1.JPG

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    chops_brine.JPG

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  11. skully67

    First try at Sausage - opinions needed

    Sorry I am late getting these pictures up here. The sausage put me down for a nap on chaise lounge....  1 hour at 200deg smoke 1.5 hours at 225deg smoke 30 mins of rest in the oven Recipe for sleep =  Enjoyed this thoroughly. Thanks for the support Skully
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    tomato sausage_3.jpeg

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    tomato sausage_2.jpeg

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  15. skully67

    Smoking water

    Now thats good thinking!! Does it have to be distilled?
  16. skully67

    First try at Sausage - opinions needed

    Ok went on the smoker at smoke setting around 200-220 been on for 50 minutes IT is 136deg after an hour. I don't think i will have any issues getting it to 140deg within 4hrs. With that said. I think i will just let the Sausage do its thing for a few hours and than throw it into a pan with...
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    tomato sausage.jpeg

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    tomato sausage_1.jpeg

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  20. skully67

    First try at Sausage - opinions needed

    Hey Palladini, I do not know what the butcher used all i know is that i trust him and he sells 30-40lbs of this tomato sausage each weekend. Anyway i do have safety in mind. I know that a 7# butt took way over 4 hours to go past 140deg.on my Traeger, So with this in mind maybe i set the smoker...
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