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  1. G

    AMNS saw dust?

    nice DIY on the dust,I tried to make dust out of fine chips for my AMTS did not get the resuts that you did, great idea
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    Smoking Emergency - Flame Boss Fan Stopped Running

    buamgar- you might need adapter for your WSM I had to go with the universal adapter for my big offset, different smokers take different adapters check out Flame boss on u tube
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    Steel pail + chicken wire = ash screen

    Try 1/4 " hardware cloth for top layer
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    Smoking Emergency - Flame Boss Fan Stopped Running

    only combustion air needed is supplied by fan, flame boss wants you to close chimney to 1/4 open.Hope you will not go thru any more problems, you can call Flame boss and they will be happy to help you I have dealt with them and they are the best. I had problems with no fan running and if pit...
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    Fresh sausage with bloom?

    I don't understand, you are saying you are making fresh sausage but later in post you are saying that you are adding cure fresh sausage doesn't have cure in it, you need to listen to some of the sausage makers on forum and you need to learn more ,you are confusing yourself, there is a...
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    Hello, from Chicago

    Hi, Dadagolfing I am a newer member from WI. IL. state line have fun w/pork butt any temp. between 225*-275* will be fine. I am smoking Andouille tday
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    Smoking Emergency - Flame Boss Fan Stopped Running

    I have had same problem.put meat thermo in spot for pit probe. Fan should run, I f pit probe is bad fan won't run. I had to get new pit probe
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    Vacuum bags

    I have also found it difficult to use some new food saver bags, the problem was they would not seal, so I started to wrinkle up the top of bag where you would make seal and create some wrinkles in bag and then they work fine.
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    St. Louis Ribs to say thank you!

    Ribs look great and thanks for sauce recipe
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    Adding water to sausage

    some sausage makers use cold ice water to make a slurry with spices when adding to meat and others chunk up meat and add spices and add ice water later. It is to add moisture to stiff meat making it easier to stuff into casings and keeping meat cold,important to keep meat cold as possible
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    Temp Regulation Issues

    I would try charcoal basket w/minion bars, my dyna glo runs 225* to 250* without minion bars and 220* with. Don't panic, keep trying different methods till you find something that works
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    Andouille time!!

    I was just responding to Inda's post using wire ties, I am a sausage twister also, your sausage looks great
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    Andouille time!!

    Nice batch of sausage,looks outstanding
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    Any Input On Pit Boss Pellet Smokers?

    I use a masterbuilt 2/door propane w/ cold smoking attachment,I can go as low as 150* w/propane and light the cold smoker for smoke and little or no heat.
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    Andouille time!!

    Inda-what about hog rings and hog ring pliers
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    looking for a venison liver sausage recipe

    R Blum thnx for recipe, will give it a shot
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    Any Input On Pit Boss Pellet Smokers?

    Are you just looking to cold smoke, then amazn sawdust or pellet smoker, use LP or others for hot smoking
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    looking for a venison liver sausage recipe

    Thnx for info
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    Made my 1st KIELBASA (long)...

    Sherry, Take a day to learn your smoker, I also have a charcoal smoker and took the time with a clean fire box to learn how much charcoal for what temps you need. Like 130* for drying, then 160* for smoking and 160* for smoking at a raised temp. and 180* to get your final temp.It will only take...
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    looking for a venison liver sausage recipe

    Any better description as far as spice blend and fat ratio?
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