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  1. processhead

    Help a first timer

    Rather than sacrificing a piece of meat while you are learning how to regulate the heat in your grlll, I would suggest using a large noncombustible container with roughly a gallon of water in your smoker. A gallon of water is about the same weight as an 8 lb pork butt, costs nothing, and gives...
  2. processhead

    Cast Iron Sausage Stuffer Restoration

    One of my hobbies is restoring old cast iron and other meat processing equipment. I have done a few of these meat stuffers over the years and usually put them to work making sausage after they are finished. This one came to me a couple of weeks ago after I spotted it on FBMP. It is an 8...
  3. processhead

    Loving Retirement!!

    I retired in 2015 and never looked back. No regrets whatsoever. I stay busy with brewing, meat processing and a side hustle of restoring vintage radios and automotive electrical systems. Bored I'm not.
  4. processhead

    Think I found a nice little side hustle.

    Those are great looking cutting boards. If there is enough demand for engraving you could look into one of the laser engravers that are out there. I think the price has come down and they are capable of some pretty amazing work. Once you get a laser engraver, you could almost do a separate...
  5. processhead

    Why spend the money?

    Wise words from the O.P. Keep a few good thermometers around. Cross check them against each other often. Managing temperature and time are the foundation of good food prep.
  6. processhead

    Started on the Outdoor Kitchen

    Something like this would work. You can either drain the line if the valve is at a lower location like your basement or you can blow it out with an air line connected to that little tap in the side if the valve is located where the line won't just drain by gravity. If you plumb outside with PEX...
  7. processhead

    Outdoor Recliner

    I got one similar to this one. Cool in the summer and folds up when not in use. Oh, and it is totally nap-worthy.
  8. processhead

    Rice and Gravy, Louisiana style

    Thanks for posting that. It took me back about 40 years when I was living in Eunice, LA and would eat lunch at Ruby's Cafe in the old downtown area. Think of old Cajun ladies speaking French in the kitchen and putting up daily specials like your rice and gravy served with roast pork, chick...
  9. processhead

    Anyone know the name of this type of grill?

    It could be a pilot rock grill. https://www.pilotrock.com/series/charcoal-grills/cbp-135-series-charcoal-grill/
  10. processhead

    $1.39/lb Pork Butt made me do it - Complete w/qview and write up

    Wow, Looks great.
  11. processhead

    $1.39/lb Pork Butt made me do it - Complete w/qview and write up

    Looks really good so far.
  12. processhead

    $1.39/lb Pork Butt made me do it - Complete w/qview and write up

    @bmudd14474 What are you using for your dry rub on those butts?
  13. processhead

    Gumbo Question - Re Roux & Possible Blasphemy

    Without using some kind of carb., it is really tough to duplicate the flavors of flour browned in fat that you get in a authentic roux . Anything else is just a thickener. Of course, if that detail isn't important to you, you can go with about anything as a substitute thickener.
  14. processhead

    Curing times differing WILDLY online vs what I've learned...

    I think you are on solid ground with the methods you are currently using. Regarding using the weight of a piece of meat as a guide to curing time. Consider that using a dry rub cure on a 10 lb pork belly will fully penetrate and fully cure in less time than the same cure on a 10 lb pork butt...
  15. processhead

    Sealing Cooking Chamber...

    If its an outdoor smoker and the leaks are small compared to the smokers vent size. Your heat and smoke losses through the leak are probably insignificant in the grand scheme of things. I run my insulated electric smoker indoors and vent it to the outside. That means door leaks contribute to...
  16. processhead

    Planning ahead - Upgrade to Sausage Making Equipment

    Some folks will suggest going with the biggest equipment you can afford. Being in your situation in terms of age and the onset of disabilities, I suggest getting equipment large enough for your immediate needs or maybe just a little bigger. For grinders, I am a fan of #12 size because they...
  17. processhead

    Interested in Opinions/Reviews from Meater Owners

    I have to think that the Meater + was an attempt to address the range deficiencies of the original Meater. 10 foot range is only slightly more useful than a wired probe with a readout.
  18. processhead

    Interested in Opinions/Reviews from Meater Owners

    Where is the base/charger unit located while you are doing the cook? It needs to be within BT range of the probe and a closed lid on the smoker reduces the range considerably. I leave the base/charger unit right next to the smoker or oven and the connection remains solid
  19. processhead

    It's taking longer than expected to reach temp

    IMO some smoker manufacturers will make unrealistic claims of their smoker's capacity. Best to start out with less lbs of sausage and work your way up.
  20. processhead

    It's taking longer than expected to reach temp

    Trying to hit the upper IT in a small electric smoker can be tough to achieve if they are loaded with too much product. Too much cold meat soaking up all the heat from a too small of a heat source. How many pounds of sausage are you loading in your smoker?
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