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  1. kevin james

    Fresh Jalapenos for sausage ?

    That's exactly what I do as well, and I agree it works well.
  2. kevin james

    Looking for new pellet grill suggestions

    I've been looking at pellet smokers the last couple months as well, to replace a Pit Boss Pro 1100. Was seriously considering the Rec tec RT-1250 or the new Camp Chef Wood Wind Pro 36. In the end, I ended up going a totally different route, realizing that I'd rather have a cabinet style since I...
  3. kevin james

    Fresh Jalapenos for sausage ?

    I'm still fairly new to sausage making, I'm about a year in. That said, I've made more Jalapeno Cheddar sausage than anything else, and I've used fresh diced jalapeno's every time. I thought they turned out great. I actually even sold some to a few friends who have encouraged me to sell my BBQ...
  4. kevin james

    Truth BBQ in Houston

    In regards to the food at Truth being too salty, I'm wondering if that's a common thing at a lot of the famous BBQ spots in Texas. While I have never been there, I did order a brisket from Franklin BBQ on Goldbelly.com. I was shocked at how salty it was.
  5. kevin james

    Truth BBQ in Houston

    Funny... my girlfriend was telling me about that place a couple weeks ago. She heard about it from a friend and said she wants to try it. Sounds like you had a great experience there, but that it's also pricey. I'll definitely be checking it out, but not sure it will be a place we go often if...
  6. kevin james

    Backyard offset smoker options?

    There is no door damper, you crack the door to allow air in. I have not had a single problem running it this way. Frankly, this pit is ridiculously easy to run. Also, I noticed I missed one of your earlier questions regarding the cook chamber door. It's 3/8" steel so it's definitely not light...
  7. kevin james

    Backyard offset smoker options?

    For the Blue Smoke Smoker, he only offers one size, 24x48, but honestly I wouldn't go smaller than a 24 x 48 for a backyard offset anyways. You have to remember you're going to have a hot spot on the firebox side, and with a 24x48 you get about 36-40 inches of actual usable cooking space. With...
  8. kevin james

    Backyard offset smoker options?

    You're in the Dallas/Fort Worth area? You should definitely check out Big Phil's Smokers offshoot brand Blue Smoke Smokers. He's located in Caddo Mills Texas, which is right in your area. His Blue Smoke Smoker brand offers what seems like the best bang for the buck for a back yard offset...
  9. kevin james

    Rec Tec extreme smoke setting

    I guess I'm mainly referring to them just recommending that you use foil pans under the grate to catch drippings in order to avoid a grease fire. That's hardly solving the problem IMO. Not trying to hijack this thread though or make it about the SmokeFire, just wondering Al's thoughts on the...
  10. kevin james

    Rec Tec extreme smoke setting

    Al, now that you have had your 1250 for several months, I'm curious what your thoughts are on it, especially since you were using a stick burner prior to the 1250. How is the smoke flavor on it? I'm thinking of upgrading my pellet grill, which gets no use at all because frankly it's not a very...
  11. kevin james

    Long Rest vs Long Hold - help needed

    I had looked at those a while back. Not that exact one, but a similar one by the same company as they make a few different models. I was wondering how well they would work or how accurate as the price seemed very good for a holding cabinet. But I ended up getting a PK 100 electric smoker from...
  12. kevin james

    Long Rest vs Long Hold - help needed

    That pretty much aligns with what I said lol https://www.restaurantbusinessonline.com/advice-guy/how-long-should-restaurants-leave-food-hot-holder "From a safety perspective, the food code is very clear on how long food can be kept in the danger zone, but less directive on how long food held...
  13. kevin james

    Long Rest vs Long Hold - help needed

    Actually, most of those places set their warmers to 140, not 165. That's been mentioned in Youtube videos by Jonny White a.k.a Jirby (one of the owners of Goldees BBQ who also worked at Franklin and La BBQ), and also Bradley Robinson a.k.a Chud (who worked at Le Roy and Lewis, and Friedmans...
  14. kevin james

    Long Rest vs Long Hold - help needed

    I'll throw my two cents in... It really comes down to what works for you and what tools you have available to you. If you are just resting the brisket (as in not a heated active hold), then you would first want to vent it to let it come down to somewhere around 180ish in order to prevent any...
  15. kevin james

    Quick, easy, and removable Mod for my new PK 100 smoker

    Thanks for the tip! I do have some food grade silicone lubricant spray, so I will make sure to use it on the gasket after every smoke.
  16. kevin james

    Quick, easy, and removable Mod for my new PK 100 smoker

    Wow, 17 years and still going strong? That's awesome! Funny thing, I did not save the box, I actually cut it up for recycling, but I DO still have the styrofoam top that sits over the electronics in shipping and the big plastic bag that is over the unit in shipping. I do not have any cover over...
  17. kevin james

    Quick, easy, and removable Mod for my new PK 100 smoker

    So I recently purchased a PK 100 electric smoker, specifically to use for ultra low temp smokes on sausage, jerky, snack sticks, and bacon. The smoker is built like a tank, it's 100% stainless steel inside and out, and it's fully insulated. It's also very consistent with temp swings of only +/-...
  18. kevin james

    looking for the best electric smoker

    I just got a PK 100. I haven't had a chance to do much other than testing as I just got it set up last week and it's been raining like crazy (no cover in my back yard), but I will say this thing is built like a tank, it's 100% stainless steel, and fully insulated. The one and only thing I can...
  19. kevin james

    Looking for a new smoker for sausage

    I just bought one of those. I've only been able to do some temperature testing on it so far, but I'm HIGHLY impressed. Here is a review thread I made this past Sunday: https://www.smokingmeatforums.com/threads/new-pk100-electric-smoker-for-sausage.317976/
  20. kevin james

    New PK100 Electric Smoker for Sausage!

    Thanks! I think this thing is really going to be great for it's intended purpose. If I had to list any dislikes about this unit these would be it: 1. The average actual temp runs about 10 degrees hotter than the set temp, so you need to compensate for that which sucks, but that's easy to do so...
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