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  1. kevin james

    New PK100 Electric Smoker for Sausage!

    I just added this new PK100 Electric Smoker from Pro Smoker to my stable of smokers/grills. This one will be primary for two things, smoking at super low temps in the 140-150 range for cured sausage, snack sticks, bacon, jerky etc., and since it can go that low and is fully insulated, it will...
  2. kevin james

    Greatest Song Ever Recorded

    So hard to name just one, but if I have to it would have to be Led Zeppelin - Since I've Been Loving You
  3. kevin james

    Need some sausage making help...

    Hey guys. Coming back to this thread. My original problem was with LEM brand casings, but I tried casings from The Sausage Maker and had the same issue. I see several others have reported that their casings from The Sausage Maker have also been tough and chewy regardless of proper casing prep...
  4. kevin james

    Offset vs Reverse flow offset

    Pics? Sure. Here's a recent brisket for you...
  5. kevin james

    Offset vs Reverse flow offset

    Thanks, but not a Mill Scale. It's a Blue Smoke Smoker from Big Phil's Smokers.
  6. kevin james

    Best Sub$320 Vacuum Sealer

    I've had the VM 360 for a couple years now and I use it all the time. I absolutely love it.
  7. kevin james

    LEM Motorized 10 lb. Stuffer?

    Thanks for the info everyone. I just placed my order. Can't wait for it to get here! In the mean time, I have this batch of sausage in the offset right now getting a smoke bath...
  8. kevin james

    LEM Motorized 10 lb. Stuffer?

    What are your thoughts on the 20 lb. motorized unit? How is the quality? I was concerned because I did see a few reviews where some people had units break fairly quickly, mostly due to the gears, which is pretty concerning for a product that ranges between $650 and $1,000 depending on which size...
  9. kevin james

    LEM Motorized 10 lb. Stuffer?

    Wondering if anyone here has the LEM 10 lb. motorized stuffer. I currently have the LEM 5 lb. manual stuffer, and am thinking about upgrading to a motorized unit. I generally do pretty small batches, mostly between 5 - 10 lb. That's why I got the 5 lb. stuffer in the first place, and also I had...
  10. kevin james

    Brisket Finished FAR to Early - Question

    A couple things. 1. I agree with gmc2003, it sounds like it may have been under done if it was dry, but then again how was the texture? Was it pull apart tender, or was it still a little tight? Or on the other hand did it shred when you sliced it? All are indications of it it was cooked...
  11. kevin james

    Offset vs Reverse flow offset

    Thanks Bill. The guy that built mine is EXTREMELY stubborn and prideful. He is not in any way going to be receptive to any recommendations in that thread. Not going to happen. He refuses to believe there is a problem with his design at all. In fact he tried to trick me.... he agreed to do...
  12. kevin james

    Offset vs Reverse flow offset

    If what you are looking for is a top down cooker, then what you want is a traditional flow open pit, which has no baffle or tuning plates. Depending where you are located, you may want to consider Big Phil's new offshoot, Blue Smoke Smokers. He is located in Caddo Mills Texas and he only builds...
  13. kevin james

    Offset vs Reverse flow offset

    I agree with you that my RF was designed very poorly. The problem is that often times when shopping for a smoker you are choosing between different builders none of whom are in your local area. That is pretty common where it's a situation of getting it shipped to you and all you can do is go off...
  14. kevin james

    Offset vs Reverse flow offset

    I have both, a 24x48 reverse flow, and a 24x48 traditional flow. My traditional flow is an "open pit" design which means no baffle, no tuning plates. The reverse flow is made from 1/4" steel and has a square firebox with a wood/coal grate, while the traditional flow is made out of 3/8" steel and...
  15. kevin james

    Cure #1, Smoking Temps, and Smoking Times

    Yes, I do temp them and usually take them up to 155-160 before they are pulled. Thanks for the info.
  16. kevin james

    Cure #1, Smoking Temps, and Smoking Times

    Makes sense. I originally started out at 2.00% including cure #1 and have reduced it over time as I felt the final product was a little too salty. I also had several other people try it and even at 1.75 including the cure #1 everyone still felt it was just a tad too salty. I think 1.50% total...
  17. kevin james

    Cure #1, Smoking Temps, and Smoking Times

    Ok, thanks for the info!
  18. kevin james

    Cure #1, Smoking Temps, and Smoking Times

    Ok, thanks. So just to be clear, are you saying that for basic smoked sausages with 1.25 - 2.00% total salt including the 0.25% cure #1, it is safe to smoke at temps below 140* F for say 4-6 hours? I actually have a small batch I was going to smoke today which is just a basic 75/25 beef pork...
  19. kevin james

    Cure #1, Smoking Temps, and Smoking Times

    This thread has really peaked my interest. I've dipped my toes into sausage making over the last 9 months or so, and have mainly been doing Texas BBQ House style sausages, like all beef Texas Hot Guts, and 75/25 Beef Pork mix Jalapeno Cheddar sausage. So far most of what I've learned has been...
  20. kevin james

    Smoked brisket fail turned to a win by sous vide.

    A combo of smoking and sous vide is great for brisket. I've been utilizing the sous vide as a method for hot holding a brisket overnight, as a way to emulate what the famous BBQ joints do in Texas. They use commercial holding cabinets set at 140 and hold overnight for 12-15 hours. Briskets on at...
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