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  1. smokin - k

    Short Sweet and to the Pork! (lol... I'm punny)

    Hell's to the YES! I'll have to give your Rub #1 a shot... Looks awesome and thanks for Sharing! Happy Smoking, Smokin - K
  2. smokin - k

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    I have two of these 24" pulls that were mounted back to back but you could probably make your own thru bolt mounting for them. They have a ruberized black grip and are pretty dang cool... Smokin - K
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    • smokin - k
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  4. smokin - k

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    Love following this thread and your progress. The amount of resources (AKA tools) that you have access to is super cool! If you want a fancy door pull I could probably send you something pretty sweet. I'm in the door hardware business and we get returns on occasion that we can give no credit...
  5. smokin - k

    Large Holding Cabinet - Converting into Dehydrator / covection oven (help?)

    I just received my rheostat, transformer and my fan in the mail.... I'll start hacking and slashing this unit this weekend. Keep you posted on my progress... Happy Smoking, Smokin - K
  6. smokin - k

    The sacraficial Picnic.

    Normally I get nervous when the temps are even 10 to 20 degrees off the mark... Way to hold your composure...! Great looking Pulled Pork and what about those Appetizers!!!! OMG! I just ate and I'm ready for lunch!  Happy Smoking, Smokin - K
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  8. smokin - k

    Large Holding Cabinet - Converting into Dehydrator / covection oven (help?)

    Thanks Todd! I'm going to see if one of the local Restaurant supply places has a comercial dehydrator in stock so I can see what they do for venting and fans. I'll let you know if I come up with anything worth shouting about. Hope all is well! Thanks, Kean P.S. What did you think about my...
  9. smokin - k

    Large Holding Cabinet - Converting into Dehydrator / covection oven (help?)

    Hello fellow smoke heads! So I found one of these warming / holding cabinets on CL ($130) and want to convert it into a large dehydrator. It has an electric element in the bottom of the cabinet and will get up to 200*F.. I don't plan on going over 160*F. As the unit I bought is similar to...
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  14. smokin - k

    Rueben Sauage (Pastrami and Kraut) - Help?

    This is what I was thinking for the basic spices and ratio for 5 Lbs of meat and fat.. Let me know if there is something I should cut back on or add that I am not showing. I am a definite newbie when it comes to sausages and making my own spice list. So you can not offend me with your...
  15. smokin - k

    Portland Meat Collective - Classes

    Just thought I would share with all my Oregon friends this link. My wife signed me up for the sausage making class (birthday present). Even though I have made a few sausages with the help of this forum I am super excited to see what I can learn from these guys in a class setting. They also have...
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  18. smokin - k

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    Great work Gersus....! I agree on getting a stuffer. I bought a 7lb Weston stuffer for $100 and have been very satisfied. LEM also makes a great stuffer but are a little more proud of them... Again great work! Happy Smoking, Smokin - K
  19. smokin - k

    Rueben Sauage (Pastrami and Kraut) - Help?

    Thanks guys for the responce and for the recipe Sausage boy! The tat was pulled off of the fan page on FB for Vienna Beef... I plan on heading to Chicago in March with my wife and baby and can't wait to take a tour and eat in their concession area... Love me a good Chicago dog! Happy Smoking...
  20. smokin - k

    Rueben Sauage (Pastrami and Kraut) - Help?

    Merv,    Great minds... LOL! Make sure and get my attention when you do your post... I'm sure others out there have done similar tinkering and hoping for a little do's and don't. I will post my spice ratio's when I get home tonight so we can all brain storm.  Happy Smoking! Kean
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