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  1. scpatterson

    Trouble Getting 200+ F Temps

    I use a turkey fryer burner for mine. i cut the legs off to shorten it up some and can run my temps as high as I want. I could set the thing on fire if i wanted. My whole burner assembly sets inside mine with a vent on the side by hose and air intake for the burner..Works great so far..
  2. scpatterson

    North Florida Gathering IIII

    Jerrry I can promise that if Im in teh country we are coming. Misses and I have talked about thsi sevral times since we left...I will let you know as soon as I can..We will be bringing our camper if we make it..
  3. scpatterson

    40# snack sticks and 10# Summer Sausage(Pics)

    Well the first batch of snack sticks is all done and the summer sausage. Ive got it out to dry a bit and then Im gonna bag it up. Taste was really good, just the right amount of smoke. I took them off at about 160 and threw in an ice bath to cool off. casing done real good, the meat did not...
  4. scpatterson

    40# snack sticks and 10# Summer Sausage(Pics)

    Here we are at 145 internal. I just started cranking the temps up from 165 up to around 180ish. I stalled my temps a little so all the meat would catch up a bit. Got everything within 5 degrees internal...SHould pull it shortly gonna run to 160-165...I still ahve 20 more pounds to do but gonna...
  5. scpatterson

    40# snack sticks and 10# Summer Sausage(Pics)

    Heres the post from when I built it a few weeks ago.. http://www.smokingmeatforums.com/for...plywood+smoker
  6. scpatterson

    15lbs Deer & 15lbs Beef Jerky (PIcs)

    I bought an elcheapo slicer for this just to get it sliced but Im gonna get me a bigger one soon...Thanks
  7. scpatterson

    40# snack sticks and 10# Summer Sausage(Pics)

    I did not pinch the casing where it wraps over the dowels. I bet thats the issue but what I did was to cut the ropes down on my second batch. I tied the ends together and used some twine on a few of them to test it. Im suprised at how fast the color changed on these once putting the smoke to...
  8. scpatterson

    40# snack sticks and 10# Summer Sausage(Pics)

    Well I took the deer that Jerry gae me and groud up most of it for snack sticks. I used 2 kits from Hi Mountain that does 20 pounds each. I used a misture of 70& venison, 20% beef and 10% pork and stuffed into 20mm casings. I let them set over night and just put half on to smoke. Leason...
  9. scpatterson

    Snack Stick Curing

    I got snack stick on smoking right now and the instructions with my kit said to grind and then mix the cure and seasoning and to stuff imediately because the cure acts as a binder and will make stuffing difficult. Let sit in the fridge over night once stuffe for curing.. Im following this as my...
  10. scpatterson

    15lbs Deer & 15lbs Beef Jerky (PIcs)

    Well I decided to use the new plywood smoker to smoke some jerky. I used 2 kits from Hi Country and made 30 pounds (before smoking) of Inferno and Mandarin Terriyaki Flavor. The smoker ran perfect, I ran hickory smoke on it for 3 hours at 150 degrees and finidhed it for anther 7 hours with no...
  11. scpatterson

    Propane smokehouse help.

    I have the same set up and had that happen myself but not so much that it was an issue. I did like you and used wet, and dry..... I found that whenit woudl stop smoking and I had wood left then it was only the top wood and if I cranked up the heat a bit it would finish the wood. I bought a...
  12. scpatterson

    15lbs CB and 35lbs BBB (Pics)

    Thanks Dude.... The brand on my slicer is a High Country from Bass Pro..LEM makes a nice product from what I understand so you shoudlnt ahve any issues.... I just finished slicing 15 pounds of beef and 15 pounds of deer for jerky and it did OK just under powered and the slide for the table is...
  13. scpatterson

    15lbs CB and 35lbs BBB (Pics)

    Well all things come to an end..... Bought a slicer from Basspro today. It did good but I think they designed it for cutting strawerries or peanut butter because 50 pounds of bacon was givin it fits. Sliced it and vaccumed packed into 1.5 pounds packs... I cut the hanging pieces off and...
  14. scpatterson

    Propane powered Plywood Smoker Build (Pics)

    Im just gonna lay the trays on the dowels......It worked great for the bacon...Temps were as high or low as I wanted with no issues whatsoever
  15. scpatterson

    Picture Question?

    When you are in the post area and you paste the code click on preview post at the bottom and you can see it then but remember you ahve to submit post when yur done
  16. scpatterson

    THANKS SC Patterson.Some Singapore Treats in the Mail

    Just saw this post....Hopeyou enjoy it all..Knew you guys would like the pringles..Did you taste them??????
  17. scpatterson

    Picture Question?

    Check out Beer B Qs instructions in this link...A few down http://www.smokingmeatforums.com/for...ad.php?t=86712
  18. scpatterson

    wood smoking

    What kind of smoker are you using???? Is yur wood seasoned really well?? I smoke with only wood logs and usually hickory and Oak. When I add my logs or splits I leave my door open for about 10 to 15 minutes to give extra air flow until they catch up good. Leave your exhaust open as much as you...
  19. scpatterson

    Burnt Ends...

    Chop it up gurl....Man I love me some burnt end samiches with cole slaw on it....Yours look awesome
  20. scpatterson

    15lbs CB and 35lbs BBB (Pics)

    Got it out of the smoker after 11.5 hours. It turned out really good, even the misses likes it. I fryed up a few pieces of both the Canadian and the Buckboard. Im gonna let it it sit in teh fridge for a few days before I slice it and feeze.. I will get some sliced up pics as well in a few...
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