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  1. tlzimmerman

    Wal Mart or Sams ?

    Our local meat guys order in from packers same as sams the town over. Its the same stuff. We support them quite a bit, and their higher prices (guy makes some amazing jalapeno brats) but when we make it to sams, we buy in bulk and use the ole seal a meal to store it up. That said, we buy very...
  2. tlzimmerman

    How to maintain thin blue smoke GOSM?

    Just an update on what I am finding. Hickory: Sawdust....more water and I get a good thin blue smoke. I don't have to soak, but I have to saturate. It sustains if everything is wet, if I don't get enough water, the whole thing starts to smolder with white smoke and then I get fire...
  3. tlzimmerman

    Considering a Meat Grinder, Need Advice

    If you are doing hand crank....I would go for a #32 size if it were me. #22 is probly good too depending on how much you want to grind, and will probly store better if you aren't going to grind more than 20 pounds ever. The extra size really helps not having to cut everything up so small, and...
  4. tlzimmerman

    temp probe

    I stick mine in from the beginning.....but I have heard both ways.
  5. tlzimmerman

    brinkmann vertical insulation.

    The material I think you are referring to his hardibacker, aka cement board.
  6. tlzimmerman

    Why do my homeade sausage's have a urethra??

    They make a high temp cheese to stay consistent while smoking, not sure at what temps it melts but I have used it before in summer. The cheddar tastes kinda like easy cheese to me, so I didn't care for it. Going to try some of the others soon though. I bought it from midwesternresearch.com
  7. tlzimmerman

    Do you own a GOSM poll

    I got the gosm for the same reason. It was cheap, and I can do small loads in it for me and the wife and family as it starts (JUNE!) and grows. I have a 2x2x4 plywood smoker for smoking sausages that has used electric, and its getting converted to propane so I can do hot smokes as well, but...
  8. tlzimmerman

    weather concerns

    Nope.....it'll be fine to let it cure in the fridge for longer.
  9. tlzimmerman

    Click here to see my belly.

    Looks awesome, I am going to have to look into doing my own bacon. Looks fun.
  10. tlzimmerman

    How to tell you maximized your wood potential.

    I am a noob too, but I can tell you when I get extended tbs with my gosm, I get some ash and some charcoal type stuff myself.
  11. tlzimmerman

    Another set of Bacon - I'm Hooked (with QView)

    Man I have to try some bacon too, sounds awesome. I am going to keep saving up for a slicer first probably though.
  12. tlzimmerman

    30 lbs of PP for a retirement party w/Q view

    Man I can't wait to do my first butt this weekend, those look awesome.
  13. tlzimmerman

    Tones Spices

    Love em. Sometimes I think their peppercorns may be a little mild, but then again I really like a stout black pepper, the wife thinks they are hot!
  14. tlzimmerman

    I'll be out of pocket for a bit...got bad news yesterday morning.

    Sorry for your loss, I'll say one for you, Its always hard to lose a parents even one who has lived a full life. Tell stories and let the good memories be lived again.
  15. tlzimmerman

    10 lb shoulder with qview

    Yummy lookin
  16. tlzimmerman

    First butt question...

    I could be wrong but from reading here I think I remember if you are looking for a more solid cut of meat, I believe you can pull it at a lower temp, anyone correct me if I'm wrong but I think it can be pulled at 170.
  17. tlzimmerman

    need help ASAP

    I think you are wanting to rush things, and thats never a good idea from my experience. I start mine at 120 for 2 hours to thoroughly dry, then bump it to 140 for about 3 hours, then 160 for several, and then 170 until it hits 152. I drop my temp to about 160 again and let it ride around...
  18. tlzimmerman

    silicone around the stack?

    And if that makes you nervous, I am sure you can order the fda approved food grade stuff like this. http://www.emisupply.com/catalog/su5...=SU5005103-BLK
  19. tlzimmerman

    silicone around the stack?

    I have read on some regular silicone bottles from home depot that this silicone was approved for food use if cured for 72 hours in a certain temp range or whatever. I was suprised to read it in the fine print on the bottle. If I remember right it was a clear bottle of GE silicon II is what it...
  20. tlzimmerman

    Fabricating the St. Louis Rib Rack, a pictorial tutorial

    Great post, and a beautiful set of ribs at the end. Will keep this one ready for the next time I want to try spares.
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