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Smoking Venison Sausage on a 22.5
This is the Venison summer sausage early on with the wahoo. Can't find the 20 other pics. I got a sheet pan from GoodWill for $1 (hey I try to help) and used my 4" angle grinder to cut and fit to act as a baffle and coal holder. Here's some VSS and Wahoo (that's a fish). Pathetic... -
Smoking Venison Sausage on a 22.5
I took a whole bunch of pics, but since photobucket changed, have not been able to upload. Gotta work on it. Oh, I threw some Wahoo on the smoke and it was awesome. -
Maverick ET-732 Piece of Junk! (UPDATE) New one works fine.
Rough life!- mchar69
- Post #40
- Forum: General Discussion
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Bacon question
I would cut the belly into slabs now so cure can penetrate - it's OK to smoke on racks. I've only warm smoked and it turns out great, but a cold smoker is in the works. Good luck. -
New at smoking things. UDS build
It looks fantastic, and good luck with the new baby. Some would say to swap out the galvanized elbows with black pipe instead. Good luck smoking!- mchar69
- Post #4
- Forum: UDS Builds
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Dutch's "Wicked Baked Beans"
I made the beans last night - AMAZING! It's gonna be a go-to staple , I can see that.- mchar69
- Post #414
- Forum: Side Items
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Long distance call from Germany
Hello! If you are away you miss the fun of all the accoutrement of smoking and 'Q. The beer, while waiting to peek, for example! The smell - oh yeah! -
Smoking Venison Sausage on a 22.5
I can only get the Weber down to 160, and it's freezing out. My buddies' VSS has been 2 hrs. (he's too lazy to smoke,if that's possible.) Towards the end, I'll put the VSS into my 170 oven, and throw a spatchy on the 22 and fire it up to 275 ish. We made a mild VSS 2 weeks ago with high... -
No more throwdowns?
Leah got a little too creative on that idea (as usual) so killed the thread. (J/K) So throwdowns are where people meet and sample the 'q and then rate it? I might do well, last poker game someone piped up and said "I'll bet $50 i make the best 'q - and the one guy who's had mine a bunch...- mchar69
- Post #8
- Forum: SMF Throwdowns
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6# Whole Chicken with qView
You betcha it looks good. That 1st pic of the earlier burnt one - not so much. Now some want a crispier skin - I'm doing one tomorrow and will try... -
My first large group cook
Well you have over 20 hours in this, and have yet to serve the meal. Looks good, brave move!- mchar69
- Post #24
- Forum: Catering & Large Group Gatherings
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First time smoking pork ribs
Now you're hooked! Looks delicious.- mchar69
- Post #2
- Forum: For New Members
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Brined chicken
You gonna put a rub on the chicken? How about spatchcocking the whole birds to help the cook? Dirtsailor, yours looks nice and moist. What rub did you use?- mchar69
- Post #6
- Forum: General Discussion
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First Chickens
No pics? That must mean it was so good there was no chance! It's amazing, no? -
My 1st UDS build!!
I agree it's an UGLY thing. The uglier, the better. Nice- mchar69
- Post #17
- Forum: UDS Builds
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Downloaded Jeff's Recipe Even though......
Now you're talkin! I can smell it from here!- mchar69
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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HELP! Under smoked/cooked sausage
Take a bite - let us know how it works out! With pics, or QView, of course! -
HELP! Under smoked/cooked sausage
that guessing game is not worth playing, so OP - grill them to 165 degrees. -
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HELP! Under smoked/cooked sausage
need to wait 24 hours for the cure to do its magic. Otherwise you need to grill it hot like regular (green) sausage and you will be ok. I am new to this forum.
