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  1. PapaRed

    Meat probes and cables

    Hopefully this is the correct area for this question. If not, I know an experienced person will lead the way :emoji_wink: Am tired of kinks & tangles in meat probe temperature sensor cables. Compounding that, my RecTeq, Spider Grill Venom and Maverick probes used on my Weber Performer ALL...
  2. PapaRed

    Non fat dried milk

    I found the asterisk concerning the use table to be interesting. (* Higher temperatures and/or extended holding times contribute directly to whey protein denaturation. This index is used as a measure of the cumulative heat effects during processing of nonfat dry/skimmed milk powder.) I wonder...
  3. PapaRed

    Meat Stick Experiment

    You have piqued my interest, Chopsaw! So, is the sausage uncooked when you freeze? And is it frozen or thawed when you place it on the pellet grill?
  4. PapaRed

    Fine powder ash

    A fan-powered temperature controller for your Weber® Kettle Grill.
  5. PapaRed

    Fine powder ash

    Have used the Spider Venom on my Weber Performer and have been satisfied with the results. I recently purchased some Royal Oak Super Size charcoal, and used it (in a snake configuration) for the first time this morning to hot smoke some sausage. The Venom maintained 150℉ throughout the cook, but...
  6. PapaRed

    Sausage on pellet grill

    Thanks! I've gained more knowledge here than anyplace else. This is a great group.
  7. PapaRed

    Sausage on pellet grill

    Thank you for the advice! I'm thinking next cook I will cut, grind, mix and then refrigerate covered. Next day stuff and cook. Is that a reasonable plan? I was told that adding the cure during the mix step could cause the mix to be harder to stuff. Comments?
  8. PapaRed

    Sausage on pellet grill

    Dentist visit was quick, so decided to smoke the sausage after 24 hours in the reefer. Started a smoke tube with hickory pellets in the rec teq, after smoke started the pellet grill and put the links on at 12:20 PM. Using Hickory pellets, I felt the smoke was more than sufficient. The grill...
  9. PapaRed

    Sausage on pellet grill

    Following. I'll let the knowledgeable folks here answer.
  10. PapaRed

    Sausage on pellet grill

    10 pounds, 2 blowouts. In the refrigerator for a nap until Tuesday, then on the rec teq to smoke.
  11. PapaRed

    Sausage on pellet grill

    That's a great idea!
  12. PapaRed

    Sausage on pellet grill

    "Union Carpenter 30 years retired" Figured as much with the name Chopsaw. :emoji_wink: Later this afternoon will fire up the rec teq and find the hot spots. Have 10 pounds to trim/cut this afternoon and mix with spices then grind and stuff tomorrow. Looks like Tuesday for a cook. Thanks for...
  13. PapaRed

    Sausage on pellet grill

    BTW, the Weber kettle temperature configuration is now controlled by a Spider Grills Venom temp controller. The minimum temp setting is 150℉ and works quite well.
  14. PapaRed

    Sausage on pellet grill

    The sausage recipe I came up with is an attempt to clone Rudy's Country Store (Texas) smoked sausage. My recipe is a 25% pork and 75% beef sausage with cure. Have previously used WSM (could not control temperature) a MES (too much temp swing) and am now using a Weber kettle with extended ring...
  15. PapaRed

    Sausage on pellet grill

    Wow! Great looking sausage from a pellet grill. And they DO look professional. Chopsaw, your links have become my goal!
  16. PapaRed

    Sausage on pellet grill

    Would be interested in the procedure used by those who successfully do sausage on a pellet grill.
  17. PapaRed

    Sausage on pellet grill

    Does anyone smoke home made sausage on a pellet grill? If so, I would be very interested in knowing your procedures used in smoking the sausage to 152℉. I bought a new pellet grill with the lowest temp setting of 180℉ - I'm thinking that's too hot for sausage?
  18. PapaRed

    Not fun yet

    Thanks to all for the compliments! To reiterate, I'm NOT an experienced pit master, and spend more time fumbling around the pit than actual cooking. As an old Air Force airplane mechanic, cooking is far out of my comfort zone. Today I talked with a real live pit master who set me straight on...
  19. PapaRed

    Not fun yet

    We have 3 Rudy's Country Stores here in the valley now. Always busy!
  20. PapaRed

    Not fun yet

    Finished - standard length links? Nah, these are unique! :emoji_wink:
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