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  1. PapaRed

    Not fun yet

    Am attempting to recreate a flavor used at a Texas BBQ place called Rudy's. Have had limited success with the taste, no luck with casings however. Having read the proper casing preparation steps from members here, I'm going to continue until I get it right. Pictures tomorrow.
  2. PapaRed

    Not fun yet

    Good idea! Thanks
  3. PapaRed

    Not fun yet

    Yes sir, clean up is the drudgery part. Reminds me of KP duty so many years ago! :emoji_wink: Reminds me I need to invest in a stuffing tube brush.
  4. PapaRed

    Not fun yet

    Haven't reached the fun stage yet, but satisfaction appears to be on the horizon. Only one blow out with five pounds. Back in the refrigerator until tomorrow.
  5. PapaRed

    Snack Stick Issues

    You're right! A great forum with very helpful, expert pitmasters!
  6. PapaRed

    Snack Stick Issues

    Thanks, Kieth - just proves once agin a fella is never too old to learn! Photos for next go at snack sticks! :emoji_wink:
  7. PapaRed

    Snack Stick Issues

    Properly cured being the operative comment - I've always been cautioned about the 40 to 140 degree warning concerning bacteria and fat smear. Maybe I've been over reacting to the "cold meat" warning.
  8. PapaRed

    Snack Stick Issues

    Thank you, sir! That's 1/2 cup - not too much for 5 pounds of mix.
  9. PapaRed

    Snack Stick Issues

    How much more water to add to a 5# mixture? The recipe called for 118g. (5.2%) And how does that effect the smoking/cooking of the links?
  10. PapaRed

    Snack Stick Issues

    First time for snack sticks. The recipe I used called for 100% beef (hamburger) to include 0.29% Cure #1 and 2.2% NFDM. Combined dry and wet ingredients (except cure) ground and fried a small sample. Satisfied with sample, combined cure and proceeded to stuff. And that’s where my troubles began...
  11. PapaRed

    rec teq 1250 users in Phoenix?

    Ordered an RT-1250 today. Don't know how long it will take to get here. The assembly doesn't appear to be complicated.
  12. PapaRed

    rec teq 1250 users in Phoenix?

    Hey, thanks for the info. Most everything I've heard (read) is positive, but I'm old school and need to kick the tires before putting down my hard earned cash. Hard for an old timer to break habits. :emoji_wink:
  13. PapaRed

    rec teq 1250 users in Phoenix?

    Am really interested in the RT-1250, but need to take a look at one before ordering. Are there any users in the Phoenix (preferably Glendale) area willing to let me take a look. (I promise not to touch - just look). :emoji_wink:
  14. PapaRed

    Recteq or Grilla?

    Happy with my Weber Performer, but reading about Recteq this morning piqued my interest in a pellet grill. Could not find one anywhere in Phoenix, AZ. One would think the weather in the Phoenix area would be quite conducive to year round BBQ activity, but apparently the Recteq is only sold by...
  15. PapaRed

    Spider Grills Venom?

    A test run to determine if the Venom would maintain 150℉. Outside temperature was 44℉, Two briquettes were lit and placed at the end of a two-wide, single high snake. The temperature was very slow to increase - I think 3 or 4 lit charcoal to start would work better. A temperature probe was set...
  16. PapaRed

    Spider Grills Venom?

    My goal is, in addition to all the other kettle capabilities, to be able to "cold smoke" sausage by hanging the links in the adapter, and maintain desired temperatures with the venom. I think charcoal arrangement (snake?) may be a big contributing factor in the venom's ability to maintain lower...
  17. PapaRed

    Spider Grills Venom?

    I had two charcoal baskets of partially burned briquettes, and just piled them into the center of he grate, used the propane lighter to start them. When they began to burn on their own, I tinkered a bit with the venom and then set the temperature to 350℉, and just observed. The graph shows how...
  18. PapaRed

    Spider Grills Venom?

    The Spider Venom is back in stock - I ordered one a week or so ago, and it arrived today. In anticipation, I removed the bowl from the Performer and did a thorough cleaning. Installation was easy, pairing with iPhone simple, so put a pile of charcoal in and turned it, setting to 350℉. The...
  19. PapaRed

    Spider Grills Venom?

    From my initial contact, was told it would ship in "a couple" days. Gonna find out, since I just now ordered one.
  20. PapaRed

    Spider Grills Venom?

    From all of the research I've done, the only complaints found are on the software for the phone/tablet. Ca't find a phone number to talk with the Spider folks, but they are prompt answering e-mails. Here's my latest info from them - I asked specifically about sausage smoking and their software...
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