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Old Country Smokehouse - brand new - cleaning and seasoning, has thick greasy feel on inside
A few pics from seasoning and then smoking a brisket- Diehardmason
- Post #8
- Forum: Wood Smokers
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Tasso Time!!!
That must be fairly thick tie wire. I’ll try that. I normally just lay them on the grates.- Diehardmason
- Post #34
- Forum: Hot Smoked Bacon
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Boudin Time!!! Step by step...and pics.- recipe added
I make my own as well just like you do it. I do Tasso and other smoked meats too. Gonna try andouille and chaurice soon.- Diehardmason
- Post #77
- Forum: Sausage
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Boudin Time!!! Step by step...and pics.- recipe added
This is an authentic recipe. Being from Lafayette and living in Houston too many people make their own variety of Southern La foods and they are terrible. Thank you for keeping the traditional dishes traditional.- Diehardmason
- Post #75
- Forum: Sausage
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Old Country Smokehouse - brand new - cleaning and seasoning, has thick greasy feel on inside
I just bought one and am seasoning it right now. This thing seems to hold heat well and is easy to adjust temps with the vents. I’ll smoke some sausage this weekend hopefully.- Diehardmason
- Post #7
- Forum: Wood Smokers
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New member....and new OC Smokehouse smoker
Good evening from the Houston suburbs. I currently own a WSM, Masterbuilt electric and just purchased an OC Smokehouse today. My smokehouse is currently seasoning. I own a small food company making Cajun and Creole meats from SW Louisiana. I am originally from Lafayette, La. and can’t find...- Diehardmason
- Thread
- Replies: 2
- Forum: For New Members
