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  1. erazz

    Recommended Dust

    Any difference in terms of how long it burns compared to pellets? Trying to determine how hunch to use for say a 2 hour smoke
  2. erazz

    Recommended Dust

    Interesting, I bought a TON of pellets, so I guess I’m covered lol. Yes, I have the tray, just did some Gouda. But going to give this a try with a new batch. Thanks!
  3. erazz

    Recommended Dust

    I'm currently using pellets as that’s what I have, but seeing everyone mention dust I must give it a try. Whats the most recommended and average cost? Also do you need to dampen it or anything, or essentially light it just like pellets?
  4. erazz

    Pizza Fatty with a New Weave

    Ohhh my
  5. erazz

    First time smoking cheese

    It was odd. It was havarti and i've had this block cheese before and by itself is not salty.
  6. erazz

    First time smoking cheese

    So that's one of the side effects of it getting too hot? Last time i tried was earlier last year, so cant recall which type pellets they were. I do recall it being warmer as the sun was hitting it, so maybe will try again this fall
  7. erazz

    First time smoking cheese

    One thing i've struggled with making smoked cheese is I dont end up with a creamy texture, generally a crumbly texture (even when using havarti or gouda). I also had a batch that came out super salty for some reason, anyone else run into these issues?
  8. erazz

    Stop using the bottom vents on my 22 inch weber kettle grill

    No issues with this method on the 22? I wanted the 26 but the 22 performer was on cleanance, so I went with that
  9. erazz

    Jerk Pulled Pork Ideas?

    You could try a wet marinade injection. Find a good dry rub recipe, your main spices are cinnamon, all spice, nutmeg and thyme (throw in some onion powder, garlic powder, paprika, whatever else you want). For the wet part use orange juice, lime juice, soy sauce, white vinegar and vegetable...
  10. erazz

    Best practices for sausage making

    What kind of grinder/stuffer does everyone use?
  11. erazz

    Best practices for sausage making

    Ok cool, thanks for the response!
  12. erazz

    Best practices for sausage making

    Gotcha, i figured as much.   So what about smoking brats?   For example, I cook them in my smoker at about 250-275 for about 30-45 minutes, not sure if that really categorizes as hot or fast
  13. erazz

    Best practices for sausage making

    Im thinking about jumping into the sausage realm, so my first question is when referring to cure are we talking about for slow smoked sausages only?   Im looking at basic sausage links, or brats, is that required since its a normal smoke and not a long smoke?   Trying to differentiate the terms...
  14. erazz

    Competition Smoking on a propane smoker?? Is it done??

    You want to see a true fair competition, have everyone cook on the same equipment, then it comes down to flavor, not how good of a rig you were able to bring
  15. erazz

    If you were to buy a dual grill, which one would you get?

    I couldnt find a specific forum for the dual grills, or really any posts on it, so figured i'd start one.   Please feel free to link to other threads if they exist. So if you were going to buy one, what would you get?   I've had a CharGriller dual grill for about 7 years now, needless to say...
  16. erazz

    Cooking time for 2 pork shoulders

    Well if i get them in by 7:30am and into the oven at 11:30, that will get me to 4:30, I dont plan on taking everything over until 6:30, so I have a 2 hour buffer, which would put them at 11 hours.    Its suppose to get around 60 degrees tonight, so hopefully wont take long to get the smoker...
  17. erazz

    Cooking time for 2 pork shoulders

    I didnt think so either, but wasnt entirely sure.   Im not getting paid to do it (close friend), but i still want it to be the best possible, its my own reputation on the line, so always worry a bit about it when doing it for others and not just myself
  18. erazz

    Cooking time for 2 pork shoulders

    So i've recently done one 6lbs shoulder in the smoker for 4 hours till 165, and then double foiled and finished in the oven at 250 for 5 hours.   Its came out each time as completely pulled apart.    Tomorrow im catering for a friends birthday party and was going to do 2 6lbs shoulders, do I...
    • erazz
    • Thread
    • Replies: 7
    • Forum: Pork
  19. erazz

    Smoked Mac and cheese

    I guess I should have thought of that...bored out of my mind at work and just posted lol
  20. erazz

    Smoked Mac and cheese

    Anyone ever try it? Unfortunately I only think the top would take on any smoke, but if the smokers already warm......
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