Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First attempt at smoking sausages!
I may be an outsider when I say this but in my experiences with smoked sausage, I never take it to 154* in the smoker. I start out low at maybe 115 or so for an hour without smoke and then maintain 115 until my internal temp gets to 115, then move it to 125 until I hit 125 internally, then 140... -
Another Foot !!---And 18" more!!
From our local weather guru who actually does much better reports that the wack jobs over at the weather channel my area will be looking at 5-10". Hopefully its the lesser amount. None the less I blew my damn back out this weekend so I think my son is going to learn how to use the shovel and...- jimalbert
- Post #45
- Forum: Blowing Smoke Around the Smoker.
-
Fed Ex BLOWS
I still didnt get this damn package. They lost the damn thing. Still trying to get reimbursed through the claim process.- jimalbert
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Another Foot !!---And 18" more!!
Well Bear.... it looks like we could get whacked again next week! Another noreaster sometime mid week.- jimalbert
- Post #27
- Forum: Blowing Smoke Around the Smoker.
-
Fireboard Review
The controller output is available and im sure you can figure something out. I have a gas fired smokehouse with internal burner but Im wondering if I can put multiple fans in my smokehouse (I use wall registers for air in/out) to suck heat out or blow cooler air in. Something I am still...- jimalbert
- Post #57
- Forum: Meat Thermometers
-
Fed Ex BLOWS
I always use Sausage Maker "Country Sausage" seasoning for my sausage but unfortunately it has been unavailable for weeks on their website (Im doing my sausage this weekend). On a whim I decided to call their retail store in Horseheads, NY because I have a business acquaintance that lives in...- jimalbert
- Thread
- Replies: 16
- Forum: Blowing Smoke Around the Smoker.
-
Another Foot !!---And 18" more!!
Yea... I know what Bear means. Im about 35 minutes north of him and we got it again too. Now It looks like Tuesday into Wednesday is going to be another winter event. I dont mind the cold at all (actually I like it) but I hate dealing with the snow. I came home from work early around 11:30...- jimalbert
- Post #23
- Forum: Blowing Smoke Around the Smoker.
-
Fireboard Review
I bought one a few weeks ago and absolutely love it. I do suggest buying the plastic enclosure to keep it in. I have mine on my smokehouse and wished I would have bought one as I had some weather the first day I used it. Or you can be cheap like me and buy yourself a duplex in use electrical...- jimalbert
- Post #52
- Forum: Meat Thermometers
-
Binder Question
Question for all of you Binder guys. I rarely use it but ordered some spice mixes from Con Yeager for a friend. They are calling for Binder and TriPolyPhosphate in each mix. I ordered their "Circle S" binder which appears to be a mix of NFPDM, Whey, etc... and is used at a rate of 16oz per... -
-
Propane SmokeHouse Build
Im not sure why the pics went before the text but it did. Sorry guys.- jimalbert
- Post #63
- Forum: Smoke Houses
-
Propane SmokeHouse Build
Just a quick update. The smoker is complete with the exception of a few exterior finishing touches and I have to tell you that this was probably the best thing I ever spent money on. Once the heat is stable at a given temperature it doesnt move more than 1 degrees either way. A 2 degree swing...- jimalbert
- Post #62
- Forum: Smoke Houses
-
Smoked Prime Rib (Double Birthday Dinner)
Looks Great Bear... Im pretty sure I smelled the smoke up here in Lehighton. As a matter of fact the other night you should have smelled some in Macungie when I threw my sausage in the smoker the other night. I love me some smoked PM. Jim -
No Baseball, what to do?
Thanks HalfSMoked! I love the name by the way. I make a lot of home made wine and came up with a clever name for my "winery" thats very similar. "Half Corked Vineyards". Truth be told, most of the time while making wine or smoking meat, Im Half Corked! haha.. I've been smoking for many... -
No Baseball, what to do?
They were very good. And the smokehouse is working great. The biggest differential I have seen on temp up to this date is -3/+3 set at 225*. The pellet smokers burn well in there too. I thought I would need to move them outside, but I dont think that will be the case. I will be purchasing... -
No Baseball, what to do?
Here they are.... Pulled them at 195 and threw them on a smoking hot grill. They were awesome. Never tried Al's method, as I usually use the 3-2-1 standard but I have to say, these ribs were the best I have ever made. Jim -
ribs-finished.jpg
- jimalbert
- Media item
- Comments: 0
- Album: No Baseball, what to do?
-
No Baseball, what to do?
- jimalbert
- Album
- Comments: 0
-
No Baseball, what to do?
Well, I finally have a few days off from coaching 2 teams because of the schedule? What should I do? I know what to do, break in the new smokehouse! ShopRite had a great deal on baby backs yesterday (1.99/pound), so I picked up 7 and invited some family over! Great beer, Great food. My son... -
20170507_123021_resized.jpg
- jimalbert
- Media item
- Comments: 0
- Album: No Baseball, what to do?
