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  1. Dustin Dorsey

    Interesting Testing on Charcoal from America's Test Kitchen

    There's just so much that goes into it. I think the size of the briquettes/lump is critical because the burning surface area you have. With lump it could be a crap shoot and there's been a movement for lump to be bigger and bigger. Larger pieces will give you longevity. Smaller pieces will...
  2. Dustin Dorsey

    Smoking natural cased sausage??

    There's plenty on here about how to prepare casings. Quality casings are important. How you stuff them can be important. If they are way understuffed that can make them seem tougher. I've had really good luck with just hot smoking them.
  3. Dustin Dorsey

    Greatest Intro Ever...Rush

    Rush is awesome. I saw them on the R30 Tour. Their whole catalogue is solid. The mid 80's new wave stuff was a little harder for me to get into when I recently did a deep dive. I had Moving Pictures, and Permanent Waves and I had Presto back in high school when it came out, but the rest of...
  4. Dustin Dorsey

    How do you guys feel about this kettle?!

    I just have the slow n sear deluxe and the spin grate. I've done other mods over the years, though.
  5. Dustin Dorsey

    How do you guys feel about this kettle?!

    It's got some innovations that I wish Weber would do. The slow n sear insert lives in my Weber kettle. I like that it's got 4 legs. Aesthetically, I don't like it as much. Some of it looks like off the shelf parts you'd find on knockoff grills. They might be that, I don't know.
  6. Dustin Dorsey

    I need a tire inflator

    They are the same company. The Dewalt is probably better but I've got a bunch of B&D cordless lawn stuff, and batteries are usually the expensive part.
  7. Dustin Dorsey

    Does Dirty Smoke Truly Equal Bad BBQ?

    I've ruined a chuck roast as well. It's probably the only thing I've over-smoked and it was on the WSM. I followed the advice of people who said it didn't matter if you put it on at the beginning before the pit stablized. I think Jirby gets away with some dirty smoke because the pit has a ton...
  8. Dustin Dorsey

    Large Logs vs Small Splits

    It depends on the size of the offset, I guess. I use splits about 8 to 10 inches in my Franklin smoker. I prefer 10 but 8 is a full sized split cut in half and I'd rather not cut splits into a 10 inch split and a wood chunk. My other smoker is a WSM. I've maybe only once oversmoked anything...
  9. Dustin Dorsey

    Problems with smoker

    If you had cure in there they should be fine. It's hard to say if you didn't.
  10. Dustin Dorsey

    1st Lockhart-style sausage

    I used it at 4%. It's just barely evident. I go it from nw butcher supply. The shipping was a lot cheaper https://nwbutcher.supply/products/kens-bull-binder-seasoning
  11. Dustin Dorsey

    Kielbasa...

    That looks fantastic! Way better than my first attempts! Like you did there I find I can get away with probing a sausage if I don't pull the probe out until they cool down.
  12. Dustin Dorsey

    Tell me your experience with sheep casings

    I use the trick of putting baking soda in the water to make them slippery. My only problem seems to be stuffing them evenly, but I'm getting better. I have a blowout here and there. I just bought the LEM pre-tubed. I know people here don't like them but it's what works the easiest for me...
  13. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    Here's a video about Patillo's that I found.
  14. Dustin Dorsey

    New BBQ sauce offerings (to me anyway).

    After working so hard to put smoke on my food I want to taste my smoke, not the liquid smoke. I get why they do it, though. I don't completely hate liquid smoke it's just a preference. They make it for the masses that may not have a smoker. I like the Franklin sauce that I'm sure they have...
  15. Dustin Dorsey

    Anyone ever try Beaumont style beef links?

    I've been reading about these Beaumont style Beef links over the years. Here's a Texas Monthly article talking about them: https://www.texasmonthly.com/bbq/in-the-land-of-links/ They are all beef, stuffed in beef casings and smoked. They are pretty heavy seasoned compared to the simply...
  16. Dustin Dorsey

    BOUDIN!! 70#.....Long, lots of pics...

    I tried smoking it once and it didn't turn out that great. Seems like it dried out a little but it's been ages since I tried that.
  17. Dustin Dorsey

    Drum smoker help

    I use my WSM for this kind of stuff. I've been just using the Signals/Billows to regulate temp, but I've also in the past used the snake method. Here's a picture of one of the snakes I made also using the Billows to regulate temp. I usually start at 150 and bump to 180. Also you have to...
  18. Dustin Dorsey

    Smoked Burgers...Tasty or TOXIC!!!

    It's so unnecessary. Ground beef soaks up smoke like a sponge. Just hot smoke it for a brief time when grilling and it will pick up plenty of smoke.
  19. Dustin Dorsey

    On the Edge of Trying Sausage Making

    I've got the older LEM 5# stuffer with the open gears. It came with two little c-clamps that work fine. It came with plastic tubes that I've since replaced with stainless. The gears themselves are replaceable which I like (but I've never needed to do it. ) but I doubt anyone would have...
  20. Dustin Dorsey

    Can hickory be too fresh?

    If's its just slightly too green try splitting it into smaller pieces and it might burn more easily. Definitely get a moisture meter and test a split on a freshly split surface.
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