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  1. InThePittBBQ

    Wanting to buy a digiq/charcoal temp controller

    I see you have a SF cabinet smoker ~we just took delivery of our first one (42 / 24) cabinet and it has dual inlets on the damper wheel and two probe locations on the top of the cabinet. By chance were you running the Guru on your Shirley? I'd love to get more info if so, don't want to hijack...
  2. InThePittBBQ

    New Member, S/W MI.

    I'd recognize that shoreline and sunrise anywhere, no place on earth I'd rather get a line tight!
  3. InThePittBBQ

    New Member, S/W MI.

    Hi Martin. Looks like your a salmon fisherman we fish the Port of Saint Joseph mostly welcome!
  4. InThePittBBQ

    250 Gallon Propane Tank Build

    The guards are a nice touch, those therm aren't cheap it's one of the things I like about some brand X pits that do them that way.
  5. InThePittBBQ

    Syracuse Hog casing 35/38mm pre-tubed individual length?

    I run all rope coils with a pretty firm mix when I switched to the LEM 30 pound electric stuffer I found it has way more grunt than anything I had used before and was able to cut the water in the mix down by better than half. I really had those lugs maxed out today, probably ran right at 160...
  6. InThePittBBQ

    Syracuse Hog casing 35/38mm pre-tubed individual length?

    So I ran a full hank of the 35/38mm Syracuse casings this morning and made a few notes, the hank had 16 tubes of casing and I was using up 3 tubes on each load of my 30lb stuffing cylinder so 10 pounds per tube is just about right there wasn't but maybe 2 feet of casing left on the last tube...
  7. InThePittBBQ

    Syracuse Hog casing 35/38mm pre-tubed individual length?

    I use the Syracuse pre tubed 35/38mm casings for all my Kielbasa, I load 4 meat lugs with product and use an electric stuffer so it all goes pretty fast and there's not much left out of a full hank with about 140-150 pounds of meat all in. That said, I only ever use a hank at a time anymore...
  8. InThePittBBQ

    Lang users..

    Your issues lies in the intial start up of your cooker, your not establishing a large enough bed of coals to run a longer period of time between refuel cycles. I run Langs for commercial use and the first thing we do is get rid of the fire grates in them and line the floor of the firebox with...
  9. InThePittBBQ

    250 Gallon Propane Tank Build

    I was just looking over the pics again, I really like the spacing between the top and bottom racks on this build. Plenty of room for larger tall cuts on the bottom and chicken, country style, ribs etc. fit easily on top. I can't wait to see this finished, if it cooks as good as it looks this...
  10. InThePittBBQ

    250 Gallon Propane Tank Build

    That is some impressive fabrication work, well done!
  11. InThePittBBQ

    Smoke billowing out of the pellet hopper....

    Not sure what brand that is but some grills like GMG's have a dedicated fan that pressurizes the hopper separate from the fire pot fan and that is what you'd expect to see if it failed.
  12. InThePittBBQ

    Good morning all..Looking for some suggestions.

    There is no starting point that alleviates the laws required to prepare and serve BBQ for sale. You may not sell enough to cover costs for the first 90 days but your still on the hook for all the costs of being compliant to do your research. We cater and do most of the larger festivals in the...
  13. InThePittBBQ

    Good morning all..Looking for some suggestions.

    Start with the health department at county level and make sure you know exactly what any bureaucracy that has domain over your business requires at a bare minimum for commissary needs. Very few places left anywhere will allow caterer's to use a home based kitchen, at a bare minimum your likely...
  14. InThePittBBQ

    Finally decided on Daniel Boone: a few questions

    In the event you ever lose the igniter rod in any pellet grill, you can still cook with a handful of pellets and a small torch to get them going in the pot before turning on the controller will get it up and running. It's bound to happen at some point with any pellet cooker. Big plus with GMG's...
  15. InThePittBBQ

    Burning up wood

    Yep, I burn right on the bricks and generally run the cookers 285* low side and 310* upper racks more fuel is added when the lower level temps drop below 275*. I've been cooking on Langs for a long time, 300+ days a year when business is good. We found years ago that by lining the firebox with...
  16. InThePittBBQ

    Burning up wood

    We run a 48 for smaller needs in our catering business, this time of year in the cold I generally use 3-4 half sticks of firewood every 45 minutes to run it when the cooker is full. I line the firebox floors on my Langs with firebrick and get rid of the grates, hot coals get shoved forward and...
  17. InThePittBBQ

    Sausages for hot smoking intro

    I'm chained to the stuffer between now and the day before Christmas making Kielbasa but I am very much looking forward to making 20 pounds of your onion sausage it sounds fantastic! Do you find a yellow onion wins out in that mix versus a sweet white or Vidalia?
  18. InThePittBBQ

    Sausages for hot smoking intro

    The goal for smoking fresh pork sausages and getting good smoke penetration is using enough heat to get it done in 1-1:15 minutes. Whatever you cook on, so long as you know it's ups and downs target 275* and you'll get almost a full hour in the smoke and they finish pretty fast in the last 15...
  19. InThePittBBQ

    Pots, Pans, etc....

    I use Butter Pat iron skillets and quite a few All Clads, you will never have to replace them and you won't miss the money once you get accustomed to them. Butter Pat iron cooks right out of the box like a hundred year old pan that's been seasoned right since day one and the All Clads cook the...
  20. InThePittBBQ

    Old Country Smokehouse

    Drill a small hole, run a tap into about a 1/2" long section of 3/8 pipe and weld it to the body of the cooker. Use a 3/8 pipe plug to seal the hole when not in use.
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