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  1. coach tom

    Free Pork Smoke!!!

    Amen to that RICHTEE! I make bacon(pork belly) in my electric "Lil Chief", as well as various types of sausage. I have not tried brisket because because of size constraints. In the "Dog House" smoker which uses charcoal & wood chunks I have the possibility to do brisket etc with higher temps...
  2. coach tom

    Free Pork Smoke!!!

    A big thanks Meowey! The low temp is important to me when smoking Polish sausage. When using my "LIL Chief" i keep it just under 170 so as the fat in the sauage does not melt/render out, but i am using Rytek Kutas book for that info. I have 2 smokers but looking to upgrade. Thanks!
  3. coach tom

    Introduction

    Hi to all and again many thanks for the warm welcome. Jeff's 5 day e-coarse got me off and running here. Being new I just want to keep quite, ask q's to learn more. Pictures of the "Dog House" smoker will be forthcomming", just registered at photobucket. I'm a little slow sometimes. hahaha
  4. coach tom

    Free Pork Smoke!!!

    man oh man, that looks great! Would I be out of line by asking a question here??? ....I see you have 2 temp gauges, 1 for internal meat-1 for internal cabinet. Q) Does the GOSM or will that smoker go as low and maintain a temp of 170 Deg. for smoking Polish sausage?? Thanks.
  5. coach tom

    How did you come up with your screen name?

    Nothing to imaganitive here. Coached Ice Hockey here in Erie, Pa. for 12 years. Age levels from 6 up to 18, house league & travel both.
  6. coach tom

    Introduction

    Thank's to all for the warm replies! I will take some pic's tomorrow. Duh...how do I put them on the site?? Thank's
  7. coach tom

    Introduction

    Hello to all! My name is Tom Jakobic. Just joined yesterday, but have been looking for a few days now. I reside in Erie, Pa. and my livlyhood involves the manufacture of Locomotives. I am 53 yr's old Just finnished Jeffs 5 day e-coarse.(that was great)! Been reading with "great intrest" on the...
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