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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...
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!
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
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.
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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