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  1. scrantny

    Quick smoke question

    Hey Fellow Sausage Brethren.... Lets say I have a batch of sausage and only want to smoke it slightly. will start out smoker temp at 100 to dry sausage for about an hour. With cure added can I smoke it for say 1 hr at about 120-130 smoker temp and then bring IT  of the sausage up to 150 - 155...
  2. scrantny

    Need stuffer recomendations!

    What vertical stuffer do most of you prefer? I would like one that will hold at least 10lbs prefereably 20lbs. our grinder does a decent job of stuffing but its just slow.. our average size batch has been 50-70lbs at a time. i've looked at a lot of them just not sure which one to get.. all...
  3. scrantny

    metal storage cabinet build

    hey yall - been lurking a while and learning a lot. got all my materials together and finally put this beast together. dont have any build questions just pics of what i built. enjoy started with a metal storage cabinet used in offices and schools i found on the side of the road. from there...
  4. scrantny

    New member from Louisiana

    Hey everyone, Anthony Here, been lurking and reading for some time now and figured it was time for me to join in all the fun. Been Smokin, grillin, quein for about 23 years now just in the backyard and having fun. I grill on a Brinkman 3-burner gasser have used many store bought smokers...
  5. scrantny

    Placement for smoke hole

    Putting together a metal caninet smoker today. 7ft tall x 2ft deep x 3ft wide. Double doors Quick question. Should i locate the pipe that will allow smoke into the chamber in the center at the bottom, or opposide the side of the exhaust vent. Plan on useing this primarily for a cold/sausage...
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