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  1. scott edwards

    Charcoal basket

    I got the zinc removed from the basket, and I used it, yesterday. It worked perfect. The holes aren't as big as they look in the picture, so no charcoal fell through.  It kept a perfect 250 temp through the whole smoke.  Who came up with the charcoal basket idea, anyone know?
  2. scott edwards

    Charcoal basket

    Here it is, and it's the prefect size for my firebox.  Now, I just have to remove the galvanized coating, but that shouldn't be too hard.
  3. basket.jpg

    basket.jpg

    • scott edwards
    • Media item
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    • Album: Charcoal basket
  4. scott edwards

    Charcoal basket

    It's been awhile since I attended the grade school where these baskets are, but if I remember correctly, I don't think they were made of galvanized steel.  I really don't know, because that was 30 years ago.
  5. scott edwards

    Charcoal basket

    something like this
  6. Charcoal basket

    Charcoal basket

  7. scott edwards

    Charcoal basket

    It would look something like this.  I might be able to get one that is mostly metal, with small holes, as well.  My girlfriend works at an elementary school, and they have an excess of these things.
  8. wire basket.jpg

    wire basket.jpg

    • scott edwards
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    • Album: Charcoal basket
  9. scott edwards

    Charcoal basket

    Do you think the baskets used for " gym lockers" in schools, and at swimming pools, would work as a charcoal basket in a New Braunfels offset firebox smoker?  I can probably get one of those, for free, so I am curious as to what anyone thinks.
  10. scott edwards

    wants elgin sausage recipe

    http://leavemetheoink.wordpress.com/2012/09/02/so-nice-to-see-you-again-doctor-fatterson/ Maybe this one will work.
  11. scott edwards

    wants elgin sausage recipe

    Sorry about that, I just got the same thing.  let me see if I can find it, again.
  12. scott edwards

    wants elgin sausage recipe

    I have been looking for a recipe for hot guts, and just came across this one: http://leavemetheoink.wordpress.com/2012/09/02/so-nice-to-see-you-again-doctor-fatterson/ My brother lives in Texas, so I asked him to see if anyone he knows has a recipe. If he can get one, I will post it.
  13. scott edwards

    smoked pumpkin

    Has anyone tried smoking pumpkin, and if so, how did it turn out?
  14. scott edwards

    How did you come up with your screen name?

    I graduated from Emporia State University in 1997, so that's how I came up with mine.
  15. scott edwards

    pulled pork chili and 2 butts on the smoker today !!!!!!!

    I've started making "Texas style" chili, with no beans, and it's really good.  I make it a couple times a month, and it doesn't last too long.  If I ever have any smoked meat left over, I think I"ll try it in my chili.
  16. scott edwards

    Sausage casings

    Yes, that looks like the package.  Thanks for all of the help.  I've got it figured out, now.  However, I don't believe I'm going to be making 30 lbs of sausage on my first run.
  17. scott edwards

    Sausage casings

    I got it figured out.  The labeling on the package doesn't match up front to back, but I figured out the casings are for 8 oz links.  Here's the link to the website, but from what I've seen, it doesn't have much information. http://www.himtnjerky.com/sausage-acc.html
  18. scott edwards

    Sausage casings

    I just looked at the package, again, and the size on the back is different than on the front.  I should have realized that the "8 oz" on the front of the package is probably the serving size.  I just weighed the package, and it is only about 4 oz, so I think I just answered my own question.
  19. scott edwards

    Sausage casings

    I've never made sausages before, so I have a question. How many pounds of meat will it take to fill around 23 casings.  I have some Hi Mountain Seasonings hog casings, serving size on the package says one link about 2g.  I'm planning on using ground pork, when I get around to doing this.  I...
  20. scott edwards

    pork butt questions!!

    I know this is a little late on answering your question, but here goes.  I just smoked a pork roast, yesterday, and the only thing I put on it was salt and pepper.  I used small oak and cherry logs for the wood, and, after I pulled it, I finished it off with a vinegar, paprika, salt, pepper...
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