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Sealing the fire box
Should there be only smouldering or small flames,? cause if i ad a new log it lites up, i seal the door with brawn bread, works fine .- fielies
- Post #10
- Forum: Side Fire Box
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Super Secret Dr. Pepper mop sauce
Thanks i will try this one!- fielies
- Post #4
- Forum: Sauces, Rubs & Marinades
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Good all purpose dry rub
Thanks Jeff i will try it ,looks good!- fielies
- Post #4
- Forum: Sauces, Rubs & Marinades
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First Smoke (Weekend Long Qview)
I would like to sea the rubs done , good luck out there. -
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Sealing the fire box
This is the topic that I found very interesting, the too much air that enters the door , caused so many problems , instead of smouldering, the fire lights up, causing too much heat , burns out too fast, yes and affects the whole process. And I have these problems.- fielies
- Post #7
- Forum: Side Fire Box
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Russian sausage from bush pig
how do i fix the over larg fotos , my threds and fotos are gone -
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- fielies
- Media item
- Comments: 0
- Album: Default
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Russian sausage from bush pig
The seasonings were ordered here locally, SA, 1.200grams , it's a complete mix with Sodium nitrite etc . Russian and chips is a typical South African take-away food - pork sausage and chips. the small period in the smoker, gave my sausages the slight smoky flavor of the traditional Russion... -
Russian sausage from bush pig
Hallo all, I started with primitive sausage grinders , battled a bit to force feed the mix into the loading area into the skin, yes i followed a recipe of a book that i have, after the sausage has been made, i smoked them for 1 hour and cooled them with a hosepipe , then cooked them at 72 deg... -
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- fielies
- Media item
- Comments: 0
- Album: Default
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Newbie from South Texas
when i hot smoke sausage , the skin become tough , making it difficult to eat, what am i doing wrong ? should i rather cold smoke, can i cold smoke with a wood smoker ?
