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  1. 1967robg

    Cold and windy picnic shoulder with q view

    It's cold and windy.Been on since about 7 am.IT at 167° right now. This is the reason I got a smoke vault and insulated it. Lovin it!
  2. Screenshot_2016-02-13-12-16-39.png

    Screenshot_2016-02-13-12-16-39.png

    • 1967robg
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  3. 20160213_121458.jpg

    20160213_121458.jpg

    • 1967robg
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    • Album: Cold and windy picnic shoulder with q view
  4. 1967robg

    Offset vertical or straight vertical?

    Side view. Would you use this for a straight or offset vertical cooker? For the record I already have a horizontal offset
  5. 20160213_122140.jpg

    20160213_122140.jpg

    • 1967robg
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  6. 1967robg

    Offset vertical or straight vertical?

    Don't know why it didn't work the first time
  7. 20160213_121543.jpg

    20160213_121543.jpg

    • 1967robg
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    • Album: Offset vertical or straight vertical?
  8. 1967robg

    Offset vertical or straight vertical?

    Here's the front.
  9. Offset vertical or straight vertical?

    Offset vertical or straight vertical?

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  10. 20160213_121551.jpg

    20160213_121551.jpg

    • 1967robg
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    • Album: Offset vertical or straight vertical?
  11. 1967robg

    Babic sausage - spicy, cold smoked, over dried beef/pork

  12. 1967robg

    Babic sausage - spicy, cold smoked, over dried beef/pork

    I think poplar is considered a hard wood. That said,around here if you sold somebody a cord of poplar for fire wood they would hunt you down. When it's dry it's surprisingly light,burns like paper. It grows fast and usually near water or wetland around here. I'll probably try it on a little...
  13. 1967robg

    Babic sausage - spicy, cold smoked, over dried beef/pork

    Looks great! What kind of smoke? Wonder how it would do getting smoked with poplar? We have plenty around here,never considered using it for smoke,we think of it as soft wood
  14. 1967robg

    Andouille & Cajun Smoked Sausage

    To late brother. You're welcome
  15. Andouille & Cajun Smoked Sausage

    Andouille & Cajun Smoked Sausage

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  16. 20160208_062003.jpg

    20160208_062003.jpg

    • 1967robg
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    • Album: Andouille & Cajun Smoked Sausage
  17. 1967robg

    horrible casing smell

    My best guess is not enough salt/to much water. I've kept casings in a covered container,in a salt slurry and they lasted a very long time.
  18. 1967robg

    horrible casing smell

    Toss them. Not worth getting sick or ruining meat.
  19. 1967robg

    Andouille & Cajun Smoked Sausage

    This forum has created a monster. All these awesome sausages and so little freezer space. Wicked nice sausage FH!
  20. 1967robg

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    I'm going to try this one. Thanks!
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