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  1. coffee_junkie

    Goose Leg Recipe?

    I shoot a few geese every year and mosly make sausage. I did however make some jerky last year that was qutie good! I have tried smoked goose breast without any luck. I too like the taste of most wild game and use everything I kill, but for some reason the goose legs are always the last thing in...
  2. coffee_junkie

    Goose Leg Recipe?

    Yes, I would rub them and smoke them at 250* on a cedar plank, when they reach an internal temperature of 145 pull from the smoker and rest for at least one hour wrapped in foil (including the cedar plank). You may want to toss in some cherry or pineapple juice while resting to keep the plank...
  3. coffee_junkie

    Rookie BB ribs on UDS

    My sugesstion would be to make sure that thermometer on the lid is accurate. Also, you would be surprized at the temperature variation from that to the actual grate that you are cooking on. My comment is...way to go! I love ribs on my UDS.
  4. coffee_junkie

    Any tips for a first time smoker?

    Research the "Minion Method" for how to manage your fire/coals. It is the most efficiant way to run your ECB. Also whatever you do avoid the kingsford blue bag briquettes. Try to find all natural stuff. the kingsford compitition briq's are pretty good. Your weather will definatly be a factor...
  5. coffee_junkie

    First time making bacon... help!

    If you have the correct ammount of cure #1 (amount per lb of meat) and cured it for the correct amount of time (time based on thickness of meat) the internal temperature shouldn't matter. The cure inhibits the the growth of bacteria. I highly suggest this book: Great Sausage Recipes and Meat...
  6. coffee_junkie

    Pellets and Sawdust Overstock Sale - 20% Off!

    Thanks Todd! I was just getting ready to order some for a bacon smoke next week, lucky me!
  7. coffee_junkie

    Reverse Caveman Chicken Drum Sticks in the mini WSM w/ videos

    That looks really good!
  8. coffee_junkie

    I will NOT give up on my AMZNPS !

    I had problems getting my pellet smoker to work so I switched to a tube and it works like a charm. Just my 2 cents...although I do not own an MES so I cannot speak to how it will work in that unit.
  9. coffee_junkie

    Pulled Pork Leftovers

    Yup!
  10. coffee_junkie

    Green Wood?

    Before I knew better I smoked a turkey with fresh apple wood, no problems. I don't use it anymore though, I would just hate to ruin a good piece of meat.
  11. coffee_junkie

    What thermometer to buy???

    I think for the money you cant beat the maverick (if you are stuck on having a dual probe). I have a single probe maverick and the wireless range is pretty weak. I hear there is a Mod for it to extend the range but that is just not something I am into. I use that and a couple cheapos that I...
  12. coffee_junkie

    AMPS or AMTS?!?

    I have a GOSM vertical propane smoker, I started with the AMPS but could never get it to burn really good. I traded it for the tube smoker and have never looked back. Not really sure why but I think the propane flames starve the AMPS of the oxygen it needs to burn completely. The tube smoker...
  13. coffee_junkie

    Best Smoker for Cured Sausage?

    Great outdoors smokey mountain smoker (big block) propane smoker with the needle valve mod. That thing will fit 30 lbs of sausage at once and the needle valve mod will allow for good control. The other thing I would do is purchase an AMAZN Pellet tube smoker. There are other mods you could do...
  14. coffee_junkie

    Do I need to burn my drum?

    I had a party and a bon fire, it took a few hours to do a complete burn. Drilling your intake holes in the bottom will help the bottom burn. There are some really good step by step UDS builds on this site explaining how to clean. Good luck, you are really going to like your UDS!  
  15. coffee_junkie

    Ground meat jerky question

    Dave it spot on... I like to use my food dehydtator for jerkey, so all my recipies use cure or I plan on them being done in 3-4 hours.
  16. coffee_junkie

    can i finish summer sausage in the oven

    I think you are on track Weisswurst. I have thought about it many times. Next time I will :) I would do exactly what Dan says, it is how I finish my sausage in the smoker.
  17. coffee_junkie

    What did Santa get you for Christmas?

    New Filson coat! I love it...
  18. coffee_junkie

    i need help with sausage links please

    I sometimes stuff the entire length of the casing, then twist, it is less to worry about when running the stuffer.
  19. coffee_junkie

    Do I need to burn my drum?

    If it where me I would burn it out, 4 oak pallets minimum.
  20. coffee_junkie

    A-Maze-N-Tube Smoker

    Mine came with Pitmasters blend. If you email Todd he will get right back to you. He is CRAZY GOOD with customer care!
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