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  1. gomez93

    Smokin' in a dehydrator

    Thanks Eric.  I hadn't thought of the residual, that's why I come to this place 
  2. gomez93

    Smokin' in a dehydrator

    Anyone ever tried this? I'm thinking of an A-Maze=N pellet tube behind the dehydrator and let the fan suck the smoke in. Would this gum up the dehydrator? 
  3. gomez93

    Tying a Butcher's knot

    I found this thread while researching how to tie off my summer sausage casings, which I've had a heck of a time doing. Tape don't like moist casings, twist ties are okay but still not what I wanted so this may be the answer. I also found a video of tying the same knot that was very helpful;
  4. gomez93

    20# Cabela's stuffer for snack sticks?

    I have a Walton's 11# vertical that I use for snack sticks using the 16mm tube an d have not had any issues, but I haven't had it long. Previous stuffer was a 5# nylon gear job that popped a gear in the middle of a tube of summer sausage.
  5. gomez93

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    Thanks for the link, I'd heard before that the "high speed" was not for stuffing.  But still; $200 for a 11# stainless stuffer looks pretty good to me.
  6. gomez93

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    It seems I spoke too soon  I've been careful to not bottom it out, but last night about half way through roll #8 of my summer sausage it popped and that was the end of it. It seems to be something in the inside of the bigger gear, I started taking it apart but was told by the CFO to just throw...
  7. gomez93

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    To be honest I hadn't even thought of looking for a burr, I'll have to do that tonight as I have 30# of Summer Sausage to be stuffed. I oiled it the first time but haven't since, I guess that would be a good thing to do every time. Thanks for the suggestions!
  8. gomez93

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    $49.99 in their black Friday ad; http://tgiblackfriday.com/Gander-Mountain/ad#page-15 The only issue I have with mine is I get brass shavings from the main screw I have a 11# 2-speed model on my wish list ;)
  9. gomez93

    Competition rigs

    In this area it seems to be: Jambo and similar style offsets Cans/Drums/bullets Pellet cookers The first 2 are cooking hot and fast and there may be some of the pellet guys do that as well
  10. gomez93

    Competition rigs

    "It's not the cooker, it's the cook" If you can reproduce the flavor profile the judges are looking for you will be in good shape.
  11. gomez93

    Done with brisket!

    Did you add any liquid when you foiled the brisket?
  12. gomez93

    Any downsides to pellet smokers?

    The Yoder pellet grills are made near me so I see lots of them in competitions. You will find one for sale every so often but owners seem to be very pleased with them. Cookshack also makes very good pellet grills that have the advantage of a direct grilling area. The PG500 is about the same...
  13. gomez93

    Work Sharp Elec. Knife Sharpener ?

    I have the Ken Onion edition and concur with all the good things already said. I sharpened a butter knife just to see if I could and it came out as sharp as could be.
  14. gomez93

    Disappointed with the amount of smoke flavor. GMG

    I put my tube on the left side, my reasoning being that the smoke will have to travel across the meat before going out the chimney. As Wade said, pellets produce more smoke at low temps, so try 160° for a couple hours in the beginning. Another thing I've done is to put the meat on as soon as the...
  15. gomez93

    I finally did it! Mock Haggis Bratwurst

    The Scot said it was good and wouldn't recommend any changes. He did go through a list of ingredients and I passed that test as well. There was another guy there who has been to Scotland several times and eaten lots of Haggis, he actually preferred the more peppery one, but did say that both...
  16. gomez93

    I finally did it! Mock Haggis Bratwurst

    I've been thinking about this for over a year and have tried to research it without much success so I finally just dove in and did it. I made up a mock Haggis with barley, steel cut oats, ground beef and pork, liver, onion, and spices and stuffed it into hog cases. I put one of the links on the...
  17. gomez93

    Mac n cheese

    It is, you are welcome. We've made it several times and it's always a big hit, although I prefer the saltiness of ham in it as opposed to the steak.
  18. gomez93

    Mac n cheese

    http://www.thesmokering.com/forum/viewtopic.php?t=13998
  19. gomez93

    High Mountain Prairie Sage sausage seasoning

    In my quest for the perfect breakfast sausage I picked up a packet of High Mountain's Prairie Sage seasonings from Cabela's and used it in some pork butt and rib trimmings I had. The base recipe called for 1/4 cup to 6 pounds of meat, I did 1/4 cup plus a tablespoon in 5 pounds of...
  20. gomez93

    Pellet smokers, water pans and religion.... question about 2 out of 3

    Wonder what his bark looks like? I don't even use a water pan in my WSMs or stick burner. I remember David Bouska had one in his FEC100 on the Pitmasters the first time he was on there, still don't know if that is something he does or just a distraction???
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