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Searwood Brisket Failure It’s a fairly long story, but it has a good ending. I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork...

New to the Weber Searwood. It looks good along side my kettle, WSM and my Recteq. My first cook (pork chops and campfire potatoes) was very disappointing, but the Weber Connect software is amazing! I used the recommended temperature (250℉) and then attempted to sear. When that failed, I set the...

Was in Costco the other day and saw chuck roasts marked down by $8, so picked up a couple. Today decided to cook one like a brisket. Smoke tube with Pecan pellets to start cook. Only smoke for a couple hours, then cooker set at LO (temp ~ 180℉) until 140℉ internal, then temp setting increased...

Son-in-Law was in Austin, TX on a business trip recently and sent a critique on the recently opened Franklin's HQ. "The HQ just opened 3 weeks ago for corporate events. The BBQ is amazing, I’m not a rib guy but they are amazing. Brisket - unreal"

I have a history of making sausage with tough casings, and have attempted many recommendations read here and on other forums how to create sausage links with "snap". Sadly, have had very limited success. Recently I watched a video that advised adding lemon juice (at a ratio of 3/4 teaspoon lemon...

Am reading more and more about using brisket for hamburgers and in sausage. Am considering making a smoked sausage using brisket (70%) and pork butt (30%) and my thinking is that the lean/fat ratio should be OK for sausage. In trimming the brisket, what are your suggestions concerning the fat...

I recently purchased a used SMO25 for smoking sausage. It seems to operate normally, but I need some instruction from a current user. The wood box doesn't create smoke, (until temperature reaches around 200℉ ) when cooking sausage, the inside of the smoker becomes extremely wet? Posting on the...

Reading a recent "Trail Bologna" thread brought back memories of our many RV trips to Holmes County Ohio, visiting Amish country, cheese, and Troyer's Trail Bologna (even attempted to purchase some on line, but stores do not ship in hot weather) so am seriously considering attempting to clone...

I recently purchased a used CookShack MSO25 electric smoker, planning to use for smoking sausage. Ordered a set of Jerky Rods, promptly received a shipping notice, but it seems the package stalled at some point. This morning I received the usual "how do you rate the product" e-mail, and...

I am a new owner of a used SMO25 smoker that is in real need of a deep cleaning. When the last time (if ever) the smoker was cleaned is unknown. I've read the Owner's Manual, the cleaning procedure does not provide much information. Would like to know the recommended cleaning...

Have the opportunity to purchase a used (Excellent condition, he said) CookShack MSO25 electric smoker. Called manufacturer, they stated it had a PID controller. Am asking resident experts here if it will be a good smoker for sausage? Understand the temperature range is 140℉ - 300℉. Any...

Has anyone had any experience with the RecTeq Smoke Box smoking sausage? I have an RT-1250 and am hesitant to attempt to smoke sausage with it, since the minimum set temp is 180℉. I understand the smoke box temperature is not PID regulated, but according to my limited info, the lower shelf of...

Not a baker, and certainly not a cook, but tiring of the price increases on sourdough bread, I began to bake my own. My new Recdeq pellet grill seemed to be a candidate, so this morning it proved itself. Easier than the electric oven, and no heat in the kitchen.

Long time Weber user - WSM, Kettle, and Performer. Decided I needed a pellet grill, but heard so many problems with the Weber SmokeFire, I purchased a RecTeq RT-1250. This is a beast, heavy with a lot of stainless steel and larger cook surface than I probably will ever use. Now I'm reading so...

Smoked raw almonds using John Meyer's, recipe (https://www.smokingmeatforums.com/threads/rethinking-smoked-almonds.270472/page-2#post-1792968:~:text=2023%20XenForo%20Ltd.-,johnmeyer,-Master%20of%20the) Success!

Hopefully this is the correct area for this question. If not, I know an experienced person will lead the way :emoji_wink: Am tired of kinks & tangles in meat probe temperature sensor cables. Compounding that, my RecTeq, Spider Grill Venom and Maverick probes used on my Weber Performer ALL...

Have used the Spider Venom on my Weber Performer and have been satisfied with the results. I recently purchased some Royal Oak Super Size charcoal, and used it (in a snake configuration) for the first time this morning to hot smoke some sausage. The Venom maintained 150℉ throughout the cook, but...

Does anyone smoke home made sausage on a pellet grill? If so, I would be very interested in knowing your procedures used in smoking the sausage to 152℉. I bought a new pellet grill with the lowest temp setting of 180℉ - I'm thinking that's too hot for sausage?

Haven't reached the fun stage yet, but satisfaction appears to be on the horizon. Only one blow out with five pounds. Back in the refrigerator until tomorrow.

First time for snack sticks. The recipe I used called for 100% beef (hamburger) to include 0.29% Cure #1 and 2.2% NFDM. Combined dry and wet ingredients (except cure) ground and fried a small sample. Satisfied with sample, combined cure and proceeded to stuff. And that’s where my troubles began...