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I finally had a chance to try smoking some pork shoulders over the weekend. I decided it would be a good chance to try out my Amazin smoker. I filled it with hickory pellets and lite it and left it burn for about 10 minuets and blew it out as per the instructions and put it on the 2 rods to the...

I tried a few more batches of beef bologna and I am still getting grease between the meat and the casings. I am using collagen casings about 1 3/4" diameter and using ground beef. I am putting it in the smoker for 2 hours at 135 then one hour at 150 then bump it to 168 to finish. I replaced my...

Does it make a difference what position you leave the chip dumper in during smoking? When you dump the chips in do you leave it in the dump position or do you turn it back to the position that you remove it in? Didn't know if it effects air flow to the chips.

I have been experimenting making ring bologna using 5 pounds of ground beef mixed with 2 1/2" pounds of fresh sausage from a local butcher. My recipe calls for tender quick, salt, pepper, coriander, mustard seed, red pepper flakes, and garlic powder and I am stuffing them into collagen casings...

I don't know what made me decide to get into this but all of a sudden I have the desire to start experimenting with smoking. I don't even like to cook but this is something that interests me. I want to start making ring bologna and smoking some cheese. I purchased the #12 professional grinder /...