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  1. PapaRed

    Franklin's HQ

    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"
  2. PapaRed

    Sausage Casing Snap

    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...
  3. PapaRed

    Brisket deckle

    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...
  4. PapaRed

    Looking for SMO25 Owner

    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...
  5. PapaRed

    Emulsify!

    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...
  6. PapaRed

    Corporate Response

    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...
  7. PapaRed

    Smoker Deep Cleaning

    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...
  8. PapaRed

    CookShack SMO25

    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...
  9. PapaRed

    Smoking sausage with the RecTeq Smoke Box

    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...
  10. PapaRed

    Sourdough on the RecDeq

    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.
  11. PapaRed

    Wrong Grill?

    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...
  12. PapaRed

    Somikng Almonds

    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!
  13. PapaRed

    Meat probes and cables

    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...
  14. PapaRed

    Fine powder ash

    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...
  15. PapaRed

    Sausage on pellet grill

    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?
  16. PapaRed

    Not fun yet

    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.
  17. PapaRed

    Snack Stick Issues

    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...
  18. PapaRed

    rec teq 1250 users in Phoenix?

    Am really interested in the RT-1250, but need to take a look at one before ordering. Are there any users in the Phoenix (preferably Glendale) area willing to let me take a look. (I promise not to touch - just look). :emoji_wink:
  19. PapaRed

    Tell me your secret, please

    Have been using a Weber Kettle (22" Performer) and really like it for high temp grilling, and for low and slow cooks. (225-250 degrees). My issue is maintaining below 160 degrees grate temperature for smoking sausages. I've only been semi-successful, and figure there must be a bunch of sausage...
  20. PapaRed

    I need help with casings

    WANTED: Sausage lessons Seven years or so ago I purchased a new Weber Performer charcoal grill, and a Weber Smoky Mountain (18”) smoker to compliment my Weber kettle. Smoked briskets, ribs, turkeys, hams and butts on my WSM, and numerous other meats on my Performer. Purchased a rotisserie and a...
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