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Anyone have a blaze?
I'm looking at used kamados in my area and for the past month have been sold on the Primo XL due to the oval size but Blaze has a promo right now with a free rotisserie kit and a price drop making it 1600 and primo brand new is 1619. now the size is dramatically different at 400 sq in vs 680 sq...- mendozer
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- Replies: 9
- Forum: Kamado Cookers
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Anyone switch from pellet to kamado?
Situation: I have a Grilla Silverbac which I love, and a Weber kettle for hot fast grilling. Been thinking of getting a kamado to replace my weber as my grill and eventually I'll do side by side smokes to see if I like the smoking better than my pellet smoker. If i did, I'd sell the pellet and...- mendozer
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- Replies: 20
- Forum: Kamado Cookers
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Griddle Purchase
Looking to get a gas griddle to add to the outdoor setup. I don't actually like the Blackstone because I will set this into an outdoor kitchen counter so the rear grease trap sounds awful. I've been looking at the Camp Chef FTG600 as older models could double as a grill (although I have a pellet...- mendozer
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- Replies: 22
- Forum: General Discussion
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Opinion on meat slicer, Hobart
I need a new meat slicer. I have on one of those home unit that is so chintzy and a pain to clean. Meat gets into the screw heads every time and it just sucks. I want either a used commercial unit or something like the several brands out there that are either home/small deli units one notch...- mendozer
- Thread
- Replies: 13
- Forum: Slicers, Grinders, Tools, Equipment
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Coppa minor fail
So my Soppressata turned out well from a slaughtered hog so I tried coppa. Coppa requires stuffing larger chunks of meat into a casing. This inherently lead to my problem when I tested it...moldy pockets between meat chunks that got green and fuzzy. The rest of it was fine and you could cut it... -
Suggested Hog Cuts
I'm prepping to butcher my first hog in the early spring. My buddy's raising a Tamsworth/Berkshire cross. Are there any "must have" cuts I should specially prepare for charcuterie? I'm going to butcher chops, side, cheeks, trotters, etc the usual. One whole cut I want to do is one of the hams... -
Rec Tec or Grilla?
I have a line on a used Rec Tec 680 for 700 bucks. Today while researching stuff I came across Grilla grills. Their Silverbac is comparable in size, but its 700 brand new with free shipping. Either way, I'll have to buy a cover and grill grates for searing. I know that people who have rec tecs...- mendozer
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- Replies: 11
- Forum: Pellet Smokers
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gravity fed design
I came across this page from another forum that I can't find any reference to here on SMF. http://www.allchinas.com/burner/ It looks like a cool concept and I would love to either replicate this or just buy it if you think the price is right. I have a vertical propane smoker. One day I want to...- mendozer
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- Replies: 1
- Forum: Pellet Smokers
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dry aging rib roast
Going to place my order hopefully within the next week. Waiting for a few wholesalers to get back to me. I am wanting a 107 since it has the most "stuff" on it. My reasoning is that I'll have less meat wastage from dry aging. But a meat guy today said no matter what even if I use a 109 or 109A... -
full refrigerator a good idea?
I found a full fridge (no freezer) on CL for a good deal. Would this make a good meat chamber for salami (and I'll also do dry aging beef)? I know people prefer bottom freezers for the compartment to hold the humidifier and such. But if it's fully open, that's still good right? -
do-all newbie smoker
I'm looking to get an electric smoker which can serve for smoking cheese, fish, pepperoni sticks, etc AND also be a fermentation chamber for say salamis. This one has a range as low as 100F. I have a brinkmann charcoal smoker which I use with a separate gas burner for smoking my bbq, turkeys...- mendozer
- Thread
- Replies: 1
- Forum: Electric Smokers
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Tenderquick usage
Long story short, I'm visiting family and i'm making bacon. Back in WA i can find pink salt everywhere. But here in Hawaii I can't find it anywhere so i got Morton's Tenderquick, which was only available from a restaurant supplier (only one of 20 called!!) anyways, how much sugar should I omit...
