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  1. benson56

    Smoke explosions...

    So I put some chicken in the smoker and set it at 250*. When the pellets get hot enough to ignite, there's a small explosion and smoke puffs out of the smoker somewhat violently. What the heck is causing this and how do I prevent it?
  2. benson56

    cylinder smoke tube vs amaze smoke unit

    Has the smoke tube become more liked than the maze tray? Seems to be a lot of them on the market.
  3. benson56

    Smoked red salmon

    Trying my luck at smoking some red salmon from Sams club
  4. benson56

    Best Model # for MES 40" ????

    After being hashed and re-hashed.......is  it general concensus that the Model 20070311 is the best one they've come out with? Or is there a better one?  Let it begin.  Thanks.
  5. benson56

    Bradley hickory bisquettes on sale at Amazon!!!

    For those with Bradley smokers....I bought 120 ct. boxes of hickory bisquettes for 39.95.  Free shipping which takes about a week.....if you're not in a hurry.
  6. benson56

    Found this piece of meat in the freezer.....what the heck???

     My wifes' sisters' friend works at Tyson beef plant. She gets these deals on meat all the time. I have no idea what piece of meat this is but it's not a choice cut by any means.   Recently had a pacemaker installed so I've had some time to kill and eating is always on my mind.   Last night I...
  7. benson56

    Sausage

    Been screwing around all day trying to post a pic and photobucket finally came through. The ring bologna was my second attempt but still no good. Too much pork fat and meat ground too fine. Back to the drawing board. The sausages are half smoked sausage (5#) and half bratwurst (5#). Seasonings...
  8. benson56

    Getting moisture back into dried sausage??

    Did some smoked sausage and bratwurst yesterday in my old Bradley.....temp. variation was all over the place and the top and bottom racks had a few sausage overdone. Is there anyway in heck to put moisture back into dry sausage????  Tried the search and didn't see anything.   Thanks.
  9. benson56

    So I tried this on-line ring bologna recipe...

    I just joined and this is my first post. We love ring bologna but the store bought stuff is non-palatable so to speak. Found a recipe online and decided to try it. It involved half deer and half pork sausage. Went to the store and had a choice between Jimmy Dean at $6/lb or Shurfine at $1.5/lb...
  10. benson56

    Nebraska here..

    I've been smoking some Trail Bologna using Backwoods seasoning from Lems. I bought a Bradley smoker and have had fair success. Having always been a fan of good ring bologna, I found this site while seeking a good recipe. As store bought bologna isn't even close to the real thing, I went looking...
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