Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 1967robg

    Smoke Generator

    I want to up my cold smoking game. I've been smoking for all most 20 years and just started doing my own bacon about 75lbs ago. I have a homemade offset, pit boss pellet, some vault xl and a couple kettle grills. This past weekend I built a cold smoke generator similar to the smokemeister. It...
  2. 1967robg

    Sausage question.

    How long is it safe to leave sausage with one teaspoon of cure #1 per five pounds at room temperature before it goes in the smoker?
  3. 1967robg

    Late start ,picnic shoulder on the kettle. Qview

    Just got back to Massachusetts a couple days ago after 3 weeks in California. I'm having some trouble adjusting yet. That's why I'm off to a late start. On with the BBQ. Started last night by washing,skinning,trimming fat. Some simple little of this little of that rub. Added a little extra SPOG...
  4. 1967robg

    20 lbs of kielbasa

    Cooked on the offset today.20lbs off pork loin salt,pepper,garlic,onion,and cure. May be right in line with the red hots.
  5. 1967robg

    7lbs sweet Italian and 6lbs of Texas hot links

    Fresh Italian for the freezer and the hot links will be on smoker tomorrow. The Syracuse casings are a pleasure to work with. I need to work on link length consistency
  6. 1967robg

    Check out this cutting board!

    My girlfriend picked this up for me today at the local good will store for $4.00! It appears to be hardly used and it's well oiled. She's a keeper.lol
  7. 1967robg

    Cold and windy picnic shoulder with q view

    It's cold and windy.Been on since about 7 am.IT at 167° right now. This is the reason I got a smoke vault and insulated it. Lovin it!
  8. 1967robg

    Offset vertical or straight vertical?

    I have a offset horizontal that I built and am very pleased with. I bought a smoke vault propane thinking it would be nice for the cold New England winters and for whenever else we wanted. Needless to say I'm pleased with the performance of the vault and have been looking into building a...
  9. 1967robg

    First Summer Sausage Grind W/Qview

    My daughters and I ground up 17.8 of pork and beef for summer sausage today. It's seasoned and back in the fridge to chill for a while before we stuff. The younger one isn't much of a meat eater but her older sister has no problem. I'll get some pictures as we go.
  10. 1967robg

    All pork summer sausage?

    I picked up four picnic shoulders @ $.99 a lb to make sausage. My daughters are going to help and put in a order for garlic summer sausage. I've haven't made SS yet. I priced beef to add to the mix and decided all pork was the way we're going(way to expensive). I'm sure it will be fine but I'm...
  11. 1967robg

    A-MAZE-N. Check this out

    I can't believe the amazen tube is raising the temp this fast,and this warm.been going for about 40 minutes. It's a smoke vault 24 with $16 worth of insulation.
  12. 1967robg

    My side fire box build

    I started building this over the summer and before it was finished I had to try a dry run on it. It was running temps so even I started cooking on it and didn't look back. Sorry I didn't get pictures through the entire build. 60 gallon CH compressor tank sitting on a trailer frame I have...
  13. 1967robg

    Syracuse Casings handling

    I received my order from Syracuse casings today, 35-38mm casing on tubes. I've either got them from the local butcher in the past or from amazon in a bag packed with salt. My question is do I take these of the tubes to rinse and soak like I do with the other casings I have used? Seems like it...
  14. 1967robg

    Hello from Massachusetts

    New to the forum not so new to BBQ. I've built a couple rotisserie pits that were a success but now I'm building my first offset to replace my well used and rusted out char broil cheapo-it has served me well.So I have been lurking around for a while and have some questions. Glad to be here.
Top Bottom
Back
Clicky