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  1. firefight

    Broth in Nesco with pulled pork?

    I smoked about 80 lbs of pulled pork for my son's grad party. My plan is to use 2 Nesco's to serve them. Amyone ever used chicken or beef broth to keep pork moist? Thanks!
  2. firefight

    Cold smoker

    Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.
  3. firefight

    MES cold smoker

    Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.
  4. firefight

    2nd try with summer sausage

    I have a question I hope someone can answer. What would cause too much moisture in my sauage? On this round, when I stuffed the casings I had a large amount of water solution coming from the stuffer. Now with the sauages in the "sweat" stage.....the casings are filled with water.
  5. firefight

    1st time smoking summer sausage

    So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas?
  6. firefight

    Myself

    Hey all! I am from Minnesota in good old USA. I have been smoking meats for about 6-7 years. Mostly ribs....pulled pork.....turkey and chicken. I have recently dabbled in smoking my own ground food and will try some summer sausage this weekend for the first time!
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