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    Sous Vide Burgers

    A simple tip for making sous vide burgers. Season the meat based on weight. We add 1.25% salt and .25% pepper to the meat before making the patties. You have to mix the meat more which changes the consistency a little but the results are always consistent.
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    It works.

    Doing ribs using my smoke generator for the first time. The smoke from the tube smoker is heated to approximately 650, the smoke is very faint, light blue and smells fantastic. It works great but it is really not that practical.
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    Stand-alone smoke generator

    I started a smoke generator using pcs from a previous project I never finished. The wood or sawdust will be heated and maintained in a container at 700 deg using a PID. Thanks to glenwillits for the pid control details idea. glenwillits
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    Jerky For My Granddaughter

    I love cooking for my friends and family. I'm always asking what everyone wants. My 11 yr Granddaughter never asks for anything so it surprised me she asked for jerky. Last Sunday was the first time I used my smoker this year and it was for the jerky she and I prepared. Simple things but...
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    80 Year Old Slicer

    I bought an 80-year-old Berkel H manual slicer. It is built exceptionally well, weighs 31 kg, and cuts excellently. Push the handle forward, the blade spins, and the carriage moves forward. Pull it back, the blade reverses, and the carriage moves back. The thin blade is razor sharp thanks to...
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    Wisconsin Bratwurst Recipe

    I found this recipe on the net years ago. I wish I could remember where so I could give them credit. We have made this recipe many times and always enjoy it. I have a spreadsheet that calculates the spices based on the weight of the meat. I can send it if anyone wants it. Wisconsin...
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    PID Controller Build

    I originally wanted to build my controller for a gas smoker project I was working on, thanks to https://www.smokingmeatforums.com/threads/digital-temp-mod.232758/ and https://www.smokingmeatforums.com/members/glenwillits.101101/. I figured I may want to use it for a electric smoker and upgraded...
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    My Dyna-Glo Smoker

    I tried out my new Dyna-Glo smoker. I added my smoke generator from my last project. The registered temperature was 40 deg high and was very inconstant. I had to finish the ribs in the oven but they were still good. The smoke generator worked great. I got it fairly cheap and I'm prepared to...
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    1st Try at Salami

    I don't have a curing chamber but wanted to make some salami so I'm trying out UMAi casings. Quite slick. I'm making Soppressata and some dry Italian. It is a little weird putting the salami into the oven (room temperature) for 36 hours to ferment. It is neat to see the change in color -...
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    Grill mailbox test

    I'm hoping to do some ribs next weekend. The weather is getting warmer and my new oven smoker is almost ready to use. I'm going to use my unused Weber kettle as my "mailbox". My tube smoker puts out a lot of smoke so making some dust to try.
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    Anyone add gas burner to pizza oven?

    My wood-burning pizza oven is fantastic. It is very efficient, holds heat exceptionally well, etc. I love it but it can be a pain. Finding good wood is hard and it is expensive. Tending the fire is fun but sometimes I don't have the time. I'm going to add a gas burner and wonder if anyone...
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    Gas BBQ + Oven = New cooker build

    I started building a cooker based on a gas BBQ. I want to add a safety gas valve and a pilot light and was looking for a donor oven. I have read about a few other oven conversions and it got me thinking. I'm going to combine the parts. The gas valves, burners, and cook box will fit under...
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    Smoker Build Around Weber Grill

    I want to build a smoker that I can use when it is quite cold outside. I have an extra Weber NG grill that will be cut down as the heat source. I'm thinking of using 2 1/2" steel studs as the frame, insulated with Roxul, and 18 ga ss for the shell. I have all the materials on hand. I have a...
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    Thanking someone for a like?

    What is the proper etiquette for thanking someone when they give you a like? A private message, responding in the
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    Re-purposed Weber gas grill

    I purchased an old Weber gas grill with the intention of using it for my new smoker build. I'm thinking of cutting the top of the case flush. The drip tray will sit on the grill grates. The gas controls will be accessed from the side of the smoker. The bottom of the grill will be left open...
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    Vacuum bagged pork

    I used an equilibrium mixture to dry brine a pork shoulder and vacuum bagged it. It was steamed for three hours, sliced thin for some sandwiches, and darn it was good. I have picked up great tips from a lot of you guys!
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    Calculating correct burner size

    I'm planning to build an insulated vertical smoker (not reverse flow) about 22X20X48. I want to use gas and trying to find information on matching the burner to the size of the smoker. An internet search comes up with lots of information on calculating required BTUs for homes but couldn't...
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    Sunday family diner

    This Covid crap sucks! We have a Sunday family tradition of cooking supper for my daughter's family and my inlaws. It has been months since we all sat together but we will still cook something and Deb delivers it to her parents and my daughter drops by to pick up their meal. We miss being...
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    Taking advantage of the warmer weather

    The weekend weather in Edmonton has been unseasonably warm - warm enough to use the pizza oven yesterday and do a brisket today. I'm going to miss the warmer weather when winter comes and stays. Hopefully, I don't need to wait until March to do this again!
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    Insulating smoker in a cold climate?

    I'm planning my new smoker build. I have been using a Yoder Y480 and it works well but I want something that will work better cold and hot smoking sausage and bacon. Is it worth it to insulate the smoker in a cold climate? I built a pizza oven and insulated the heck out of it and it does a...
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