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  1. S

    My "Outdoor" Kitchen Tour

    Thanks
  2. S

    My "Outdoor" Kitchen Tour

    Thanks , it’s tight but need to cram in as much as I can. Smoker will be a Cookshack 240 - I’ve had great luck with cookshack so I plan to stay with them..
  3. S

    My "Outdoor" Kitchen Tour

    For anyone interested, I've changed the layout for the new kitchen - here's an updated version.. Getting closer - should have some nice progress pictures by summer. Wok, Fryer, Grillworks, smoker, and an island with a top serving shelf /heat lamps.. and dishwasher adjacent side.
  4. S

    New Harvest

    Thanks , there is a thread here on the kitchen .. https://www.smokingmeatforums.com/threads/my-outdoor-kitchen-tour.317176/
  5. S

    New Harvest

    I’m not sure - in this batch probably around 125-150 pounds.
  6. S

    New Harvest

    Here’s the slicing .
  7. S

    New Harvest

    Just pulled my feb harvest . Thought it was post worthy :)
  8. S

    My "Outdoor" Kitchen Tour

    thanks. that's basically the smoker style I have now in the kitchen featured in this thread. For this new kitchen, I am going for something smaller. All of the pellet smokers basically run unattended. Mine runs 24 hours.
  9. S

    My "Outdoor" Kitchen Tour

    I don't but my good friend / neighbor does so I get my charcoal fix at their place..
  10. S

    My "Outdoor" Kitchen Tour

    Well, I'm working on a second location similar to the kitchen featured in this thread... We have another home that I want to equip in a similar way to this kitchen... it will be a hybrid scenario where we will have our 'normal' kitchen with a secret door of sorts into the 'grill kitchen' where...
  11. S

    Time to dust off my chamber

    You need to get busy and fill it up!! M\y main cabinet is full right now. I've got two smaller cabinets I need to fill this month. Probably another 100 pounds will do it..
  12. S

    New Salami slicer

    used this again tonight - this thing is great!
  13. S

    Charcuterie - Black Garlic Squid Ink Salami and Chorizo

    Loyd do you mind sharing or pointing us to your recipe for the black garlic one?
  14. S

    Cold smoking sausage

    Thanks guys - I bought a tube and some dust/fine chips on Amazon... appreciate the feedback!
  15. S

    Cold smoking sausage

    Thanks guys! Any chance this would be an upgrade to what you are speaking of? https://www.amazon.com/Smokehouse-Products-9500-000-0000-Smoke-Generator/dp/B00FPQPWMK/ref=psdc_553774_t4_B00CS6YFIC
  16. S

    Cold smoking sausage

    I'm going to attempt some pepperoni and some Hungarian sausage recipes next week - both call for cold smoking for a few hours. I'm worried that my big commercial pellet smoker will get too hot in the making of any smoke.. it doesn't have super low settings.. Has anyone just used one of the...
  17. S

    New Salami slicer

    Thanks guys! The salami slices get a little greasy and stuck together after I open the package days later. A problem I'm contemplating... It's either just the nature of pre-slicing or I'm pulling too much of a vacuum on the chamber machine.
  18. S

    New Salami slicer

    Packaging the slices on a tray and vacuum sealing them.
  19. S

    New Salami slicer

    It makes incredibly quick work at slicing an entire chub - probably 30-45 seconds each.
  20. S

    New Salami slicer

    I'm switching gears on slicing my salamis- Got a Robot Coupe and several blades to experiment with.. I really like the thinnest one, the 1 mm... Does an awesome job all the way up to 3" chubs. I'm experimenting with storing it pre-sliced and vacuum sealed in the cooler - instead of chubs.
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