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  1. K

    Which 36 inch griddle to get?

    Pit Boss Deluxe 4 Burner: https://pitboss-grills.com/grills/griddles/pit-boss-deluxe-4-burner-griddle I can get this mother for 399.00 at my local Bomgaars. Or... Standard Blackstone with hood...
  2. K

    English bangers

    Never had an English banger sausage, but got some seasoning in try them out. Not really sure what the flavor profile will be? Anyways, I've heard that in order for it to be a "proper" banger, it needs a rusk, or some kind of bread crumbs/filler? Im not too concerned with absolute...
  3. K

    Hangin' yer sausage

    So I am currently in the process of finishing out a batch of Polskas. Hanged em in my MBES and smoked for about 3 hours or so. Little crampy in the little guy, and I'm only doing 5 pounds. Taking dowel rods and draping them over to hang loosely, although I had two lone links and one decided...
  4. K

    Pork burger

    Completely new guy question, but is the ground pork burger I get from my local meat locker technically the same thing as ground butt/shoulder? If so would be dang handy to stock up on a few pounds to save me the trouble of processing my own butts for sausage etc. Yet, at the prices I've see...
  5. K

    Seasonings Greetings

    Yep, I know its not Thanksgiving/Christmas time, but I've been loading up on a metric ton of sausage seasonings to try out. I already have a bunch I haven't used yet but when PS Seasoning has a 25% off sale for Memorial Day weekend, I CANT resist. Just bought about 7 or 8 more seasonings to...
  6. K

    Something wrong with my pellets?

    I've been using Pit Boss pellets that I got from Wal Mart for a few years now. Thats one thing...is Pit Boss junk? I was all excited when I got my MES and Amazen smoker that I decided to buy a few ginormous (20 lb) bags. Haven't gotten CLOSE to using them all. I think they are going on 3...
  7. K

    STX Turboforce Grinder

    Sorry if this has already been posted a bunch, took the lazy way out and didn't use a search. I have been using a Kitchenaid with attachment for some time now, and have had relatively good success, but was thinking of stepping up to a dedicated unit at some point. Anyone using/have used the...
  8. K

    Par-smoking sausage and double smoking

    Has anyone had good success with smoking, say, Polish/Kielbasa during the first phase of the cooking process and then immediately removing from the smoker to be frozen for later? That is, not getting the sausage all the way to the 152-160 finished temp? I'm wondering because it may work to...
  9. K

    Fresh sausage and fillers/phosphates?

    I've read about how effective it can be to use NFDM and/or tripolyphosphates (phosphates for short) for curing and smoking sausages. Who uses the fillers and/or phosphates for fresh sausage additionally? Is it unnecessary to add these if it won't be a low and slow cook? I understand these two...
  10. K

    Hello everybody

    Hi there. I'm Darren and brand new to the site, HOWEVER, I've done a lot of "stealing" and "cheating" from some of you forum experts for some time. Searching the forums I've found a TON of good info about getting into smoking, like what the best electric smoker is to use for newbies, along...
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