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  1. cowboycousie

    PID Controller for Fridge Build

    I decided to start a new thread just for the PID controller. This controller will be used on the fridge build I am doing in another thread. Go take a look.  Long story short about 8 yrs ago I bought a Stoker controller and while it took a little getting used to it did work and since it died I...
  2. cowboycousie

    New Build

    Well here goes nothing...... I have made a fridge smoker before and it worked really great until that one saturday afternoon when smoke was rolling out of the garage. I didn't get a small piece of plastic out and it caught fire and off to the scrap it went. I really liked the fridge...
  3. cowboycousie

    Galvanized Metal inside Smoker?

    Are the any issues to using galvanized metal in a fridge smoker? I need to wrap the cabinet where the door closes and pan the inside of the door where I removed the plastic shelves. The cabinet inside is porcelain, However I need to repair the hole where the shelve mounts were.  What could be...
  4. cowboycousie

    New Braunfels Smoker - Kansas

    http://www.nextechclassifieds.com/listings/993592/
  5. cowboycousie

    Smoked casings?

    I have came across a german sausage that has a smoked hickory casing. This is a local meat shop and they will sell to me but I would like to know if anyone here has seen this and where? Have not found anything on the internet about presmoked casings. These casing seem to have a little more...
  6. cowboycousie

    Needing a little help on Prime Rib

    So my wife and I decided that we would do Prime Rim for Christmas supper for the family. Trying to spice it up from the typical brisket and pork loin meal. She went to Sam's and called me about how Sam's had beef loin on sale and wanted to know if that would work for Prime Rib. I'm not a big...
  7. cowboycousie

    First time Summer Sausage

    So over the Labor Day weekend I decided to try my first Summer Sausage. I used the below recipe 2- pounds ground beef 1- teaspoon ground black pepper 1- teaspoon whole mustard seed 1-teaspoon celery seed 1- teaspoon garlic powder 2- teaspoons liquid hickory smoke 2- rounded teaspoons Morton's...
  8. cowboycousie

    Pork for summer sausage

    I have searched around here and can't seem to find any post that just uses pork. I am  wanting to make some summer sausage and we have a bunch of ground pork. Can I use just pork for summer sausage? This is the recipe I want to use but use pork instead of beef. Any imput would be helpful...
  9. cowboycousie

    Water Bath

    I made some uncased sausage and the recipe told me to water bath for 10 mins or until the temp is at 100 deg Couple questions 1.   What does the bath do? 2.   I noticed that the salt taste was less and the the spices were more tasty. Did the bath help with this? 3.   Do you do this bath with...
  10. cowboycousie

    Water bath

    So today I made some uncased sausage and the recipe told me to water bath for 10 mins or until the temp is at 100 deg Couple questions 1.   What does the bath do? 2.   I noticed that the salt taste was less and the the spices were more tasty. Did the bath help with this? 3.   Do you do this...
  11. cowboycousie

    Bearcarver recipe - My smoke w/Qview

    Here is where I'm at. Followed the recipe but I cut the TC to 1ts per lb The question I have is the ice water bath. Do I leave the product in the water or just dunk and remove? On to Qview Mixed, rolled and going into fridge Into the smoker Pic sucks..Starting temp 49 Upto 141 temp...
  12. cowboycousie

    Soy concentrate

    What is it and where do you get it?
  13. cowboycousie

    Pepperoni Sticks and Summer Sausage Recipe

    I have tried making pepperoni sticks in the past and every time the darn things are to salty. I have tried Hi-mountain and a couple recipies off the net. I am looking for some help with some homemade recipies for sticks and summer sausage Thanks in advance Jeff
  14. cowboycousie

    Howdy from KS

    Cowboy Cousie here in from Ks I have been stumbling around this site for the last couple days and there seems to be a general consensus here to help verses short inadequate answers to the ones asking the questions. I have been on other bbq forums and it is refreshing to come to a site and see...
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