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  1. dj54

    Help !!!!!!

    Put a brisket on last night about 7pm for an allnight smoke only to wake up this morning to see my fire went out shortly after I started it. The ambient temp outside this morning is 77 degrees. Should i cook it or chunk it????
  2. dj54

    Trager Texas Elite with smoker box

    Gotta luv this Savanna Stoker V4 controller. Just set it and forget it, replaces the standard Trager controller, plugs right in. Uses less pellets also. Get one!!!!
  3. dj54

    Vision Kamado pro series

    I just ordered the Vision Kamado pro series that is sold by Home Depot. Could anyone tell me does that series of grill come with the lava cook stone/heat difuser plate or is that an accessory I will have to order?
  4. dj54

    Bummed out

    Got three slabs of bellies going in the smoker late yesterday. Was hoping for an all night smoke while itwas cooler. Filled my amzps with half apple and half hickory after I microwaved them for a minute on high. Got up this morning and rushed out to check them and they hardly had any smoke...
  5. dj54

    Help from the Bacon Experts

    I just purchased four slabs of pork bellies that I want to make bacon out of. Will use Shooter Ricks dry cure bacon recipe, and hot smoke them,(since I live in southwest Louisiana and its still warm here), in my smokehouse. Exactly what temp do I need to smoke them to or is there just a time...
  6. dj54

    Help from Bacon Experts !!!!!

    I just took two of my home raised pigs to my local butcher and thought I specified that I wanted the bellies back whole so I could cure and smoke myself. Well when I picked it up yesterday it turned out that they had sliced the bellies into bacon and packaged in one pound vacumn sealed packs. No...
  7. dj54

    Love the new mobile version

    Finally I can take smf with me where ever I go. At work right now reading all the dutch oven recipes. Absolutely great that yall added this. Thanks
  8. dj54

    WIKI

    I read people writing about putting information on the Wiki. Where and how do I get to the Wiki ?
  9. dj54

    Tough Casings

    Try as I might I cannot get my casings tender or have them have that pop  I am on my fourth or fifth round of sausage and the casings always turn out tough and chewy. I have tried rinsing well ( inside and out ), soaking a long time ( up to an hour or so ), and adjusting the damper on my...
  10. dj54

    Cold Smoke, Hot Smoke ????????

    I just bought 39 lbs. of pork bellies and I need to know the best way for me to smoke them. I live in southwest Louisiana and the outside air temp for today is about 79 degrees. Should I not cold smoke at that high of an ambient temp, or does it really matter. I do not want to mess these up. BTW...
  11. dj54

    BBB Question

    Is it unheard of to put a rub on your BBB after the cure and before you smoke it ? I just took mine out of the cure after 9 days and tried some and it wasn't salty at all, had a kinda sweet peppery taste. I thought it needed some more seasoning.. Was going to cold smoke it after drying time was...
  12. dj54

    Brining Venison Roast Question

    I have a small venison roast off a buck that I would like to smoke. I want to make a basic brine and soak it in, drape bacon on it and then smoke it. My question is how long should I soak it in the brine, and it should be smoked at 225-250 until an IT of 140-145 ?
  13. dj54

    AMNPS and Temps.

    Does the AMNPS make temperatures in electric smokers go up ? Lit my new AMNPS with oak on one end and hickory on the other end and after drying sausage at 130 degrees for two hours raised the temp to 140 and put the AMNPS in the smoker. Got lots of smoke but temp rose to almost 160 degrees. No...
  14. dj54

    Insta Cure #1

    Anyone know where someone could purchase insta cure #1 online ?
  15. dj54

    Smoking Brat Help

    Need some help from you guys on the how to smoke the brats I made yesterday. They have been in fridge overnight. Got a Cajun Injector electric smoker with electronic control with smoking tray and water pan. Start at what temp ?Use Smoke ? Use Water ? How long ? Thanks again I have gotten hooked...
  16. dj54

    Twisting Brats

    I just made 5 lbs of brats using shooterick's recipe and having a tough time keeping them twisted up. Is there some type of technique to twisting them in brat length that I don't know about ? Also once they dry just put them in freezer for keeping no smoke or anything ?
  17. dj54

    A-Maze-N pellet smoker question

    Thinking about buying an AMNPS for my electric smoker and see they come in three sizes. The smaller ones come with saw dust and are called just a maze n smokers. My question is has anyone, or can you burn pellets in the two smaller dust units ? I want to use pellets if I get one.
  18. dj54

    Sausage Question

    I've read on here about putting your sausage in ice water to let it bloom, exactly what does that mean ?
  19. dj54

    Newbe in Southwest Louisiana

    Hello Everyone, My name is Dennis Riley and I am new to sausage making and smoking. Got me a LEM grinder,(the least expensive one) and mixer, and stuffer. Also bought an electric smoker made by cajun chef that I just used for the second time.  Just started learning to make sausage this year...
  20. dj54

    New to sausage making

    I am on my second batch of sausage and need some advice. My first batch I smoked on my pit and it did fairly well. Yesterday I made about 15 pounds of jalapeno and cheese venison and pork sausage and am attempting to smoke it in my Cajun Chef electric smoker. Started the temp out at 180 degrees...
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