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I load up my mes with frozen bottles and turn it on 100* because I don't have an amnps so I have to run my smoker. From what I understand if it is cold enough outside and you have an amnps you do not turn on your smoker and don't need the ice. Make sure you let it age for a while when you get...

Never get my smoker hot enough for the plastic to be a problem! Whatever works is my motto!

Dude! Sounds like you found a very good solution to a difficult problem! Did you get any good cheese out of it? I probably would have eaten all the cheese from the drip pan and called it delicious. Email me if I can help!

So about 4 hours in and I stalled at 161. Pulled the chucky and the veggie pan out. Put the chuckle in a foil pan with about 1/2 the veggie juice and covered with foil. Saved the other half of the veggie juice for finishing later. Figure I will add any juice left in the pan when I am done...

I will apologize in advance for the lack of pictures... I made some homemade breakfast sausage out of a pound of pork loin. Super lean meat. I added some sage, red pepper flakes, granulated garlic, granulated onion, salt, pepper, brown sugar, and maple syrup. I used the fatty method of rolling...

So I haven't posted for a while. Tax season is a bear! (By the way anybody need a cpa? I am married to an excellent one.) Decided to smoke a 3 1/2 lb pork roast for some sammies. Started with a simple SPOG rub and let it sit for about an hour. Chopped up some onions, celery, carrots, and garlic...

Don't have a recipe but here is a link to the batch I made: http://www.smokingmeatforums.com/t/133926/smoking-a-chucky-for-some-bbq-chili/0_100#post_935246 Turned out awesome! Feel free to pm me if you have any questions.

I definitely spend most of the stall alternating looking at my watch and my thermometer...especially if I have 20 people standing around staring at me! Baseball helps though...

I freeze stuff all the time both cooked and raw. Never have a problem. My advice would be to thaw and smell. The nose knows! If you are really paranoid do a quick fry test on a small piece and see how it cooks and tastes. If anything seems off, throw it away.

I have heard about potatoes cooked in duck fat and that it is amazing. I have also heard duck confit is amazing. Any time you poach meat in its own fat sounds good to me!

Well it seems kidney suet is what I am looking for. Pork leaf fat might be the way to go for sausage. What do you think is a good fat content for sausage? 20%?

Cool. Keep me posted I am excited to learn. Sure never thought I would ever be looking for fat to use. Before I started grinding my own meat I always tried to get rid of fat.

Great advice candy! Thank you! We have king soopers here which is owned by kroger so I will ask. I have had a lot of success with sprouts butcher people so I will talk to them as well. They actually sold me casings for the per pound price of the chicken sausage they sell. Not too good of a price...

The wife doesn't like ribeyes so I never buy them and for the price I can't justify grinding it. Normally if I am making burgers I use blue cheese in place of fat but I have an excessive amount right now to do all blue cheese burgers.

Thanks guys, keep em coming!

Sprouts had some nice skin on salmon files today. Decided to try hot smoking in the smoker. Put it in at 250 for about an hour and a half with the triyaki/raspberry jalapeno jam/honey glaze on the top. Great stuff wife is happy! Have one more piece. Going to try lox.

Had a femur bone in the freezer. Was smoking some salmon tonight and smoked it up for the puppy while it was going. She is going to be a happy puppy tomorrow!