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  1. imjesse1

    I really proud about my setup, check it out!

    Can I see everyone’s setup?
  2. imjesse1

    Insulating a Propane Smoker

    I copied you
  3. Insulating a Propane Smoker

    Insulating a Propane Smoker

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  4. IMG_0246.JPG

    IMG_0246.JPG

    • imjesse1
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    • Album: Insulating a Propane Smoker
  5. imjesse1

    Insulating a Propane Smoker

  6. imjesse1

    Last min thanksgiving HELP!

    Thank you Al! For whatever reason I thought it would only take 3 hours
  7. imjesse1

    Last min thanksgiving HELP!

    Al, thank you! It's a 16lb bird, I'll bump it up to 275, I'll just cover it and let it settle till we eat. Do u think I should remove smoke after 3 hours?
  8. imjesse1

    Last min thanksgiving HELP!

    Maybe someone could help me, I put my turkey in the smoker at 9:00am (now 9:45) ,smoker is at 175, just getting up to temp, I now find out my guests won't be here till 3 , I've got 2 water pans in the smoker, I was thinking I could smoke at 200 and at noon cover and finish at 200 , depending on...
  9. imjesse1

    Please help with brats

    Sprung for a compression stuffer!!!!! Couldn't be happier! Making .99$/ pound brats that art out of this world, adding cheese,peppers even celery and onion , can't do that with the kitchen aid.. Thanks for all the help , the compliments at cook outs are awesome!
  10. imjesse1

    new to making sausage question.

    Just switched from using my kitchen aid grinder as a stuffer to buying (retail) 90$ the northern tool stuffer. I couldn't be happier with the results, much faster and now I can put cheese, peppers... basically anything I want into my sausage, where with the grinder it would clog up or change...
  11. imjesse1

    Sausage stuffer

    I love how I can put cheese and peppers in the sausage, I tried that with the kitchenaid grinder as a stuffer and it clogged everything up, I actually picked all the cheese out of the rest of the sausage meat- to be stuffed, because it looked gross in the brats!
  12. imjesse1

    Sausage stuffer

    I lay them flat, what can I do to get the casings less tough? Any ideas... it's like the meat pulls out of them or there really cheewy
  13. IMG_9511.JPG

    IMG_9511.JPG

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  14. imjesse1

    Sausage stuffer

    I went with the northern tool stuffer, WOW! What a difference from using the kitchen aid grinder to stuff the casing!!!! Couldn't be happier! , now let's hope the nylon gears hold up! . Can't wait to try brats!
  15. Sausage stuffer

    Sausage stuffer

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  16. IMG_9495.JPG

    IMG_9495.JPG

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    • Album: Sausage stuffer
  17. imjesse1

    Sausage stuffer

    I've been making really great beats and snack sticks with my kitchenaid. Grinder, however it seems like as a stuffer its too hard on the meat and I'm thinking about getting a compression style , actually I am going to get one. I need advise as to what brand/model to buy, I need a quality unit...
  18. imjesse1

    Please help with brats

    So I have a vague idea how to make brats, I picked up a kitchenaid , grinder/stuffer. Now I'm looking for help with my first try. I'm thinking 1 pork butt, and collagen casings I'll just mix the seasoning as directed Is there anything I'm missing, or is it that easy?
  19. imjesse1

    bbq guru setup on WSM 22?

    Stored my pitmaster IQ in the garage all winter, the fan went to hell, Please take care of these devices! Money is tight now and can't afford to replace it, it's too bad I can't just replace the fan, I found the replacement fan it cost .87$ but it's a min order of 1000 Keep that in mind the...
  20. imjesse1

    WSM 18" Using the Lower Section - Question

    If you preheat the wsm to 225 the lower rack should stay at 225.... The thing is that the water pan (full) will produce 212* under the lower rack and the upper rack will be 225* so both racks will be equal. However if your cooking butts at 275* the lower rack will be quite a bit cooler so you...
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