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  1. duckguyjr

    12" tube

    i just bought a 12" tube from Todd, i am using a 44" dual door dual burner master built any recommendations on how to place and use once i receive the product. thanks
  2. duckguyjr

    SAUSAGE STUFFER

    Just picked up a 5# stuffer it  comes with 15mm. 20mm and 30mm tubes. could someone please tell me what casings will work with the tubes. i was hoping to get a snack stick tube. as well as a brat and hot link. been smoking for 4 years and wanted to try some sausage. thanks
  3. duckguyjr

    Sams Masterbuilt 44" dual burner smoker

    ok so i bought and put together this smoker of the weekend i upgraded from the same smaller model. i have been looking at the mods and such on here and have a follow up question. i talked with todd yesterday and am thinking of going with his smoke tube made for propane smokers. if i decide to...
  4. duckguyjr

    Fatty and ribs

    Been watching and not doing much smoking. Changing that in the morning going to hit two fatties. First one is a Philly cheesesteak using venison, second one I'm calling a deconstructed boudin. Wild hog breakfast sausage filled with rice Cajun trinity (bell pepper,onion and celery) rice and...
  5. duckguyjr

    4th of July smoke. God, Country, Beer, Smoke

    ABT, pork chops
  6. duckguyjr

    days work

    Second butt Master built gas. Mesquite/pecan 240-260 smoke to IT of 200
  7. duckguyjr

    1 st tri tip

    I bought a whole case at SAMs for around 56 dollars. So don't know the weight but I have learned from all of you time/weight is not that important. Rubbed with Suzy Q and extra cracked pepper. On the smoker at 230 till I get 235 IT. Then to rest. Anyone see anything wrong other than my wife has...
  8. duckguyjr

    Smoked Chops it's what's for dinner

    6 center cut chops little S&P onion (always grill them this way) cherry and mesquite running at 225-250 for an IT of 145 then foil to rest. Will post finial when done
  9. duckguyjr

    Boneless skinless duck breast

    hello i have had a good season for duck. i did not have a smoker at the time and breasted the birds. anyone have a way to smoke the breast with out the skin. i am worried it will dry out to much. thanks for the help jr
  10. duckguyjr

    Fattie idea

    Ok so I think I'm going to try my first fattie in the AM after the duck hunt. My thought is Cajun jambalaya. Take 1lb is hot sausage. And the Tony's jambalaya dinner kit in the center make the role do the bacon weave and dust the bacon with creole seasoning. Any one have concerns or suggestions...
  11. duckguyjr

    Thanks for the add

    New to the art of smoking. Grand champion eater. Got new propane smoker for Christmas. Hit it with a chicken and 2 butts to break it in right. Think this weekend going to have to try a fatty [/IMG] a little Q-view. Any suggestion would be welcome. Got IT of chicken 170. Butts to 197 Thanks J.R.
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