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  1. Jim_C

    Cold Smoking Sausage - Getting Started

    I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage. I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The...
    • Jim_C
    • Thread
    • cold smoking hot plate smoke tube
    • Replies: 18
    • Forum: Sausage
  2. G

    Build electric smoker cabinet

    Hello, I’m from Vietnam and I have a plan to make commercial meat sticks. Because meat smoker is not famous in my country, so I have to build convection smoker for my business. The simple cabinet may made by stainless steel with bottom heating element and convection fan at the top ( means a...
  3. B

    Inexpensive or Quality Pellets in Hopper When Using a Smoke Tube?

    I'm new to pellet smokers and I've been searching everywhere for an answer to this. To get more smoke flavor, I am now using a smoke tube with either pellets and/or wood chips. At higher temps, I understand that the pellet brand/wood type doesn't matter nearly as much since there is less smoke...
  4. Daba's BBQ

    Decided to Smoke a Pork Shoulder - came out amazing! Check this out.

    Smoked on the Traeger for 8 hours at 225; bumped up to 250 for the last hour. Injected with apple juice, Mad Hunky rub, a good layer of Kosher salt, and coarse ground pepper. I used a smoke tube for the first 5 hours and used a homemade glaze prior to placing in an aluminum pan and covered for...
  5. Daba's BBQ

    Can I smoke a pork shoulder the way i smoke a pork butt?

    Can I cook a pork shoulder the same way I cook a pork butt?
    • Daba's BBQ
    • Thread
    • pork butt pork shoulder question recipe smoke tube traeger
    • Replies: 25
    • Forum: Pork
  6. Daba's BBQ

    My latest toy

    Just picked this up today. Pulled pork beware!
  7. T

    Brisket stalled at 145 for 12 hours

    I am a bit new to smoking, have done a few smokes and still struggling with timing. Started a 4 lb brisket last night around 11:PM, was cold out of the fridge and I dry brined it for 30 min, applied some molasses and rub and popped in my GMG daniel boone at 150 for about a 30-60 min before...
    • Tfree
    • Thread
    • gmg humidity long smoke pellet grill smoke tube stall water pan
    • Replies: 7
    • Forum: Beef
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