Recent content by freiesleben

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  1. freiesleben

    The Assassin 24!!

    Yeah, I really like mine as well. And really nice that it is insulated, when you live in Northern Europe :) Great space in the smoker :)
  2. freiesleben

    Smoked coulotte

    Thanks :) Just bought this one second hand today, so I am going to slice the leftovers up for sandwiches etc :)
  3. freiesleben

    Smoked coulotte

    This Sunday I wanted to get my WSM going again(normally using my Assassin 24). So I wanted to experiment a bit and jumped into making smoked coulotte. One I injected and removed the fat cap. The other one I kept fatcap on and sweet yellow mustard before adding the rub. The injected one was...
  4. freiesleben

    Hinges

    Hi all, I am just about to start the build of my offset smoker(have a bullet and cabinet smoker already). And I have most of the things gathered which I need for the build, but I need hinges. I was thinking of something similar to these, which I have seen been made in here. But are there...
  5. freiesleben

    Duroc Baby Back Ribs

    Thanks for all the nice comments guys. It was a perfect day and people liked the food. The sausages are homemade as well, Polish Smoked sausages by the recipe book by Ryan Farr :)
  6. Duroc Baby Back Ribs

    Duroc Baby Back Ribs

  7. freiesleben

    Duroc Baby Back Ribs

    Hi all, Have not been posting here for a while, so thought it was about time again :) We held our daughter's naming party last Saturday (Karla is her name) and we agreed to serve ribs and a local dealer had a box of Duroc Baby Back Ribs for a great price. So had to upscale the "production" a...
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  14. freiesleben

    Pitmaster IQ issue at low temp

    Hi all, I have been using a Pitmaster IQ 120 with my Assassin 24 as it came with it. But it seems when I am running on low temp (150 degrees, which is the minimum) it is not getting enough oxygen and the smoke gives a bad taste to the meat(like a stingy charcoal taste). I am running this low...
  15. freiesleben

    Danish fermented sausage

    Hi Ray Ray, I forgot all about the post I have made here :) They turned out really good and the taste is good as well. I am not sure what the casing is called(bought in Denmark), but there is possibility for smoke penetration. They have been air drying for 5 weeks.
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