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Recent content by gunslinger
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I know nothing about a GOSM, but any smoker will work. I dry mine at temps between 90 and 110° for a couple hours, then add smoke for about 2 or 3 hours, then continue to dry until I like it. Which is still moist on the inside. Hence the cure. Don't smoke too long or that's exactly what you'll...
I love Andouille sausage. So I'd like to try and make some. BUT, I would like to try to make it like Chef Paul Prudhomme's, which has potatoes and onions in it.
Has anyone made it like this or have a recipe for it?
Also, where would a guy from Missouri find sugar cane? Does it really matter...
I'm pretty sure the auger turns all the time, feeding pellets constantly. It just turns at a different speed, depending on the amount of heat required. I may be wrong though.
I have a question for you pellet heads. What is used for a binder in the pellets? How is the saw dust held together? I...
Back in the 70's, I lived in Traverse City for 2 years, and then another year in 1985, and was always under the impression that pasties originated in Mackinac Island, hence the name "Mackinac pasties."
I learned something new today.
A rick is 1/3 of a cord.
For purposes of selling firewood, the standard length of a stick is 16 inches long. You will see it longer or even shorter, but the standard is 16 inches. So a cord can be measured as 3 rows wide (or 4 feet) by 4 feet tall by 8 feet long, or 128 cubic feet. A rick (or a...
I misread this post. I thought we were talking about chicken breast. No wonder I got confused when the replies were about turkey breast.
I guess what I do would also work on turkey breast, but I don't think a "chunk" of pork loin would work very well. Maybe the whole loin.
I have never had luck with any butterball on my smoker.
Since I'm out of the slaughter bird processing business, I buy minimally processed poultry, brine over night and smoke.
For breast, I like to butterfly them, spread bacon grease in the middle, sprinkle with my favorite rub, roll up and...
I honestly don't know how to answer this other than to say, of the nut woods, I believe hickory to be the sweetest and of the hickoy, I KNOW shagbark is the sweetest. Native hill folk have known this for generations and because of this, shagbark has become the rarest of wild nut woods here in...
Oak is very mild, not at all robust. Remember, most if not all charcoal is made from oak.
Quickest way to tell what kind of tree you're dealing with; look at what is on the ground beneeth the tree. IF the tree is a nut producer, you'll see.....you guessed it..... nuts. Look for hickory nuts...