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Recent content by littlechief
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I had a buddy cut a 3" long pipe in half and weld them onto my charcoal basket which then hangs off the bolts for the lower grate. I also use a Weber lid.
I'm not really sure what you mean by "force the slacking"
My plan was to dethaw in the fridge, dissolve cure #1 in water & add it to the sausage, stuff, leave in fridge overnight to cure then smoke in my little chief @ 160* untill done @ 150* internal temp & hopefully not make anyone sick.
I made fresh (no cure) bulk andouille sausage last week and froze it. I was wondering if I could unfreeze some of it, add a cure, stuff it and then smoke it. Or does the cure have to be added when it's made?
Any input is much appreciated.
I use a cure also and smoke @ 150 for 4-7 hours depending on how thick the slices are and how dry I want the jerky. I also always store in the fridge. Never had a complaint or someone get sick. I'm no expert but I dont think 40-140* in 4 hours guideline is used for cured meat.
I just did a 10 hour smoke on a 8# butt in a UDS this last Saturday. Other than opening it up to do some twice smoked potatoes I could have slept through the whole thing. Started with 2 chimneys of unlit briquettes and 4 peices of maple added 1/2 chimney of burning briquettes on top. Shut it...
I wouldn't use anything that still had fumes after being burnt out. I would like to know why it seams to be acceptable to use old propane tanks but not old oil barrels? The chemical they use to make propane smell is toxic.