Recent content by theoldman

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  1. theoldman

    Breakfast sausage losing flavor

    Been making breakfast sausage for quite some time with excellent results, grinding pork butts and using Sausage Maker breakfast sausage spice mix, then vacuum sealing and placing in the freezer. Worked so well, last batch, we decided to go large, and not have to make it so often. Sausage was...
  2. theoldman

    First smoke on Smoke Hollow PS4400 from Sam's.

    I'm not too good at pictures, but here's the finished product, and the mobile cart (on it's side) I like the large casters, a little overkill I admit, but they were left over from a previous project, and I like the window more at eye level.
  3. First smoke on Smoke Hollow PS4400 from Sam's.

    First smoke on Smoke Hollow PS4400 from Sam's.

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  7. theoldman

    First smoke on Smoke Hollow PS4400 from Sam's.

    Finished up the smoke on the loin. In the smoker @ 1145, all 3 pieces @ 165 IT @1715. I'm quite impressed with the new smoker, the thermometer is close, but I monitor with digital anyway. Was able to control temps pretty well between 225 - 250. Nothing in water pan. I'll get some play sand and...
  8. theoldman

    First smoke on Smoke Hollow PS4400 from Sam's.

    Sam's had on sale for $249, so thought it was time to try. Seasoned with cherry sawdust/chips from the wood shop, 300 deg + for over an hour, after wiping down with veggie oil.  Had a good size loin that I had brined for 12 days, so thought this would be a good tryout.  Filled both chip pans...
  9. theoldman

    Florida Black Cherry

    Smoked 2 large butts, 3 racks of ribs & a chicken over the cherry cutoffs. Started off with a chimney of charcoal coals with a small cast iron frypan on top full off sawdust/planer chips. Burnt up pretty quickly.  Tried just adding cherry wood scraps, but they're petty small & burn quickly...
  10. theoldman

    Florida Black Cherry

    I've got both the amazn sawdust burnr & the pellet burner, how would you use them? just fillem up and see what happens?
  11. theoldman

    Florida Black Cherry

    Just finishing up a small remodel project using native Florida Black Cherry.  I have intentionally used no other species during this project, keeping the contents of the dust collection system pure cherry.  This of course contains shavings from the thickness planer, joiner, shaper, router table...
  12. theoldman

    I DON'T LIKE CHICKEN

    But my wife does, so I got roped into adding three whole chickens on my offset reverse flo stick burner today, along with two boston butts and 4 cured loins for Canadian bacon.  Pulled the loins @ 145 and they are terrific.  Pulled the chickens @ 165, the wife likes them, says they're a little...
  13. theoldman

    How about bacon ground up in your breakfast sausage?

    Stopped in one of the older grocery stores in the area the other day, and they had their own locally sliced bacon on sale for $2.29/#. Can't buy the pork bellies around here for that, so I tried a couple of pounds.  Excellent bacon, not as good as home made, but close. Went back and bought...
  14. theoldman

    My 1st batch of Bacon with POPS Brine

    I'm simply amazed at the amt of smoke this thing puts out.  I lit both ends, but it's got to be 15 times what the little one put out.  I'll see what the bacon looks like when it runs out of pellets.  I forgot about this piece of pork belly being in the brine in the spare refer, so it's been well...
  15. theoldman

    My 1st batch of Bacon with POPS Brine

    Just as an update to my last reply.  I called Todd @ amazn prods, and he explained that the one I have is much too small for my smoker.  He said he was gonna send me a toy to play with, and sent me a pellet smoker with 2# of apple pellets.  NO CHARGE. It's 32 here this morning, but as soon as...
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