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  1. surgem7

    Cajun Yum Yum

    Just had to have some andouille to carry over to fall.. Weather starting to warm up here in SC so last shot till then. Ran out of hog gut and had to use collagen. Just draped it over the front rack. Twelve pounds of YUM YUM
  2. surgem7

    Stuffer Parts

    Has anyone found a parts source for the Uniworld USSC-3KV 5# Sausage Stuffer?
  3. surgem7

    Cheap smoke anyone?

    For those of you looking for a cheap source of smoke, I offer this solution. A cheap sawdust burner. For $3.49 you can buy the strainer below from Wal-Mart. It is the 8in. size. If you want one cheaper they have one for less than $3.00. In the picture I used a spaghetti sauce can. Use whatever...
  4. surgem7

    Doesn't get any better than this

    Two butts in the smoker. A cold brew. Boiled peanuts and listening to my favorite Cajun, Hadley J Castille. Just about ready to foil.
  5. surgem7

    Cold smoking

    I would like to cold smoke some fresh breakfast sausage and then freeze it. What is the maximum safe smoker temperature? How long at this temperature?
  6. surgem7

    Days Work...60 lb. of chicken, 20 lb. of hamburgers, 20 lb. of hot-dogs...Q-View

    Did a little Q for the church today. The young lady was the pit-master and us two fellows assisted
  7. surgem7

    Hello from the SC low country..

    My name is Billy Hoke and I am 78 year old. Been lurking here for a while and soaking up all the good info. Always wanted to smoke like my uncle did back in PA. Real smoke house adjacent to the kitchen. As a kid he would let me look inside. At first i thought I would build one but gave that up...
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