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  1. tdcarter

    Smoked the sausage, but where is the smoke

    Hi all, I've been making summer sausage in the kitchen for years, but my old hand-me-down recipe called for the sausage to be rolled into logs then baked in an oven at 160 for many, many hours. Frequent turning was needed to keep it round, ie. no casing was used. So this year I decided to take...
  2. tdcarter

    Smoke ring on electric?

    Okay a little while back I read some comments and got the impression that said electric smokers do not produce a smoke ring. Attached are some pictures of a pork shoulder I did the other weekend for the gf's fall family gettogether. Smoker was a MES 40", smoke generated via stock set-up, not...
  3. tdcarter

    St. Louis style fatty

    Tried my first fatty last weekend while doing a pork shoulder. Set the fatty on the upper shelf of the MES so the drippings could flavor the shoulder. Stuffed it with a bit of provel cheese. Tried it with 4 ounces, next time I think I need about 8 ounces. But dang good stuff. Thanks to you guys...
  4. tdcarter

    Hey and Hay and Hello

    I've been digging through some of your threads and just wanted to say heelo from San Louie, Missery. I'm an avid eater of BBQ, done a bit of grilling on a pair of Webbers and a few pork shoulders on an Alton-Brown style flower pot smoker (I modded mine a bit, but that is another thread). But I...
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