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  1. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    I must confess, I have not had the occasion lately to make these (yet). I even stooped to buying some Roger Wood Red Links the other day (still good, but not homemade). I'm not a huge fan of milk powder as a binder, and lean towards the commercial binders like Butcher & Packer #414 or...
  2. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    There is a YouTube video and recipe for "Red Hots" and they have the correct look. I have *NOT* tried the recipe yet tough. These were featured in the "2 Guys and a Cooler" Sausage Month for 2023. I would probably leave out the Carolina Reaper powder if I made this recipe. I've attached the...
  3. dward51

    Electrical Help??

    I did not see this, but how many watts are your 2 heating elements (how many each)? That is the load that determines what amperage will actually be used and what wire gauge is needed along with what fusing/breaker for safety. Also I did not see a heat sink for the SSR in your photo. Do you...
  4. dward51

    Does anyone know of a recipe similar to Zeigler Red Hots?

    We used to have a "Red Hot" sausage like what this thread is talking about. It is not the same as a "Texas Hot Link" in texture, taste or appearance. It's more of a "southern" thing IMO. The staff kitchen at the company where I worked in the 70's made sausage biscuits with them. Split the red...
  5. dward51

    Armadillo Eggs in the Shell

    Another excellent recipe to add to my "Passing Wind Estates" collection. Thanks Disco!!!
  6. dward51

    Costco Louisiana Grills Series 7 Pellet Vertical Smoker

    Also, after removing the stock water pan, in my PB5 I get good results by using one of the grates to hold the disposable foil pan, but move it up to the 3rd set of holes from the bottom. This gives a little more air volume for the fire pot to heat and seems to hold the swings down a little bit...
  7. dward51

    Another Turkey Post - Pre Thanksgiving Smoke

    I've been using the mayo slather on poultry and pork steaks for years. It's a great technique.
  8. dward51

    Harbor Freight propane torch, is it safe to sear food?

    IF you don't want to pay the $61 for a Searzall, get a Benzomatic "flame spreader". Sometimes hard to find, but it just snaps on the end of a regular torch nozzle. Of make one from sheet metal like this guy did. Home Made "Flame Spreader"
  9. dward51

    SSR Question

    Get your SSR from Auber Instruments. They will back it and replace if bad, but they sell quality parts.
  10. dward51

    Big Bite and sausage making #8 or #12?

    I have the #12 Big Bite and love it. Yes it is a heavy beast, but no issues with it so far. I upgraded from the #12 Kitchener so I had extra plates and other accessories in #12 size. I got lucky and ended up snagging one for about $329 on Amazon, sold by Amazon. It was the lowest price I had...
  11. dward51

    Pit Boss setup question

    I have another brand pellet grill that I'm repairing for my daughter to use, but yes, covering the grease diverter with foil will go a long way towards keeping the grill clean. You can run it without foil, but cleanup will be much harder. Also you can always tear/cut the foil for an opening...
  12. dward51

    Double Smoked Spiral Ham & Smooshed Taters

    Rick, is that the whole ham from the package you bought in the photo? It's just the 2 of us now and I've not done a spiral ham recently as it's just too much meat for 2 people. Your small one looked like a good compromise. I did not know Sam's had the smaller ones (or is that just part of...
  13. dward51

    Coffee Grinder To Make Pellet Dust

    You know you can use the pellets "as is" in the tray, right? I only use pellets in mine.
  14. dward51

    are pellet smokers don't last for a long time?

    Also pretty much every part on a pellet smoker or grill can be replaced by a somewhat handy user/owner. There are even companies who market digital PID controllers to replace the stock ones. Other than the controller, it's basically 2 motors and a small electric heating element. Also it's...
  15. dward51

    $9.98 for lumberjack pellets at dicks sporting goods

    Last time I ordered from them, I ended up getting them for about $7.89 a bag shipped (stacked discounts worked that time - which was unusual). They shipped me about 1/3 of a pallet (20 bags), each 20lb bag in a separate box via FedEx. I'm sure my FedEx man had some choice words for me that day...
  16. dward51

    PitBoss Vertical

    Just the initial burn in as described in the manual. You want to run it at a high temp for a while to make sure all the oils and stuff from the manufacturing process are burned off. When I did my burn in, after I was satisfied it was done, I tossed some sausage on and dropped the temp down...
  17. dward51

    Sticks & Summer Sausage

    I've got to try some stick in my Pit Boss vertical one of these days. Those came out great Rick!
  18. dward51

    Pit Boss Charcoal Pellets

    I know the Lumberjack brand version has good reviews, I have seen a couple of videos on the PitBoss brand and they say the flavor is like charcoal thin blue smoke. I'm thinking of picking up some of the $9 bags at Wally World to try as the Lumberjacks are $15 near me. I have about a 1/3 of a...
  19. dward51

    PitBoss Vertical

    Rick, I run the water pan dry and only as a secondary heat deflector in my PB5. I moved the water pan to the 3rd hole from the bottom and the temp swings seem to be less as there is a little more volume of air for the flame to heat around the sensor which is below the pan (at lowest level). I...
  20. dward51

    Cure #1

    Go ahead and get a good spice and cure measuring set of scales. These should be able to read in 1/100th of a gram. Cure is the one thing you want to be spot on. Most larger scales have a wide margin of error at lower weights. Cure #1 is 5.7 grams for 5 pounds or 1.13 grams per pound of meat...
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