Recent content by PapaRed

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  1. PapaRed

    Meat probes and cables

    Outstanding! Your drawing has been submitted to local library for print.
  2. PapaRed

    Meat probes and cables

    Thank You Chris_in_SoCal. I have downloaded the *.zip file. Have never done this, but I understand I can take the file to the local library and for a fee, they can print for me? How do I compensate you?
  3. PapaRed

    Meat probes and cables

    THANK YOU!!
  4. PapaRed

    Meat probes and cables

    Amazing!! I'll buy few of those! Temp probe wire tangles and wire kinks just drive me crazy!
  5. PapaRed

    Meat probes and cables

    I purchased 3 of the Thermoworks Silicone Probe spools @ $8.95 each, and they are nice with magnets to hold. Problem is, they're for the new "skinny" probes. I would need 5 more at $8.95 each. Think I might find some empty wire spools that "might" work.
  6. PapaRed

    Meat probes and cables

    Hopefully this is the correct area for this question. If not, I know an experienced person will lead the way :emoji_wink: Am tired of kinks & tangles in meat probe temperature sensor cables. Compounding that, my RecTeq, Spider Grill Venom and Maverick probes used on my Weber Performer ALL...
  7. PapaRed

    Non fat dried milk

    I found the asterisk concerning the use table to be interesting. (* Higher temperatures and/or extended holding times contribute directly to whey protein denaturation. This index is used as a measure of the cumulative heat effects during processing of nonfat dry/skimmed milk powder.) I wonder...
  8. PapaRed

    Meat Stick Experiment

    You have piqued my interest, Chopsaw! So, is the sausage uncooked when you freeze? And is it frozen or thawed when you place it on the pellet grill?
  9. PapaRed

    Fine powder ash

    A fan-powered temperature controller for your Weber® Kettle Grill.
  10. PapaRed

    Fine powder ash

    Have used the Spider Venom on my Weber Performer and have been satisfied with the results. I recently purchased some Royal Oak Super Size charcoal, and used it (in a snake configuration) for the first time this morning to hot smoke some sausage. The Venom maintained 150℉ throughout the cook, but...
  11. PapaRed

    Sausage on pellet grill

    Thanks! I've gained more knowledge here than anyplace else. This is a great group.
  12. PapaRed

    Sausage on pellet grill

    Thank you for the advice! I'm thinking next cook I will cut, grind, mix and then refrigerate covered. Next day stuff and cook. Is that a reasonable plan? I was told that adding the cure during the mix step could cause the mix to be harder to stuff. Comments?
  13. PapaRed

    Sausage on pellet grill

    Dentist visit was quick, so decided to smoke the sausage after 24 hours in the reefer. Started a smoke tube with hickory pellets in the rec teq, after smoke started the pellet grill and put the links on at 12:20 PM. Using Hickory pellets, I felt the smoke was more than sufficient. The grill...
  14. PapaRed

    Sausage on pellet grill

    Following. I'll let the knowledgeable folks here answer.
  15. PapaRed

    Sausage on pellet grill

    10 pounds, 2 blowouts. In the refrigerator for a nap until Tuesday, then on the rec teq to smoke.
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