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Recent content by sknabnoj
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I'm a traditional Jack Daniels sipper myself. However, using it in a foil seems like a great idea to me, I'm very excited to try that. I have a friend who has dabble with bourbon as an injection in brisket and he says it turns out really nicely. My question is, more of a curiostiy actually, has...
Here is my two cents. The Brinkmann offset you are looking at is really not the greatest, it is very hard to control temps and the metal is very thin. With an offset you really need quality metal to be able to maintain and distribute heat. With that being said, it would be hard to find something...
Man, In a chamber that size I almost think you should just start with a bed of charcoal and burn splits the rest of the way. I would start with a full chimney of charcoal and once those are going throw on two small splits and see where that takes you... it may be easier to control that way. What...
I don't ever have a problem with tasting any sort of chemical when using KB. I also use the minion method so, I light a few briquets then let those light the rest while in my UDS to keep a consistent temperature. One thing I though of is, maybe you are using too much smoke or a wood that is too...
Hey, Welcome to the forums! Here is my two cents. The Brinkmann offset you are looking at is really not the greatest, it is very hard to control temps and the metal is very thin. With an offset you really need quality metal to be able to maintain and distribute heat. With that being said, it...
I generally use KB because of the consistency in my UDS. I just picked up 400lbs in 40lb packs at home depot for $4.88 each. They price matched their own store that was having that sale in North Carolina. $50 for 400 lbs of KB? Yes please!!
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I'd think the meat got too warm somewhere in the process. When I'm making sausage everything stays very cold... Including the stuffer and grinder. If things start to warm up... Throw the meat in the freezer for 10-15 minutes and then continue. Also... Did you use any liquid to help the sausage...
Just posting my introduction. Look forward to learning from everyone. I've been Q'ing and Smoking food since I was a teen, I'm 27 and finally have some money to get some real Q equipment. Look forward to seeing everyone in the forum.