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  1. mojo

    It Worked :)

    Just wanted to update you on my latest smoke project. I ground up a 10 lb pork roast ( Boston Butt ) and made two types of sausage. Cajun and Italian. A buddy of mine who is an executive chef in Canada gave me a few pointers on mixing my own spices so I could control the sodium content versus...
  2. mojo

    Military Smokers?

    USMC 1975-79 1st Bat - 4th 0331 Proud to have served with our beloved Corps Ohhhh Rahhhh Mojo
  3. mojo

    Those Darn Newbies

    I just wanted to thank all of you for the warm welcome. I did take your advice and got Jeff's course and have started studying that. Thanks again everyone. I look forward to learning the art of smoking from all of you experts. Have a great weekend, Mojo
  4. mojo

    Yikes What Did I do Wrong ?

    Thank you for the replies. I am going to give it another try next week and this time smoke according to internal temp rather then time. :) I did subscribe to Jeff's course and have been reading up on those as I get them. Thanks again for all the help. Mojo
  5. mojo

    Yikes What Did I do Wrong ?

    I just smoked my very first pork sausage. I used a 10 lb picnic shoulder and used hog casing. I split my sausage into three different spiced varities - Italian, Cajun and Breakfast sausage. Before I threw the links into my new Masterbuilt electric smoker ( which I have zippo experience with ) I...
    • mojo
    • Thread
    • Replies: 6
    • Forum: Pork
  6. mojo

    Those Darn Newbies

    Here comes another at ya. :) Hi gang, my name is Mojo and I am a resident of Central, Florida ( where it never snows ). I am not going to come onto this forum where a bunch of experts reside and blow smoke ( no pun intended ) in your ears about my knowledge base in grilling and smoking. I will...
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