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  1. cj5muddslinger

    Air pockets in sausage

    I made some andouille over the weekend and had some trouble with getting a lot of air pockets in the casing. I use my grinder with the stuffing attachment. Are there any tricks to this or should I invest in a dedicated sausage stuffer? Thanks Tom
  2. cj5muddslinger

    extra fresh air intake on reverse flow

    Here's my first reverse flow build. My cooking chamber is a old expansion tank that's 36" x 84". I've got a 30"x 40" fire box. Since this was a expansion tank it has a flange on the top or front now. My question is has anyone had the need for extra fresh air after the firebox? Thanks Tom
  3. cj5muddslinger

    Galavinized tank??

    Anyone use a galavinized tank for the smoking chamber? I pulled a old water heater out a church that would be perfect size for a whole hog smoker, just worried about the galavinized coating coming off or being vaporized during cooking. Thanks
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