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  1. sknabnoj

    How to prep sausage for smoking

    I usually hang in the fridge and the casings dry sufficiently. Then hang in the smoker and smoke away. Sent from my Nexus 7 using Tapatalk
  2. sknabnoj

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    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...
  3. sknabnoj

    Newbie Buying first smoker

    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...
  4. sknabnoj

    Lump vs briquet question (Not which do you prefer)

    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...
  5. sknabnoj

    Royal Oak Lump Charcoal

    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...
  6. sknabnoj

    Royal Oak Lump Charcoal

    I started doing competiions a little while ago, I figure I'm going to need it, might as well get it cheap!
  7. sknabnoj

    How did you come up with your screen name?

    Mine is just my name spelled backwards... Very simple but, few people recognize it off the bat. sknabnoj - jonbanks. Love it.
  8. sknabnoj

    NEW MEMBER NEW TO SMOKING NEED HELP PICKING SMOKER

    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...
  9. sknabnoj

    Royal Oak Lump Charcoal

    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!! Sent from my Galaxy Nexus using Tapatalk 4
  10. sknabnoj

    First attempt at making sausage with sausage view

    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...
  11. sknabnoj

    Hello from Utah County

    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.
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