Search found 162 matches

by snagman
Tue Oct 11, 2011 23:12
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

That one bottle in the photo drops the temp by 15 degrees C, and until it melts its pretty stable at that. As I'm in the process of building my smoker and live in a warmer part of the U.S. I've been giving cooling options some thought and I like your idea of the frozen water bottles. How long do th...
by snagman
Tue Oct 11, 2011 23:03
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

Martin,

I made mine from perforated aluminium, 1.6mm thick. I have machinery to cut aluminium and bend it, but not stainless. I don't see any difference between the two materials which would affect performance in this application.

Regards
by snagman
Tue Oct 11, 2011 08:50
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

That setup is just plain gorgeous! Wow Snag, I'm jealous. I had to insulate my outfit for operation below zero (F) for a few months of the year. You really did a first class job on the plywood smoker. Best Wishes, Chuckwagon Ahhhhh ! Chuckwagon, Thank you for the comments ! The trials and tribulati...
by snagman
Tue Oct 11, 2011 06:45
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

Nice smokers! Neat copy of the A-Maze-N pellet smoke generator....I've been working on something similar that's infinitely expandable. ~Martin :mrgreen: Martin, interesting.......... expandable ? Do you mean a larger container for longer burns ? The unit you see burns for 8 hours half filled. My on...
by snagman
Tue Oct 11, 2011 06:34
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

Snagman, I observed your good looking smoker with interest, also the reverse engineered pellet burning smoker. Also love the idea with the iced water bottle, any info from past useage on how much it helps to keep temperature down? I guess if one wanted to add more ice bottles to reduce temerature m...
by snagman
Mon Oct 10, 2011 05:44
Forum: Smokehouses. Construction and Maintenance.
Topic: My Smokers
Replies: 22
Views: 15114

My Smokers

My simple smokers - The small one is a Cookshack electric which is used for hot smoking butts,chicken etc. Next to it is a home made plywood smoker, mostly used for cold smoking. Smoke is produced by a pirated copy of a pellet burning Amazen smoker. (with apologies to the producer) Inside now is a n...
by snagman
Wed Oct 05, 2011 04:55
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

By the way gents, there is a weight converter here: www.weightlossresources.co.uk Takes the guesswork out of it .... Incidentally, icing sugar has about 3% cornstarch, thus adding the benefit of a binder to sausages. Many cuisines as a matter of course add sugar (not necessarily icing) to almost any...
by snagman
Wed Oct 05, 2011 01:59
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

This is a very good sausage recipe, next time round I would like to smoke some with Beech wood. After the sausage takes a nap overnight and then grilled over charcoal, it has a wonderful flavor! For me it's a keeper. Well done Bubba ! I am happy you like the taste, you sure are a neat worker, it's ...
by snagman
Sat Oct 01, 2011 05:46
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

The sugar does two things in my experience - it is a balance for the salt when smoked, and when panfried it caramelises, adding to flavour and results in a nice colour. So, when pan frying, if water is put into the pan first, say 1/4 up the sausages, then simmered until evaporated, the sausages are ...
by snagman
Fri Sep 30, 2011 10:48
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

Yes! Me too. I'm going to give it a try in the next day or two. It looks marvelous. Thanks for sharing the recipe Snagman. If I may make a suggestion :wink: ... American strength Cure #1 requires 2.5 grams for a kilo of meat. That pink salt "down under" must be stout stuff eh? :mrgreen: I can't rem...
by snagman
Fri Sep 30, 2011 07:35
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

Looks awesome. I'm guessing you don't want too pronounced of a garlic flavor. What was your smoking schedule? Jerbear, Thanks for the review. Cold smoked first day for three hours using Apple pellets. The next day, cold smoked for six hours using Mesquite pellets. So, in effect, double smoked with ...
by snagman
Fri Sep 30, 2011 07:17
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 29906

Hungarian Csabaii

Hungarian Csabaii This renewed posting corrects my earlier one, quantity is now for 1 Kg meat. All ingredients are in grams, most scales have a choice of either.... This sausage takes its name from the village which many years ago made it famous. There is, in October each year a festival, celebrati...