If you have access to the skin of a duck, this is a very nice way to use it and at the same time give your family and friends a rare treat. From Europe, where tradition dictates that no part of an animal is wasted, the neck skin is used as the casing for ingredients within. 500g pork mince Thyme 1/2...

Story28,
I know your post was a while ago - I have put into the smoker dried corn cobs for the last few hours, they give the meats a nice gold sheen.

That's a good idea - only question is, when grilling, say a piece of steak, the initial charring at high heat "seals" the outside, trapping the juices inside (something I question, but that's another story). If the result in rubbing is the similar, then rubs should be rubbed, not sprinkled. So, cutt...

Seeking the views of the forum members about rubs. There is in some quarters the view that a rub should not be "rubbed" onto the meat, but sprinkled. Reasoning is that rubbing ingredients into the meat, ie massaging by hand fills the pores, and most of it ends up on your hands anyway. I have always ...

'Twas Kielbasa Biala Surowa that got me interested in sausage making. FWIW....I was born here in Elmira, NY, but grew up about 20 miles south in Tioga County, PA. Tioga County has a somewhat well known coal mining town called Blossburg (hometown of the first secretary of labor, William B. Wilson.) ...

I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ? Hi Gus, Prague # 1 is what I call Instacure # 1 yes. I liked the Kassler flavor and texture, and if you have another recipe I'd like to have a look at that as well. Around here I cannot fin...

Bubba,

That looks really good ! I am about to do Kassler, was this one better ? I what way ? What you call Instacure is Prague No 1 , is it ?
Regards,
Gus

Thanks, I was thinking about setting up a draining system using bagged ice over the diffuser but I like the containment of the bottles. I'm working with my Uncle on a smoker built out of an old shipping crate, see the link for a couple pictures: More Info Here Jerbear, I see that, it is a large smo...

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...

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

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...

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...

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...

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 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...