I would likely add a small fan inside to circulate the air/smoke since it would be coming in at an odd spot. Additionally, to keep from boring a hole in the concrete ceiling for a vent, would it work to construct an adjustable vent in the door? I am open any ideas/suggestions.... Travis Travis, tha...

Glad you found it useful. I'm not a morning person and I have to find as many shortcuts as I can to get past my morning blaaahhs.

Sometimes I'll even make up several and wrap them in plastic and just nuke the whole thing in the morning. That's good too with no cleanup.

Same here. Be sure to label it and it would also help to jot down the weight of the fat on the package. Of course your memory may be better than mine.

You could invert them like you say or take a dull butter knife and lightly scrape them or just pick the big chunks off by hand. If you ever cleaned a fresh one by hand you would probably be pleased at how clean yours are they way they came.

I'm down to the short rows now. I built and installed this heater and poured concrete on the floor of the house. Fired the heater up to see what it would do and it brought the temp up to 250F with no problem but I smelled gas. After investigating I felt some wind coming from the injector and noticed...

Looks fantastic. Thanks for such a great thread. I'll be referring back if you don't mind my cheating and looking over your shoulder on this one.

Smart dog! I love that combo. Here's a little tip I found works well. Granted it may be sacrilidge but I found a small cup in the cubboard that has flat bottom and is the exact size of a muffin so when pressed for time I crack and egg and put in the cup and nuke it for a minute in the microwave. I t...

I've always wondered what a manatee would taste like. I bet it would be good but I imagine it'd be hard to eat in shackles.

I believe I'll just go back to eating fresh manatee cause there has never been a documented case of anyone getting sick from eating a free range sea cow.

I think we are splitting some fine hairs here and I really don't like overthinking stuff but this does seem like a chink in our armor even though its a minute risk but it is good food for thought. I would think for complete safety blanching would be best. Not saying I'm going to do it cause I think ...

Sorry to hear that.

Are you referring to something like this?

Can we then use fresh herbs in fresh sausage that will be cook before consumption? Parsley and onions are popular additions. I was thinking the same thing. I grow some of my own herbs and dry and grind them. This I would think would be along the same lines. Manufacturers do the same. Maybe like CW ...

CW, you bring up a point of interest to me. While I didn't give a second thought about the noncooked ingredients since all had been previously processed either through blanching or pickling your post makes me wonder about the risk - if any - of contamination had I used green peppers straight from th...

Thanks Pat. All of what you said could easily be incoporated. The tube contraption my friend uses in his burners could easily be modified with an air pipe run through the floor. The loud noise it makes would also keep me informed how the flame is going and if it went out for some reason.