Hey Gus,

This topic is the proof that you are paying close attention to the happenings here.....

Thank you my friends......

Today's program is modest like I'm.....getting together with some close friends, and go out for lunch to one of my favorite steak house.
No 69 candle fire this time.

Thank you very much Ursula.

I'm very interested too.

In my smoker below the meat is a drip tray, but it has slots in it, therefore it distributes the smoke too. Because your goal is to spread the smoke more evenly, I think a layer of lava rocks should do it. It have to be above the smoke entry to do that. The rocks will also store heat, so controlling...

There are different ways to improve, like You can see here on video.

http://www.youtube.com/watch?v=N3Xcopdg4B0

But my idea is to put a layer of lava rocks on the bottom shelf.
You may have to use a screen, so they don't fall down.

Hey Mr. CW,

I know DUK is a very nice guy, but I'm not going to tell him now......

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Thank You Ursula.

I have 2 Bradley smoker, (one is digital), but the temp. is adjustable only in 10 degrees steps, what is not good enough to me. So I got an Auber PID controller, that was made for my smoker. http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=380 They have other ones too...

I agree with Mr. Ducko, and that is what I did. When I can't cold smoke, I hot smoke. A little change of setup helps, as we all know, one have to eat. :mrgreen: http://i1254.photobucket.com/albums/hh601/halihali100/Els1510nagybrisket004_zpsb3a11ddd.jpg http://i1254.photobucket.com/albums/hh601/halih...

Being an old timer I just grind everything with 8 mm. plate.
Sometime I use 10 mm., because I want feel, that I'm eating meat, instead of pink slime.....
Back fat is good, so is jowl, or pork belly.

Yes Mr. CW,

Of course the drying (draining) was done in the cold, or in the refrigerator.

Hi Ursula, As far as know wine is not an important ingredient in any sausage or salami. In dry salami making, most recipes say to use older animals meat, cut it up, and spread it on a board to dry for 3 days before grinding. On the other hand many people use some kind of liquid, what ever the locals...

Hi Red,

I agree with you, no such thing as too many toys, only too small storage place.
At one time they had lots of problem with the heating element, but start checking the fuse.

Thank you Gus, gardening is one of my hobbies.

Here is a different picture of my smoking...... I had the smoke generator in a bread box, and piped the smoke into the cabinet, but the generator burner raised the cabinet temp. about 8-10 degrees F. In the meantime, the water was getting warm too, from the heater of the generator. Where there is fi...