Recent content by Jeffinn

Steve suggested that I perform an autotune due to some issues I was having. Its been running for three hours now and seems to be stuck on AT/155. Is this normal?

Bought a slab of baby backs for tomorrow. Sprinkled some home made rub on them, wrapped them in plastic wrap and put them in the fridge. Im thinking about 235 degrees and no peek for about 5 hours. No foil and sauce is optional! Havent decided on the wood yet.

Hi all! I bought a bag of this awhile ago and am trying to determine if I can use it as a dry rub. The label directions call for adding water and using it as a "brine". It looks like a few folks online have used it as a dry rub after adding the appropriate amount of pink salt. Has anyone here...

Decided to do some ribs today (frozen and thawed). Covered them in a rub. Set them in the smoker with a pan of Coke down next to the burner. Used 5 oz. of hickory from SmokinLicious. Set the 3D to 235 degrees and let them go for 4 hrs. Drank a couple of home brewed American Pale Ales while I was...

If anyones looking for a high quality injector you should take a look at the Grill Beast injector. All stainless steel construction, a lifetime warranty and very reasonably priced at $25.95. I have also dealt with the owner personally and he's a great guy and stands behind his product. I have...

I keep hearing some of the same things repeated over and over. So here's a few of the sausage making myths (according to me) that I've heard repeatedly in other forums. Myth #1 - Collagen casings are tough, they don't stick to the meat, they don't have a good snap, they're too chewy.I've done a...

Picked up these two naked beauties today!  ;D One is 16 lbs and the other is about 15 3/4 lbs. Into the deep freeze for now until I get some time to get them into the brine.

Our neighbor gave us this recipe years ago and we still make it from time to time. She said she got it from the old barbecue pit master that used to do the barbecue for all of their church gatherings. Its a tomato based sauce with a hint of citrus. 1 large bottle of catsup (32 oz.) 2 lemons 1...

I bought this pork belly at the Detroit Eastern Market a few weeks ago, it's been sitting in Pops low salt brine for about two weeks. Yesterday I removed it from the brine, gave it a quick rinse and patted it dry. Back into the refrigerator overnight for some drying time. Today, I took the slabs...

We drove out to Stevens warehouse on Saturday to pick up a new 3D. It was a nice ride and Steven had everything ready when we got there. He even took the time to give me a hands on demo of the Auber controller which made using my new smoker really easy! The smoker is a high quality unit made...

Just ordered my 3D and the jerky fan. Going to pick it up on Saturday!

For those of you who make snack sticks, can you tell me how many pounds of sticks will fit in a #2 or a #3? I know the amount will vary depending on the size of the casing, I'm just trying to get a general idea of the size difference between smokers. Thanks!

Made up 10 lbs. of hot Italian sausage (bulk), 10 lbs. of Italian sweet (bulk), and 10 lbs of polish sausage links. I included picture of the Polish sausage stuffed and another picture of it linked. All in all it was a productive day.  :) Might have just enough sunshine to grab a home made...

I bought this book when I first started making sausage. Theres a wealth of information about herbs and spices along with info on most of the equipment needed to get you going. But I really like that theres over 200 sausage recipes from the author who was a custom sausage maker for many many...

I've been smoking for a few years. I'm currently using a Masterbuilt electric but I've been looking at the SI 2D. May be able to swing that soon if everything else goes well. Looking forward to participating in your forum!