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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Ohhhh yeah!!! I'll bring the cheese and beer .. I bet they'll be outstanding!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #2
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default Summer Sausage 8/18/12

    Doing 15# of beef, jalapeno, and cheese summer sausage today.



    Stuffed and bringing to room temperature.



    Loaded into the Backwoods and starting the cook.
    Mark Crigler

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    That is gonna be some fine beer munchie food for football season.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    More Pictures.



    120 degrees and still smokin'



    Don't know if this helps with the way I did the charcoal basket.
    Mark Crigler

  5. #5
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    Looks good Mark. Can't wait to see the final product.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  6. #6
    SmokyOkie Guest

    Default

    You always make them look so professional Mark!

    Is that a Party?

    How will you smoke them without getting too hot?

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looking good!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Yes it is the Party. What is working so far is a very small amount of RO around the charcoal basket. Kind of like a big C. Started one end of it and put a few pieces of hickory in it. I've got my stoker on it, but more than anything it's just monitoring the temps. Seems to be settleing in about 165 degrees. As long as I can keep it below 170, I'll be happy. Should have taken a picture of the charcoal basket.
    Mark Crigler

  9. #9
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Quote Originally Posted by SmokyOkie View Post
    I've been thinking about buying an electric and putting a Guru Power Raptor on it for precision temp control cold smoking.
    For what's available right now, don't invest alot of money. An electric with the Guru is fine, but you will need to come up with an external smoke source. The sawdust pan on the heat source doesn't really work. Will produce too much heat. I'm going to give the Party a real try. I'm thinking it may work with splits. Whatever direction you go, if I can help, let me know.
    Mark Crigler

  10. #10
    SmokyOkie Guest

    Default

    I've been thinking about buying an electric and putting a Guru Power Raptor on it for precision temp control cold smoking.

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