Gravity Storm Beauty is in the eyes of the beholder… Looks good to me. My first smoker was a cardboard box. Later upgraded to recycled corrugated tin roofing. Cheers

GWG8541 Thanks for the info… Think I’ll pass on that one

mdseaside said in Equipment Category:

processhead I tried that very same theory on my stuffer. Didn’t work out quite as planned. I had to replace all the gears the longer handle striped out. Lesson learned, I your mix is to stiff to stuff add a little bit more water.

Sorry to hear that. What brand of stuffer was it?

The two stuffer’s that I have extended the handles on were both antique cast iron stuffers and build like tanks.

YooperDog said in Drink of Choice:

processhead I remember Budvar or something close to that during my time in Europe. Do you know if the name change is just here in the States or a permanent across the board?

According to a little quick research, it is still marketed as Budvar in most of the world.
It is marketed as Czechvar here in the US and in 6 other countries after some long standing legal squabbles with Anheuser Busch.

Something that was brought up in an earlier discussion is that you can stuff a 3"or larger sausage casing, freeze it and cut your patties to your desired thickness when ready to cook.

Chef I’m pretty sure most of us have smoker envy right now.

craigrice Thank You, but it’s just who we are, and what we do. Everyone has a life story to tell, and each one is unique, and eventful… many face danger and hardship in silence. That’s just who they are, and what they do, and why they’re here 😊

16mm isn’t going anywhere Grimpuppy !

I do what was previously said about making sure your grill is clean and will have proper air flow. This goes for my BGE, my Kettles, or my pellet burner.

My tip is one that can be used on all types of smokers for those long overnight cooks. Make sure you are using an ambient temp probe in the grill that can be set for an alert for a low temp warning. This way you don’t ruin an expensive piece of meat because you had a flame out! It helps with peace of mind if you want to sleep. They also have them with a high temp warning too if your temp runs hot.

Chef said in Stuffer Tube Compatibilities:

Grimpuppy If you start selling them, put me on the list. Would solve a problem I fight

I am having more printed. Guessing they will be done next week. Will get in touch with you when I have them in my hands.

Jonathon I pick up a very slight, and I mean very slight taste of ranch at the beginning but not all the way through the entire stick. Same with fajita, not much fajita flavor to it. But good flavor all around

Well, that’s fair. You guys have been inspiring me for a month or so with all thing related to food.
Warning: I have my hardest time getting through the day after 5pm. Plan something to occupy your time other than the TV.

TexLaw said in Grinder plates for #22 Walton grinder:

Jonathon Don’t you expect to have product come out of the gap where the tab is? If so, you’ll have an inconsistent grind.

While there may be a gap at that point on the edge of the plate, the seal between the plate face and the threaded retaining nut is usually a smooth machined surface and makes a pretty good seal. I would be surprised to see meat leak past this area .

Here’s another vote for Kutas and Mariański. Those will give you a very firm foundation to designing your own recipes.

Thanks Jonathan. I’ve never checked the sausage temp after smoking them but have a feeling they are above 155 degrees otherwise we’d be in trouble. In the future I will use cure and check the sausage temp after smoking. Thanks again.

In anticipation of eating better and following the “Joe Hell” theme, I was thinking of some specific meat preps. Like Bahn Mi, Carne Adada, skirt steak fajitas, etc… Have to go max flavor, because I wont be having tortillas with these.
I am wondering what you Vacuum express pro users think of the unit.
In particular:

Input appreciated.

Randyman Cold Phosphate is going to increase the pH of your meat, making it easier for the water to bond with the meat. Increasing pH also lowers the shelf-life of the meat so use it accordingly.

Pivodog It is belt driven, 250 watt and the largest piece of meat you can get on there is about 8.5" though 8" is the most reasonable size. Pretty much all slicers, including commercial ones are belt-driven now.

Lol , your right. I’m more of a bite man rather than bark myself. If it chews well and taste great job well done.

bocephus Lol no, that is Carl spangler (bill murray) from Caddy Shacks line when he is talking about caddying for the Daili Lama