so if I run the A-Maze-n 12" smoker AND a hot late, I should be abe to get those temps. Not wanting to break the bank
Posts made by ace202
I have a smoke hollow propane smoker. I am wondering, if I disconnect the propane for safety, take out water pan, then set a 1000w electric hot plate on top of the propane burner, used smoker pellets in a stainless pan, would that make a cold smoker? This way I can have both types smokers.
The propane set up won’t go lower then 250 degrees.
Any input appreciated
New and looking for info
I just joined this site. I recently had to stay with relatives while my house was being renovated. My nephew is married to a gal from Poland. Her mom lives nearby them. She introduced my wife and I to a meat stick from Poland called Kabanos, made by a company called Sokolow, out of Poland. This is by far the best meat stick I have ever had the pleasure of eating.
The ones I am referring to are about the diameter of a pencil. very thin. They are made with pork. I am looking to try to duplicate them. Couple questions I have.
will the 19 to 22mm sheep casings shrink to the size of a pencil? Or would you recommend a collagen casing or?
The old world recipe I have says that the way you test for doneness, you drop the stick from 1 meter high. it shatters, its done. if not, cook longer. love old world huh?
any help or info appreciated on these delectable sticks.