I have a round charcoal water smoker with no insulation that I’ve used in the middle of winter in Illinois. I built a plywood box around it with a top just big enough to clear the smoker by a couple inches.The front panel was just propped up for easy access to the smoker. By doing this it creates a warm atmosphere around the smoker from it’s own heat. Worked out great.
Posts made by djc51
RE: Insulating my smoker
pro 100 smoker
I’ve been using dry sawdust in my Pro 100 smoker and it seems to last an hour maybe an hour and a half. This is with upper and lower vents closed. Would it last longer if I soaked the sawdust in water or some other liquid? Some times I refill the smoke pan to get longer smoke time. I thought the Pro 100 manual said to use dry sawdust.
RE: Looking for pumpkin brat recipe
@Austin Thank you. I would like to try it and if it taste as good as most Excalibur products I would probably use enough to make 200 lbs or more. I live 10 miles from Excalibur factory but can’t buy retail from them. I’ll be looking forward to hear from you.
Looking for pumpkin brat recipe
A few years ago I read about a pumpkin brat recipe that was on the Excaliber web site. I have been trying to find it with no luck.Does anyone have any information that might help me on this or a recipe they would share with me for the pumpkin brats?
RE: Roll Call (Start Here First)
Dennis from Peoria IL. I’ve been making sausage for over 30 years. Process hogs and deer. We just did 12 hogs into whole hog sausage with S110 seasoning. Makes a great breakfast sausage.I have several smokers and grills. I have a Pro 100 smoker and just made an outside cold smoke that I am getting use to. I live 10 miles from Excaliber seasoning company and used to buy seasoning directly from them .Now I get most of my sausage making supplies from Waltons.They have great seasonigs.