Here are 6.5 gallons of French Zinfandel that Andrew & I put together & then bottled up a few weeks ago for bottle aging. We took a sample or two & it was very nice. We have a Spanish Grenache we are now working on.French Zinfandel I.jpg

Rich R I added cream cheese to mine when I did it as a fresh brat. Then you just cook fast in a pan, and the cheese stays in.

But I don’t know about smoking them…that cream cheese melts fast and at low temp I’d think it would cause issues the length of time for smoking. If you do it, definitely have a drip pan!

Honestly, I’d think just cooking them fast on pellet grill would give plenty of smoke flavor.

processhead that looks great, Paul! I see you like to leave the fat on too, think I will do that next time… started thawing a loin last night!

bwsmokr I researched a bit and ended up buying the Cookin It. 3.5wifi gen 2. Also the Bellas cold smoke generator.
processhead linked my thread below, thanks and good memory, Paul!

I’ve used itmaybe 30 times now. Here are things I’d say.

Read that thread, at the bottom crimsonfancy makes some true points. shoprat53 mentioned that SmokinIt is a copy of the Cook Shack smoker, and I think that’s true. There is a link to their website in that thread too. Cook shack is a US maker, I might have bought from them had I known. I didn’t learn enough about the PK100, but liked the sizing of the 3.5 smokin it. I seem to recall it was cheaper for the size I wanted, maybe? Construction is fantastic, very satisfied. Controller is good, holds temps within 2 degrees. Instruction Manual is horrendous, but can be figured out. Wifi… it works, but I don’t use it. I just walk out and hit up button to adjust temps when needed. If $$ is issue you don’t need it. Smoker is almost airtight! Only a 3/4" vent on top and bottom. This is the problem, as crimsonfancy said. It holds moisture. This is good and bad.
Good… it helps you comply with usfda fsis pathogen lethality requirements of doing the 135 to 161 range lethality heat treatments in a high humidity environment or sealed oven.
Bad… everything stays moist in there. You can’t dry stuff out. You don’t get a bark really. Jerky and snacksticks can be smoked, but not dried.

It needs to have some vents you can open after smoking, so you can get airflow and dry. For now, what I and everyone else does is put a computer fan above vent to suck air thru. Works OK, need to mount fan on 5" pvc so it sits better.

20221006_130003.jpg
You can buy an expensive premade one on a metal stand, JamesJerky Dryer I think. I read their forums for many hours, and website, wasn’t easy to pull info about this.
8. Absolutely get the Bellas CSG. I’d get it no matter what smoker I had. Love it. The smoker itself will smolder wood when set at 120 fine, pellets ir chips or a chunk, but you can’t turn it on and off and reload. Also, smoldering wood inside that airtight box lets methane gas build up anf give a flash burn when you open up door, I don’t like that. I posted about that somewhere. So I like using the CSG, and don’t make smoke with smoker much.

For brisket and pork butt and chicken and bbq sausage, I like using my Traeger pellet grill still, it holds a nice 225 which works for those things, makes a nice bark, and will dry. I use the smokin It for sausage, bacon, hams when I need controlled temps 120 to 180f. It is just a very accurate low temp electric oven that I can pump smoke into. Smoke… so many folks have gone to using AmazN pellet tray for smoke, you may not really need anything else. Overall I am happy with it, now that I have fan setup on top. If pk100 has good size, good price, and a good temp control, AND VENTS, I’d consider it. And I’d for sure look at CookShack before Smokin It, as the design originator and US maker… I thought the SmokinIt guy invented it, looks like he just copued design and offshored it 😞

Hope that review helps 😉

Ken1261 Very nice, congratulations are in order for Mama.

HerbcoFood That looks wonderful.

kyle That looks great & it must be Dynomite for the taste buds!

Almost the same thing I do but the baking soda. I might have to give it a try next time I make a pot.

cdavis I think I will wait. Told the wife what happened, she said they could give it to me now, but I think I can wait

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Denny O said in One-shot grinder head:

I think I’ll keep using my old grinder setup for the time being and wait.

I’m grinding 25lbs for snack sticks today. Doing a double grind with the regular setup. Maybe it’s just me but, having metal wearing off like that just bothers me.

gus4416 said in Philly brats:

chippewa those look amazing and I really like the idea of peppers and onion add have you ever tryed mushrooms to

I almost put some shrooms in but the wife talked me out of it. Will definitely try with next time.

Ridley Acres Definitely thinking of a “Brekkie” sausage!

samspade As to why the Oct is not appearing , I wonder if it is taking all hands on deck to make the shipping change happen? Seems I remember Austin was cutting the podcast short to lend a hand and maybe Jonathon energies are needed too?

wvhunter1965 I think there is a recipe in the recipe section and maybe even a video. When I make mine, I use just enough water to mix in the spices, maybe a couple cups. I use half venison and half pork butt. Cellulose casses and use the same smoke schedule as snack sticks. I think finishing in water would work good also. As for binder, I use two cups soy protein for 20# batch. Hope this helps

Jonathon it sucks that there are issues with some of the new equipment but I know you guys will always stand behind it and make it right with the customers. Never a doubt Waltons would do the right thing.

thanks for the efforts putting this together. Bookmarked for sure

As long as it isn’t a cured ham, you will be fine.

GYoung those look really good! I am going to have to get some of that mix to try now🍺

John Belvedere Pretty Cool!