Bambi dogs

[smokinbubba]

Bambi dogs came out nice. The powered mixer was sweet for protein extraction and the new propane offset performed perfectly. Nice even smoke and held 175 throughout the smoke


[kyle]

smokinbubba looks good. did you use cellulose cases? if so, did you have to tie each end. When I made them I couldn’t keep them twisted

[smokinbubba]

kyle yep, love the cellulose cases from waltons. I euro link everything. No more string for me. These are some brats i did a couple weeks ago.

[smokinbubba]

Those brats were hog casings but the cellulose link the same way.

[kyle]

smokinbubba I liked them also. I just had trouble keeping the twist. Ended up just running them straight and cutting them. Also am a big fan of the hot dog mix. I did 50% venison/ 50% beef. turned out awesome. I have no trouble with hog cases. might just have to learn that fancy twist

[smokinbubba]

Took me a bit to get my head around it but once I did, it goes pretty fast. Hangs in the smokehouse nice too

[glen]

Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxY

[processhead]

glen said in Bambi dogs:

Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxY

Watched the linking video where he does groups of two and groups of three. It looks great, but I wonder if that would affect how well they smoke?
I try and avoid any surface contact between the links while they are in the smoker, and those link clusters make contact in several areas.

[kyle]

Thanks guys

[smokinbubba]

processhead it does to some degree but it does not bother me much. Wish I would have taken a pic when they came out. They were beautiful

[glen]

processhead : I agree, the 2 link method would probably be better for smoking

[smokinbubba]

I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150

[processhead]

smokinbubba said in Bambi dogs:

I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150

What did you end up using for a burner when you modified your smoker?

[smokinbubba]

processhead said in Bambi dogs:

smokinbubba said in Bambi dogs:

I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150

What did you end up using for a burner when you modified your smoker?
Used a turkey fryer burner bolted to lower grate where charcoal would go. Used a cast iron skillet with lid to house hickory sawdust placed on grill rack just above burner. Ran hose out vent hole . I use the gas valve and damper to control temp. Monitor temp with dual probe remote thermometer. Works so amazing!

[processhead]

smokinbubba Great job on the mod.

[smokinbubba]

Thank you Paul. I’m extremely happy with it. Have 15 lb of willies sticks in it now!