Hello folks,

Gumbo hear, aka Emoneyblue

Im now located in Chandler AZ. My wife and I own a Creole Cajun Resturant and bar. Im the owner and Chef at that location. we own a commercial 200 SC southern pride smoker and a 55 gallon barrow smoker that I use for my smoked meats. My most favorite flavor of seasoning is my in-house Creole/Cajun spice. I also make all of our sausages for the restaurant like smoked Andouille, Texas Red Hots, Tasso, Sweet/Hot Italian and snack sticks etc. I have a #50 hydro stuffer and a 132 lbs meat mixer and a commercial grinder to make quick work of getting that meat ground quickly. At home I have all the home basic equipment that I started with… Just cant seem to get to give it up because I can make smaller batches and not have to worry about moving or cleaning the BIG stuff. Enough about me, I just love all the advice and recipes you all are sharing hear so thank you in advance. Looking forward to meeting new friends. E$

mikeihuntr

Great Job! wow! what a great looking smoking cabinet! looks like somebody has some wood shop experience. Your going to have many delicious smoked products for years to come off that bad boy. Cheers and thanks for sharing.

jblandford Welcome, your going to love all the great recipes and the funny stories shared on this site.

ramt600

Before Waltons, I would buy them off of Ebay…

ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

Most do fit… Just order a #12 plate and it will fit!

Alan
Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …

Hello folks,

Gumbo hear, aka Emoneyblue

Im now located in Chandler AZ. My wife and I own a Creole Cajun Resturant and bar. Im the owner and Chef at that location. we own a commercial 200 SC southern pride smoker and a 55 gallon barrow smoker that I use for my smoked meats. My most favorite flavor of seasoning is my in-house Creole/Cajun spice. I also make all of our sausages for the restaurant like smoked Andouille, Texas Red Hots, Tasso, Sweet/Hot Italian and snack sticks etc. I have a #50 hydro stuffer and a 132 lbs meat mixer and a commercial grinder to make quick work of getting that meat ground quickly. At home I have all the home basic equipment that I started with… Just cant seem to get to give it up because I can make smaller batches and not have to worry about moving or cleaning the BIG stuff. Enough about me, I just love all the advice and recipes you all are sharing hear so thank you in advance. Looking forward to meeting new friends. E$