Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Did A dry brine on A 12 pound turkey 2 days ago. Cooked it in my cook shack smoker today used about 3 ounce of hickory and pecan. Smoked for about 4 and A half hours. Until the temp in thigh was 175 then covered with foil for A half hour. Best turkey I have ever made stayed juicy and just the right amount of smoke. Cook shacks web page has A lot of good recipes and good information about smoking. Love my new 20 year old cook shack 150.

Cooked about A 16 pound turkey today in my cookShack 150 vintage smoker today. Used about 4 ounce of A mix of cherry and pecan wood. Cooked for about 6 and A half hours let it relax for A half hour. Best Turkey I ever cooked stayed very moist, I dry brined it dry for 2 days. Love this CookShack smoker, cooked it at 250 degrees turned out great.

RafterW I have decided that the best cheese to smoke is mild or medium cheddar. I slice it about A 1/2 inch thick and smoke for about an hour with apple wood. Then I wrap it in parchment paper and refrigerate for at lest 4 days before I eat it. It seems to always come out good.Also dice it and freeze it and use it in my snack sticks and summer sausage does not melt stays whole.

Agree with Tex get A Ford or A Chevy truck. See alot of 20 year old Ford and Chevy’s trucks on the roads. Do not see many 20 year old Tundras. Enough said.

Used my new Barton 22 grinder, what A difference from my genetic 8 grinder. What us to take me 20 minutes now takes 2 very satisfied with the purchase.

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

Re: [Got a new Smokin' It 3.5D Wifi gen 2](and Bella's Cold smoke generator!) looks like A Chinese copy of A CookShack smoker, very similar. CookShacks are made in PoncaCity Oklahoma and have been around for years. Love my 1999 model 150 will last me another 20+ years.

Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

Welcome fellow meat head, you are going to enjoy this site. A lot of good information and even better people. Jonathan and Austin are super host and are very knowledgeable.

I also just bought the Sous Vide to finish sausages, now I cook my chicken breast no need to brine anymore pork chops, have also cooked sausage in the sous vide. No mess easy clean up love it thank you meat heads for turning me on to the Sous Vide.

Just said it was A copy of the CookShack not passing judgment on your purchase. I am sure Smokin it is A good product and hope it works out for you.

They have A very good web site thank you processhead for the link and they are usually rated in the top 5 electric smokers in any ratings I have seen.

Was your A 10 or F 16 made in China?

A Chinese copy of A CookShack smoker, right down to the door latches.

Re: [Got a new Smokin' It 3.5D Wifi gen 2](and Bella's Cold smoke generator!) looks like A Chinese copy of A CookShack smoker, very similar. CookShacks are made in PoncaCity Oklahoma and have been around for years. Love my 1999 model 150 will last me another 20+ years.

Have been making it for years just using tender quick and sugar. 1 tablespoon tender quick per pound 1 teaspoon sugar per pound. Mix together and rub on pork loin place in ziplock bag refrigerate for 5 day flipping bag every day. Rinse well in water then I smoke mine to about 150 degrees then slice for sandwiches. Easy and turns out great.

Happened to me also. GREMLINS

I buy these 2 1/2 gallon ziplock bags at dollar tree 5 to A box and put my sticks or sausage in there. Tried it without bagging did not like the flavor as well and also did not like the oil and particles in my water and in my sous vide. Tried both ways like bagging them better. Easy to put probe in sausage in that big bag, no reason to vac seal.