Yellow Vette?this is my smoker setup. I put it in a garden tool shed mounted to a dolly. I leave it in my garage and just roll it out when smoking. you can see the after market temp controller that I use from auber instruments made just for the Bradley. it holds temps to +/- 1 degree which is real important when making sausages. I do all my venison sausages, snack sticks and bacon in here as well as pork shoulders for pulled pork. I never had to replace anything in 6 years but I don't use it every day
19lbs? Damn what are you feeding all of South jersey?[ko]Texas Grill BBQ Grill, Texas Grill Wood Pellet Grill - BBQ075 | Traeger Grills best investment I ever made..i can cold smoke,grill,bake what ever I use it three day a week if im home ..I have a 19 pound rib roast im gonna smoke for chrismass dinner
www.curleyssausagekitchen.com The only thing I added to the recipe was 1 teaspoon of brown sugar per pound of meat which seemed to balance out the saltiness a little bit better than the plain recipe but it is still not sweet. Also, I add 2 lbs of pork trimmings to 5 lbs of venison.Need recipe....
its electric that's what turns the auger that feeds the wood pellets to the fire pot...best hamburger I have ever had everything taste better cooked using hardwoods ...I have some whiteing I just got going in a brine I will be cold smoking tomorrowIs the Texas Grill BBQ electric? You can grill burgers too?
Disagree. Most electric smokers have a box that you place woodchips or chunks in, they smolder and produce smoke. If anything, they help control the amount of smoke better than burning wood or charcoal does.You will never be able to get the same taste from an electric smoker as you will a charcoal or wood smoker