Recent content by Jim Erskine

As a first attempt you have done an awesome job. I use real hog casings (which are becoming harder to come by) and then cut into lengths of about 3 feet (nose to fingertip) then remove the salt (inside and out). You fill each length using a knot at one end and string on the other. This can now...

Awesome Man! Tried to do a slow cook with my Son in Fall River Nova Scotia and we simply tried with a water bath and vent closure. We did Minion Method and always have lots of briquets left. Many look almost untouched. Can't wait to try this in florida with my one touch Gold.