Recent content by Morrey Thomas

I trim carefully removing silver skin and unwanted fat. I use Birria Bombs ( Google EZ Birria Bombs) which is a spice ball. Brown meat if you choose but not totally necessary. Crock pot in low with spice ball and 4 cups water or beef broth for extra flavor. Shred and use for tacos, fajitas...

Long time 22.5 wsm and DigiQ user. My DigiQ has issues so I basically abandoned it and the wsm sat idle in the garage. I have both a T-works Smoke X4 and a Signals, so the bigger investment is done. A T-works billows fan would get me back in business for a small price. My DigiQ adaptor is...

Amazing that fat drippings can find their way thru any seam in foil. But your suggestion is super cool . Thanks I’m ordering one!

Is there a disposable foil pan liner available to fit my 22” wsm? Anything to sit down in the water pan as a liner for easier cleaning? I try to foil water pan with xtra wide foil from Sam’s, but it always seems to leak and get greasy even when running a dry pan. If there isn’t a disposable...

Are you making a foil liner or no liner?

I am a clean-up stickler, and water pan cleaning in my 22" is a PITA. I try to make a foil liner by rolling a seam in two foil sheets to give me width to fit, but water and grease always finds a way to leak and get a gummy mess under the foil. Anyone got a good way of dealing with a water pan...

I hunt deer and wild boar in the fall, and put enough meat in the freezer to last until the next season. My preferred use of game meat is to grind into sausages and burger. I know lots of folks like stews and roasts, etc., but to me game meat is dry if not really cooked properly. A pan seared...

Threading natural casings on stuffing tubes is one of the biggest headaches for novice sausage makers. Natural casings are great, and I use natural casings that are pre-loaded on plastic sleeves making threading on stuffing tubes a snap. You'll still flush them and soak them as with any salted...

Anything worth doing is worth doing right...at least in my opinion. Sausages in the grocery store are machine made in huge vats. So if you want grocery store tasting sausages, just buy grocery store sausages and skip the work of custom ground, hand crafted sausages. I want to feel the meat...

Stone, there is quite a bit to sausage making if you get into that as I enjoy doing. I hunt wild boar and deer, and make my own sausages...both smoked and fresh. Smoked is challenging in that you want to smoke very slowly so you don't render out the fat and lose moisture. If you cook too...

I enjoy my CyberQ now that it is setup and running. Yes, the cost does seem steep, but remember you get 3 food probes with it and those run $25 each. I am glad I spent the $$ to make my cooking efforts enjoyable. I had issues setting it up like many other do. I got help from Guru that got me...

I bought dry age bags from a company called Umai. I don't remember exactly, but with shipping the bags were maybe a bit over $20 for three bags that were big enough to hold a 13.5 lb beef strip loin. The bags are used in conjunction with a vac food sealer that I had already. The bags are...

Gentleman.....a cyberq related question: I am operating in infrastructure mode just fine. Looking at my cyber q while out shopping on my iPhone and at my office via desktop. All good. However, I needed to switch back to ad hoc at a remote cook. I switched back to ad hoc and checked my...

Did your new probes fix the problem?

Well, the CyberQ does require some tec savvy to connect. I had questions and frustrations but finally got it going and working correctly. Now that I am past the hard part...I love this unit. I'd buy it again tomorrow!