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Thanks, I do these sausages all the time and they'll take about 1.5 hrs +/- I re-read my post and realized I got distracted. I was thinking 1.5-2.0 hrs for the sausages and burgers.

We're having some friends come over tonight to watch the KU / K-State game tonight (go Hawks) and will be smoking some high quality dogs and sausages from my local meat market. I'll be making some sliders too and figured I'd just go ahead and smoke them as well so that I don't have to dirty up...

Hi Scott, try this link, this is one of my posts from a few hrs ago. Enjoy! http://tvwbb.com/showthread.php?49929-Smoked-Cheese&p=544774#post544774

I smoked 8 tenderloins for Christmas for my wife's family (but of course it didn't happen since I don't have pictures... Well, sorry, I was entertaining 35 in-laws!). Anyway, here's what I did and they were fantastic! I don't have measurements, just what looks good. I inject the tenderloin with...

I stopped reading at "wifey's girlfriend"... Lucky bastard.

Thanks Rita, I appreciate this recipe. Would you recommend grilling or smoking the entire loin. How long for each? Thx.

I was volunteered to smoke a pork loin for Christmas and I wanted to get some ideas from the masters in this forum. This will be a full loin (NOT a tenderloin) as we'll be hosting about 40-people (yes, I've already started drinking to prepare for hosting that many people). The last and first...

I ended up getting the IMUSA from Wal-Mart & it'll work great. Now I just need to make it!

I wish I would have seen this about 26-hrs ago! I went ahead and rubbed then the overnight. It smells fantastic & I really hope it tastes good as it smells! I also have a fresh (cured but not previously smoked) ham going too. It all looks great!

Hi all- I have brined our turkey for Sundays dinner and I'm about to take it out. Do I let it dry in the fridge for the 24-hrs and then put the rub on it or do I rub it and then out it in the fridge? Thanks!

I agree with Case, it's the build not the cost. Plus, he loves my mini and he already has the grill so it's just the pot & thermometer.

My wife got a free turkey from her work so I of course offered to smoke it. It is an enhanced turkey so I assume that I shouldn't brine and just use some rub, thoughts? Maybe inject? Thanks!!

Yes, there are two on Ebay now... For $167 & $95. By the time I buy those & the supplies, I might as well buy a new 18.5"!!

Is the vasconia pot dead? I'm planning on making a mini for my brother in law for Christmas but I can't find the vasconia 32 steamer pot anywhere! Every place says it's out of stock. That is the pot I used for my mini so I'm a little nervous about using the IMUSA. Thoughts?

Hello All- I was able to score a craigslist 18.5" but need to replace the bottom vents. Does anyone have suggestions/tips on how to remove the existing ones? Thanks!

I love my gold and you can see why in my build post http://tvwbb.com/showthread.php?50787-My-PORTABLE-mini!

I got lucky... Twice!! $35 for my first 18" but I had to replace grates & water pan $50 for the 2nd 18" and will probably replace the grates and the door since it is now somewhere on the hwy between where I bought it & my house!

Thanks all. I realize the pics are pretty bad but the food was amazing. Sadly, tomorrow the leftovers will be gone tomorrow:( so the brother in law asked if we could smoke another this weekend!!

My Brother-in-Law asked that I show him how to smoke a brisket. Although I agreed, I was a little hesitant as my briskets usually turn out terrible. After a ton of research, I decided to inject with beef broth, Worcestershire & some rub that I made that I'll thank OK joe's for...

I just think your clay saucer is too big. I use a 10x2 cake pan and it works great.