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there should be a screw and a small piece of metal (vent). the screw goes through the vent then through the hole in the smoker and then into adaptor atleast that's how mine works. the bent side of the vent points down into the bowl. hope that helps

those look great I just had some beef ribs tonight. I used cherry, oak and maple. I was looking at the pecan but have only used it for smoking andouille. mine were a little greasy think I might use higher temp next time temp was 250 or so at lid for about 6 hours. really moist tender without...

well we had the ribs tonight my wife was not a fan the kids and I enjoyed them though. First I brined them in a simple brine salt sugar handful of herbs from the garden a bay leaf and some garlic. I smoked at 250ish for about two hours then put them in a pan with beer onions garlic mustard...

thanks guys think I will try them saturday I'll let you know

I was wondering if anyone has done venison ribs. I know the dear i am working with is very mild, a young buck. I also know that venison is very lean. Should I marinate before smoking? I really do not want to crock pot or braise them any suggestions would be great

I like to use my scraps in soup, I usually season them less just s&p smoke them till they are cooked but not tender, throw them in soups or collards or anything I might use a ham hock in. just my two cents Glon

bill pages 122-123 are italian spicy and sweet I really like the spicy. The sweet is a little lack-luster for me. I add garlic and use some smoked hot paprika in place of 8 grams of the hungarian. what else have you made from the book? Glon

okay I just found the book so never mind my kids hid it in a box of diapers

This isn't really a bbq question, but I know many people here have the book charcuterie and I can't seam to find mine. I am looking for the hot italian sausage recipe if someone could post it that would be great. Thanks in advance Glon

thanks I was just looking for a quick fix until I order a new one for now I just put the probe in the lid and adjust the temps as necassary Thanks Glon

yesterday the probe wire for my guru broke. I was able to splice it together and the temps on it are accurate, but the splice is vey close to the probe. I was wondering if anyone had any ideas on how I could wrap and insulate so I could have it at rack level in the smoker. any suggestions...

I just started a batch of this today I recieved the book for Christmas and I have made a few items from it so far I really like everything I have made. I made the summer sausage and used venison instead of beef it came out great and I was able to keep the wsm right around the 100 degree mark...

okay 2 cup ap flour 1 # shredded sharp cheddar 1 tsp salt 1 stick unsalted butter cold cut into small pieces 5-6 Tbsp ice water 2.5 ounce sliced pepperoni ( I used 3 ounces smoked mexican chorizo without casing) in food processor blend flour, salt, cheese...

thanks everyone I finaly found the recipe I was looking for. kevin it is a little differant. you roll the two doughs into thin logs then place next to eachother and roll out so you have a rectangle that is striped then refrigerate and slice into sticks and bake. thanks again for your quick...

Hi I was hoping someone may be able to help me here. years ago i made theese they are like a cracker. from what I remember they had flour, butter, cheese, and pepperoni. the dough was made in a food processor and rolled out then twisted together I want to try these with some homemade chorizo I...

When I smoke sausage I like to cook it around 175 -180. this way you have a lot less rendering of fat. it will take several hours to get to 160 but it is good. if you do it this way i think it will more closely resemble a pre smoked kielbasa

thanks for the input I foiled and let go a little longer. I just wanted to make sure it was pullable. It came out really good there was one piece of muscle that was dry but the rest was very moist. when allmixed together it was great. I'll be making chili with the rest of it tonight.

I have 6 pound chuck roll that has been in my smoker for about 16 hours at about 225 grate. I have done a few of these they have always taken atleast three hours a pound and I have always taken them off around 190 internal. so it is acouple of hours earlier then my quickest results and the...

yes it was an old church and I guess the building is a total loss. I really feel bad for the people who own it. It's only been open three years and it was so good. I really hope they are able to re-open.

I don't know how many people out there have been to holy smoke in hatfield Ma. Unfortunately it burned down early yesterday morning. I first found this place 2 and a half years ago when I first moved to western mass. it is the only respectable Q I have been able to find out here. I have not...