@Joe-Hell said in Ice Cream: @TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture. I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.

@gus4416 thanks for the kind words.

@dr_pain Yay for you. But, you didn’t let them have any fun. Bad boy, bad boy. Betting your gastro bud’s would not recommend the Tabasco trick!!! Glad you had fun with them.

Man, the double grind sounds like a awesome system

@smokinbubba Great to know for planning purposes, thanks!

@texlaw I am going to do just that. Our curly kale has already bit the dust, just for this year. Got several gallon bags frozen though, several gallons dehydrated into kale chips, & two nice pearl barley, kale, & pork roast dinners, so I cannot complain though.

I probably would too

@smokinbubba Thank you, Sir. I completely agree with getting real cautious. But, with this information I will be running another batch very soon.

Very nice write up on your process, thx!

@jonathon But, do you have a 4 Wheel Drive…

@Parksider I played around with the idea but in my mind the extra sugar in the mixture would make the injection difficult so I did not purse it any further, I might need to try it though! Also, I flipped https://www.youtube.com/watch?v=7CkUDYgyGVM live today and here is the meatgistics post. @Joe-Hell Free is usually the best price point!

@wdaly said in QUESTION: How do you handle the leftover mince in the stuffer???: @dr_pain I’ve taken a smaller stuffing tube, covered it in plastic wrap and used that to push the mince out of the original tube. Works pretty well with something you already have on hand. I have done this as well. As you said it does work great!

@lkrfletcher I just thought that your bacon looked more like full slices. What do I have to own a 12" or 14" Hobart or the like that I could not lift off of the counter to store it out of the way just to be able to full slice bacon, boneless hams and brisket?

@rafterw very nice. Enjoy

@johnsbrewhouse Congratulations! Don’t forget that little package of Waltons things that you were going to have sent to me, out of the pure kindness of your heart.

@hotkarl Incredible!

Thread on Smokin It forums to this gas ignition phenomenon Looks like this is a pretty common occurrence in airtight smokers when wood is first heated, gasses off methane, then wood ignition happens. Sounds like the smokin it has enough of a vent that it doesn’t blow up, just fireballs out vent…

@kyle I believe mine would say the same thing if I told I was heading your way.

@chef I miss those French fries. When I got back to the US after my first deployment as a young Marine over 35 years ago, my sister and her family offered to take me out to lunch and asked what I wanted. I said McDonald’s double quarter ponder with cheese and a large French frie. Life was simpler back then. I could actually eat at McDonald’s then, not so much now.

I’m not sure how stove fans work exactly, but I think they require a substantial difference in temperature between the contact point and the ambient temperature. Meaning if you put it in a room that is a constant temperature above 120 it won’t spin. The spinning is the action of it dissipating heat which it wouldn’t be able to do at a constant ambient temperature.