Bambi dogs
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kyle yep, love the cellulose cases from waltons. I euro link everything. No more string for me. These are some brats i did a couple weeks ago.
smokinbubba I liked them also. I just had trouble keeping the twist. Ended up just running them straight and cutting them. Also am a big fan of the hot dog mix. I did 50% venison/ 50% beef. turned out awesome. I have no trouble with hog cases. might just have to learn that fancy twist
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Took me a bit to get my head around it but once I did, it goes pretty fast. Hangs in the smokehouse nice too
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Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxYGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxYglen said in Bambi dogs:
Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxYWatched the linking video where he does groups of two and groups of three. It looks great, but I wonder if that would affect how well they smoke?
I try and avoid any surface contact between the links while they are in the smoker, and those link clusters make contact in several areas.Paul
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Thanks guys
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glen said in Bambi dogs:
Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxYWatched the linking video where he does groups of two and groups of three. It looks great, but I wonder if that would affect how well they smoke?
I try and avoid any surface contact between the links while they are in the smoker, and those link clusters make contact in several areas.processhead it does to some degree but it does not bother me much. Wish I would have taken a pic when they came out. They were beautiful
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glen said in Bambi dogs:
Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxYWatched the linking video where he does groups of two and groups of three. It looks great, but I wonder if that would affect how well they smoke?
I try and avoid any surface contact between the links while they are in the smoker, and those link clusters make contact in several areas.processhead : I agree, the 2 link method would probably be better for smoking
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I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
If the women don’t find you handsome, they should at least find you handy - Red Green
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I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
smokinbubba said in Bambi dogs:
I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
What did you end up using for a burner when you modified your smoker?
Paul
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smokinbubba said in Bambi dogs:
I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
What did you end up using for a burner when you modified your smoker?
processhead said in Bambi dogs:
smokinbubba said in Bambi dogs:
I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
What did you end up using for a burner when you modified your smoker?
Used a turkey fryer burner bolted to lower grate where charcoal would go. Used a cast iron skillet with lid to house hickory sawdust placed on grill rack just above burner. Ran hose out vent hole . I use the gas valve and damper to control temp. Monitor temp with dual probe remote thermometer. Works so amazing!If the women don’t find you handsome, they should at least find you handy - Red Green
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processhead said in Bambi dogs:
smokinbubba said in Bambi dogs:
I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150
What did you end up using for a burner when you modified your smoker?
Used a turkey fryer burner bolted to lower grate where charcoal would go. Used a cast iron skillet with lid to house hickory sawdust placed on grill rack just above burner. Ran hose out vent hole . I use the gas valve and damper to control temp. Monitor temp with dual probe remote thermometer. Works so amazing!smokinbubba Great job on the mod.
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Thank you Paul. I’m extremely happy with it. Have 15 lb of willies sticks in it now!
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