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Masterbuilt 44-Inch Propane Smoker

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  • #31
    Originally posted by JEBar View Post


    while I understand the reasoning behind it, I really think they try to print the very few instructions with each picture in too many different languages .... things get too jumbled .... OH well, now that I've done one, a second would be much easier .... my hope is this one will last so long that I will have forgotten all I learned before I should have a need to put another one together
    Jim, at your age, you could forget next week! Couldn't resist.
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    • #32
      ain't that the truth ....
      Jim
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      • #33


        on of the things I enjoy about fall is smoking sausage .... for the first run of this fall we purchased 20 lbs of what, around here, they call link sausage .... sometime before New Years I hope to do another 20 lbs .... our current 44-Inch smoker could handle 40 lbs at once .... I'm finding is propane burners do an excellent job of maintaining the temp and the Big Kahuna Cold Smoke Generator provides a volume and consistency of smoke that produces really good food .. .. pictures show the process from going into the smoker to being vacuumed sealed and headed for the freezer
        Jim
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        • #34
          earlier today we drove 35 miles (round trip) to McLamb's Abattoir (Abattoir = slaughterhouse) where we purchased 15 lbs of their homemade link sausage .... for decades we have purchased sausage for our personal use as well as the whole hogs that we grilled as part of our catering business from them .... we normally purchase 30 to 50 lbs of their sausage, hickory smoke it, vacuum seal it, and freeze it ....
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          Jim
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          • #35
            Send me some!! Nah, on second thought, probably not. The U.S. Postal service would probably confiscate it for themselves!

            ha

            Joe
            Joe and Debbie Gilbert
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            • #36
              we have 3 racks of Baby Back Ribs on hand to put into the smoker in the morning .... our camping club meets over the weekend and we plan to take them to share on Friday night
              Jim
              '06 SunnyBrook Titan 34BWKS
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              • #37
                Originally posted by JEBar View Post
                earlier today we drove 35 miles (round trip) to McLamb's Abattoir (Abattoir = slaughterhouse) where we purchased 15 lbs of their homemade link sausage .... for decades we have purchased sausage for our personal use as well as the whole hogs that we grilled as part of our catering business from them .... we normally purchase 30 to 50 lbs of their sausage, hickory smoke it, vacuum seal it, and freeze it ....
                Jim, have you ever tried the sausage from Smith's Red & White over by the Red Oak and Dortches exit? That would be the 141 exit off I-95.
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                • #38
                  Originally posted by Rolling Condo View Post
                  Jim, have you ever tried the sausage from Smith's Red & White over by the Red Oak and Dortches exit? That would be the 141 exit off I-95

                  most certainly have and it is very good sausage .... we used to hunt in a Deer Club down east and had to pass Smith's going and coming .... the sausage we get from McLamb's is on par with Smith's
                  Jim
                  '06 SunnyBrook Titan 34BWKS
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