Deer and pork, first load

[Jerod Broussard]

Dad only likes salt, curing salt, and red pepper.Granulated garlic for the stuff that doesn't get smoked and stays fresh.

Still has a bit to go.

[Huskee]

Nice load, perfect fit on that there Blaz'n.

[DWCowles]

You’re putting that new cooker to the test aren’t you

[Nate]

I’m just waiting to see how you end up modding this Cooker!

[Jerod Broussard]

I installed an air gap to the fan before I fired it up for the first time. That took care of the itch.

[Mr. Bones]

Lovin all yer Blazn cooks, Jerod Broussard Brother!

I know yer time constraints are horrific, an I'm absolutely delighted ya found a way to cook way more often!
But, th very best part is that ya share it all with us, here!

[smokenoob]

nice rack!

[Jerod Broussard]

Two bottom racks cooled down with cold water and currently bloomin'.

Top two racks have a bit to go.

[jerrybell]

Those are really looking good. I got a sausage stuffer not long ago and I'm looking forward to some experimenting. I don't hunt & never developed a taste for game meats but I can do an awful lot with pork and beef.

[Pirate Scott]

Very Nice! Fully Loaded.

[scottranda]

Dad only likes salt, curing salt, and red pepper. Minced garlic for the stuff that doesn't get smoked and stays fresh.

Still has a bit to go.

Trying to decipher this as I’m just about to embark upon my sausage game. So, I understand that curing salt makes the sausage keep longer. But what about only minced garlic that doesn’t get smoked? I guess you’re saying that you don’t smoke sausage that has been cured? Or if you have a fresh sausage, you never use curing salt. This is probably a question like my first ever post in the Pit when I was smoking a pork butt and I had no idea what I was doing. I’m trying to understand sausage making now.

[Jerod Broussard]

Curing salt is for sausage you will smoke due to the anaerobic environment of the casing. Botulism is named after the Latin word for sausage. Dad likes the garlic in the fresh stuff since it will be used in gumbos and what not and is frozen immediately after making. scottranda granulated garlic, we don't do minced anymore.....keep saying minced

[HouseHomey]

That looks great! Nice haul!!

[RonB]

Great job.

[DWCowles]

Looks pretty dang good!

[Troutman]

Wow you are pushing the limits of that pellet. I didn't understand your comment on the air gap for the fan? Also, what temp you smokin' at their, like 180* ?

[Jerod Broussard]

Temps vary, some folks had ash issues and the air gap on the fan solved the problem. So I installed the gap with 1/2" spacers before I ever fired it up. No ash problems.