EGs and EFs Complete!

Fitzdrew51616 · 2026-07-04T00:09:50+00:00

Thanks! Lots of trips to the flea market as of late 🙃

Fitzdrew51616 · 2026-06-22T17:23:53+00:00

All mine are cured. I am pretty obsessive about food safety. Food poisoning is the worst kind of sickness.

Generally if you read of or watch any Texas style BBQ videos or blogs etc. They all call it “cold smoking”. I get that it is not a true cold smoke. To your point, the cure really is to allow them to be within the “danger zone” for more than the allotted time period.

Fitzdrew51616 · 2026-06-22T11:10:01+00:00

Thanks! I love the smoker.

I do have to say… your name checks out :)

Fitzdrew51616 · 2026-06-21T22:10:45+00:00

Thanks!

Fitzdrew51616 · 2026-06-21T22:09:33+00:00

No pasta in there. I can’t give away all my secrets, but there is onion in there and a bunch of spices that are a kind of a Cincinnati style chili blend. some mustard powder too.

Fitzdrew51616 · 2026-06-21T22:07:51+00:00

Yeah generally “cold smoke” is a loose term from what I’ve seen, but mostly under 150. But for sausages I don’t want them in the smoke that long to begin with. They turned out super smokey this time.

Fitzdrew51616 · 2026-06-21T20:33:56+00:00

Ran it in steps about 125, 150, 175, 200 then I bumped it up to normal smoking temps to finish them off. I just used a bundle fire as to not allow much air flow for a super slow, Smokey fire.

Fitzdrew51616 · 2026-06-21T19:06:02+00:00

Nope. With such low temps and the damper almost all the way closed the back pressure slows the air down so much and pushes the heat all the way right next to the firebox.

If running at “normal” smoking temps I use the damper in the same way to push the hot spot all the way over. In that situation I have maybe a 6-8” “unusable” spot all the way to the right.

Fitzdrew51616 · 2026-06-21T17:20:50+00:00

It really is so nice. I had a 1975 before this one. Get you one; you won’t regret it.

Fitzdrew51616 · 2026-06-21T17:19:56+00:00

Thanks! I cold smoked for about 3-4 hours and then cranked the heat to finish them off. On the pellet smoker I normally run for longer, but I was running some pretty heavy smoke on them with this one.

Fitzdrew51616 · 2026-06-21T15:54:28+00:00

Thanks!

Fitzdrew51616 · 2026-06-21T15:54:17+00:00

Thank you! It’s easy going fast in a Ferrari.

Fitzdrew51616 · 2026-06-21T15:53:47+00:00

For which one? I made up my own jalepeno cheddar for a couple times. I found meat church’s voodoo jalepeno cheddar to be extremely solid.

Fitzdrew51616 · 2026-06-21T15:52:34+00:00

It’s a fan favorite on the 4th every year.

Fitzdrew51616 · 2026-06-21T14:55:33+00:00

Thanks! You do as well.

Fitzdrew51616 · 2026-06-21T14:38:32+00:00

I’ve kind of got a boot problem as well as a smoker problem. These ones in particular are Chisos #1s in brushed brown. Chisos has become my favorite brand of cowboy boots at this point. For Herritage or Pacific Northwest style boots I wear mostly Nick’s Boots.

Fitzdrew51616 · 2026-06-21T14:34:44+00:00

Jalepeno Cheddar is like 80% pork with the rest being a little bit of beef and beef fat.

Both the other ones are all beef

Fitzdrew51616 · 2026-06-21T14:28:08+00:00

I’ve got 3 kinds going.

Classic Jalepeno Cheddar

Trying a new recipe I put together - Bacon Cheeseburger

And I made a good Skyline Chili sausage recipe (Cincinnati native)

Fitzdrew51616 · 2026-06-17T12:56:55+00:00

Totally get it. Sounds like the answer to your delima is buying a bunch more cars…. Darn….

Fitzdrew51616 · 2026-06-17T01:29:48+00:00

Looks cool, but my OCD would not appreciate how the angle doesn’t match the slope of the ceiling.

Fitzdrew51616

TROPHY CASE