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I am Tosk

In article ,
om says...

On Sun, 13 Dec 2009 12:48:04 -0500, I am Tosk
wrote:

In article ,
says...

On Sat, 12 Dec 2009 08:39:52 -0800 (PST), Loogypicker
wrote:

On Dec 12, 11:23*am, I am Tosk
wrote:
Ohhhh, me and The Mouse made my Kielbasa last night. We ate three pounds
just while stuffing the casings Fresh pork butts, fresh garlic, fresh
ground pepper, and some secret proecsses, yum...

Oh, man.....smoking it today?

Maybe just boil or fry it up.
All kinds of Polish sausage.
Some doesn't get smoked.

--Vic

Yeah, I haven't used my smoker in a while.

I am quite disappointed with the new grinder I bought on line. It is
Stainless and all and built well, but the design is flawed bad. The worm
drive (hand grinder #10) is too small for the ribbed case so meat
bypasses and just gets smushed up more during process. This is most
evident in the hard texture of the final product and while stuffing when
it just wont feed without pushing hard on the feed.

I thought I was getting a nice tool for 70 bucks, but now that I used
it, it sucks...

Off to Cabellas I guess.

Another subject I could use some help with is a new smoke house. I have
a fire box and 8 inch stove pipe but my steel barrel has seen better
days. I was thinking of making a new box out of wood. I could probably
dig up Hickory at a good cost, any other types of wood (found in the NE)
I might consider for a smoke house?

Thanks

Apple makes a great smoking wood, if you want a mild flavor. Mesquite
will give a much stronger flavor.

Well, really I am looking for a wood to make a new smoke house out of
unless I can find some steel barrels locally, and then a good welder for
a day to make the doors and such.