Recent content by Bruce C

I just signed up after the first of the year for Medicare and part G through State Farm. The part G cost is just over $200 a month and a drug plan through Wellmark is $9.60 a month. Any Part G plan will have a $264 I think give or take a few dollars deductible and they will all pay exactly the...

Picked up a Cres Cor warming oven at a garage sale back in the summer for the whole summer of $1 dollar thinking it might make a good smoker. Had intension of using a different heating element and a PDI controller. Started working on it the other day and thought I would see if worked. Plug it in...

Looks great. Can you help out with the cooking temp and internal temp finished? I have a elk roast in a brine for pastrami now and have never made any before. Thanks

The first time I bought them I was at a Wal Mart in the middle of winter and they had them in the front of the store on clearance for $5.00 a bag. I had never seen them before but I bought 10 bags wish I had bought them all. Sams has them the time usually in the premium and hickory also. I have...

Chili you will like the 1250 for searing with the sear plates. I have a old RT-680 I have been using for about 8 years and do a reverse sear with it all the time and it only gets to 500 but the plates add another 150 or so. I am going to order a 1250 in the spring sometime but the old one works...

I have a Recteq RT680 I have had for several years. When I buy a new grill it will be another Recteq. Only problem I have had was a board went out about 5 years into it and it was after a lightning storm and I hadn't unplugged it. Gave them a call and told them what had happened. In a few days...

Yes Bear I meant to note on my original post I was using your smoking method. Thanks

That is some nice looking sausages. Looks great.

Thanks everyone for the comments on the bacon. I'm ready to try some more. Wife doesn't think she wants anymore store bought bacon.

Had my first attempt at bacon and I think it came out pretty good. I have been smoking meat for about 25 years and cured and smoked alot of hams and Canadian bacon but hadn't tried bacon until now. I used Pop's brine for the cure. Belly was in brine for 14 days. Removed from brine rinsed and...