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Recent content by cjohnson3006
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I'm not the best at taking pics as I seem to wrap before I think about pics. Anyhow, the pics of the beans and tater casserole and 3 ribs were taken last night as had several requests for pickup in morning. Having newborn daughter on the 15th, no guarantees on waking up and having time early am...
Hope everyone has a safe and great holiday. Im busy cooking today. Selling rib dinners and sides. 22 slabs baby backs, cheesy tater casserole, onion and bacon green beans and smoked Mac n cheese. Had 12 slabs sold last night.
Turkey fryer works great for large batches like that. I would recommend filling it no more than half with taters. You could either mash a batch at a time or put cooked taters in bowl covered and set in a cooler to stay hot and mash all at a time. I'd assume for that amount itd be a lot easier to...
Thanks. Smoker has been an ongoing project since I started it in 2011. Was originally the rear tank on single axle trailer and keeps getting bigger and refined. Just built the vertical cabinet with dual rotisserie in April. I plan to add a sink, faucet and clean water holding tank in the near...
I agree. The gas does affect penetration, but not a lot. Just like welding with a strong wind, slightly less penetration but welds look like crap with pin holes in it. I'm kinda curious if the connection between mig gun and welder output terminal is clean as well as ground as you mentioned before
I always try to get meat done at least an hour before serving time. I wrap in towel and place in cooler for meat to rest. For an event this large, I sliced the first brisket just prior to serving and poured a little hot beef broth over the slices so they wouldn't get dry as it was being served...
Are you pushing your weld or pulling it? You will get better penetration pushing your weld in a semi circle slightly ahead of your weld puddle. Keep your tip 1/2"-3/4" away from your work surface. Not sure of your technique but if tip touches the metal, your wire will lose some current
Sorry I didnt get more pics. I was slammed yest. The 3 slabs of ribs are what I cooked early so I could have a meal as well as a few of the firemen who were there setting up the kitchen. We had people show early wanting lunch so they went quick. Not sure how many people attended but we were sold...
I'll be lighting fire around 5am and putting briskets and pork butts on around 6. Ribs will go on about 11:30. Planning to have food done and wrapped in towels in cooler around 4 to serve 5ish