Recent content by fumarone

Thanks, guys. I have not heard Susan Tedeschi sing Rock Me Right in years. I had to go back and listen before I posted. Man, it's been some years since I heard that. Thanks, again. YES! I have a huge smile on my face.

WOW! A very nice build. Usable art. Mind to hand talent. Also, nice cooks.

God Bless the men and women attempting to control these fires! I am glad we have firefighters for these events. Again, GOD BLESS THE FIREFIGHTERS!

It's been horrible in mid Wisconsin. On Thursday the air quality was at 460. Planes could not see to land at the EAA event in Oshkosh. So, you guys that know smoke, what air quality is a good smoke on the grill? 500? We get a brake, for now. Saturday afternoon it's coming back. 90 degrees and...

Thanks for the grey/red info. If you made 200lbs of this sausage....that must be one tastey sausage! LOOKS GREAT!

That is a quality piece. Your craftmanship is outstanding. I'm glad you post the knives. Do you put dykem on all your pieces before the final sanding? Again, great work.

WOW! Looks great. I'm sure there was zero leftovers. LOL. How big of a kettle would I need for this? I'm new to these things. Thanks.

I agree, GMC2003. Hellebuyck kept the U S in the game. Another Hockey GOLD!

I only have smiles. Great craftsmanship. I like it.

If you want a pump, go with a Remington 870 or a Browning BPS. I've had my 870 since 1980. You want a semi-auto, go with a Winchester SX-4. I've had the SX-3 from the start, and it is flawless. If a 12 is too big, have a friend loan you a 20 until he is older. I have given my Browning...

Very thoughtful. Thank you.

JD, can I ask what brand? SE, what brand do you use? Pros and Cons? Thanks, guys. I might even have a Jack. :)

Thank you for the info. I like putting frozen burgers/venison burgers on the grill so the outside has a sear, and the inside is light red/hot pink. I just might change my ways. I do grind my own venison and have only added beef fat with it.

This question is a little off, but you guys got me thinking about cooking venison w/pork fat, and venison w/beef fat. Can you have a rare venison burger if it's made with pork fat? Since most pork is cooked to a higher temp than beef. I was just curious.

Its_RAW, have you asked them if the ones that have been sent to you are from the same batch? Ask if they switched manufacturers on some parts. They might have a bad batch. That happens now days. I can feel your frustration. I hope it works out. Good smok'n.