Recent content by gravey

Love me some pig candy!! I brush mine with maple syrup and coat with a mixture of brown sugar and pecans! 

Excellent! I'll have to give it a try sometime. I use charcoal, so I wonder what it'd be like!

How did the apple pies go over?? I've always wondered how 'campfire' baked goods would end up tasting.

Who cares what it looks like! The taste is what matters! Lesson learned for next time - as you can always learn from a failure. Good at you for posting!!

I'd be worried if it tasted otherwise!! I don't get why a lot of jerky has to have so much seasoning. I'm good with curing it, rinsing, and coating in pepper. KISS. Nice job!

So?? How'd it turn out?!?! I wanna know!

Do yourself a favor and boil the seeds in salted water for 10 minutes, coat in oil/butter and seasonings, then throw on your smoker @ 250* or 300* until they reach your desired crispness! Boiling breaks down the 'goo' even further, and helps to make the shell more crisp for eating whole! 

I can't speak for the granton, but I love my smooth Victorinox. Good choice on getting the fibrox handles as well. Inexpensive knives, but they hold such a sharp edge if taken care of. Buy yourself some slip covers if you store in a drawer.

Wow - that sounds amazing! You have any idea how amazing chocolate chip cookies would be with that?!

Man, that's a beautiful sight! Nice job! 

I agree with Sir Bacon. 

Ouch! That's crazy! I can get lengua for $2-3/tongue when I hit the local market shop we have. I think I bought 3 lbs of beef tallow, 2 trimmed beef hearts and tongues for a total of $20. I think he was just glad I was taking off with the product no one wants. Oh well! My gain!

Nice build! I've been looking into building one myself for a while now.

Not one for mac n cheese, however, you made up for it with everything else!!! Looks like you've got a wonderful helper there, too!

I can't speak much on the multiple inlets, as I have a single inlet @ 2", and a single exhaust @ 2", however; if you could answer a few questions we may be able to help you a bit better. When you're at 225*, is that wide open on both inlets and exhaust? Rule of thumb is to leave the exhaust wide...