Recent content by uncle rick

I got the jerky racks for my campchef and it gives you more space options, i really prefer to use the upper racks when smoking

congratulatioins on your new pellet grill, I know your gonna love it. In regards to the rain cap, my new campchef has a similar cap and the instructions with it suggest setting it 1 1/2 inches open in the summer and 1/2 inch in the winter.I am guessing to hold the heat in better in cold...

you might want to check out the Camp Chef slide and grill #pg24zg available only at Dickssporting goods, it is in the same price range, on sale now for $499, it has alot of good features. I ordered it online monday night, picked it up at my local store on tuesday. it seems well made and thing go...

yesterday I was at walmart, in the bbq section I noticed they sell a knock-off of the victorinox slicer I have, (expert grill brand ). I am sure the steel is no where as good as the original, but it didn"t look bad for $15.Maybe it would work with some sharpening, comes with a bonus fork too..

im gonna try using an old amps tray I have and try to set it on top of a cast iron fry pan which i set on top of the useless factory chip tray, along with chocking the propane back with a needle valve, life is an experiment..

whoa, those are some of the best parts of a fish.. usually overlooked by most everyone, those look great, looking forward to your follow up !!., my old mes 30 is dead, so I picked up a masterbuilt 230 gas job, and in the process if doing some mods to make it work for smoking fish

Ok, i am gonna try making some of that great looking  corn beef for myself, it is one of my favorite meals, I got me a nice looking 13 lb. brisket today, but can not seem to find any cure salts local, i know i can order online but thought maybe butcher shops would have some but not so far, maybe...

Hello everyone,I have a bunch of nephews that love to eat and they come by my house cuz i usually have something good cooking, so i thought that would be a good name here, I finally got around to joining up . I admit I have dropped by here often looking for tips on how to do things for at least...

yumm, me to, i would love to try to make my own, if someone is willing to share their recipe, and knowledge, although not too sure where i can get enough livers to make it.

yumm, me to, i would love to try to make my own, if someone is willing to share their recipe, and knowlege, although not too sure where i can get enough livers to make it.

I've had a mes 30 for about 2 yrs, it gives me great results when smoking at temps above 160 or so, done some great briskets, boston butts, ribs, and lots of hot smoked fish. If you are doing a long slow  smoke (brisket)" allniter" , you will  need to be around to to add some chips to the mes...