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Heck yeah! I've done a few whole hogs in a similar fashion for cooker style, Might be posted somewhere on here. My cinderblock pit was about 5ftx7ft and 3 bricks high then I made a bridge in each opposing corner the where there was no cinderblock, lid was some 3/4in plywood sheets that got...

Can almost never go wrong with a good chimichurri if you ask me, so count me a vote #4

A buddy of mine has been using and abusing a Weber Searwood XL since April. Everything from low and slow brisket and pork butts to higher heat chicken with nothing but good to say. The app to connect seems easy and stable if that is an intrest. I just put mine together on Friday but haven't had...

How long does it take to measure a fish on a tape or board? You mention low population so how will a to length limit of 31.5 instead of 31 increase population?

Guess I don't get it, is it the 28-31" slot or is it the tail pinch? I guess I assumed that was how fish were measured everywhere. Between ND, MN, SD and couple places in Canada that is how we have always done it.

I love a good dog. There are a couple places that make old fashioned wieners that I really like. Have not yet looked into making my own outside of reading posts like this.

I've never thought of trying buttermilk. Might have to give it a try sometime. Thanks for the tip

I've used this one for years, you can omit the cayenne if you want. Rarely any complaints even with the cayenne or I will add a little hot sauce like Franks in place. Only complaint that sticks in my head is the onion because a couple people don't like onion. I have also made a few tweaks like a...

When I started with my OK Joe half offset half propane I did it a little both ways with Brisket and Butts but over time I also came up with a baffle plate setup of sorts

I've done it both ways int he past but at this point its probably been 3yrs since doing a brisket

Not sure how that dealership is setup but "normally" there is recon done before trades, if it was a trade. In some places a salesperson will do a prelim but almost always in my experience there is a service department employee that does a final inspection either before trade or before the...

So do you run fat cap down?

Fly fishing is an art for sure. One day I have to get a little setup and try again. Where I live the obvious targets are gills, bass and pike

Like everyone stated above there should be zero reason to worry about it.

You sound like a true Vikings fan, haha. I'm sure you are referring to a different team but you sound similar to me as a "realist" sports team fan. The Vikings are just such a mess with the stupid QB issue and the whinny egotistical brat they drafted.

I've been using those for a while now as well as the Smoke Shack (Oak, Hickory and Mesquite) and to me they are just as good if not better than most others I have tried, not that I have tried everything by any means. Pellet pooper is done for and time to replace because I'm tired of fixing after...

Cool idea

I can PM you my address and you can send it over to ND for proper disposal. 😁

I'm in the camp similar to sandyut. Done hot smoke/grill salmon and other fish plenty of times with no notice of fish on other meats afterwards. Most times I crank my heat for a while after everything comes off or just let it run a little hotter, depending on type of smoker I have been using, a...

Looks GREAT! I have gone to cooking all my backstrap as whole muscle chunks the last couple years and haven't looked back. Although I don't have a Sous Vide "YET" and never thought of doing something like you with whole muscle cooked then steak out and sear. I didn't get out to look for morel...