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  1. donnylove

    Foodsaver Sealer at sams club is gone?

    I was at Sam's Club here in Billings about an hour ago and they had a whole display of Foodsaver sealers and replacement rolls/bags.
  2. donnylove

    Cajunator Smoker w/ Q-View-Designed by Zeeker

    Dang that's gorgeous. Wish I had the resources or connections to build one. Kudos to you and your bro! I'm curious about how much the steel will cost ya?
  3. donnylove

    French (smoked) onion soup

    I love French onion soup. Let us know how it turns out!
  4. donnylove

    Wanted: 26 1/2 or 26 3/4 inch kettle grill lid

    Howdy all. Thought I had already posted this, but I can't find it so I'll post again. I haven't had any luck finding a kettle grill lid big enough to fit my 85-gallon UDS . . . I know Weber makes a kettle grill that is about the right size. I'm sure some other brands have also made a big dog...
  5. donnylove

    Questions about Butt Foiling

    The one time I did butts without foiling, I ended with a lesser yield of meat and although the bark was nice, it pretty dry toward the outside. Of course, I cook by butts at a little higher temperature (250-275). Maybe I'll try putting them in a foil pan next time instead of completely...
  6. donnylove

    Time for an upgrade

    I'm not able to reach the bellfab web page. Anyone else having this problem?
  7. donnylove

    boston butt cook time

    If you need to speed up the process, maybe you can try insulating your smoker to get a higher cooking temperature. I know that some here have used water heater insulation blankets, etc. to wrap around in cold or windy weather. Any more, I smoke my butts at 260-275, because it reduces the...
  8. donnylove

    Ok, got my drum last night...any last minute pointers?

    I would burn it first. Then wire wheel to bare metal and immediately spray the inside with a coating of Pam or something similar to stop new rust from forming on the bare metal. My first drum had the red liner in it, but it had also been sitting out in the elements for many years, so the...
  9. donnylove

    MES Tips

    There will certainly be several tips that come along, but I'll give you one: Set up some sort of baffle to place above the heating element/chip chamber. Otherwise you get a hot spot there. I just double up a piece of heavy duty foild about 8" x 8" and that does the trick, but others here have...
  10. donnylove

    Cluck cluck

    I'll be brining a whole chicken for tomorrow. Let us know how your recipe turns out and maybe I'll try it too. Thanks for the Qview!
  11. donnylove

    Stand for MES

    Go to a printer/copier supply business. They typically have used printer cabinets complete with wheels and cabinet-style storage. I was able to get my pick from a bunch of different styles and the guy gave it to me for free (I took him a smoked turkey breast as a thank you). Previoulsy posted...
  12. donnylove

    Do any of you belong to a local smoking club?

    Hmmm . . . I like it. Maybe I'll try startin gone up via Facebook here in Billings, MT. With 110,000 people in the metro area, I should be able to find at least a few other fanatics. :)
  13. donnylove

    Drip pan in the Drum?

    Next time I do butts, I'll have to try it with a drip pan and see if I can taste a difference. All I can say at this point is that after doing probably 30-40 butts, a half dozen turkeys, etc. on the drum with drippings hitting the coals (I've never had an issue with it affecting my fire), I...
  14. donnylove

    Drip pan in the Drum?

    I've actually considered adding a pan to my drum, moreso for the ability to add steam to mix for tenderizing purposes than for the purpose of eliminating the flavors that come from the drippings hitting the fire. I think it really comes down to personal preference. Try adding a pan to yours...
  15. donnylove

    Drip pan in the Drum?

    I think most drummers here would say that the additional flavor created by having the dripppings hit the fire is a good thing, but it's also nice to have a drippings to add back in after the fact too! Totally up to you . . .
  16. donnylove

    Smoke Daddy or Smoke Pistol?

    I had the smoke pistol and tried to use it briefly on a Brinkmann gas grill. IMO, the pistol was poorly made. I worked okay for a while and I admit it was a poor plan (gas grill didn't really seal well enough, nor did it draw smoke through the chamber), but the pistol broke down pretty quickly...
  17. donnylove

    Venison Bacon: question on potential modification

    Well my latest batch of venison bacon is smoked, sealed, and delivered (to the freezer). Nothing remarkable to report, though I did add a cup of pure maple syrup to half of the batch. I only fried up one piece of each when it was done, because I had my wisdom teeth taken out on Friday and I'm...
  18. donnylove

    Cold Smoked Ice Cream

    Wow. That's all I can say at this point. Can't wait to hear how that tastes.
  19. donnylove

    need a vacuum sealer need everyone opinion

    I've had the Foodsaver V2460 for a little over a year now (received for Christmas 2008) and it's been great so far, though the last time I had it out it was acting up some. I'm hoping that was a fluke. I'll know more tomorrow, because I'll be vacuum sealing a bunch of slice venison bacon. As I...
  20. donnylove

    cooked ham

    I had that problem at first too . . . in fact I probably had it with the same word. Problem is there's a minimum number of characters you must put in the search for it to execute. Instead of just ham, try "ham smoker" or "smoked ham" or "double smoked ham". Any of those will get you some...
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