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  1. 4pogo7

    Cyclone, Hawkeye, Panther, Bulldog, others?

    Hey everyone, now that are numbers have grown a bit I figured this could be fun or just interesting at the very least. Might start up some friendly rivalries. Tell us a little about yourself in the form of College sports. 1. What college team do you root for? 2. What are your favorite sports...
  2. 4pogo7

    Iowa Members - Calling all Cyclones, Hawkeyes, Panthers, Bulldogs....

    Anymore Iowa members out there?
  3. 4pogo7

    Buying Meat in Iowa

    Wow that's a lot of meat! Very cool, thanks for the info!
  4. 4pogo7

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Thanks Dave!
  5. 4pogo7

    Buying Meat in Iowa

    No worries, I was just curious. That is a nice savings! How much does a case usually weigh? 
  6. 4pogo7

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Morning Dave, I am fairly familiar with that method as so many MES guys use it on here. I have also read most of your threads about it. Based on this thread and others I have seen by Mr. T and friends on bitter cheese, creosote, and mods, I assume the longer the piping, with any mod, the...
  7. 4pogo7

    Buying Meat in Iowa

    This is exactly the information I was looking for! I am in Ankeny, just north of Des Moines. I will definitely be looking into finding some in my area. Thanks! When you say, "(it's about .50 to $1.50 cheaper by the case)" is that compared to buying at the grocery store or compared to buying...
  8. 4pogo7

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    That does help, sort of what I was thinking. Cool, clean smoke! Thanks, I'm Tom too!
  9. 4pogo7

    Reversing Snack Stix Smoking/Cooking Order?

    Could this be the snack stick to your jerky? http://www.smokingmeatforums.com/t/236841/tried-something-new-with-my-jerky-all-done-with-pics I see how it could be dry, but if you cook them just to the safe IT then they should still be moist if not juicy. Then grind, mix, stuff, and I would go...
  10. 4pogo7

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Okay I feel a little silly asking this, but what do you mean by "heat sink"? I understand using a smoke delivery system like above to get "cleaner" smoke, but is the "heat sink" part just to keep the temp low in the product chamber for a cold smoke? Thanks
  11. 4pogo7

    What's on your Smoke-mas list this year?

    I'm not Canadian but I made this thread about my list about a month ago  http://www.smokingmeatforums.com/t/236902/4pogo7s-christmas-list-any-advice I wanted to make sure I had it all ready early. A couple years ago at Thanksgiving, I was told all shopping was already done and you are getting...
  12. 4pogo7

    Dirtsailor's High Temp Chicken Smoke. Debunking that low and slow, brined and spritzed is the only w

    Just saw this. Dang that chicken looks good! 
  13. 4pogo7

    Warm up left over smoked goods IN the VAC PACK

    This is a great thread! In the past I have seen most if not all of this info from you guys in your other threads but its great to have it all in one spot. Thanks everyone!
  14. 4pogo7

    Update.... First try at Venison Pastrami. Score....

    Well if you do let us know how it goes. Great post BTW!
  15. 4pogo7

    Buying Meat in Iowa

    Oh nice, that's good to know! I keep seeing stuff on this site about people going to "their butcher" and it got me thinking that I have never been to or even seen/heard of that type of place in Iowa. Closest thing for me would be a meat locker but my experience with those is they just process...
  16. 4pogo7

    Buying Meat in Iowa

    Does any one know of a place where you can get or order specific cuts or specific sizes of cuts? More like a butcher shop or meat deli instead of wholesale stores or local grocery stores? Will Hy-Vee and Fareway do custom cuts or order in specific things?
  17. 4pogo7

    Update.... First try at Venison Pastrami. Score....

    That is making me hungry! Looks really good. I have never done pastrami before but I might have to try it after seeing this. For the temp (again, never done pastrami before) I would assume you just need to go high enough to cook it fully. 165* like you guys are saying should be good. Is there...
  18. 4pogo7

    Goose Breast Recipe HELP

    I just saw this, was looking for goose breast recipes myself. Here are two other threads I found with good info that I will be using/following for my next goose breast smoke. http://www.smokingmeatforums.com/t/170557/canadian-goose-breast-on-the-smoker-q-view...
  19. 4pogo7

    Wake This Group Up!!

    Wow, quite the project you go yourself into! Looks like fun though. Also looks like you have a really nice shop/garage? to work on it in, along with some other fun toys! Thanks for joining us. Besides just in this group, there are tons of great people on this site with lots of knowledge. Ask...
  20. 4pogo7

    4Pogo7 is thinking Water pan - Water vs. Other things

    Thanks @bill1  for the info! I was hoping more people would chime in on this. Sounds like your double wall insulation method will be interesting, hope you post a Q-view of your mods!
Great deal on LEM Grinders!
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