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  1. archeryrob

    Stuffed peppers on half shells

    Thanks, if you read the comments some people have use two inkbirds instead of buying the more expensive Johnson Controls freeze sensor. I need to update more. I've about had it with my smokehouse shelves as the metal grate never stays blackened like it would on a grill. One cooking/smoking of...
  2. archeryrob

    Stuffed peppers on half shells

    I agree, that is why I asked as looking for new time/temp settings before doing it again.
  3. archeryrob

    Stuffed peppers on half shells

    I think it was obviously too long and looking to see what other have done the same way. I'd prefer to not cover. The mix was wet in and dry out. SO I am thinking heat in pan, stuff shells 15 to 20 at most, add cheese and melt/brown. But was looking for what others have done that same way. EDIT...
  4. archeryrob

    Stuffed peppers on half shells

    Okay, my wife used to make stuffed peppers even though she doesn’t like the pepper part. Now she’s dieting and me and the daughter used one of my 1.7# ground deer packs, 3 cups of rice 60 oz of tomato sauce and six peppers half shelled. The wife normally made them whole. Cooked 45 minutes and...
  5. archeryrob

    Storage sheds

    Thanks, but its not that hard, just a lot of work to make. I might buy aluminum expanded metal and replace the grates on the shelves, the steel just rusts and will not stay seasoned becuase it is not hot enough like a grill. Also tear down the fire box and replace with two vaulted ovens...
  6. archeryrob

    Storage sheds

    You got to watch some woods, like we have chokecherry. The white sap wood on the chokecherry starts rotting bad in a year if left out uncovered. The hackberry, hickory, oak, locust and other just slip bark if out two years.
  7. archeryrob

    Storage sheds

    I'd try it and worst case its fire pit wood. https://www.smokingmeatforums.com/threads/aspen-wood-neighbor-uses-it.120039/
  8. archeryrob

    Storage sheds

    I guess I should tell you I have a 8 x 22 deck that I dug 3/4 out flat as its in the second/back level and enclosed and store 3+ cord of wood in there for every year burning. :emoji_grin: I had six stacks of 2 pallets stacked as one 80" wide, 8' long and about 5' tall. It only took two of the 6...
  9. archeryrob

    Storage sheds

    Toss up some pics of what you use for storage sheds. Once lumber prices come down low enough I am building a small one for cherry behind my smokehouse and a large one at the back of the properly to hold a lot of cords of fire wood for years. Considered a skid building for the back in case the...
  10. archeryrob

    What is seasoned wood?

    Some woods dry faster than others. Many people swear you can't burn oak for two years and like three better. But cherry, hack berry and similar are ready in a year Also, some wood supplier store wood in logs and it takes forever to dry. They tell you it is seasoned as its a year old, but its...
  11. archeryrob

    What is seasoned wood?

    As a lot have stated it just means dry. I used to make my own Indian bows and I could drop my staves on the conrete floor and wet one thud and dry ones almost ring. You can hear the same tones with fire wood, but it is just not as loud and clear as it is shorter pieces of wood. shown better here
  12. archeryrob

    Goose Pastrami

    I run them through the slicer and use them for scrambled eggs or just finger jerky. The slicer pops out every BB
  13. archeryrob

    Goose Pastrami

    Goose is the most fundamentally changed meat I have ever cured. It can be strong and gamey before and absolutely delicious once cured. I have had farmers that won't eat a goose if I gave it to them, but love the goose pastrami.
  14. archeryrob

    Walk in Cooler

    Yes, the one I made that is shown where dave linked it above. You need two temperature sensors, one to start and one to cut out the compressor. #1 - I did an open contact with a temp sensor in the room to close when it needs to cool the room. #2 - I use a Johnson controls bulb sensor and stuck...
  15. archeryrob

    Canned Stroganoff

    Thanks Chef Jimmyj, I'll have to see how much time I have when making it next time. I got a 4# pack, cut and cubed already, set aside in the freezer for experiments and could try it out. Is the meat the largest contributor to the flavor, or mushrooms and onion too? Or are they minor for...
  16. archeryrob

    Canned Stroganoff

    Yeah, I wish I had the 921, but the 915 is all the wife would sign off on. She doesn't eat most of it and me and the girl are the main ones using it. The wife would rather have a sammich than eat deer stroganoff. She has that cute deer thing stuck in her head. Like my buddy has to sell his...
  17. archeryrob

    Canned Stroganoff

    I guess I could cook the mushrooms and onions to caramelize them, but you having not canned don't know the process. The normal setup, cut chop and portion 7 quarts with 1# meat and various veggies, mushrooms, onions and so on. This take a bit of time. Then fill the pot heat for 20 minutes and...
  18. archeryrob

    Canned Stroganoff

    Lordy Jesus, this was just a "hey try this if you like" thread. Not a physiological discussion on the physics of canning. Some ya'll need a beer and an easy chair. :emoji_wink: Like the recipe, don't like it, give me some ideas to change it. It is the first time I made it, so it can probably be...
  19. archeryrob

    Canned Roma Tomatoes?

    We have not done it before and I for the LEM juicer attachment for my #12. I have 48 Amish paste plants in two rows in the neighbors 1 acre garden. Some for them and a bunch for us. Didn't know how many to plant and what we'd use, so I went high. Worst case the chickens and killing roosters will...
  20. archeryrob

    Canned Stroganoff

    So I wanted "easy" meals and we started canning venison to have more on shelf and after canning rooster, damn, canned meat is good. I copied the Ball recipe, but I am adding 4 Tbsps of Worchestershire now and maybe adjust some other stuff more. I canned Venison Veggie soup too, but that is...
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