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  1. L

    Anyone still around in NE???

    Southern Maine here.
  2. L

    Proper rub time?

    Radio is right about lots of different answers. I usually rub my pork the day before and leave in the ref overnight. Occasionally, I go two days in ref. It's all good.
  3. L

    Fresh Sausage Sammies (HotAirFryer)

    Have you tired sausage patties in the air cooker?
  4. L

    Help with choosing new budget smoker

    Have you considered the Weber kettle? It makes some amazing cooks. I don't use my gasser anymore since getting a Weber Preformer off craig's list. BTW....war eagle
  5. L

    June?? Really??

    Bear............on your mice problem in your generator........... I used to have mice problems in my boat in the wintertime. Found out that moth balls would keep them out. Loaded the boat with them and no more mice problems. BTW..... heat on here in southern Me too. High of 46...
  6. L

    Anyone grind brisket up for hamburger?

    I use nothing but brisket for my burgers. Best burgers ever. Can usually get it for a little less than chuck or round.
  7. L

    Advice for a new bread board/barbecue board

    Saturate it with drugstore mineral oil. Give it all it will absorb. After drying a few days, wipe off any remaining oil. It will then be cured and can be washed after use. I have used this process on wood used around food for years. Gives it a nice finish too.
  8. L

    Just bought a cheap smoker, no idea what I'm doing!

    Welcome to your new addiction. You will love it. Don't forget to do a seasoning burn before your first cook. SmokingAl should be along and can post a pix of his method of adding charcoal through the door. Good luck.
  9. L

    ThermoPro TP-08 Probe Issues

    I believe the Thermopro probes are warranted for life. You might want to give customer service a call.
  10. L

    First time sausage help

    You can't go wrong with Pop's seasoning recipe. These guys are steering you in the right direction. I cut mine up in 1" slices, put them in a big pan and sprinkle the seasoning on the slices. Mix well and then grind. This helps to get the seasoning mixed in good as it is ground. We make...
  11. L

    Lubing Your Slicer

    I still suspect your meat is not cold enough to slice good. Try chilling the next attempt down very cold. I usually put my meat in the freezer for up to an hour just before slicing. Don't let it freeze, but get very cold. Makes a big difference. good luck
  12. L

    Lubing Your Slicer

    It sounds like your meat is not cold enough to slice good. I only use Vaseline to lube the gears in my slicer. works well and is food grade. Lots cheaper too.
  13. L

    Newb from Maine

    Have had enough to last a while. Been a rough winter so far. Not cold enough to stop smoking though.
  14. L

    Newb from Maine

    Welcome to this smoking addiction from lamar down in Bridgton.
  15. L

    Have to log in each time I visit

    Me too!
  16. L

    I"M GETTING A NEW HIP FOR CHRISTMAS

    Good luck to you Al. I hope your replacement goes as easy as my spouse's did a couple of years ago. She had zero problems and is as good as new. Best to you. Lamar
  17. L

    Ready to throw in the towel on my Masterbuilt 40" Propane Smoker.

    0-30 psi is way too much pressure and don't give fine adjustment as you indicate. I solved my temperature regulation with a simple needle valve using the original regulator as many do. It controls my cooker temp +/- 10 degrees.
  18. L

    My first charcoal/propane smoker. Have some questions

    First off..........welcome to the form. You will find out anything you want to know here. The search up top will give you any information you need, but don't hesitate to ask questions. There is no one way to do anything in smoking meat. I will give you my methods. I leave all my vents open...
  19. L

    Windows 10 S***8

    I started with windows 3.1 and upgraded every version through XP. I ran XP until about six months ago and jumped ship. Installed Linux Mint in our three desktop computers and wow..........Linux just works. Easy to learn and will do anything you want to do.
  20. L

    Step by step Breakfast sausage perfection - credit Pops

    I take the nuts to another level. I usually use mixed nuts and extra cashews. Lightly coat them with my homemade maple syrup, add spices with a light touch of chili powder, put them on a screen and cold smoke them 2-4 hours. then, put them in the oven at about 225 and cook till roasted...
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