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  1. oregon smoker

    I'm back! At least for a little while

    Welcome Back!! we have not met but i feel i know you from following so many, many of your posts.... Tom
  2. oregon smoker

    New member from NJ

    Thank You for your Service !!! Welcome Aboard Keep On Smokin, OS
  3. oregon smoker

    Hello from Oregon!

    Welcome Aboard!  Where in Oregon are you at?? Keep On Smokin, OS
  4. oregon smoker

    New to the site

    Welcome Aboard from the Great North West Keep on Smokin, OS
  5. oregon smoker

    Trouble with Subscriptions

    To Any and All, is anyone having problems with you showing the red dot with subscriptions to read yet when you click on the red button the page that comes up and says you have "no subscriptions saved" ???? this has been going on for two days OR is this just my isolated issue?
  6. oregon smoker

    Login trouble

    try clearing out all your temperary files, this should clear all the cookies as well. you will have to put your passwords into all the sites you may have it saved in such as here, FB, etc. Just my thoughts OS
  7. oregon smoker

    Best BBQ joints around the US???

    i have been waiting to see if anyone from the Seattle area would mention this little place called "The Pig Iron". everyone raves about it. personally it is not bad for a west coast BBQ joint But (Not Our "Q" I have been told) . However they have a mustard sauce that is Outstanding. trying to...
  8. oregon smoker

    Bacon made the easy way...

    You do not indicate what area you are from but you might check to see if you have a used restaurant supply near you. you might find the deal you are looking for. i Have a very old well used 8" Waring and a 12 " commercial Hobart (that as said above is a beast to move and clean) but well worth...
  9. oregon smoker

    Peruvian Kebabs

    great job, OS
  10. oregon smoker

    Smoked Meatloaf & Mac n Cheese w/ QView

    Nice Job!!!! We Love Smoked Mac and Cheese at the ranch and who does not like a good meat loaf. Mrs OS makes her's with a combo of meats (usually two to four meats) Keep on smokin, OS
  11. oregon smoker

    Bacon semi-problem

    TM, Thanks for your update, Tom
  12. oregon smoker

    Bacon semi-problem

    Thanks Bear for your help Tom
  13. oregon smoker

    Bacon semi-problem

    Bear, what i know is he refers to three types (consistancy) "back" (the most solid) then "Belly" and last "Butter". i usually have to call a day or two ahead and the comment is i will be doing the loin area and will save you some of the "Butter" it always seems to be 2-3lbs at most when i pick...
  14. oregon smoker

    Bacon semi-problem

    Bear , i totaly agree with you. all types of the bacon i do i try to keep in the 120 degrees. there just are some things that i want the fat to more blend in (if you will) than bee the white spots you typically are looking for like SS for instance. i was just more supporting Dave's answer but...
  15. oregon smoker

    Bacon semi-problem

    isn't belly fat sometimes referred to as "Butter Fat" ? or is that just the fat from below the loin area, it will melt in your hand. when i get from my butcher what he calls "Butter Fat" he said it is from trimming an area below the loin area. it is a very WHITE colored fat (much like belly )...
  16. oregon smoker

    Can I store wet fibrous casings once soaked?

    dry them very good, slip into a sealed bag and toss in the refergerator. Use First and you should be fine. Just my thoughts. Keep On Smokin, OS
  17. oregon smoker

    Day 1 of 4 making sausage

    that is quite a bit of work!! nice job Keep On Smokin, OS
  18. oregon smoker

    Dampeners on Propane smoker - Dyna Glo

    Depending on where you are what i did was the same as Dirt Sailor except i found on a job site some scrap 1 1/2" ridgid foam that was being tossed out and created a three sided wind/cold break that i could slip on and off the smoker. it works for cold and wind. it was glued together with...
  19. oregon smoker

    Dampeners on Propane smoker - Dyna Glo

    Welcome Aboard, please stop by roll call and introduce yourself. giving more information such as where you are, type of smoker (brand) etc will give us more to go on to help you. look up in the search bar referencing "Needle Valve Conversion" there is much info regarding this . many of us with...
  20. oregon smoker

    Need help guys venison snack stick

    OK You Two Win!!  I can tell a gang when i see one   and i must admit i have been giving them a good hard look    my only thought was if i covered the grates completely (in the MES 40 possibly 6 racks not uncommon, and the 30 being 4) would change up (hinder) the smoke flow? and I know all of...
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