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  1. bluewhisper

    Salmon, first try

    I've never sweetened salmon. Somehow that never clicked with me. While we're at it, though
  2. bluewhisper

    Salmon, first try

    Salmon is so variable, anywhere from barely poached to dry jerky. One thing is for sure, once you learn a method you like, you'll never again pay big money for someone else to smoke it for you.
  3. bluewhisper

    Sweet vacation time

    I have a drunk-driving conviction on my record, and as far as I know that makes me a Felon in Canada and I cannot enter that country. So it goes.
  4. bluewhisper

    Sweet vacation time

    Send some of that rain to me! It's getting dry and crunchy here. I got a pork shoulder this morning but I plan to grind it. The Lady has been asking for breakfast sausage. Time to bring up the Chop-Rite #10.
  5. bluewhisper

    It Was So Hot Out Today....

    How about blowing glass? I took a class in it back in the 1990s. I still twirl tools. There's a furnace with the molten glass, and you use a blowpipe to take a gather. Where you go from there depends on what you intend to make. Then aside that, is the "glory hole" which is just a furnace as...
  6. bluewhisper

    New couple from Pennsylvania

    Isn't it great to discover that you can produce food like that for yourself? Now you can tweak so many variables. Everyone on this board is engaged in learning. Jump in!
  7. bluewhisper

    My First Cook on a Yoder YS640S

    I need to watch someone run a rig like that. I know almost nothing about them. I'm on an offset stick burner and a Weber 22.
  8. bluewhisper

    It Was So Hot Out Today....

    The hottest I've been in was in southern Arizona, hitchhiking in 113F. It was like walking around in a hair dryer.
  9. bluewhisper

    It Was So Hot Out Today....

    Well there was that beer party in an Ohio farmhouse when the temperature was something like -3F and my mug of beer would develop these long fingers of ice on the surface if I didn't drink it fast enough.
  10. bluewhisper

    It Was So Hot Out Today....

    I had a job that took me to military bases in the South. My work day was early so I was free before 15:00. Without fail I would go find some local Q and at almost every place they wouldn't even ask if I wanted tea; I'd get it automatically. There's something about tea in hot weather, something...
  11. bluewhisper

    Hazards of queing

    When I was growing up, Dad would grill burgers on the old Weber 22. If we were faced with a summer downpour, we would kick the cars out of the garage, and grill in the garage. Billows of smoke. One nice thing about the Webers is, they can shrug off a bit of rain.
  12. bluewhisper

    Can you cook under a roof?

    Weather came up in another thread, and it made me wonder, how many of us can proceed with whatever smoking or grilling, under a roof, regardless of rain? My patio is under a roof, and I have another slab behind the garage. That's my usual open-air smoking spot for the offset or the Weber. I've...
  13. bluewhisper

    Hazards of queing

    Just put a chicken over the beer and that will keep the rain off. At this place I have a roof over the patio, so rain doesn't matter.
  14. bluewhisper

    So tired of sexism.

    Hi PB so what's your smoker? Or have you already described that in another thread? That's really sweet that you have a close connection to a butcher. Nothing like that here for me. Do you have a grinder, have you done anything like sausage? You might be able to get scraps from him cheap and...
  15. bluewhisper

    Another noob, just what this site needed . . . .

    Maybe you need some sort of lowboy trolley for it to ride on.
  16. bluewhisper

    Another noob, just what this site needed . . . .

    Welcome to the board! Wow it looks like you could get a lot done with a rig like that.
  17. bluewhisper

    July 4th, 2019

    Take a few minutes to listen to this.
  18. bluewhisper

    If you have a Publix near you.

    I miss shopping at Publix. My sister used to live on the west side of Miami. That's a foodie town. Grab something spiky out of the produce department and use it to kill whatever is crawling out of the fish case. That's fresh.
  19. bluewhisper

    Offset smoker question

    Sometimes they burn clear and that can still be good. Did you say you have an open flame in the firebox? That burns a lot cleaner that a smoldering fire. It can be like oven-roasting, but with a kiss of smoke flavor, especially if it puffs a bit when you stoke. The Q at a lot of Southern places...
  20. bluewhisper

    Hey All - One year in and loving it!

    Welcome to the board! Somewhere an offset is waiting for you.
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