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  1. W

    electric cold/warm/hot smoker design questions

    Hate to be the only one that has responded as I'm a newbie myself. What I can tell you is, I have a homemade smoker made from a double walled stainless steel cabinet,4-5 cu ft. I have a 1,000 heater and last week I had trouble toping 200° and that's after I modified the hot plate to let me run...
  2. W

    Sausage supplies

    I wouldn't overlook trying sausage seasoning from the specility spice Co's one can find on line. I know American Spice Co and Penseys offer sausage spice mixes. American Spice also offers casing as well. I've been buying from Penseys for a couple yrs and like the spice mixes they offer. Both...
  3. W

    I'm thinking it's time to leave.....

    Being a newbie on the forum I don't know if I have a voice or vote yet but here goes. I read all the posts in the thread that is the topic of this discussion and did so before seeing this thread. I think there is a lot I could agree on with what Az Redneck said. In the original thread you got...
  4. W

    Preserving food

    Don't think so. Never heard of using a grape leaf in these crops. As I said in a previous post, it's the tannin in the leaf the prevent an enzyme in the cukes from turning them soft.
  5. W

    How are your gardens coming along?

    Looks like this forum isn't a real hot one but thought I've give some info on our gardening efforts. With the kids grown and gone, our garden is a lot smaller than it once was. We're down to about a 40x80 plot. Have been raising a garden in this spot for more than 35 yrs. It feeds us well...
  6. W

    What's the deal?

    Being a newbie here and like all newbie do, we sometimes comment on OLD threads. I have one of the green houses Gunslinger mentioned, HF. Bought it last yr and it survived winter and few fairly good blows. Had to replace one lost panel. Parts prices are decent. The unit itself is of decent...
  7. W

    Pellet Users NOT Stick or Charcoal

    This is mostly for others thinking about a pellet smoker. I can't speak for what goes on in your area but your info is not accurate for this part of the country or with Traeger smokers and pellets. This was copied off the Traeger site: http://www.traegergrills.com/study/hows_it.cfm "Pellets -...
  8. W

    the dog days of summer

    You guys almost bragging how hot it is and I'm concerned over winter coming early. A week ago I saw a flock of geese overhead and this AM there was fog. All last week cool and cloudy in the AM but warmed up into the high 70's - low 80's in the PM. Love the weather but wonder how it is going...
  9. W

    CharGriller Mod Idea

    I did something like HH is talking about. On an old cast aluminum gas grill I replaced the baffle plate with a solid steel plate where I drilled about (100) 1/4" holes in it. The plate was a fairly close fit to the position to where the old baffle was located. With this replacement in place I...
  10. W

    Bulk Spice ordering

    I'll second the recommendation on Pensey's. Have used them for a number of yrs. Always been satisified with my purchases and all items can be had in several size packages. With a lot of spices/herbs they have product from several different countries with the flavor slightly different from...
  11. W

    Preserving food

    You're welcome DB. Like I said earlier, I'm a firm believer that locale and growing conditions pays a big part in the outcome of the crop. We've always use Wisconsin SMR varieties, either SMR 18 or SMR 58. We and others that have tasted our pickles have always enjoyed them. Don't know how...
  12. W

    Preserving food

    For the cubed pickles, make sure the cuke has a small seed cavity or scrape the seeds out before cubing. That soft portion of the cuke just turn mushy. With the cubed pickles it sure helps making things like patato salad a lot easier at the time.
  13. W

    Preserving food

    Did a search on the net last night and got a lot of hits but very few answers to WHY. Here is a condensation of what I found for the WHY. Some old time receipes called for using a grape leaf. The tannin in the leaf prevents some enzymes in the cuke from turning the pickle soft. The enzyme in...
  14. W

    Preserving food

    Well, it's part of the receipe we use. Believe it's the tanic acid in the leaves that does the work on keeping the pickles firm. The receipe also calls for a little alum as well that helps provide some of that pucker power. We put the grape leaf on top so when we first open the jar it comes...
  15. W

    Another Newbie - More Newbie Questions

    Hey a fellow Oregonian. Where on the coast? I'm a newbie here myself trying to learn all the stuff I should know but don't.
  16. W

    Another first timer checking in

    I see there are a few Okies here. While born in Tulsa I've spent most of my life on the left coast. Foks had a home in Oakhurst, grandparents live in Sand Springs and dad had aunts and uncles in Sapulpa. If it wasn't for the weather I wouldn't mind living in Ok again. Wife also has family in...
  17. W

    Pellet Users NOT Stick or Charcoal

    First day newbie here. Saw the mention of traeger and it got my attention. They are located almost in my back yard so to speak (15 mi away). Pellet stoves and pellet grills are not gravity fed but use an electric augar to feed the pellets into the fire pot. You control heat by controlling...
  18. W

    Posting Photos On The Forum

    One of the best photo viewer/resizer/etc one can get is Irfanview. It's free and can be found here. http://www.irfanview.com/ Have used it for yrs and I wouldn't have a computer without it installed on it.
  19. W

    Preserving food

    First day and still trying to find my way around. Was pleased to see there is a forum for canning and preserving food. We've grown a large garden since the early 70's and have always preserved a good portion of what we grow. Can maters and pickles but mostly freeze all the rest. This yr we...
  20. W

    Another first timer checking in

    Thanks for the warm welcome folks and the kind comment on my first ribs. The smoker sees blocks of cheese from time to time in addition to the slabs of flesh. Talk about going low on the temps. Thanks for the language lesson gypsy. Oh, TLA = three letter accronym. To answer your question...
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