Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. raygunter

    Welding/Build question needs some help with cast iron to cast steel weld.

    Now I'm not a welder by trade...... just a dobber. I've had best results by heating the area around where the weld will be to reduce the localized stresses brought about by the welding heat.  Pre-Heat the area out to an 8-10 inches span.  The pre-heat dosn't have to be red hot, 3-4 hundred...
  2. raygunter

    New to smoking want to build my own

    350 for a wood house may be stretching the line a bit. "The temperature at which plywood ignites when exposed to a naked flame is around 270°C. A temperature of over 400°C is necessary to cause spontaneous combustion." With that in mind if you still want 350 then I suggest lining the inside...
  3. raygunter

    Good afernoon from a smoking grandma!

    Welcome Grannie, You've come to the right place.  Lots and Lots of information and the folks here are all willing to share. There's more that a few Grandfolks on this porch.
  4. raygunter

    Hello All, From central Texas

    Hey there, and welcome aboard. What part of Texas middle you at?  I'm up NE of Dallas just a bit and have some family in GeorgeTown  
  5. raygunter

    brisket

    Looks good to me. Good going.  
  6. raygunter

    Water Storage Tanks for Trailer Rigs

    Have you considered using a food grade 55 gal drum?  We can get them around here that are a plastic material, not steel, for about $ 15. I just got a couple to use for a water system at a deer camp.  I think they were cooking oil.  Washed em out real good. Price was right  
  7. raygunter

    Few q's on SS

    Give us a report on your stuffer.  I'm getting in the market for one. And to answer your Q.  I think a hand grind would be just fine with the shop ground.  Look at the texture of whats coming from the shop and try to match the plate size.  Is all I can think of.
  8. raygunter

    Wild pig ribs

    I have never had a wild hog taste gamey.  They stunk to high heavens on the hoof but once skinned out they were just fine.  The ribs will take some extra care due to the wild pig being very lean. Be careful you dont want any jerky on a stick
  9. raygunter

    New Texas Member

    Howdy there Chilifarmer.  Good to have another Texas man on board. Always need'n more.
  10. raygunter

    #12 STX MEGAFORCE 3000 SERIES on Sale on Amazon

    I bought a chinese grinder about 3-4 years ago.  Because I couldn't locate an american made that I could afford at that time.  So we gambled that our money wasn't wasted. Here is what we got No problems so far. And it will eat meat as fast as you can feed it. I'm pleased and would buy it...
  11. grinder 12.png

    grinder 12.png

    • raygunter
    • Media item
    • Comments: 0
    • Album: Default
  12. raygunter

    New guy with new house

    What a  good idea you got there. Looking forward to your details
  13. raygunter

    Wild turkey thighs and legs

    I'm sure they will. Aint nothin better than a wild turkey. Slice that breast and coat it like a chicken fried steak.  Fry er up.  Man Wild turkey....gooood
  14. raygunter

    #12 STX MEGAFORCE 3000 SERIES on Sale on Amazon

    I dont know much about them, actually untill 10 minutes ago.... nothing But looking at the specs for a few more dollars the stainless blades in the Mega would be a plus.  I know in my unit my blades rust pretty quick unless I protect them. Plus you get that real cool hood scoop.
  15. raygunter

    Smoking Pig Tails

    What about letting them brine a bit, then smoke.  Like bacon. Call it Bacon Tails
  16. raygunter

    Some Steel, a welder, and My Wife.( Finished pic's )

    Very good. Your wife sure does good work.
  17. raygunter

    Getting my hands on a whole hog.

    let see whats left and what to do with it Head...... make Souse or some people call it Hogs Head Cheese.  Its good, I remember as a boy when dad would bring some home.  Make sandwhiches or just eat it as a finger food. In mexico they would roast the whole head, nose, eyes, ears, jowels...
  18. raygunter

    time frame for ribs...........

    No. Its a time thing.   4 ribs is a 3-2-1                            12 ribs is still a 3-2-1
  19. raygunter

    Hi from Plano, TX

    Hey there Plano.   I'm next door in Sachse.   We're makin it smell good in the north metroplex
  20. raygunter

    New guy with new house

    I'm thinking that a few small drilled holes under the AMNPS may be the answer to getting some ventilation.  Maybe a series of 3/16 holes in the floor.
Top Bottom
Back
Clicky