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ThermoPop for Hawaii $12.60 all proceeds to feed Hawaii!!
I don't know how long these will last so jump on it quick! Can you say "Stocking stuffers"...- LanceR
- Thread
- Replies: 12
- Forum: Meat Thermometers
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Hello from Long Island NY
Welcome from the foothills of the Blue Ridge Mountains in Pinnacle, NC. I was around 8-9 YO when we moved from Queens to a suburb of Buffalo. We used to spend literally the entire summer at Wildwood State Park a bit further out on the island. We "retired" ad sold our NY farm six years ago and... -
USDA minimum Corn Dog size?
What goes into hot dogs varies a lot by who the maker is. Some, like Hofmann in Syracuse use only whole muscle beef, pork or veal in their German Brand and Snappy Grillers. Anytime you see the words "mechanically separated" you know that the last itty-bitty fragments of flesh were separated...- LanceR
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Safety Question
There is no safety issue with what you describe. There may be a slight quality issue as when we freeze meat the water turns into ice crystals and the ice crystals act like tiny knives to damage cell walls. Then, upon thawing the meat, you'll loose more moisture than might otherwise have been...- LanceR
- Post #4
- Forum: General Discussion
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Rf Plate questions
It isn't accurate to say that any particular diameter will flow better than any other diameter. Airflow in any particular pit is a symbiotic function of firebox size and layout, fire grate placement, vent size and placement, cook chamber shape, exhaust stack design and placement, the quality...- LanceR
- Post #11
- Forum: Reverse Flow
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Rf Plate questions
Quarter inch plate weighs 10 pounds per square foot with each additional 1/16" adding 2.5 pounds per square foot. A 24" interior diameter cook chamber will come in at around 70 pounds per lineal foot plus racks, attachments, the firebox, fire grate, ash pan, exhaust stack, RF plate etc. So...- LanceR
- Post #7
- Forum: Reverse Flow
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Can I please get some opinions.
Drinking? I'm shocked and appalled! :emoji_astonished: Or not. Beer is an essential ingredient to most good BBQ..... And one of the major guy food groups right along with such things as bacon, bacon wrapped bacon, bacon wrapped deep fried bacon crusted bacon stuffed bacon and......- LanceR
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Can I please get some opinions.
Good morning from North Carolina. @Flaterate, you will likely get more responses if you amend your title to include what you want opinions on. I don't normally open "clickbait" titled threads and would have passed on this one if I hadn't been cruising the equipment forum. From my...- LanceR
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Another Chapter in my life
I hope that you had a good day, Warren. Most of me is 14 years behind you but my knees and lower back are a couple years ahead of you........- LanceR
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Newbie 500 Gallon RF Build from Northern Illinois
Good afternoon and welcome from North Carolina. You'd be better off posting all those questions in a new post in the Reverse Flow sub-forum of the "smoker Builds" forum. https://www.smokingmeatforums.com/forums/reverse-flow.201/ There's a ttorial there and a boatload of threads that will... -
Source for Natural Hog Casings
Ditto. Unless they have changed recently, prices include USPS Priority Mail postage. The website says they have a 6 month shelf life but I've used them without issue at over a year old when kept in the coldest part of the fridge. I prefer the "pre-tubed" casings which come packed in salt... -
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SmokinTex 1400 Northeast Georgia
Where in Georgia are you? I have family in Augusta that might be interested.- LanceR
- Post #3
- Forum: Classified Ads
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Long time follower Smoking-Meats new to Forum
Welcome from North Carolina. -
A newbie here :3
Welcome from North Carolina. If you add your location to your profile you may well find a few experienced members in your neighborhood who can offer some insights. -
Hot Dog advice needed
Great job. Now, take a lot of notes while it's all fresh in your mind. We've all failed to do that at least once and paid for it at a later date in trying to remember what we did. -
Hot Dog advice needed
@authorized_sausage, where are you? You might be close enough to some other members to get together. -
one cooking grate or two in a horizontal tank 19.75" ID?
@seattlepitboss, I just cut a 20" tank for a reverse flow smoker with a warming box. I plan to cut the door so that the bottom rack is at or even a bit below center and use two racks so we'll be able to compare them when I get that far. I'll put an angle iron lip on the inside of the lower edge...- LanceR
- Post #7
- Forum: Reverse Flow
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Reverse Smoker Build
@Hockeydudde, if you want more coals and you're using well seasoned wood you might try using half seasoned wood as that will result in more coals and smoke. Dry wood burns faster, hotter and cleaner so it won't give you as much smoke as semi-seasoned wood will and it is harder to run at low...- LanceR
- Post #8
- Forum: Reverse Flow
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Hot Dog advice needed
@authorized_sausage , My usual MO for hot dogs, Coneys and Franks is to dry them at around 120* until the surface is dry and then use a 5x8" A-MAZE-N smoker maze in the smoker cabinet without heat (or with low heat and the door cracked to keep the heat down for an hour or two) to put a light...
