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  1. How to light a AMNPTS?

    How to light a AMNPTS?

    • talan64
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  2. torch.jpg

    torch.jpg

    • talan64
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  3. talan64

    Rib Rub

    For BBQ I make my own (well kind of).  I use a recipe I found on this forum, for Bilbo's sauce.  My wife and I love it, so we make a double batch and can up 10 pint jars for the storage shelf. BTW, the longer it sits on the shelf, the better it tastes! There is also a rub recipe on the post...
  4. talan64

    Does anyone help you clean up after a smoke?

    Here's my clean up crew.  1 black & 1 yellow, both pound puppies, neither pure.  The Yellow is 95 pounds of love, the black one is scared of her own shadow!
  5. Does anyone help you clean up after a smoke?

    Does anyone help you clean up after a smoke?

    • talan64
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  6. Dexter_Daphne_13.jpg

    Dexter_Daphne_13.jpg

    • talan64
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  7. talan64

    Spammy looking pop ups?

    I'm with you on Google and Chrome.  Chrome tracks EVERYTHING and EVERY SITE you go to. If you want an excellent substitute for Google search try IXQuick.com,  You will get everything that Google would show you, except they do it all through hidden proxies.  NO tracking at all.  It's served out...
  8. talan64

    Spammy looking pop ups?

    I use Firefox also, currently @ version 30.0, and I have no issues at all.  I'm not getting pop-ups, or ads, or anything.  I use Adblock Plus to filter out everything I don't want.  Currently I am using the Adblock filter subscription for "Easylist", and that knocks out most things.  I also have...
  9. talan64

    Clothes line Tri Tip!

    More than likely not arson.  We've had a bit of lightening up in the mountains over the last week or so.
  10. talan64

    IN-PUT Please!!

    The wires between the pellet box and smoker, are for the temp probe, which really can't be moved, and for the hot rod, which run down "through" the pellet delivery box (under and outside the auger), and when I replaced my hot rod, I certainly didn't see any better way to run them.  I ran them...
  11. talan64

    IN-PUT Please!!

    Like I said, I'm on my 4th summer with mine, and the only real problem I've had is the hot rod, but it is also a known issue on pretty much all similar pellet smokers.  I use mine pretty much every weekend.  I bought the rib rack which will hold up to 8 racks of ribs, but have not smoked more...
  12. talan64

    IN-PUT Please!!

    What is it you want to know?  I have the Lil' Texas Elite, which is pretty similar (web site says the Lone Star is more portable).  I've used mine for everything from Steak to Pulled pork, to Canadian bacon......etc.   Most everything I smoke I do it on 225, except the occasional beer can...
  13. Meat slicer help?

    Meat slicer help?

    • talan64
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  14. talan64

    Meat slicer help?

    I have a Chef Choice 630 with both serrated and smooth blades.  The serrated blade will cut frozen meat (although not deep frozen), and the smooth blade will cut paper thin for sammies.  I would love to get a "full size" slicer, like a Hobart, but can't justify the expense. Here is the one I have:
  15. 632new.jpg

    632new.jpg

    • talan64
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  16. talan64

    Some of my tomatoes

    It very well may be Kevin, but my mom always just called it "Green Tomato Relish".
  17. talan64

    Baby Backs Today w. Q-View

    They look great, and I love you're reasoning behind smoking and eating more......
  18. talan64

    ABT jalapeno substitute?

    I've used Chiles (both Anaheim and Hatch), but I think my favorite is Pablano (Pasilla) peppers. They are very mild but LOADED with flavor. Here's a batch I made a few years ago: http://www.smokingmeatforums.com/t/107284/no-a-in-these-abts
  19. talan64

    Some of my tomatoes

    Looking like a good crop.  Mine are just starting to get a few tomatoes on them now, nothing even close, but with 90 deg temps predicted for the next week or so, they very well may start "popping". As for the green ones, my mom used to make an "end of the season" green tomato relish, and can it...
  20. talan64

    Pulled the trigger -- First attempt at Bacon

    When I did my bacon (my first belly bacon), I cold smoked it.  With my Amaze n smoker (saw dust style), my smoke chamber stayed around 90 - 100 degrees.  The bacon came out near as perfect as I could imagine.   When I make my Canadian bacon, I hot smoke it, as low as the smoker can go (170 -...
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