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  1. IMAG0599.jpg

    IMAG0599.jpg

    • ldrus
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    • Album: my Mday smoke
  2. ldrus

    my Mday smoke

  3. IMAG0598.jpg

    IMAG0598.jpg

    • ldrus
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    • Album: my Mday smoke
  4. IMAG0593.jpg

    IMAG0593.jpg

    • ldrus
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    • Album: my Mday smoke
  5. IMAG0594.jpg

    IMAG0594.jpg

    • ldrus
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    • Album: my Mday smoke
  6. my Mday smoke

    my Mday smoke

    • ldrus
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  7. ldrus

    my Mday smoke

    Doing a few racks of st.Louis styles tomorrow. In Memory of my mom & dad , will smoke in my big wood fire smoker using oak and a little cherry .
    • ldrus
    • Thread
    • Replies: 6
    • Forum: Pork
  8. IMAG0588.jpg

    IMAG0588.jpg

    • ldrus
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    • Album: my Mday smoke
  9. IMAG0591.jpg

    IMAG0591.jpg

    • ldrus
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    • Album: my Mday smoke
  10. ldrus

    Wood Identification please...

    Photos 1 &2 look like oak, 3 & 4 look like maple
  11. What wood to use for building a raised outdoor container bed

    What wood to use for building a raised outdoor container bed

    • ldrus
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  12. ldrus

    What wood to use for building a raised outdoor container bed

  13. IMAG0556.jpg

    IMAG0556.jpg

    • ldrus
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  14. IMAG0554.jpg

    IMAG0554.jpg

    • ldrus
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    • Album: What wood to use for building a raised outdoor container bed
  15. ldrus

    What wood to use for building a raised outdoor container bed

    I would be concerned with it not being deep enough? Especially for tomato plants that are deep rooted. I just built 2 for my squarefoot garden @ 18 inches deep 4x8
  16. ldrus

    smoking ground venison jerky question

    http://www.thefind.com/kitchen/info-disposable-grill-topper
  17. ldrus

    smoking ground venison jerky question

    U could use disposable cookie sheet, I had some that was made for the grill and had holes in it get some cookie cooling racks that are a square mesh pattern.
  18. ldrus

    Just picked up my smoker last night.

    http://www.smokingmeatforums.com/a/smoking-ribs
  19. ldrus

    Just picked up my smoker last night.

    I would suggest ribs pretty straight forward following the 3-2-1 method(for spare ribs) 2-2-1 for baby backs.. no meat thermo needed for that.
  20. ldrus

    just a heads up

    I make what I call a "4 pepper" slim Jim I put in ghost,habinareo,cayanne,black pepper people just love them
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