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Food Saver Vacuum Sealer
Thanks for the input guys. I'm not sure exactly which model yet, but I will be getting one in the next few days.- jseiber
- Post #5
- Forum: Canning & Storage
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Food Saver Vacuum Sealer
I'm looking at buying one of these soon, and was wondering if anyone has any experience good or bad with the one in this ad. (I hope the link works) Link to FoodSaver- jseiber
- Thread
- Replies: 32
- Forum: Canning & Storage
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One Smoked Chicken
Nice bird Good luck with the wife, you could be in big trouble. -
Yard Birds at work
Yeah it was a nice chance of pace, a lot more fun than working. -
Yard Birds at work
I smoked 4 chickens for the folks in my office today. I brined them last night and started the smoke this morning. They came out great, and I'm now the local hero. My boss sayes "you need to leave that smoker here, no need in banging it up by hauling it back and forth". Looks like I'll be doing... -
Other Hobbies
Yeah, I let that one go. Those fish are great eating, but I turn most of them loose. That one was caught in really cold water, so it had an excellent chance of survival.- jseiber
- Post #56
- Forum: General Discussion
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Other Hobbies
My favorite hobby is fishing for fresh water striped bass.- jseiber
- Post #54
- Forum: General Discussion
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GOSM out of stock in Walmart.com
If I did it right, the link below will take you to the Bass Pro Shops website showing the GOSM. Link to Bass Pro- jseiber
- Post #22
- Forum: Propane Smokers
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First Smoke
I was able to maintain 240 to 250 degrees pretty much all the way thru. They may not be over cooked, because that was my first and I didn't know what to expect. When slicing with a knife, they (the fattys) just seemed a little dry around the outside edges. But they were delicious, so I can't... -
First Smoke
Yesterday I took the new propane GOSM for a spin. I played it safe and only smoked a couple of 4 lb. chickens, and two fattys. I've been reading on SMF and other places about brining, so I give it a try. One bird was smoked only sprinkled with lemon pepper, the other was brined for six hours in... -
Hello from Tennessee
Hi Everyone, I have been looking/lurking around here for a couple of days. And I'm amazed at the amount of information that you guys & gals have made available. This forum and the Smoking Meat website are awesome. I've smoked a few things on an ECB, but it's been a while since I've messed with...
