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  1. capt7383

    Smoking with hay

    Watched Steve Raichlen on PBS yesterday, he used hay to smoke some strip steaks. Anybody ever use hay for smoke?
  2. capt7383

    David, summer sausage crumbling

    Are you using encapsulated citric acid
  3. capt7383

    heavy brisket

    The restaurant Depot is advertising heavy briskets on sale what exactly is a heavy brisket how does it differ from any other brisket
  4. capt7383

    2 whole pigs on a cinder block pit and a 20 year marine corps reunion

    Thanks to you and all who served
  5. capt7383

    univex slicer help

    I just bought a univex slicer model s10. Works great, excellent condition. Does anyone know where I could obtain documentation or parts for this slicer? I already contacted univex and was told no manuals or parts are available and the machine is 30+ years old. Sooner or later I may need a part...
  6. capt7383

    favorite recipe app

    What's your favorite recipe app for an android
  7. capt7383

    Just throwing this out there

    Would you feel better if it said "shipping included" instead of free shipping?
  8. capt7383

    How did you come up with your screen name?

    Retired as a captain on the police dept,radio call sign was 7383.
  9. capt7383

    Thermometer Input Wanted

    I have the thermopop and like it alot
  10. capt7383

    gas burner in offset smoker.

    M
  11. capt7383

    gas burner in offset smoker.

    Assume that at some point the flame will go out. The propane will continue to flow. Propane is heavier than air. If a vent for propane at bottom of smoker is NOT present propane will accumulate. Since you are smoking I assume smoldering wood will be involved, this is ignition source. BOOM
  12. capt7383

    Filet mignon

    I have to cook twenty filet mignon at a campground tomorrow. I can use a weber gas grill or a large cast iron griddle on a camp chef two burner stove. Gonna give em what they want as far as temp. What say you Thanks in advance
  13. capt7383

    Maverick 733 is smarter than I am! IT DIED!!! parts on the way

    The maverick probes truly suck. I have a pampered cheff therm that must be twenty years old I never had a problem with it
  14. capt7383

    8 slabs and 4 lbs of thighs on a charcoal ecb

    I modified my master forge bullet charcoal smoker(similar to ecb) gonna try eight slabs and about four lbs of chick at once tomorrow. Let ya know how or if it turns out
  15. capt7383

    Any particular reason you DON'T homebrew?

    As long as were talking beer. I fell in love with shocktop twisted pretzel beer. Unfortunately its seasonal. Any suggestion for a craft beer with similar flavor profile?
  16. capt7383

    Curing time

    Dont ever stop asking questions! The only dumb question is the one not asked. While it is apparent at least one person on this site was born with the knowledge, the rest of us mere mortals have to learn through asking others.
  17. capt7383

    Wedding reception for 150 w/ sides

    Never disagree with her. And No that doesnt make you look fat
  18. capt7383

    Balogna casings

    Thanks. I think that was the site I noticed the extreme postage
  19. capt7383

    Balogna casings

    Anybody know where I could buy a couple balogna casings about 4 in? I didnt want to buy ten or more
  20. capt7383

    First Summer Susage

    Looks great. Good job
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