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  1. kurtsara

    Giving it away

    Someone must have to approve your editing because it's not there now They must be doing them in a commercial kitchen I would assume
  2. kurtsara

    First try with traeger

    I don't no what others with Traegers do with brisket, but I have found out that in my opinion you should do them fat down in a Traeger because the fat protects it from the heat below it, otherwise the non fat side gets very hard and dry
  3. kurtsara

    Craigslist search..

    This is the ONE I use, it searches all of craigs list, then you can look north south and such
  4. kurtsara

    Traeger Pellet Smoker

    He already has the digital, I have tried selling mine for $800.00 and I think that is cheap, you stole that thing
  5. kurtsara

    You want an MES sun shield? I'll show you a sun shield...

    You can go to your original post and edit it, allot of people do not no that
  6. kurtsara

    BBQ Pitmasters Tonight Reminder

    I believe 8 episodes
  7. kurtsara

    New member from MN

    Hey, welcome to the SMF, where you from in Minnesota
  8. kurtsara

    competition briskett

    I agree, I have done KCBS contest and enjoyed it as a hobby but the wife and I like doing the small rib fests that feed the general public better than a KCBS contest. JMHO
  9. kurtsara

    Gander Mountain Customers? Online orders

    I didn't no the sold online, there a couple about an hours drive from here but I usually go to Cabelas, it don't sound like they have there online ordering down yet
  10. kurtsara

    What does the supermarket put in ground beef to keep it looking purdy?

    Same here, I cut meat at a grocery store for about 8 years and we never added anything to the ground beef, I don't think they can actually, it's 80/20 or 85/15 or what ever you buy.
  11. kurtsara

    Can anyone recommend a commercial (non-DIY) smoker?

    I don't no if you can get a commercial smoker for $250.00, does it have to be NSF rated?
  12. kurtsara

    competition briskett

    Remember alot of them on the TLC show are trimming a Waygu brisket, they are different than a choice or CAB brisket from what the guys say on tv
  13. kurtsara

    Restaurant Depot Questions

    They do scan your card when you go to checkout, they take cash or if you write a check you have to use the business check that got you the membership, they might take credit cards not sure though, we never use credit cards, usually cash. I have liked the meat so far, nice meaty ribs, brisket...
  14. kurtsara

    Competition Cooking

    From the KCBS site 05/07/10 to 05/08/10 BBQ in the Bluffs Council Bluffs, IA STATE CHAMPIONSHIP Contact: Steven Gorman, 203 5th Ave, Council Bluffs, IA 51503. 05/29/10 to 05/30/10...
  15. kurtsara

    Fire destroys shed, contents inside

    This was in our local paper and it's the volunteer dept I retired from,
  16. kurtsara

    phx area lang.....

    It is a 84, I emailed and asked him, I think the original pic was a Lang 48, he changed the pic to an 84 with a warmer, but not of his it's off the website, the 84 has 2 thermometers and a door on each side, the 60 only has 1 thermometer unless you order more like Dutch did
  17. kurtsara

    Wedding Reception

    I agree, as long as your reheating nobody will see the hog, go with butts
  18. kurtsara

    phx area lang.....

    I wonder what hydroair technology, gas capable means. Plus the picture looks like a Lang 48 which is not quite 8 foot long, and there is no warming box
  19. kurtsara

    How low will an MES go?

    You can start the MES out a 100° I believe (have not used mine in about a month) but from what I read at that temp you do not get enough smoke because it is off, on, off, on trying to maintain 100° I'm sure some with more experience will come along soon
  20. kurtsara

    Picked up new MES 40 today

    I have a guy wanting my 30", maybe I should sell so I can get the new one with 1200 watt and the window
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