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  1. bill in mn

    Jack Daniel’s 22nd Annual World Championship Invitational Barbecue

    Congrats on the invite there .this is the who's who of the BBQ world and the best of the best. I'll keep an eye out for your team ,again nice job.Bill   
  2. bill in mn

    This is how bacon is made ??

    They show how commercial bacon is made . I use tender loving care and produce a outstanding finished product. I'm only doing one or two belly's at a time ,these guys are doing quite a bit more. I sure like the fact that I know where and how my stuff is made. Check it out.  Bill...
  3. bill in mn

    My Stufz Burger made the finals........Help Me win $5,000

    Squirrel you reminded me to vote today, thanks. I looked at the recipe and it says cook until internal temp of 160 Celsius .... = 320  ferinheight .they look good either way .           
  4. bill in mn

    BB Ribs - when are they really done?

    Who wouldn't approve . They look perfect and I like ribs .In fact I had ribs 3 times last week while I was in Des Moines IA there is a place that really does it right. I can't help myself kind of like a moth to the light . Nice mods and a great job on the ribs.Bill  
  5. bill in mn

    My Stufz Burger made the finals........Help Me win $5,000

    I'm in for your "Stufz burger"
  6. bill in mn

    newbie to the forum

    Well hello and it's nice to have another member on board. this is a great place to learn and teach also.Bill in MN
  7. bill in mn

    greetings from JJBOYYY......(Jim)

    I don't think I would use birch bark or birch at all. The bark has an oil in it that even wet will burn. This is why when starting a fire in wet conditions birch bark will always start. I have never tried birch but I have a tendency to not use any bark on  my smoking woods. Now apple wood is my...
  8. bill in mn

    Back in Buisness after being away for a month

    The butt will be fine in it's own time. I like to have a 3-4 hr.window to wrap and place in the cooler. These things will stay so warm for 4 hrs that you can't put your hand on it for long. Thank you from my family to you and yours for your service to us all.Bill & Crew
  9. bill in mn

    Freshly cut apple wood for smoking pig?

    I have heard of drying " green " wood in areas of the smoker.Just place in the smoker but not close enough to start smoking and they should dry out in a short order. Best of luck Bill
  10. bill in mn

    Smoking in Minnesota(new here)

    Hello from Monticello MN ,your going to like it here allot and were glad your here too.Bill
  11. bill in mn

    Trying my New STUFZ

    Here is some exceptional customer service.  I ordered my "Stufz" burger maker and received it in just a few days.I'm not sure if I was excited to get this or didn't read the instructions well enough but the plastic clip broke first time. I emailed the Stufz company and explained what had...
  12. bill in mn

    Stufz Burger Debut

    Here is some exceptional customer service.  I ordered my "Stufz" burger maker and received it in just a few days.I'm not sure if I was excited to get this or didn't read the instructions well enough but the plastic clip broke first time. I emailed the Stufz company and explained what had...
  13. bill in mn

    The Ron Man has left us

    Man you'll be missed . Thanks Ron . Bill & Crew 
  14. bill in mn

    Stufz Burger Debut

    I too pulled the trigger on one today and with the company we get I'm sure I'll need two.
  15. bill in mn

    Stufz Burger Debut

    That's it! I can't take it I'm going to order one .I have been on the fence for a while but the Q-view put me over the edge.Thanks for the post Bill & Crew  (Do they have points again? )
  16. bill in mn

    First Smoke Ever

    You are set and I think I'll be asking you for advise. Nice game plan but sometimes things don't always go as planed .I think your well prepared for just about anything that comes your way. You can put your smoker temp.probe through a potato and set on a rack . And your right on with the temps...
  17. bill in mn

    Makin bacon

    As a "seasoned smoker" (age not experience) We all that smoke bacon have had our first  time.Congrats on the milestone and many more to come.I just ordered a belly on Friday and will cure it this week. Bacon is the most requested thing I do on the smoker.Great job and keep it up.Bill  
  18. bill in mn

    Apple Smoked Salmon

    Yes he thought the were dried apple chips to go with all the other crackers and chips.I was there again today and when you look at the bag it says "apple smoking chips" I don't think he saw it clearly and thought they were edible.still smiling about that one.  
  19. bill in mn

    Apple Smoked Salmon

    Last night was at the brother in-laws lake home to cook some fresh salmon a friend of mine caught in Lake Michigan and gave to me ( Thursday) .I would have like to cooked it at my house ( on the MES ) but the weather was extremely  nice not to be at the lake.He has a small gas Weber  2  burner...
  20. bill in mn

    Slicer

    What I do until I get a slicer is fold the slab in half and cut it that way.I find it easier to cut through 6" of folded than 12"+ of single layer.I have a bud that has a cabalas slicer but 12" + won't fit on that either and I have to give him a pound or so every time I use it. Is it me or has...
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