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  1. DSC_0068.JPG

    DSC_0068.JPG

    • countrykat
    • Media item
    • Comments: 0
    • Album: 10 lbs
  2. DSC_0067.JPG

    DSC_0067.JPG

    • countrykat
    • Media item
    • Comments: 0
    • Album: 10 lbs
  3. countrykat

    Ash fir wood

    Sorry, I was a little tired when I posted that. I meant to say Ash tree fire wood.  Thanks for the link. Jim
  4. countrykat

    Ash fir wood

    Anyone use Ash wood for smoking? I'm in Ohio and this wood is readily available due to the ash worm.
  5. countrykat

    New stuffer

    Anywhere from 400 - 800 lbs a year between 5 people. I have to get it done in a weekend because of the length of drive some have to make. Plus it is small commercial so it will last me a lifetime.
  6. countrykat

    New stuffer

    Is there a lot of pressure? Does the handle spin backwards?
  7. countrykat

    New stuffer

    I was talking to the wife last night about a smoker and a manual stuffer. I have mentioned getting a smoker in the past so that wasn't a surprise. I threw in the stuffer last night and we both agreed that I can order the stuffer http://www.meatprocessingproducts.com/52001.html and I can make...
  8. countrykat

    Homemade Brats

    Man that looks awesome, but you know you can't talk about an great recipe without sharing. I'll be your best friend !
  9. countrykat

    Pork Loin

    Found it on amazon, should be here next week. Thanks Jim
  10. countrykat

    Pork Loin

    Thanks I'll take a look at it. Know off hand if anyplace has free shipping on it? Jim
  11. countrykat

    Pork Loin

    Well it looks like I need to get a wire probe therm. That is the largest piece I ever put on the grill though. Would have been nice to know what the actual temp was inside the grill. Do they make a 2 probe wired therm so I can have 1 in the meat and 1 laying on the rack so I can see both temps?
  12. countrykat

    Pork Loin

    Didn't check my temp until I took it off and it was 170. I'm a rookie so please forgive.  !45 most likely would have been perfect. Thanks
  13. Pork Loin

    Pork Loin

  14. countrykat

    Pork Loin

    Just did a 7 lb pork loin and thought I would take a few shots. I started at 3pm and took it off at 645. It's all done on the grill with apple and cherry chunks. I probabbly could have took it off about 15 - 20 min earlier cause it's slightly dry. Still kinda moist but not like it should be.
  15. DSC_0061.JPG

    DSC_0061.JPG

    • countrykat
    • Media item
    • Comments: 0
    • Album: Pork Loin
  16. DSC_0060.JPG

    DSC_0060.JPG

    • countrykat
    • Media item
    • Comments: 0
    • Album: Pork Loin
  17. DSC_0058.JPG

    DSC_0058.JPG

    • countrykat
    • Media item
    • Comments: 0
    • Album: Pork Loin
  18. countrykat

    Looking for opinions

    Does anyone use this as a smoker http://www.grilldome.com/  ? I am thinking this would be perfect me because I use a regular charcoal grill now and depending on what I cook it could be on there for over 2 hours. It also says that a box of pellets will last 10 hours.
  19. countrykat

    Looking for opinions

    Profile is updated and saved, when I look at it it says it will be viewable when I am active in the forums.
  20. countrykat

    Looking for opinions

    Thanks for the replies, I have tried to update my profile but says I must be active for a while.  I think a 4 tray would be plenty big enough. I will be smoking pork mostly, tenderloin, brats, pepperoni. I also would like to do a bisket now and them. Don't know what cold smoking is yet. Poundage...
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