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  1. nickelmore

    Bye Bye!

    When I seen you say you could not fit everything in the truck (been there, done that too) the first theing that I thought of is I wonder how much Yoshida's he has packed..... Hope unpacking and settling in goes better than the packing phase.
  2. nickelmore

    New to sausage

    If you are making that much you will be much much happier if you go out and buy a stuffer. I tried the grinder deal for a while do not like the way the meat mushes up. I have used a Jerky gun for stuffing small smoke sticks, it works pretty good for small batches Grizzly sells a 5lb at a...
  3. nickelmore

    Class is in session 8…

    Even though he is a friend of yours, I think it s great that you took the time to educate someone into this fantastic hobby.
  4. nickelmore

    She finally snapped!!

    I use to think I was a tad bit obsessive with my new hobby..... When people said I wasn't right, I just moved the base line of what "normal" is. Now I am normal, everyone else has some challanges. Keep up your "normal" thinking.
  5. nickelmore

    Tornados on the ground, Oklahomans

    I was going to offer testing the new forum with a blackberry, but I am sure that will be on your tasks list to make sure its BB friendly. There are just those times you need to get your fill of SMF.
  6. nickelmore

    Venison first timer.. Help.

    All depends on how much you used, for brines i don't think it matters as much as for sausage making. Regular salt contains iodine that can alter some tastes. Kosher salt is what I use for brining and sausage. Another hint, write down what you used in your brine, if you like it you can...
  7. nickelmore

    Memebers from IL

    Just off of the 355 toll road in Lockport, about 35 miles SW of Chicago.
  8. nickelmore

    Another Illinois Join

    It seemed like everyday last week there was someone from IL signing up. I was wondering if there was a way to actually sort usernames by state and actually see how many active memebers are from IL.
  9. nickelmore

    A spin on a classic w-pics

    As usual, you always put a little spin on things. Thanks for the endless education. Where is the competition that you speak of?
  10. nickelmore

    Babybacks (3) methods with pics

    As usual I learn something every time I look at one of your posts. Where are you competing at?
  11. nickelmore

    No Uds For Me. I Have A Pds

    I have an old Whiskey barrel just waiting for some purpose. Yes adding some water will "sweat" some goodness from the wood. That wine barrel is much better looking than a whiskey barrel. I have never seen a smoker made out of one, Let us know how it works out.
  12. nickelmore

    GOSM Charcoal to Propane Conversion Issue

    It has to breath, are the vents wide open? I also have found if you close the door too fast it also can make the flame go out. You may be able to turn up the pressure on your regulator if it is adjustable, but I have not had too much luck with that.
  13. nickelmore

    What a way to end a vacation

    Nice finds, the torch is an acetylene propane uses a different regulator and tip on the torch. As Russ recommended have them checked out before use, especially if you have an idea that they have been sitting around for a while. The diagrams dry out and become unsafe. I can hardly wait to...
  14. nickelmore

    Hot Dog!!! w/ q-view

    I was looking at making a couple of pounds of of them, But playing with receipes is part of the of the fun.
  15. nickelmore

    Keep smoking?

    There are a whole lot of things that can influence "tough ribs" 1. quality of meat 2. did you remove the membrane? 3. Are you using a tested thermometer on your smoker? (stock ones are junk) 4. I think its hard to test internal temp of ribs, I always judge doneness by the amount of...
  16. nickelmore

    Hot Dog!!! w/ q-view

    Nice Qview, how bout the recipe? And what you would change. How long did you smoke them?
  17. nickelmore

    Venison first timer.. Help.

    My spin on venison is a little different, I used to marinade it because thats what every body does. Now I just use black crushed pepper, salt sometimes a little garlic, sometimes some onions. Keep it basic. Venison has a distinct flavor, savor it. If you want a piece of venison to taste...
  18. nickelmore

    Another Illinois Join

    I think someone from ILL joined everyday this last week, or at least it seems that way. Since you've been lurking you know how we all feel about Qview......... Lets see some.
  19. nickelmore

    Hello from central Il

    Welcome aboard! If you have been lurking for a while you already know that the folks around here are the best. It seems like every few weeks someone from IL joins in. I wonder if Jeff keeps track of how many "active" members are in each state.
  20. nickelmore

    Further modifications- more heat! more smoke!

    Where did you find those grates? I am working on another smoker usung a 1500 watt burner. What was the reason to add the second burner? Recovery time or temp? Thanks
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