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Nice add to the flock!! Our coop is a 10x16 shed. I have raised roosting bars with trays under them that we add pdz to them, so we scoop up the dropping like kitty litter. Underneath the trays is caged in to house chick as they grow. We have a 12x17 outside chick yard made from Chain link...

I am right there with you!! They are the only pellets I use in my Amazen tray!! I ran out of them and the sawdust just doesn't hold a candle to the pellets.

Thanks!!

Alright, It's been a while since I have been around, but I finally ran out of Pit Master's Choice from Todd at A-Maze-N and now their website goes to PitBoss's website. Please tell me what I have missed since I apparently have been living under a rock... Thanks!!

Ah, Fillmore!! Used to live there 28 years ago before moving to Texas. Did you go to Segovia's Market? They had the best Tri Tip in town. I do miss that place.

I usually smoke a turkey between 275 and 300..... That way it gets outa the danger zone better. You can crank the smoker temp down a little after the bird hits above 140....

I gotta have me some IPA!!! I could be considered a HOP Head..... Sierra Nevada Torpedo is among my fave as is Lagunitas Hop Stoopid. That stuff has an IBU of 102, but I think it has a higher hop kick than others with higher IBUs. Shiner has some great brews and there is some of one kind or...

We always do two birds so we can have the best of both worlds..... Used to fry one and roast one. Now Smoke one and Roast one. Been doing if for 10 plus years now. Usually 12-16 lb birds instead of one Big-a$$ bird in the oven.:biggrin:

I like that!! Won't work for mine though as it is a FUDS...:biggrin: Mmmmm Meat Pickles!!!

Yup I did jut that a couple years ago... Take Onions, Carrots, Celery, Granny Smith Apples all chopped up in a roasting pan with some turkey or chicken stock in a roasting pan under your turkey. When done, puree it all and use it to make your gravy like you normally wood. Nice smoke flavor...

It should be STUFFED with Bacon too!!!!

Thanks!! I appreciate the info...

All, I am going to start 15 lbs of Pork Belly w/o rind tonight using the Dry cure from alblancher. Just so I am clear, is the first rub/curing session with only Cure and Salt? Or all the ingredients listed in the Cure Calc.? Is there a noticeable difference between 3% and 4% salt? Thanks in...

I am considering ordering a set of BradleyRracks. I looked on Amazon and they list them as such: Measures 16 by 13 by 15 inches The picture and the measurements DON'T match!! Can someone please tell me the REAL measurements? Thanks!!

I've got both in the Freezer and plan on cat fishing Saturday Night/Sunday Morning.... Might just do it sooner than later.... I need to figure if Mr T's brine will do OK on the Crappie....

got it all sliced up!!! I was gonna do it on Monday night. I put the sealed slabs in the freezer at 6:00 pm figuring I would take them out around 9:00 pm to slice. Well, I got busy and spaced out!!:30: I remembered on Tuesday morning while at work. Yikes!! So I called the Mrs.and had her...

Hey there Neighbor!!! I too, live in Sachse. I wold love to get together and talk smokers some time..... Nice Smoke House!!

Well, no, not really, cause that's what I did....:biggrin: Slicing it up tonight!!

I agree with Dave on bigger openings! My FUDS has three 3/4" pipe nipples and one 3/4" elbow with 12" of 3/4" Black Pipe and then a 3/4" Ball Valve. (I am lazy and don't wanna lean down to adjust....) and I have 8 1/2" holes in the lid as well as a 2" Bung hole that I RARELY use. Check the...

That works too... So when's the opening smoke??