Search results for query: *

Been using a gas range for 35 years with no venting to outside. Have not had a whiff of gas.

We make Jackaritas. 1 part triple sec 1 part Jack Daniels 2 parts sweet and sour My lady will hardly drink any others.

I had one for many years. Made some great butts, ribs,etc. However, the temp swing is pretty wide - around +- 25 degrees. This did not work for my sausage where I wanted to keep the temp around 150-160. It did a good job putting lots of smoke onto the product with very little wood and is well...

Merry Christmas and a Joyous New Year to all on SMF. God Bless us one and all.

Brave for the browser, DuckDuckGo for search engine, ProtonMail or Tutanota for secure email. No Google!

Love that syrup. Makes a great simple sugar for Old Fashions :emoji_stuck_out_tongue_winking_eye:

Love the west slope for fly fishing and getting away from crowds.

Up here is just north of Pikes Peak and northwest of Colorado Springs.

Thanks all. I find that it takes about 24 hours to do a pork butt and ribs are near 7 hours. We do have an Instapot and need to add 35 - 40% to the cook times. We have been up here for 43 years and have most things figured out but still working on smoking.

I live at 8800’ altitude and am wondering if it takes a longer or shorter time to reach the desired IT. The boiling point of water here is 196F. My observation over the years is that it takes longer but I can’t quantify it. Thanks

Great idea and perfect execution!

I have made this one for Easter the past three years. Very close to what I remember when growing up. My brother and family think so too. http://www.lets-make-sausage.com/polska-kielbasa.html I cut the garlic back to 6 cloves because it is pretty strong with 8.