Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The state of Oregon is trying to emulate California's taxation, fee and intrusion mania. Not just fuel but in all aspects of our daily activities. I do believe Oregon may finally be waking up. It took only 2 or 3 weeks to gather enough signatures to force a ballot measure challenging an...
Diesel in Eugene Oregon is down to $4.09 to $4.19.
Some outlying areas with lower city fuel taxes it gets down to something like $3.79.
What we are seeing out here is the effect of taxation on fuel keeping prices high.
No matter low the price of crude gets the taxes remain in place. As I...
Locally in Oregon diesel is $4.19 to 4.59..........and Oregon is adding another $.15 per gallon fuel tax statewide...
She had originally tried to add $.40 per gallon.
Oregon was wonderful 50 years ago....
Just had my eyes done within the past 2 months. Went with fixed single focus lens. Left eye set for distance (20/15 result). Right eye set for "mid distance". Mid distance gets the front sight of the pistol, computer work and most reading and writing. Close up very small print and...
Pellet smoker at 255 actual.
Just added a small smoke tube loaded with Pecan.
Light on the rub....want the flavor of the pork, smoke and bark to come forward.
Lexington sauce to finish at the table.
It's going to be a blistering 85 degrees in Western Oregon today.....
I'm three hours into the cook......Liter of Luksusowa Vodka is in the freezer, limes and tonic are new.....Heaven protect us from getting dehydrated during our labors......
Ready for the wrap at 6 1/2 hours, 168 internal.
Those ribs look so good...I'm hungry.
I run a large or a small smoke tube depending on the length of the cook. For ribs I run a short tube. Too much smoke on cold/cool meat can get bitter. Too much smoke at the end of the cook can get bitter.
Amazon sells various smoke tube knock offs...as...
Your injection is probably a flavor enhancer. I don't inject. I used to with smoked butts but for some reason got away from it. The variety is a good part of the fun...
With the chuck roll I have a hard time distinguishing the different muscle groups. A pork butt is one muscle group to separate and then some trimming. The chuck roll gives me too many options.
OK... I'll quit complaining and practice more....
Watch U Tube videos.
Watch enough of them and you'll decide what you want to do and how to get it done.
Folks here should be able to recommend a good how to video on the subject.
I'm trying to figure out how to break down a chuck roll......it's still Greek to me.
Specifically 16 mesh is:
16 mesh is a medium-sized U.S. Standard mesh size.
The nominal opening of 16 mesh is 0.0469 inches (1.18 millimeters).
The typical wire diameter of 16 mesh is 0.63 millimeters.
I would imagine there are metal or plastic sieves that will filter for specific sizes...
Welcome from a prior Jersey resident. Ironbound section of Newark, Roselle Park, Elizabeth, Long Branch, Asbury Park.....Many happy days at the shore....50+ years ago.
No argument about the 2nd and concealed means concealed.
That said, there would be problems if I was found carrying in Washington State to the north or California to the south. Last summer I passed through 11 or 12 states on an 8 week trip to the mid west and back. No way to know how many...
Happy to find a gun related group within this Smoking community. I guess it's to be expected with a group of this size. It's interesting to hear what other CCW holders have to go through in their states. It would be great if we had nationwide reciprocity.
My permit is up for renewal now...
Turned out OK.
Watched the smoker temp/product temp closely so as to not overheat or overcook the fish.
Smoker set at 150. Cool ambient temperature netted 146-148 in the box. Last hour bumped it to 170. Finished the fish at 145-150 internal. Position in the smoker produced the variance...
Simple dry brine 4/1 brown sugar/kosher salt and pinch of ground black pepper.
Pellets 1/3 cherry, 1/3 pecan, 1/3 Royal Oak 100% charcoal.
Couple of hours to go.....
I now use RO 100% charcoal with every smoke. Mixed up to 50% with other pellets (usually 100% wood pellets such as Knotty Wood or Cookinpellets). I've found it stabilizes temperature swings in my smoker (Pit Boss Brunswick). Maybe the 100% charcoal stabilizes the burn/burn rate in the burn...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.