My story

[lkern]

Welcome from Winnipeg,Canada. Us from up north smoke in any kind of weather. In fact in 2-3 days am Smoking backboard bacon even when this morning the wind factor negative 38 C. Looking forward to seeing your creations.

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Due to age (85) I have cut down on smoke time(acid reflux)next smoke will be ribs 2hrs smoke cook, 4+hrs cook with Texas crutch (tin foil)will post pics,not good with computer will get help, within week or so

 

[gmc2003]

Welcome from your neighbor in Northern Vt.

Chris

 

[lkern]

Welcome from your neighbor in Northern Vt.

Chris

Hi Chris ì enjoyed summers on lake Champlain made several trips up the otter creek, you live in a beautiful state looking forward to sharing info

 

[crazymoon]

IK, Welcome from NH!

 

[philpom]

Welcome from Denton, TX. I've given scrapple a go before, good stuff but I imagine there are about 9,000 recipes for that stuff :)

 

[Cattoon]

Welcome from NW Alabama. Thank you for introducing yourself.

 

[Rafter H BBQ]

Welcome from SE ID… heard great things about those SmokinTex units!

 

[lkern]

Welcome from Denton, TX. I've given scrapple a go before, good stuff but I imagine there are about 9,000 recipes for that stuff :)

I have recipie with few ingredients buckwheat flour, bone broth salt pepper ground coriander must I post somewhere else, easy and quick to make after broth

 

[Cattoon]

I would appreciate you sharing your recipe

 

[Cattoon]

I have recipie with few ingredients buckwheat flour, bone broth salt pepper ground coriander must I post somewhere else, easy and quick to make after broth

I would appreciate you sharing your recipe.

 

[Fueling Around]

Welcome from Winnipeg,Canada. Us from up north smoke in any kind of weather. In fact in 2-3 days am Smoking backboard bacon even when this morning the wind factor negative 38 C. Looking forward to seeing your creations.

My Minnesota home is 150 miles south of Winnipeg (Grand Forks area) and so happy to be a snowbird while you shiver through the winter.
My cut off temps for smoking and grilling used to be 0° F or -18° C. For some reason I related to Fahrenheit scale as 0° is when it felt cold.

 

[lkern]

I would appreciate you sharing your recipe.

Bone from butt roast, trim leave about a cup of meat cook lon ger better in 6 -7 cups water (5-8hrs)cut meat into little pc adjust broth to 5 1/2 cups,add 2 cups buckwheat flour, 2tea salt 1 1/2 tea pepper 1 1/2 tablespoons ground coriander to cool broth place in pot cook on med heat until flour starts to get lumpy stir continuously only takes minutes transfer to casrol dish with lid bake in oven at 225-250 untill temp in center is 172 temp at side may be 179. Refrigerator overnight cool 24 hrs to be able to cut cleanly
MUST USE BUÇKWHEAT FLOUR WHEAT WILL NOT SET UP
If using old ground coriander may want to increase a bit
.

 

[6GRILLZNTN]

Welcome from Middle TN!

 

[lkern]

Welcome from Colorado

Thanks for the welcome i here Colo is a beautiful state

 

[lkern]

Welcome from Winnipeg,Canada. Us from up north smoke in any kind of weather. In fact in 2-3 days am Smoking backboard bacon even when this morning the wind factor negative 38 C. Looking forward to seeing your creations.

What do you like to make.

 

[lkern]

IK, Welcome from

Thanks for welcome

 

[lkern]

My Minnesota home is 150 miles south of Winnipeg (Grand Forks area) and so happy to be a snowbird while you shiver through the winter.
My cut off temps for smoking and grilling used to be 0° F or -18° C. For some reason I related to Fahrenheit scale as 0° is when it felt cold.

I have my smoker on the deck outside glass door but 0 little cold for me my wife would love it last week single digits and I asked why she didn't have winter coats on she said not cold enough

 

[checkdude]

What do you like to make.

Almost anything smoked but sausage the best. Unfortunately (????) Am the only one besides my kids that will partake of my creations. So that means more for me but also limits the size of product I make at a time . A person can eat only so much after all,but i try lol.