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  1. L

    Anyone make Old Timer's Bacon?

    Here in wisconsin we mix ground venison with the pork to make venison bacon.
  2. L

    So I'm getting a sausage stuffer......

    yes,i do it all the time
  3. L

    18" B-B-K wanted (Upper Midwest)

    I had one and sold it a couple weeks ago.Also i would been close by.
  4. L

    What Do You Think: WSM Smoke Day 14 Logo

    I like it also.
  5. L

    18" ash pan

    Yes I would sell it,dont know what they are worth.
  6. L

    18" ash pan

    yes,from a old one
  7. L

    18" ash pan

  8. L

    Weber ranch

    https://milwaukee.craigslist.org/for/6031093555.html
  9. L

    Hello from Wisconsin

    Welcome Bruce
  10. L

    Smoked Salmon

    1/4 teaspoon per pound of meat for insta cure,i have put in my mix for sausage for low temp smoking
  11. L

    Rotisserie folks: One bank of coals or two?

    I do two also
  12. L

    Help Bob....

    Did it,love bob
  13. L

    4 Butts

    not really,could go a little longer,not much
  14. L

    Food Dehydrator recommendations?

    Ditto what chris said.I like mine
  15. L

    First time pig.

    Got to try that,looks good to me
  16. L

    Butts over Brisket

    Have fun,looks like a great father days meal
  17. L

    whatcha smoking / grilling today?

    Steak for me
  18. L

    Open Fire Cooking - Who's doing it?

    I did also
  19. L

    Norma's Meatloaf

    Love the story about your moms meat loaf and looks good
  20. L

    Steven Raichen/Project Smoke on Create Channel

    Yes I do,i like it

 

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