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Bass Pro has a 5 lb one for around $150 plus shipping. Built real solid, and works well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">All I have to get is the stuffer and casings for my wife's Kitchen Aid mixer. We've already got the grinder attachment </div></BLOCKQUOTE> I only stuffed through the grinder...

I get from a supplier near me a cure/spice mix to make a smoked bratwurst. I then add about 2 lbs of cheddar chees to 18 lbs of meat. Mix it all up and let sit overnight. I stuff into casings and smoke at a low temp ~200- 225 until 160 internal. I then remove and shower with cold water...

Is there any reason why you cant make a marinade, take the chicken out when ready to cook, boil the leftover marinade and add the oil to use as a basting sauce? (sorry if this is answered previously, I didn't read all 24 pages of posts)

Stogies Rib Recipe This is what I use to cook ribs if I want to foil them. You maintain a low temp (225) and follow the timeline, and the ribs will turn out great. I just did these at an amatuer comp locally and came home 2nd out of 8 teams.

My quess is that the food holds it's form better instead of being sucked into the shape that the foodsaver squishes it into.

It wont be tenderloin, tenderloin is on the inside (membrane)of the ribs

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: St Marys is about half way between for us Dave... You up for some party crashin?? haha </div></BLOCKQUOTE> Shoot me an email Scooter, we'll...

St Marys is close enough for me to drive onover and sample some of that stuff that your cookin if you need some help gettin rid of it all

Enjoy your week off, as well as your new job. I think that you will find Lump to be a pleasant experience. It is all I use.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley: LOL, anytime I "find" something in my frig... meaning I forgot about it... I throw it out. Just me... </div></BLOCKQUOTE> If tis in the...

We butcher our own pigs here once or twice a year, so our product is sometimes that old when I get around to eating the last of it. I dont think that you will notice a large difference in taste, not enough to throw it out. I would smoke it and enjoy it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Definately do not freze uncooked ribs. Chances are, the ribs you are getting are already previously frozen, just a guess. </div></BLOCKQUOTE> As you say, it is just a...

Try "info at smokin in the igloo dot com" they are in Brantford area, and are a competitive BBQ team that are local reps for Smokinlicous. Tell them Dave Kloostra sent you to them.

I made my first trip there last week Monday. I was wondering while walking around, how many people would pay the $11-12,000 for one of the outdoor kitchens that they have on "clearance". For that kind of money, I better be able to sleep and shower as well as entertain any company that I might...

Hi James. If you are doing the cook tonight with the cold temps that we have today, you won't get 16 hrs out of a full ring. I usually use lump, and when doing and overnightere, I will have to add some again in the morning. To do this I usually just take the middle and top section off...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">he states that he would recommend it be welded shut. </div></BLOCKQUOTE> If I did that, I wouldn't be able to do pizza or anything else that requires a high heat cook.

James, are you using a Weber chimney, or a grill pro from Crappy tire? The Weber are much larger than any of the other brands more commonly available in Ontario.

How much wind do you have today James? In Monkton, it is a strong South wind today. If your cooker is in that, it will suck the heat right out of it, block the wind somehow may help.

The grills are stainless on a WSM aren't they?