Search results


 
  1. L

    FoodSaver alternative roll material

    Buying generic rolls is the only sensible way to go. I buy mine off Amazon too. Save a lot of money.....
  2. L

    Any reasonable toaster recommendations?

    I bought an OXO 4-slice toaster from Amazon about 6 months ago and I really love it.
  3. L

    Mandolin recommendation

    I bought a Bron made in France and it works well. I also bought a pair of cutting gloves that are rated at cut level 5 just in case.
  4. L

    Got my OXO kitchen scales today

    It's the model with the pull-out digital readout and will weigh up to 11 lbs. of whatever you want. Amazon had them for a good price. Scale plus shipping came to $37.63 Works just like the description said it would. Used it this evening to weigh out sliced roast meat for beef jerky. Now I add...
  5. L

    Chimney & Paper Towel w/ Veg Oil

    I've been using empty charcoal bags too. It lights really easy......
  6. L

    Why is a WSM so much $$$?

    I had a Charbroiler at first. The bottom rusted out of it the second year so then I bought an 18.5 WSM and love it. The porcelain coating is so durable and nothing that is just painted can touch it. Charcoal lasts 8X longer in the WSM too compared to the Charbroiler. Great smokers!
  7. L

    Nu-Temp Appears Out of Business. Alternatives?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: Is this the model you have, with a base station and remote? If so, I have the same one, and I have 3 remotes. I've probably used them 3 or 4...
  8. L

    Nu-Temp Appears Out of Business. Alternatives?

    I have this phone number for Pal Products that I've used to contact them: Paul at 800-545-3957
  9. L

    Pro Q stackers won't fit

    Smoker has been running for about 8.5 hours now. Smoker lid temperature is about 230F and the internal pork butt temp is 179F. I figure to reach about 205F internal temp on the pork butts in about 3 hours. The Nu-Temp wireless thermometer is doing great but earlier I realised that there was a...
  10. L

    Pro Q stackers won't fit

    I am finally trying out my 18.5" WSM with the two ProQ stackers. I just got it up and running with 4 pork butts inside. I also have my Nu-Temp remote temperature sensor stuck in the bottom pork butt to measure internal meat temp which is now only 73F. Like I said, Just got it together. I'm also...
  11. L

    Brinkmann Charcoal Pan?

    I just received my Brinkman charcoal pan and it does fit better with no chance of it flipping out. I ordered mine from Brinkman for around $14 but after shipping costs were added it was over $27
  12. L

    Weber One Touch Gold

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Willie S: I took a few pics this last weekend of the 22.5 and 26 to show comparison. The 22.5 is perfect for most cooks for my family, but the 26 is...
  13. L

    KAHLUA

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...
  14. L

    Foodsaver - I want one but...

    Don't seal well? That's news to me. I have the newest version and it works great!
  15. L

    Any Food Dehydrator Users Out There - Opinion Needed

    Excaliber all the way. It has a timer.
  16. L

    KAHLUA

    Did you make it and if you did what did you think of it?
  17. L

    KAHLUA

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek L.: I'm guessing that would be ground coffee and not just the beans? </div></BLOCKQUOTE> Correct...........
  18. L

    Pics of first pork butts: Thanks Chris Lilly!

    Looks great Chris.
  19. L

    Deer Recipes?

    I smoked a deer hinderquarters for my neighbor a few weeks ago that turned out great. He marinated it in some kind of Worchestershire marinade for 24 hours before I got it. I smoked it at 235F for about 3 hours until the internal temp. got up to 158F then I foiled it and added some apple juice...
  20. L

    Smoked Coon

    The recipe didn't come from the book. I found it on the internet.

 

Back
Top