2012_taco

It sounds like fun, i'd love to go. Please keep us informed, Saturday meet up ?

Nice video, now I got to wait for 5/1!!

I buy my batteries at BJs use the BJs brand as they are always cheaper than the name brands. I don't know if they last longer or not but they do last for several months and I leave some of my cameras out all year. IIRC 48 AA batteries are around $9. (I just checked on line price is $14.99/48 for bjs and $16.99/24 duracell)

I would love to cut the cable. I have Fios and the bill sucks. Until my wife retires and no longer needs a dedicated phone line and fax for her business I'm stuck. If you go with an antenna do you get just local broadcast channels? I record almost everything on the supplied set top box and watch later as i hate commercials. And I must get the Sabres games. Is any of that possible with an antenna and some kind of internet tv?

Happy Birthday MOHO! Enjoy your day, see if TF has any of the jerky samples left to taste?

Nice mount and buck Moho!

I'm in, but i don't see how it's possible to have a real winner? I make a lot of jerky and I really like the way I make it. But everyone has their own opinion on what makes the best jerky. Hense all the flavors on the market. Ground vs. sliced, smoked vs. dehydrated, the list goes on and on. I take jerky to hockey and pass it around in the locker room afterwards with a few beers and there is always someone who says it's good but not hot enough! My response is GFY! make your jerky the way you like it!

I can do 40 push ups if you give me a couple of days!

Have a great day!

I grew up on pitch, learned euchre and pinochle when I caddied at TVCC. Tacks Icould be persuaded to play some pitch. We can teach it to the rest of the academy.

There is a re sale store on McKinley just south of wegmans. They have a lot of used hockey equipment. prices are ok. I think there might be another used hockey store on NF blvd tonawanda side south of the 290.

I'll have to look into the mailbox mod. So the smoke is generated in the mailbox and the heat in the smoker?

I already added a valve in line to lower the temps, the problem is that the chips don't produce smoke unless I crank up the propane to at least 180-200° that's why I wanted to try the offset chamber.

Here's the finished product. I hope I don't get sick from the toxic glues. I just did some research and found out that plywood can be real bad. I don't think I got the temps up high enough to release the bad gasses.?? I also put the sausage in a pot of fresh water and brought it up to 170* and simmered for 45 minutes. then put in an ice water bath to cool it. Hopefully that helped wash off the toxic stuff?

I never thought about the off gassing of the glues in the plywood. i did run the smoker empty for a couple of hours to make sure it was working. Hopefully that sealed the plywood with smoke. I ended up finishing the sausage in the original smoker as the box wouldn't heat up to much more than 110* and I needed to get the meat up to 155. The kielbasa turned out pretty good, I'll post a pic later.