2012_taco

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2012_taco last won the day on June 26 2014

2012_taco had the most liked content!

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About 2012_taco

  • Rank
    Elite NY Hunter
  • Birthday 05/09/1953

Profile Information

  • Gender
    Male
  • Location
    region 9
  • Interests
    bowhunting followed by spring turkey

Extra Info

  • Hunting Location
    region 9
  • Hunting Gun
    50 cal. muzzleloader
  • Bow
    Elite Hunter
  • HuntingNY.com
    friend

Recent Profile Visitors

8819 profile views
  1. 2012_taco

    Anyone Thinking of Shooting The Rinehart 100

    It sounds like fun, i'd love to go. Please keep us informed, Saturday meet up ?
  2. 2012_taco

    Turkey Hunting Video!

    Nice video, now I got to wait for 5/1!!
  3. 2012_taco

    Batteries for trail camera

    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)
  4. 2012_taco

    Cut cable !

    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?
  5. 2012_taco

    Happy Birthday MoHo81 (Friday)

    Happy Birthday MOHO! Enjoy your day, see if TF has any of the jerky samples left to taste?
  6. 2012_taco

    Holy Crap!!!

    Nice mount and buck Moho!
  7. 2012_taco

    Forum jerk off

    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!
  8. I can do 40 push ups if you give me a couple of days!
  9. 2012_taco

    Happy Birthday Crappyice

    Have a great day!
  10. 2012_taco

    EUCHRE

    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.
  11. 2012_taco

    Looking for youth hockey skates

    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.
  12. 2012_taco

    smoker modifications

    I'll have to look into the mailbox mod. So the smoke is generated in the mailbox and the heat in the smoker?
  13. 2012_taco

    smoker modifications

    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.
  14. 2012_taco

    smoker modifications

    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?
  15. 2012_taco

    smoker modifications

    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.