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1.) DParker - 05/12/2018
It's that time of year, and I've got a rack of St. Louis cut pork ribs smokin'. No sous vide for this one...just old school fire and smoldering wood.

What about y'all?
2.) bluecat - 05/12/2018
Heading over to in-laws for store bought food and lessons in moral superiority.

Father's day will be different. Can't wait.
3.) DParker - 05/12/2018
[QUOTE=bluecat;55942]Heading over to in-laws for store bought food and lessons in moral superiority.[/QUOTE]

4.) bluecat - 05/13/2018
Lol, yeah, thanks.

Interested in your ribs. I've been thinking about doing a batch.
5.) DParker - 05/13/2018
Just basic dry-rubbed and smoked ribs....nothing special. They turned out well though.
6.) bluecat - 05/13/2018
No pics?

How dare you!
7.) billy b - 05/13/2018
I smoked three pork butts yesterday total weight was 31lbs. after cooking, final weight was a little over 22 lbs after pulling.
8.) DParker - 05/13/2018
[QUOTE=billy b;55947]I smoked three pork butts yesterday total weight was 31lbs. after cooking, final weight was a little over 22 lbs after pulling.[/QUOTE]

Leftover pulled pork rocks. My wife has gotten really good at finding ways to use it. Our current favorite is quesadillas, which was surprising because I don't normally think of BBQ pork and cheese being a good combination...but it really works.
9.) bluecat - 05/13/2018
Let's make a new rule. If your smokin' stuff, there needs to be at least a pic with meat in the chamber.
10.) bluecat - 05/13/2018
It ain't right.
11.) DParker - 05/13/2018
[QUOTE=bluecat;55946]No pics?

How dare you![/QUOTE]

Eh, they weren't really what you'd call photogenic. They'll be even less so by tomorrow.
12.) crookedeye - 05/13/2018
i made pork tacos,,real authentic mexican style tacos.. kinda like taco johns
13.) billy b - 05/13/2018
You wouldn't know a real taco if it fell out of the sky and hit you in the head!!!
14.) DParker - 05/13/2018
[QUOTE=billy b;55954]You wouldn't know a real taco if it fell out of the sky and hit you in the head!!![/QUOTE]

Yeah, but wouldn't that be cool? "It's raining tacos!"
15.) crookedeye - 05/13/2018
billy i use corn tortillas, plus i play maria chavez angeleno music in the background when im making my pork tacos.
16.) bluecat - 05/13/2018
Please tell me you were wearing pants.
17.) crookedeye - 05/13/2018
im naked when i make my authenic tacos..
18.) crookedeye - 05/13/2018
i try and make it as realistic as possible
19.) Jon - 05/14/2018
The wife has an instant pot, if you guys don't know what it is, think pressure cooker for the new generation. She makes all sorts of things in it from baby back ribs to cheesecake.
Anyway, she throws a rack of baby backs in there with some apple vinegar cider and cooks for 15 minutes then takes em out, slathers some sauce on them and in the oven for 20 minutes.
best ribs I've had and I just sit back and drink while she does all the "work'. I don't even have to clean up after.
So, what were you saying about your smoker?
20.) bluecat - 05/14/2018
[QUOTE=Jon;55960]The wife has an instant pot, if you guys don't know what it is, think pressure cooker for the new generation. She makes all sorts of things in it from baby back ribs to cheesecake.
Anyway, she throws a rack of baby backs in there with some apple vinegar cider and cooks for 15 minutes then takes em out, slathers some sauce on them and in the oven for 20 minutes.
best ribs I've had and I just sit back and drink while she does all the "work'. I don't even have to clean up after.
So, what were you saying about your smoker?[/QUOTE]

Yeah, but does your wife do all that naked?
21.) Jon - 05/14/2018
[QUOTE=bluecat;55961]Yeah, but does your wife do all that naked?[/QUOTE]

the sauce won't make itself...
22.) DParker - 05/14/2018
[QUOTE=Jon;55962]the sauce won't make itself...[/QUOTE]

I hereby nominate that as May's EotM (Euphemism of the Month).
23.) Swamp Fox - 05/15/2018
+1 ...In the traditional sense ...


Not the whacked-out HC comedy sense ...


Jon gets a +4 on that, at least ...



[B]"If our meat is smokin', we ain't jokin' ..."[/B]
24.) Swamp Fox - 05/15/2018
.......
25.) Swamp Fox - 05/15/2018
[QUOTE=crookedeye;55956]billy i use corn tortillas, plus i play maria chavez angeleno music in the background when im making my pork tacos.[/QUOTE]





Yeah, yeah, yeah... I'm still waiting on your brother's famous "Pollack" pierogie recipe ...


:pop:
26.) DParker - 05/15/2018
[QUOTE=crookedeye;55958]im naked when i make my authenic tacos..[/QUOTE]

Thanks for ruining Tuesdays.
27.) Swamp Fox - 05/16/2018
Switch the days around ... That's what I do ...
28.) bluecat - 05/16/2018
[QUOTE=DParker;55972]Thanks for ruining Tuesdays.[/QUOTE]

+3 lol
29.) DParker - 05/16/2018
What I want to know is...who called that MFer a piccolo player?

No, wait...what I really want to know is who the idiot was who decided to declare that "National Barbecue Day" will fall on a fixed date (May 16...today...a Wednesday) instead of, say, the first/last/[i]n[/i]th Sunday of the month?

[URL="https://www.checkiday.com/721bd6f92f01c3705232ef2cc429dd8c/national-barbecue-day"]https://www.checkiday.com/721bd6f92f01c3705232ef2cc429dd8c/national-barbecue-day[/URL]

My son speculated that it was probably someone from the Carolinas, because only someone who uses mustard as a BBQ sauce would do something like that.
30.) Swamp Fox - 05/16/2018
[QUOTE=DParker;55980]
No, wait...what I really want to know is who the idiot was who decided to declare that "National Barbecue Day" will fall on a fixed date (May 16...today...a Wednesday) instead of, say, the first/last/[i]n[/i]th Sunday of the month?

[URL="https://www.checkiday.com/721bd6f92f01c3705232ef2cc429dd8c/national-barbecue-day"]https://www.checkiday.com/721bd6f92f01c3705232ef2cc429dd8c/national-barbecue-day[/URL] [/Quote]

From the looks of it, that's Ordinary Mid-Week Summer Cookout Day.


"That's not National Barbecue Day ... THIS is National Barbecue Day":

[insert Crocodile Dundee image in your head]





[QUOTE=DParker;55980]My son speculated that it was probably someone from the Carolinas, because only someone who uses mustard as a BBQ sauce would do something like that.[/QUOTE]


You can complain about the Germans for many things, but matching mustard with pork is not one of them. :p
31.) bluecat - 05/29/2018
[QUOTE=Swamp Fox;55983]From the looks of it, that's Ordinary Mid-Week Summer Cookout Day.


"That's not National Barbecue Day ... THIS is National Barbecue Day":

[insert Crocodile Dundee image in your head]








You can complain about the Germans for many things, but matching mustard with pork is not one of them. :p[/QUOTE]

Interestingly, psychic surgery looks just about the same.
32.) bluecat - 05/29/2018


Put the bird in the barrel over Memorial day. Smoked it in cherry wood after a 2 day brine.
33.) bluecat - 05/29/2018
I also attempted to inject the bird with some Italian seasoning. The small particles in the seasoning clogged up the needle and it was not possible to draw liquid in or push liquid out. Very frustrating. Don't they make an injector that has a needle hole capable of sucking marinade up that is thicker than water?
34.) crookedeye - 05/29/2018
what is that a penguin?.. i smoked 4 big chicken breast and injected them with butter garlic..turned out pretty good ..smoked them to 165..plus my famous mac and cheese.
35.) crookedeye - 05/29/2018
i brine my breast fo0r 4 hours..
36.) bluecat - 05/29/2018
I took the marinade and ran it through the blender thinking that would help but it didn't reduce particle size. Finally had to make a paper towel sieve and filter out all the spices.
37.) bluecat - 05/29/2018
[QUOTE=crookedeye;56061]what is that a penguin?.. i smoked 4 big chicken breast and injected them with butter garlic..turned out pretty good ..smoked them to 165..plus my famous mac and cheese.[/QUOTE]

So did you make up your marinade using chopped up garlic? If so, how did the garlic chunks pass through the needle?
38.) crookedeye - 05/29/2018
powder garlic and butter.
39.) crookedeye - 05/29/2018
the best chicken bone in breast i ever made was marinade in itailian dressing for a day. then sear in a cast iron pan, then throw it in the oven until my 160 or 165 doneness..turns out finger licking good.
40.) crookedeye - 05/29/2018
i can smoke a bird 10 times better than billy..
41.) DParker - 05/29/2018
[QUOTE=bluecat;56060]Don't they make an injector that has a needle hole capable of sucking marinade up that is thicker than water?[/QUOTE]

I use one of the cheap-o plastic injectors that came with a bottle of one of the Tony Chachere marinades. It has a fairly large needle and works fine for me, but I've never tried it with Italian dressing. Do an Amazon.com search on "marinade injector" and you'll find a wealth of options, including ones like this with different needles, some of which look like they'd work quite well marinades containing solid bits like you have in Italian dressing. Here's one example:

[URL="https://www.amazon.com/Injector-marinade-Stainless-Capacity-Marinade/dp/B071WZ68SJ/ref=sr_1_1_sspa?ie=UTF8&qid=1527625396&sr=8-1-spons&keywords=marinade+injector&psc=1"]https://www.amazon.com/Injector-marinade-Stainless-Capacity-Marinade/dp/B071WZ68SJ/ref=sr_1_1_sspa?ie=UTF8&qid=1527625396&sr=8-1-spons&keywords=marinade+injector&psc=1[/URL]
42.) crookedeye - 05/29/2018
billy would never go up agaisnt me in a smoking contest..
43.) DParker - 05/29/2018
[QUOTE=crookedeye;56069]billy would never go up agaisnt me in a smoking contest..[/QUOTE]

I'm going to go out on a limb here and predict Billy's response.

44.) bluecat - 05/29/2018
[QUOTE=DParker;56068]I use one of the cheap-o plastic injectors that came with a bottle of one of the Tony Chachere marinades. It has a fairly large needle and works fine for me, but I've never tried it with Italian dressing. Do an Amazon.com search on "marinade injector" and you'll find a wealth of options, including ones like this with different needles, some of which look like they'd work quite well marinades containing solid bits like you have in Italian dressing. Here's one example:

[URL="https://www.amazon.com/Injector-marinade-Stainless-Capacity-Marinade/dp/B071WZ68SJ/ref=sr_1_1_sspa?ie=UTF8&qid=1527625396&sr=8-1-spons&keywords=marinade+injector&psc=1"]https://www.amazon.com/Injector-marinade-Stainless-Capacity-Marinade/dp/B071WZ68SJ/ref=sr_1_1_sspa?ie=UTF8&qid=1527625396&sr=8-1-spons&keywords=marinade+injector&psc=1[/URL][/QUOTE]

I was looking at that and I'd hate to buy it because (although my barrel is made of plastic), the stainless needle on mine doesn't appear any different than what is pictured. So that begs the question. When you have marinaded before what are you passing through the needle?
45.) bluecat - 05/29/2018
Of course, there is always this...

[url]https://www.amazon.com/SpitJack-Magnum-Meat-Injector-Gun/dp/B00A4KJRXC/?tag=kitchenbyte-20[/url]
46.) bluecat - 05/29/2018
[QUOTE=crookedeye;56065]powder garlic and butter.[/QUOTE]

Well that's just cheatin.
47.) bluecat - 05/29/2018
[QUOTE=crookedeye;56061]what is that a penguin?.. [/QUOTE]

+3 at least
48.) crookedeye - 05/29/2018
my stuff turns out just like the Pitmasters..
49.) DParker - 05/29/2018
[QUOTE=bluecat;56071]...the stainless needle on mine doesn't appear any different than what is pictured.[/QUOTE]

Of the three different needles that one comes with, which one looks the most like what you have?


[QUOTE=bluecat;56071]When you have marinaded before what are you passing through the needle?[/QUOTE]

Nothing substantial in size. Some semi-coursely ground spices, but nothing like the chunks of herbs that are in most Italian dressings.
50.) bluecat - 05/30/2018
Middle one. I'll take a pic. I just didn't consider Italian dressing as chunky.
51.) billy b - 05/30/2018
Bluecat, run the Italian dressing thru a paper paint strainer first, it works great, no clogs.
52.) billy b - 05/30/2018
[QUOTE=crookedeye;56075]my stuff turns out just like the Pitmasters..[/QUOTE]

I bet, armpit masters.
53.) crookedeye - 05/30/2018
myron mixon never uses itlian dressing when he smokes..
54.) bluecat - 05/30/2018
[QUOTE=billy b;56079]I bet, armpit masters.[/QUOTE]

Good one billy! +5
55.) bluecat - 05/30/2018


Here's your problem right here. The needle size would accomodate a fleck of pepper but the small hole linking the needle to the barrel is tiny. Jeez.
56.) bluecat - 05/30/2018
[QUOTE=crookedeye;56080]myron mixon never uses itlian dressing when he smokes..[/QUOTE]

He can't find an injector that will work.
57.) bluecat - 05/30/2018
Swampy should be here in a couple of weeks to help clear all this up.
58.) crookedeye - 05/30/2018
....
59.) crookedeye - 05/30/2018
this guy no's his shit..
60.) bluecat - 05/30/2018
I actually remember that commercial. Thing is, I really don't want to open a railroad spike sized hole in the side of my bird. I just want to inject some marinade.
61.) bluecat - 05/31/2018
I would like to say that although it's just one data point, I did notice a difference by smoking with cherry than with the hodge podge of wood I've smoked with in the past. The turkey skin was a lot less bitter than I've experienced. I ended up eating some of the skin which I never would have done previously. Turkey was very mild and not harsh at all - and that was after 6 hours of smoke.
62.) bluecat - 05/31/2018
[QUOTE=crookedeye;56086]





this guy no's his shit..[/QUOTE]

He's definitely full of it.
63.) DParker - 06/01/2018
[QUOTE=bluecat;56084]Swampy should be here in a couple of weeks to help clear all this up.[/QUOTE]

Seriously...is it time to assemble a search party?
64.) bluecat - 06/01/2018
Speaking of which, it's almost time for Luv2 to make his biannual post about how no one posts in the forum and then offers up an obscure Pennsylvania grad study on the relationship between poop diameter and buck movement.
65.) bluecat - 06/01/2018
[QUOTE=DParker;56092]Seriously...is it time to assemble a search party?[/QUOTE]

I know where he likes to hide: the overturned wheel barrow next to the chicken coup.
66.) DParker - 06/01/2018
I'm wondering if he forgot to feed the cats one day so they ate him.
67.) bluecat - 06/01/2018
So, the "rise of the cats". Lol, poor Swampy, they probably jumped him while he was out whittlin' by the barn. He never had a chance.
68.) bluecat - 06/01/2018
Check this out DP

[url]https://www.bedbathandbeyond.com/store/product/turkey-brining-bag/1013869090[/url]

Next time I brine I'm going to use a bag like this. I brined in a 5 gallon bucket but you have to keep turning the bird around for even exposure.
69.) bluecat - 06/01/2018
[QUOTE=Swamp Fox;55983]From the looks of it, that's Ordinary Mid-Week Summer Cookout Day.


"That's not National Barbecue Day ... THIS is National Barbecue Day":

[insert Crocodile Dundee image in your head]








You can complain about the Germans for many things, but matching mustard with pork is not one of them. :p[/QUOTE]

....
70.) Swamp Fox - 06/01/2018
LOL, y'all ...

I've hit a rough patch. I don't have time to wind my watch. I'll be trying to read, at least.

The good news is I'm not dead yet. :tap: :beer:


I know what you're thinking ... LOL ...but ...



71.) bluecat - 06/01/2018
You may not be legally dead, but you're dead to us just the same.
72.) DParker - 06/01/2018
[QUOTE=Swamp Fox;56099]The good news is I'm not dead yet. :tap: :beer:


I know what you're thinking ... LOL ...but ...[/QUOTE]

Aw, c'mon man! If you take away my Python references, what am I left with?
73.) bluecat - 06/01/2018
Lame grill thread?
74.) bluecat - 06/01/2018
We need some smoke ring girls.
75.) bluecat - 06/01/2018
76.) bluecat - 06/01/2018
[QUOTE=DParker;56095]I'm wondering if he forgot to feed the cats one day so they ate him.[/QUOTE]

Those poor cats, having to paw and fight through all that gristle and fat.
77.) Swamp Fox - 06/02/2018
They'll go for anything that's free ...
78.) Swamp Fox - 06/02/2018
[QUOTE=bluecat;56104][/QUOTE]


I can't read what's written on her shoulder ...


Any help?


LOL
79.) Swamp Fox - 06/02/2018
[QUOTE=bluecat;56103]We need some smoke ring girls.[/QUOTE]

I'll go +3 comedy points on that, plus one point for agreement.
80.) DParker - 06/02/2018
[QUOTE=Swamp Fox;56108]I can't read what's written on her shoulder ...


Any help? [/QUOTE]

"If you can read this then I don't want to hear any complaints about how much you spent on dinner and drinks."
81.) bluecat - 06/02/2018
LMFAO!
82.) Swamp Fox - 06/02/2018
:wink LOL



"Okay, so the lobster was pretty good..."
83.) bluecat - 06/03/2018
[QUOTE=Swamp Fox;55983]From the looks of it, that's Ordinary Mid-Week Summer Cookout Day.


"That's not National Barbecue Day ... THIS is National Barbecue Day":

[insert Crocodile Dundee image in your head]








You can complain about the Germans for many things, but matching mustard with pork is not one of them. :p[/QUOTE]

Now we know how that pig died. Milwaukees Best.
84.) Swamp Fox - 06/05/2018
Clue: Game Number 46 ---

What killed the pig in the solarium with the mystery weapon?

Having been to Milwaukee many times, I feel qualified to say that it's the "American beer," the body mass index of the average Wisconsin female, or the accent.
85.) bluecat - 06/18/2018
[QUOTE=bluecat;55942]Heading over to in-laws for store bought food and lessons in moral superiority.

Father's day will be different. Can't wait.[/QUOTE]



Oh yeah, it was as good as it looks. And I was using hunks of cherry and pecan that were as big as CrookedEye's head.

Chickens were brined for 24 hours and were juicy after a 4 hour smoke. Brisket went 10 hours and was the best brisket I ever ate. Put a nice homemade rub on it and let it sit in the refrigerator for a day.
86.) DParker - 06/18/2018
It looks like that chicken on the left was caught mid-dance step. It all does look delicious though. I've been slacking, and am going to have to go on a smoking tear when we get back from the other side of the pond.
87.) billy b - 06/19/2018
Looks to me like Jon has been working on the chickens:omg:
88.) crookedeye - 06/20/2018
i bet youre inlaws were impressed with you bringing over a whole chicken with a half eatin leg lol.. i think im going to get one of those pellet grills.
89.) Swamp Fox - 06/21/2018
Don't do it, CE! ... The more intensive labor--particularly with fire-building --- the better for your soul and sense of cosmic well-being.
90.) Swamp Fox - 06/21/2018
You should be concerned about your soul ... Particularly during the Florida years ....
91.) bluecat - 07/09/2018
Pork Spare Ribs.





Made a rub and let it soak it all in overnight. Put them on at 11:30. Was able to keep temperatures between 215 and 250.
Smoked till 4:00, then slathered on a mixture of molasses, brown sugar and a little apple cider vinegar then covered with aluminum foil.
Pulled them off at 5:30. At 6:00 they were in my belly with some home grown beans.
92.) bluecat - 07/09/2018
I don't think my smoker was made by a master, but it was made by a welder.
93.) crookedeye - 07/09/2018
that thing is not welded by a human.. i smoke a pork shoulder and some bob evans mac and cheese and of course coleslaw.probally one of the best meals anyone could eat
94.) crookedeye - 07/09/2018
you havnt smoked out of a smoker until you smoked out of a masterbuilt..not everyone can build a smoker except a master
95.) DParker - 07/09/2018
I smoked a ~5 lb (after trimming) brisket point yesterday (the 12 lb flat went into the fridge and is being cured into pastrami). It was no haggis, but it turned out well.
96.) bluecat - 07/09/2018
I'd be interested in the pastrami process.
97.) DParker - 07/09/2018
[QUOTE=bluecat;56501]I'd be interested in the pastrami process.[/QUOTE]

Then I shall oblige. This method uses sous vide for the cooking phase followed by 3-4 hours in a smoker. To replace that you have a couple of options. First, you can just go straight into the smoker for however long it takes you to get to an internal temp of 200F. The second, more traditional route is to smoke to an internal temp of 150F and then steam to an internal temp of 200F.

1) Trim the external fat on your brisket so that a layer about 1/8" thick remains. If you're doing a whole brisket you might want to cut it in half for easier handling and so that it will fit inside large zip-loc bags. The one I just did was a 12 lb flat cut in half so it would fit in two 2-gallon bags.

2) I use a basic equilibrium dry cure targeting 2.5% salt by weight (you can tweak that up or down .5% to suit your own tastes) with some black pepper and pre-mixed pickling spice added. Since it's an equiibrium cure you need to measure the salt and sugar by weight rather than volume. For each 5 lbs of meat:

[INDENT]51.4 g (1.8 oz) Kosher Salt
22.7 g (0.8 oz) Brown Sugar
5.66 g (0.2 oz) Cure #1 (1 tsp if you don't have a scale that precise)
cup Coarse Ground Black Pepper
2 Tbsp Pickling Spice[/INDENT]

3) Place each cut of brisket inside zip-loc bag(s). Pour in the cure mixture, seal the bag and shake/turn the bag to coat the entire outside surface of the meat. Open each bag just a bit so that you can squeeze out as much air as you can and then zip them shut again.

4) Place the meat in the fridge for 1 day for each 1/2" of meat at the thickest part, turning over once every day to distribute the cure in the moisture that will begin to be drawn from the meat. If you have multiple bags it's OK to stack them on top of each other if need be due to shelf space constraints. Also, if you need to leave the meat in the cure for a few extra days because you're unable to get to it for whatever reason, that's fine too. You won't over-cure it.

5) At the end of the curing period take the meat out of the bag(s) and rinse thoroughly with cold water to remove all of the spices from the surface. You now have corned beef.

6) Seal brisket in a plastic bag (either vacuum or freezer zip-loc) and sous vide at 155F for 24-36 hours.

7) Remove from sous vide bath and plastic bag.

8) Cover the meat evenly with a coating of dry rub. For my 12 lbs of brisket (less a little moisture loss) I'll be using the following:

[INDENT]1/8 cup kosher salt
1/4 cup smoked paprika
3 Tbsp whole black pepper corns, coarsly ground
2 Tbsp whole coriander seeds, coarsly ground
1 Tbsp ground white pepper
1 Tbsp garlic powder

Of course you can tweak that however you like, but I find that it works quite well.[/INDENT]

9) Put the meat into a smoker for 3-4 hours at ~225-300F. I use wood pellets that are a blend of multiple hardwoods, but pecan chips/chunks also work very well.
98.) bluecat - 07/09/2018
Wow, thanks for the write up.

So, is corned beef just cured and never really cooked?
99.) DParker - 07/09/2018
[QUOTE=bluecat;56503]Wow, thanks for the write up.[/QUOTE]

No problem. I already had that on-hand from when I was teaching a co-worker how to do it.

[QUOTE=bluecat;56503]So, is corned beef just cured and never really cooked?[/QUOTE]

No, it's also cooked (usually boiled though). Other than that, the difference between corned beef and pastrami is the added dry rub and smoking steps.
100.) Swamp Fox - 07/11/2018
[QUOTE=crookedeye;56498]that thing is not welded by a human.. i smoke a pork shoulder and some bob evans mac and cheese and of course coleslaw.probally one of the best meals anyone could eat[/QUOTE]

"Gimme some of your tots."
101.) crookedeye - 07/15/2018
i smoked a few ribeyes yesterday..smoked them until about 120 degrees internal temp.. then threw them on a blistering hot grill for about a minute or so on each side..it was like an out of body experience i could almost cut them with a fork..the smoked twice baked potatoes wernt bad either..i had a cigerate after the meal...
102.) crookedeye - 07/15/2018
i smoked it all on a masterbuilt smoker riveted together by a master.
103.) billy b - 07/16/2018
Those master baiters don't know how to build smokers.
104.) Swamp Fox - 07/16/2018
[QUOTE=crookedeye;56561]i smoked it all on a masterbuilt smoker riveted together by a master.[/QUOTE]


In an Australian/Houston accent:


"That's not a smoker .... THIS is a smoker."



105.) Swamp Fox - 07/16/2018
[QUOTE=Swamp Fox;56563]In an Australian/Houston accent:


"That's not a smoker .... THIS is a smoker."



[/QUOTE]




[QUOTE]You know the difference between a Texan and a pigeon?


When oil prices are down, a pigeon can still make a deposit on a smoker.

[I]Complaints: Write to Swamp Fox[/I]
[/QUOTE]
.......
106.) bluecat - 07/16/2018
We don't know if it was welded by a master though.