Recent content by BlairsDen

Nothing in the manual addresses it.

Does anyone with an Electric Smoker (mines a Brickmann) have problems when outside temps are 40 or below?

But water is needed for the cooking/smoking process, isn't it?

Thanks Hoot!

Craig- I think you're the Winner! That's what I'll continue to do, but I think I'm going to throw the water out along my steep gravel drive (in different places each time). That way rain water can take it away and I won't have any potential grease build up in my septic systems- at least from...

We love Smoking Meats. But I need some Ideas on where to put the Smoker's greasy water after it has cooled down. We are on a septic system, so putting it down the toilet is not an option. Nor is burying it for the Bears or other animals to dig up. Any Brilliant Ideas out there in our Community...

Shriek is a lucky man! (And must be good at taking orders)

Oh yes it is! Nothing like a cold winters night when you open up a jar of a stew, or chili or fresh veggies from Last summer!

She (who must be obeyed) already has me canning 20+ Qts of potatoes and a few pints of fresh corn! Love Canning!!

Many Thanks Josie!! I've been now tasked with making a few Pints this week. (Like I needed more chores to do:) I'll read up on it. One question- do you drain the grease? Thanks Again!!

Josie-What is "80-20 Dry Pack"? Please share more!!!! :)

Thanks Josie!!!! I knew there had to be a way. So what's your secret? Do you do any cooking of the macaroni before jarring it?

Last Wednesday wifeypoo and I canned 14 pints of pickles that came from our garden. A couple tips we learned throughout the years: 1) never buy the rings and top lids from Walmart or the dollar store. We did a couple years ago and had almost 25% of them not seal. So pay a couple cents more and...

Seriously craig? Do you not get the purpose of canning? And when your power goes out and everything in your freezer goes bad, then what would you eat? The meatball go into the jar with the sauce. And there must be a way to add Pasta too where it won't go mushy.

Fresh Jalopenos from the garden this morning, they are cored and mostly de-seeded, lined with 2 Pepperoni slices, a small piece of Cheddar in the bottom and topped of with Herb Cream Cheese. About 10 minutes on the grill and they'll be devoured in minutes.