shepp
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Everything posted by shepp
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David Dramain is a badass
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Trout tonight, done smoking ready for my trip....Sunday can't get here soon enough
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That's F'n sad!!! Use google you idiots
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like a brain washing from the far left teachers.......
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Actually ran mine last night to do cheese last night with out the bottom cap and it ran so much better, I might try putting bigger/more holes in that cap to get more air.
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My life trumps all
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No brine for the cheese it just gets smoked fish gets a home made brine water, apple juice, salt,brown sugar, garlic, onion and parsley
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We gave you all the info you need ;)
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Yea I've noticed small changes, nothing huge mobile wise. I can deal with it I've never liked using the the newest post feature, I scroll the main forum page for new posts....
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Yum! Going to try that after I get back. Smoking cheese tomorrow, string, cheddar, baby Swiss and pepper jack wendsday trout, which is brining right now
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You know for when you wanna take down a movie theater with TWO rounds
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Tell that to Colorado California and Washington
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http://americansuppressorassociation.com/blog/ congradulations @jtallen83
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His gun is piston operated
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And I doubt those goat fuckers clean their AK's (piston gun) and they're shooting dirty ass ammo. I don't think your going to clog it with 50 rounds maybe 50,000.
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yea I would give it a try makes sense you fire off 15-20 round and you "use up" all your lube. I had the same issue with my .556 gun but it seemed like no matter how wet she'd jam up on me. Ended up getting a ares BCG that was coated to make it slide and I haven't had an issue since.
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You mean as lube? A lot of guys like mobile 1 synthetic it's works well, one thing about synthetic oil is the get into the pores of them metal and still lubricate even tho it seems it's gone. Amsoil took an engine run on amsoil and drained it. The engine ran some ridiculous amount of time with out oil due to what I said above.
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Or the bees were dripping in bacon grease
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That's and interesting idea with cross scoring your fat cap. Have you don't that before? Does it help any?
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Was suppose to be here Friday for some reason it's still sitting in St. Paul, idk why the hell it went from Houston to St. Paul, it went right past me?!
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Hickory in the smoke daddy with some apple added to the burner in the smoker it's self. 13 hours from start to finish not counting the brine. Just got it pulled cooled and vac sealed. Think next time I'll either brine in fruit juice/water mix or 4:2 on the rubs. bark was alil salty could use some sweet, but sauce will fix that
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Just pulled them 192 and 198 figured I'm going to be reheating them they're in the cooler now
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Those were my thoughts exactly!!!
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Yes I heard Hank shaw discribe a heat like it the other day, in the BBQ sauce it's a "star bust". A quick heat that hits good but leaves quick
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Mine were 6.5-7 I'm on 7.5 hours and at 180-185. Just made steaks with that Santa Maria rub, I like it reminds me of a less spicy fine ground Montreal steak with alil heat also added a tbs of death dust to my BBQ sauce hoooo-lee poop is that a game changer in there
