Displaced Texan

That’s ‘cause our mommas raised us right!

Southern charm and the preparedness of a Boy Scout. What’s not to love?

Oohhh, I get to buy ME a shiny new gun?? Cool!

Cards: check Flowers: check Ready to give Mrs Tex some sweet lovin: check I’m ahead of the game.

Lol

If you are ‘correct’, Peel, then why does it say ‘pork roll’ right on the front of the package? Maybe they spell ham different up here in Yankeeland....

I say yes, and there HAS to be pics/video along the way...

I’ve seen more than one coyote here in my neighborhood, and I’m in Camden county. My vet says they trap and relocate them fairly often, but they usually find their way back.

Now I’m going to spend your money (ask Zeke how much he likes when I spend HIS money, lol).... I would recommend buying a vacuum bagger system. I use mine all the time with the smoker. I’ll put a few things on, and vac bag/freeze after they are done for easy meals during the week. Makes it handy for stocking up on meat(and veggies)when they are on sale too. Pork tenderloins are easy for this, and a GREAT way to try out your smoker. I usually smoke 4 of them at a time, then vac bag and freeze them for quick meals during the week. I do the same with chickens too. I cut them in half after I smoke them, vac bag ‘em, and have a main course ready ahead of time. Another easy one is a pork shoulder for pulled pork. Always a hit around my house. Brisket is much more involved, and, IMHO, requires more technique then most other meats. It’s a long smoke, as 10X correctly pointed out, amd required more attention to make it come out good. Whatever meat I smoke, I dry rub, let the rub soak in overnight, and then hang it on the smoker. There are many different dry rubs commercially available, or make your own. I can post some of my favorite home rolled rubs if you desire. Ask away if you have questions. There are quite a few bbqheads here that would be happy to help!!

Nice!!!!! Get a good thermometer, dual probe type and an instant read. Don’t trust the built in thermometer. I use the dual probe to monitor meat temp, and smoker temp (one probe for each), and the instant read to test the meat in various places...especially a brisket. Get to smoking....and post pics! We are here if you have questions or need help.

Weiner dawgs RULE!!!

Bahahahaha!

Hmmmmmmm, and why is that?? Lol

Which one are you, Remixer? On the front, or the rear??

Little far for me, if you were closer, I’d give you a hand. Lot of help that is, huh? Lol

Contacts can be cleaned on a relay....obviously, if it’s a solid state relay, it needs to be replaced. Where are you located, Bully?

Lol, yep, ALL the time!

Like sex in yo mouf...that’s what it tastes like!! Gonna vac seal and freeze some for you, Zeke, like we discussed the other night. No biggie....just a colonoscopy. My 12th. Lol Thanks for thinking of me!

I can’t eat this weekend (medical procedure Monday morning), so I’m doing it early...having football snacks tonight for dinner. Kolaches. Smoked sausage and jalapeño cheddar sausage.

AVB, I find it just as easy (and tasty) to use Jiffy Cornbread mix...(tell my family members and I’ll deny it to your face) rather than my mother’s recipe. Depending on the size of your skillet, you may want to use multiple boxes. I think my cornbread pan is a 10” Wagner skillet, about 80 years old. For that pan, I use 2 boxes of Jiffy. I add diced jalapeño peppers (white membrane and seeds removed), and a handful of cheddar/jack cheese blend. My mom used to add roasted corn, cut off the cob of course, but I usually don’t. My dad loves it that way. Make SURE you heat that pan up well..I put the pan in the oven for at least an hour ahead of time, gets it’s nice and hot. Give it a quick wipe down with crisco on a paper towel. Pour in your batter, and bake it. Toothpick in the center of the cornbread should come out clean to indicate it’s done.

I applaud your chili, AVB. I won’t start the ‘beans vs no beans’ debate, because, as we all know, a REAL bowl of red does not have beans..... Should you make the jalapeño cornbread (and I highly recommend you do), be sure you do it in a cast iron skillet. Nothing else puts a crust on a cornbread like cast iron! Put that skillet in the oven for an hour before you pour the batter in. You’ll thank me later.

They can carry leprocy. They were readily eaten during the depression. They were called ‘Hoover Hogs’, as (I hear) they taste like pork. Never eaten one myself.

I’d check the brushes anyway. Sounds like they are pretty old.

Do you have 3phase power to the motor? Phase to ground should be 120V, phase to phase should be 240(ish). If you have all 3 phases to the motor I would suspect the brushes. Motor brushes are usually easy to replace.