gregintenn

I agree. Two very nice matching helmets came with it. Pants, boots gloves, and a riding jacket are to follow.

Since he's gone to the Atlanta Braves game in my car today, I see it as only fair that I do a bit of "road testing" on his bike while he's gone. You know, just to be sure it'll be safe for him. So far, so good on the "testing". I really, REALLY miss riding a bike.

https://www.lowes.com/pd/Masterbuilt-MES-130B-Digital-Electric-Smoker/1000386183 I'm pretty sure this is the one I have. This is my first rodeo with smoking meat, so I know nothing about it, but this one seems simple and straightforward. I'm guessing most models would provide at least the same service. All they need it heat, a place for the wood chips, water pan, and a rack to put meat on.

Cooked a chicken on it for lunch today. Salt and pepper chicken. Hickory wood chips for smoke. Water in water tray. Cooked on 240 degrees at 1 hour per pound of meat. Internal temp 165. This was simply amazing!!!! The smoker has proven to be quite the hit at our house.

Looks like a fine day indeed.

I am now! That's a pair of fine looking handguns!

I admit I was a little proud when my son asked me to ride with him this morning so I could ride back the new toy he purchased. He'd never ridden a bike before. Mama ain't happy. His girlfriend ain't happy, but I'm tickled we share a common interest. It's an 04 Suzuki GS500F. Very low miles, and runs and rides great. A perfect starter bike in my opinion. Now if I can talk mama into us getting a bike, I know where there's a sweet HD Night Train!

The steak looks good, but I wouldn't eat it after it touched the same plate as cauliflower.

.380 balls?

It's just.a statement, Doug. If I ever get caught up at work, I can probably go get my own. What I need are some fishing lessons from you and your buddy!!!

LOL!

Crappie is among my favorite foods.

You'd think so, but I have a range behind my house and rarely shoot anymore. There's always something more pressing to do it seems.

Bojangle's in Lebanon ain't bad.

A subject as serious as gravy probably deserves it's own thread, if not it's own sub forum.

Yeah, your right. I was afraid if I mentioned white gravy, I'd be labeled a racist. ALL gravy matters!

Dang right!!!!!!

Actually, yes I do. I've found very little waterborne food I don't like.

It ain't blood, dammit!!!!!!!!!!!! It's meat juices. A while back at a restaurant, The waitress asked if I needed steak sauce for my filet mignon. I politely told her "I sure hope not".

Just when you think you know a fella!

They don't get hot enough to burn off all the grease and food residue like a grill. I would expect the inside to get all molded and funky if you didn't clean it. https://heygrillhey.com/simple-smoked-pulled-pork/ Here's what I did in case anyone wants to try it. I don't know how you could improve on it, but I guess individual tastes may vary. https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/ ^^^and the rub.

The other half is cleaning the greasy s.o.b. up after it finally cools.

Yeah....that's what I have and how it works. Thanks to everyone for the suggestions. This made some awesome pulled pork!!!!!!!

I do need the thermometer. I have an old school probe thermometer, but I like the idea of the wireless one. I'm not sure the thermometer on my smoker is accurate. I started on 225, and soon bumped it up to 235 to actually get some smoke. After 16 hours, the internal; temp of the roast was only in the 160s. I wrapped it in foil and put it in the oven for 4 more hours at 250 to bring the internal temp up to 200. This seems to take more time that what I usually have available.

My hammer doesn't have an electronic controller or Iphone ap, so the kids are out.