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  1. butthead66

    New and a bit confused

    Welcome! I have found that if you ask your question here, and cant find an answer, there may not be one. lol There is an awful lot of friendly experience here.
  2. butthead66

    Unattended Smoking

    I do it all the time. For a few hours at a time, anyway.
  3. butthead66

    Jeff's Sauce

    I added a little bit of pureed peaches to it for a nice variation, but i like it the way it is as well. Jeff
  4. butthead66

    first and LAST time using morton TQ

    I believe it is part of Bear's instructions, but placing a sheet of parchment paper under the meat before rubbing is a great way to catch any excess, and makes it quite easy to place into the bag after the meat. This worked well for me the last few times I made bacon. Hope you find a way that...
  5. butthead66

    Finally-My First Sausage Thread

    Awesome Job! Where did you get the recipe for the chicken and cheese sausage? Would like to make some of them myself!
  6. butthead66

    meat grinder questions

    Yes! Pretty much anything that will fit down the tube gets pulled through, even on a second grind. I absolutely love mine. As if you couldn't tell. lol
  7. butthead66

    How long do you guys store smoked meats in the fridge?

    I believe their point is that it is not how long the food can MAYBE last. It is more of a matter of safety. How long are the times that are CONSISTENTLY safe? Call it wasteful if you wish, but preventing a food-borne illness is more of a priority for me.  
  8. butthead66

    Turkey positioning question

    Beautiful color on that bird! If it gets to the color you want before done, you can always put it in a pan and foil it till done. Just took mine off. Gonna be some good turkey on they tables today! HAPPY THANKSGIVING!
  9. butthead66

    Turkey positioning question

    I have always put the dark meat towards the heat since it cooks a bit slower. May not actually matter, but seemed logical to me. Also, breast up, if for no other reason than it needs to look pretty. lol  Jeff
  10. butthead66

    Stumps Baby around Houston, TX

    Lol, I didn't even realize you were the same fellow from the other thread. Maybe one day I can afford a decent memory! :-)
  11. butthead66

    Stumps Baby around Houston, TX

    I agree. In person is definitely best.
  12. butthead66

    Stumps Baby around Houston, TX

    Not sure if this will help. I have an XL Baby. This is a shot of it a bit loaded. The bottom 2 shelves are full racks of Ribs. Hope this helps. I too was unsure of which size to buy, but I happen to live where they are made, so i could see them in person. The amount of meat that the website...
  13. Stumps Baby around Houston, TX

    Stumps Baby around Houston, TX

  14. 20150711_174640.jpg

    20150711_174640.jpg

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  15. butthead66

    Brisket, Chicken, Ribs - what kind of smoker to get?

    Welcome! I cant speak for masterbuilt smokers, as i have never owned one, but a LOT of people on here have them. I have an electric and a gravity feed. I love using them both, but each has it's benefits. For small, quick smokes, like after work during the week, I tend to lean more towards my...
  16. butthead66

    Stumps Baby

    Oh, and make plans on how to get it to your patio. The only issue is that unless you order the larger pneumatic tires, it won't roll in the grass. It weighs a little over 600 pounds.
  17. butthead66

    Stumps Baby

    I will post another picture when I get home this evening. As for the meat drying out, only when I screw up and over cook it. Lol. I have no regrets with this smoker at all.
  18. butthead66

    Stumps Baby

    Lol, I guess I need some practice on posting pictures. I thought I had posted 2.
  19. butthead66

    Stumps Baby

    These two show a 6.5 pound chicken. It was the only thing in the freezer willing to take the stage. Lol
  20. Stumps Baby

    Stumps Baby

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