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Thunderbelly

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Everything posted by Thunderbelly

  1. Thunderbelly
    http://www.nitro.20m.com/
  2. Thunderbelly
    Plotts are off of imported Bavarian Hounds in the early 1800 line breed for big game in the North Carolina mountains by the Plott family, they are NOT a mix.. Mostly bred for Hogs and Bear.. As far a yotes in the Northern states they can get up to 90lbs but for the most part they are under 45-50lbs, where I live 25-35lbs is normal.. So for me 30lbs dog or two is fine but up north that size dog would be a snack... I live on the north shore of lake Erie, and regularly see the "large" coyote, they look are about the size of a good alsatian dog. To keep them off my beagles, I put a small
  3. Thunderbelly
    I have had no troubles controlling my temps, however I use my cookers a lot more than most The best thing I can tell you is to use your cooker a ton, once you learn where it can get to in regards to emps, you will know what you can cook. Jim, has great results with low temps, I think because he uses briquettes. Any pics of what you are trying to do? I think two of my cookers, have no control over the vent ( no just one has no control, I dont use the other one) and the rest all have some kind of control. Just leave the vent open, and regulate temps with the intake of fresh air. See what
  4. Thunderbelly
    wow I was under the impression your laws were a lot tighter than that. Our guns must be sleeved from 30 minutes after sunset, untill 30 minutes before sunrise, unless in a house.
  5. Thunderbelly
    Ya, we are legislated, but I can walk down the street with my shotgun over my shoulder, my hound on her leash and walk over to crown land and start hunting. In season of course
  6. Thunderbelly
    Is it ilegal to receive air guns as a gift, in the post (we call it mail)? There may be a loop hole. Or is it ilegal for me to mail your gift ( an airgun) from Canada to you? Ok here is one link to a shop fairly close to me http://www.basspro.com/webapp/wcs/stores/s..._10151_-1_10001 Another one is "the bow shop" there are a few more if anyone wants the links
  7. Thunderbelly
    I posted this osmewhere else, but it's still a good link to an American working Bull terrier http://www.youtube.com/watch?v=dUUwLR_-hTA
  8. Thunderbelly
    Jim, the briquetes seem to be the key to your low temps . I find the lump burns hotter, and shorter, just like you did. But the most common thing I smoke is a pig, or pork shoulder, large cuts of meat that need to be up around 200- 225 cooking temps. Sounds like you have an amazing setup for cheese, and or jerky. If you try the sand trick, you will find you make some really good jerky. Here's a link to one of my cookers with some snacks on it http://brantfordbarbecue.com/
  9. Thunderbelly
    Watch this video to see a good working dog from the USA, not the old style but sure has some spirit http://www.youtube.com/watch?v=dUUwLR_-hTA
  10. Thunderbelly
    why the briquetes? Have you tried lump? Once I tried the lump I never went back. As far as cold smoking, if you have the ProQ, add another stack to it and you will get lower temps higher up, I find even with the vents open I can hardly get 250 out of mine (which is good, because I want 225-230). Another option is a chamber extension, like Traeger has or I have seen home made ones using Dryer venting and duct tape. Jim, stop using the water, and line your bowl with aluminum foil, then about 1 to 2 inches of play sand from a sand box ( follow the shape of the bowl). Place a second layer of
  11. Thunderbelly
    try this mix http://www.cdkitchen.com/recipes/recs/520/...ices31600.shtml then just coat the pieces and deep fry.
  12. Thunderbelly
    I was going over some of my earlier posts (they're way back on page 30 ) And since then I have found a manufacturer of cookers from your side of the water. ProQ is a manufacturer of vertical water smokers I have had good success with. When cooking tough meat, like the squirrel recipes, the key is to cook the meat low and slow you need to keep the moisture from boiling out. Since there isn't alot of moisture in h\game meat, wrap them in bacon to help you out a bit. http://www.foodsmoker.co.uk/equipment/proq.htm I use vertical water smokers almost as often as I use my offset type
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