bryan

I use rabbit and pork butts for my thank you's. Fry up 8-9 and drop off at local sheriffs station with beans and slaw and 2-3 at Doctors office once or twice a year. Find cages on Craigs. (NO WOOD or Hardware cloth - hanging wire only) $25 or less per hole.

I raise New Zealand.s. (3 does with 1 buck) If you get the fodder system down the cost is almost nothing. I feed fodder for day feed and grass clippings for night feed. The secret to healthy animals is on demand fresh water. (cheap to do) Joe

Do u do pic's?

What say you? http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

Mine is of a little different design. Got from HSN or QVC a couple years ago. It is stainless narrower and deeper with pan that SMALL chips go under. It uses very little wood and does great job of smoking. I use on back porch. After I get amount of smoke desired I remove chips return tray with product and finish cooking in oven with or without lid (as needed) I posted it on site but it was not well received. I use mine quiet often. Joe the old cookshack

Will work for pig.

For those that do http://www.instructables.com/id/Get-Grilling-Faster-with-Canned-Wood/

No hijack. Just me pushing cheap feed. Please always post. Joe

The post was intended to help those that are or will be feeding farm animals rabbits etc. Fodder will cut feed bills 600-800%. 1 bag rabbit feed = 200 rabbit meals 1 bag barley seed = 14-1600 rabbit meals. Joe

After many years I am back to raising rabbits. The cost is only in the set up. With good advice that cost is very low. If interested or now raising farm animals I suggest you google "rabbit fodder" In the 80's i ran a rabbitry of 100 plus does. Joe

MacKenzie is right on as always. The following is a great aid. http://amazingribs.com/tips_and_technique/meat_science.html

I always heat below the cooked at temp or the product will cook more. Joe

http://blog.sousvidesupreme.com/2011/10/easy-limoncello/ Easy! Lemoncello Makes 2 quarts. 10 fresh lemons for zest 1-1/2 cups castor superfine sugar 1 quart water 1 quart vodka Fill and preheat the SousVide Supreme to 135F/57C. With a vegetable peeler or sharp paring knife: Remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith. (from the underside of the pieces of zest) Put the lemon zest into a gallon zip-closure cooking pouch. Add the vodka. Cook for 2 hours: Meanwhile, in a saucepan over medium heat: Completely dissolve the sugar in the water and set aside to cool. When the cooking time has elapsed, strain the vodka into a bowl or pitcher. Stir in the simple syrup and pour the finished limoncello into clean bottles with tightly fitting stoppers. Chill well and enjoy!

I made my ofuro with a 100 gal Watermaid horse trough from Tractor Supply. Sure is tempting. May do for the Sheriff's Dept.

This is on my list. My home built ofuro tub can reach the required temp. What say you for your pig? http://www.eatmedaily.com/2009/03/the-trojan-hog-on-hestons-roman-feast-video/

Glad you were not hurt. I got my first one from Harbor Freight 7-8 years ago. Have never had a problem. I still use it as a weed burner and to lite the KK. Suggest you give Harbor Freight a chance to correct the problem. Congrats on your successful safety dance. -

I bought the Rio Grande with high top lid. Huge 24" diameter Semi-Flat bottom at about 10" across Cones up to a height of 4" Gives you 27" of cooking space end to end...this will hold a lot of food!! Weighs in at a hefty 25 pounds and just shy of a 1/4" thick Handles providing a secure and safe place to maneuver while cooking and carry it as well Works great om an old 3 leg burner from yesteryear. We use it a lot at the beach. Joe

I do.

What say you?? If you haven't tried it don't knock it http://www.southwestdisk.com/Moab_Rim_Disc_Grill/

Great review. Joe

Thanks for the post. Looks great. Does the meat tear easy or show signs of separation? Joe

I use a thermometer from Lowes/Home Depot. Around $20 good for up to 100 feet. Maverick I think. In fact I use two. One for product and one for the KK at product level. I seldom do hot cooks still in love with low and slow.

What kind of trouble? Can we help? I think I might be showing my age on this one. Times were tough. No coal or much of anything else.

What say you? If you aint tried it don't knock it. http://www.firepit-and-grilling-guru.com/roast-chicken-recipe.html