Posted by da.bees on May 14, 2014 at 20:21:44 from (72.181.176.234):
In Reply to: OT Can You... posted by John B. on May 14, 2014 at 18:53:26:
I always smoke extra for the freezer and injoy eating it up to 90 days later. We use the mircrowave exclusivly for reheating and seldom thaw beforehand. I suggest you try the microwave because to me it tastes freasher than reheating in the oven. I actualy wasn't a big fan of freezing cooked food before we had a microwave. I even tried reheating on a charcoal and gas grill but that was only better than no que at all. When we began reheating in the mircowave I actually changed the way I smoke,esp types of wood. For years I liked to use mesquite and hickory. Pecan,oak and fruit wood didn't have enough smoke flavor. Once we began regularly reheating the mesquite was too strong. After I am around the smoke while cooking my sense of smell deminishes to the point I don't fully taste the smoke for several hours after I change cloths and shower. I still use all kinds of wood,just do it different. Whereas I used to add splits throughout the cook,I now burn the wood down to 50% consumed and no longer making heavy smoke then shovel it into the smoker. Alternately,I often use lump charcoal with little and sometimes no wood. Did I mention my bunch loves them some que?
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Today's Featured Article - Hydraulic Basics - Part 2 - by Curtis Von Fange. In the last entry to this series we gave a brief overview of hydraulic system theory, its basic components and how it works. Now lets take a look at some general maintenance tips that will keep our system operating to its fullest potential. The two biggest enemies to a hydraulic system are dirt and water. Dirt can score the insides of cylinders, spool valves and pumps. Wate
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