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 - Third Brush Generators - by Chris Pratt. While I love straightening sheet metal, cleaning, and painting old tractors, I use every excuse to avoid working on the on the electrics. I find the whole process sheer mystery. I have picked up and attempted to read every auto and farm electrics book with no improvement in the situation. They all seem to start with a chapter entitled "Theory of Electricity". After a few paragraphs I usually close the book and go back to banging out dents. A good friend and I were recently discussing our tractor electrical systems when he stated "I figure it all comes back to applying Ohms Law". At this point
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