WD Daily Chat - Talk about anything You Like

Chuckwagon · Post by **Chuckwagon** » Fri Nov 22, 2013 04:47

Hey, hey, Count Duckula! Have you been watching too many duckumentaries on television? When the waitress has you pay for a meal, you really shouldn`t say, "put it on my bill"!
Just one question. What's the difference between a Greek Turkey and a regular one?

el Ducko · Post by **el Ducko** » Fri Nov 22, 2013 15:36

The difference...? In a word, "practically everything." (Oh. Wait. That's two words. No charge for the first one. Practicality is a myth, anyway. ...a Greek myth.) Here's a practical example, from somewhere or other on the internet.
Happy Holidays! Opa! ...er, uh, WooHoo!
Duk

The Greek father calls his son a couple of days before Christmas and says, "Niko, I hate to ruin your day, but I must tell you that your mother and I are divorcing. Forty-five years of misery is enough."

"Mba mba, what are you talking about?" Niko screams.

"We can't stand the sight of each other any longer, We're sick of each other, and I'm sick of talking about this, so you call your sister Toula and let her know."

Frantic, the son calls Toula, who explodes on the phone."No way are my loving parents getting divorced!" she shouts.

She calls Dad immediately and screams - - "Patera, you are not getting divorced! Don't do anything until we get there. I'm calling Niko back and we'll be there tomorrow. Do you hear me?" and hangs up.

The old man hangs up his phone and turns to his wife. "Endaxi," he says,"they're coming home for Christmas and paying their own way."

Chuckwagon · Post by **Chuckwagon** » Sat Nov 23, 2013 05:24

el Ducko · Post by **el Ducko** » Sun Nov 24, 2013 18:21

Try these Thanksgiving jokes on your grand-kids:
Q: Why did the turkey cross the road? A: It was the chicken's day off!
Q: What are the feathers on a turkey's wings called? A: Turkey feathers
Q: Which side of the turkey has the most feathers? A: The outside
Q: If you call a large turkey a gobbler what do you call a small one? A: Goblet.
Q: What sound does a turkey's phone make? A: Wing! Wing!

Happy Turkey Day, USA! Don`t forget to name the turkey and make everyone uncomfortable.
Duk

source: http://www.jokes4us.com/holidayjokes/th ... jokes.html

Krakowska · Post by **Krakowska** » Sun Nov 24, 2013 23:11

Buffalo Bills had a bye week and just wanted to do "something different" today. Did a little research on You Tube and Googled on how to work with chocolate. Have this chocolate candy up in Buffalo called "Charlie Chaplin" $18.50 a lb when we were up there a month ago. Marshmallows, coconut, walnuts and of course chocolate. Decided "I can do this" and the wife and I "Got up on the wheel" and did our first ever candy making gig. Very much an art like sausage making I see. Well it came out pretty good for the first crack at it. Some pics. Next project will be "Sponge candy"

Chuckwagon · Post by **Chuckwagon** » Tue Nov 26, 2013 09:10

Yikes! Did you say $18.50 a pound?

Fred, you must be a Jack Of All Trades eh? Wow, I just look at that stuff and gain weight!

Best Wishes,
Chuckwagon

Gulyás · Post by **Gulyás** » Thu Nov 28, 2013 00:05

Have a happy Thanksgiving in the USA.

Shuswap · Post by **Shuswap** » Sat Nov 30, 2013 05:04

Received my new 2-door Masterbuilt gas smoker today.

Got it assembled easily and made two mods by adding casters and applying the tin foil to the chip tray to prevent flare-ups.

Tomorrow I`ll condition it and see how much, if any, the doors leak smoke. I`m ready to apply a high heat caulking bead if necessary.

With luck, next week I`ll be ready to do my first smoke with CW`s beer brats. Should be fun.

Post by **redzed** » Sat Nov 30, 2013 08:02

Shuswap wrote:Tomorrow I`ll condition it and see how much, if any, the doors leak smoke. I`m ready to apply a high heat caulking bead if necessary.

If a bit of smoke oozes out through the doors is nothing to be concerned about. Smoke is meant to waft gently through the chamber and exit. You do not want to prevent the smoke from exiting. If you have too much smoke in the chamber your sausage will taste either bitter or sour, or both. Keep the damper at least half open.

grasshopper · Post by **grasshopper** » Sat Nov 30, 2013 17:04

I have had mine for awhile and they are very air tight. I leave my air draft open all the time. The stall, you will encounter with the sausage is the moisture in the meat. Smoking is not a problem. On a calm day I even pull the loader out about one inch to get the moisture out. Too much smoke is not a problem and there is the bitter taste. Low and slow is the main thing. Just as important is thin blue smoke. There is the ticket. Good luck

Chuckwagon · Post by **Chuckwagon** » Sun Dec 01, 2013 09:01

Mike & Chris, you are absolutely right. Let it leak smoke.

It's not meant to be airtight.
A "flow" of smoke is desired with an "ingress" and an "egress". The larger models even recycle it back into the chamber. Just don't shoot big holes in it while you're practicing your quick-draw!

ssorllih · Post by **ssorllih** » Sun Dec 01, 2013 22:20

two about the same size. Like this

sawhorseray · Post by **sawhorseray** » Mon Dec 02, 2013 07:03

Smokers need to breathe, follow the directions that came with yours and you'll be better off and on your way. Every smoker is different and has their own quirks, pay attention to the directions from the guy who made yours. They don't make these things to have people disappointed, every one of them will do a proper job if the purchaser will follow the makers recommendations. DO NOT CAULK! RAY

Shuswap · Post by **Shuswap** » Mon Dec 02, 2013 16:27

sawhorseray wrote:Smokers need to breathe, follow the directions that came with yours and you'll be better off and on your way. Every smoker is different and has their own quirks, pay attention to the directions from the guy who made yours. They don't make these things to have people disappointed, every one of them will do a proper job if the purchaser will follow the makers recommendations. DO NOT CAULK! RAY

Generally I agree and after conditioning the smoker I won't be caulking. However, Masterbuilt has been roundly criticized by most purchasers about the design of their chip tray which casuses flare-ups. Why they don't do something about it is beyond understanding. I bought mine knowing from the reviews that I would have to deal with that issue.

grasshopper · Post by **grasshopper** » Mon Dec 02, 2013 17:00

The masterbuilt is a smoker of its own. The flare up I thought is on the electric model only.
Masterbuilt sent me a fix for mine. I only use a small amount of chips at a time for fear of a bitter taste in my meat. These smokers will pump out a lot of smoke and hold moisture. You need good draft. DO WHAT RAY SAYS. Customer service at masterbuilt is great to deal with, in my opinion. I really don't have a lot of info on the gas model. smokingmeatforum.com has a lot of info on your masterbuilt.

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