Couzer

I believe mine does it all, so whatever you are up for.

I want to go with you one of these days, I have a set up that I need to use

I always have more fun on the Archery rut tag. Good luck

Lol shows you how much I know. But I do know that when the visible smoke gets thick it looks blue, not invisible

Lol right! I was in the hot box for a few days with the boss. I ruined all the cheese she made, I convinced her to let me cold smoking it. Ya never again, baby steps. Going to do just a small amout.

Lol this was me as well the first time I tried smoking cheese. One thing that I learned from this was DIRTY SMOKE! I thought more smoke more better. A recent friend of the family started smoking and selling brisket. Well the meat was not that good because of the dirty smoke/blue smoke. I've stopped using the pellet tube, aka amazing smoke tube and no regrets.

To cool! I've seen some out there Tim but I thought they were for marking a claim? Never thought about picking one up and and checking it out. Tells you how much I know

Solid find!

Mine to!

Epic man!!! Congratulations!

Looking for a new bird gun, preferably a Side by Side, 12, 16, 20, 28? Let me know what you have? Not totally opposed to a over under. Thanks SAN TAN

Found one, thanks everyone. Met up today and tested it out on the way home.

Wow that's insane

Are you going to help continue the legacy! That's pretty cool

If you can find the old primos DVD speak the language on turkeys, it does a great job explaining the calling. Also on PBS there's a show called "life as a turkey" that I highly recommend. About some guy hatching some eggs and raising turkey's.

They will definitely work, I wouldn't worry about it.

Atta boys! Keep up the good work

The question is has anyone ever killed 4 or more coues in one year? Legally that is, not talking about BC777 here. Guide or no guide congrats on getting it done.

Thanks, going to be fun!

Just went yesterday and picked up a tag for my boy and I. Oh wait sorry this was for resident. My bad 😃

PM sent on other stuff

Store bought, not the ones we butchered last Saturday.

TTT smoked spatchcocked chickens on Sunday Panda Express Teriyaki, Arthur Bryant's KC BBQ, and a dry rub.

I like Cherry if you are able to find some but Hickory, apple, pecan, oak, mesquite or even a mix.

No pan, straight on the grill of the smoker. They took about 5 hours to hit 165. I did 2 birds non-spatchcock and it was 12-13 hours.