Quote:
Originally Posted by ckelly78z
in my neck of the woods (literally), I can commute 10 miles to work into a town that is 50,000 population with most of the amenities. I leave home at 4:30 am, and many days, I encounter 2-3 cars on my route, and on the rare day, I mistakenly think that it must be a holiday that I didn't know about zero (0) cars, or red lights all the way through town.
I'll take my 10 acres of homestead paradise along with it's changing seasons, over massive traffic jams, and endless people everywhere (in the big cities).
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Hey I think that idear is catching on as the City Slickers move to Green Acres... there are 10,000 unsold Apts in NYC as the exodus is in full swing to the Hamptons green acres...
Gone now are Neiman, Barneys, Brooks Brothers all Bked...
that Lil Chief does a gud job on Salmon, and cheese as it is a low watt unit..with a low temp as it's high temp. It would be better if it had a two stage heating element. On a cold day it is just about worthless..the aluminum body is so thin it hardly retains heat.
With Sausage it puts the smoke flavor on but has to be finished in the oven to bring it up to finishing temp. I bought it on a lark at the Thrift to play with...cheap thrills...for me in low budget land...I used to smoke cigars but now suck on Polo Mints...
The problem I have run into is that all my other units, and one that I have seen all are difficult to maintain a low temp required to smoke fish, cheese and sausage. They tend to run too hot. You need about a constant 175* temp...to get to 155* for sausage.