Participate!

[slojoe]

Tony, as you have probably guessed, I'm participatin' as much as I can, being retired I got bunches of time (since the fish ain't bitin') Seriously, I'm having a great time with this forum...........Its a new world to me. Thanks

[DivotMaker]

Glad to have you with us, Joe!  We all learn from new folks joining in, and the family grows stronger!

[Camadile]

Hi Guys!   Thought I'd stop by and say hello.  My apologies for not participating lately.  I've been so busy with the Mojoe thing (I've been making lots of videos for YouTube) and of course the day job (I just finished building a kick-ass outhouse up in the Canyon) that I haven't smoked in months.  I'm going to have to focus!

Sales of the Mojoe Griddle are picking up very slowly but surely. And I am getting great feedback from those who have bought one.

I want to thank you guys again for participating with me last year with all your great advice and critiques.  It helped me immensely.  (You know who you are!)

I've got two racks of St. Louis in the freezer right now.  What's the best thread/recipe on this subject?

Cam

[old sarge]

Good to here from you Cam.  I cannot say much on St Louis, I'm a baby back fan (225/230) for 4.5 - 5 hours. Glad the MoJoe is doing well. Watched your 2X4 hotdog video. Great idea, and seems rather quick.

Dave

[Camadile]

Good to here from you Cam.  I cannot say much on St Louis, I'm a baby back fan (225/230) for 4.5 - 5 hours. Glad the MoJoe is doing well. Watched your 2X4 hotdog video. Great idea, and seems rather quick.

Dave

Thanks Dave, good to hear from you!  I think I'll do the ribs tomorrow, thanks for the tip! 

I took the Hot Dog video a bit further with my latest video:  "Lo-Carb Mojoe Bacon Cheeseburgers".  Check it out:

http://youtu.be/htfB6S-euVM

Hope all is well with you!

Cam

[old sarge]

Doing fine.  Still vertical and above ground. The St Louis are bigger boned and meatier. Will likely take either more time, a higher temp, or a little of both.  You should find some hints and tips in the meat section, or under the SI3.  Try the search feature, top right of the page.

[Camadile]

Above ground = good!  Glad to head you are still active and smokin"

Cam

[DivotMaker]

Good to hear the Mojo is going well, Cam!  Miss hearing from you around here, and the great pics you always have!

[old sarge]

Watched the lo carb video. I anticipated something with tofu. Glad you stuck with the beef.  And using the cheese instead of the bread is a nice and unique touch.

[CentDoss89]

Just doing my second post I from anything goes to now this!

[Trip]

Work blocked this forum lol, you guys are under newsgroup/forums classification and listed as suspicious by a large net monitoring program made for large businesses. 

[old sarge]

I was finally blocked this week as well. Back to the cell phone for comments.

[Trip]

Divot should check how this site is listed and get it tied to food retail/business related.  Being under newsgroups/forum without the rep of something like Reddit gets you blocked by most software quick fast.

[SuperDave]

Sometimes it is the server service that a forum uses.  If that server service has hosted a bad site, anything coming from that server can be blocked. 

[DivotMaker]

Divot should check how this site is listed and get it tied to food retail/business related.  Being under newsgroups/forum without the rep of something like Reddit gets you blocked by most software quick fast.

Thanks, Trip!  Never heard this before, but we'll sure look into it!