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- Mar 1, 2016
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22.5” Weber Smokey Mountain smokerWhat 22.5" wsm? I get the cooking part.
22.5” Weber Smokey Mountain smokerWhat 22.5" wsm? I get the cooking part.
Ok, that makes sense. I thought you had a rifle with a 22.5" barrel, chambered in one of the Winchester short magnums. Lol22.5” Weber Smokey Mountain smoker
Can you loosen em right off tension wise to account for the ice build up Mark? Or do you just run the risk of slippage or throwing em off?
Ok, that makes sense. I thought you had a rifle with a 22.5" barrel, chambered in one of the Winchester short magnums. Lol
Where do you get the goat milk? Yours? Nice.Mornin Dudes! It’s about to get cheesy around here.
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I’m friends with most of the local shepherds. We mixed 90% sheep and 10% goat milk. It’s supposed to be tasty like that.Where do you get the goat milk? Yours? Nice.
Not sure the makeup of the feta I eat, I always thought it was goat only. Learn something new every day. After curdled and drained, do you salt then? How much is feta pressed, not as much as a cheddar right?I’m friends with most of the local shepherds. We mixed 90% sheep and 10% goat milk. It’s supposed to be tasty like that.
Koda says GFY
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What is this thread supposed to be about? Lol
First stage done. Also making mizithra from the feta leftovers.
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Got the hydraulic oil and filter changed on this lil guy.
Gonna make it a lot easier on my shoulder and wrist.
Used, but not abused.
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LMFSO…Thought that first one was a pic of @USMC615 sittin' on the pot. Lol