@bob-stehlik I am up in those areas spring through fall, there are some nice motorcycle roads to roll on. My wife is from the Antigo area so we do a bit of riding through central Wisconsin too. Rollmops are one of those things you either love or hate, herring and pickles are meant to be together. Our last major ride for the year is usually in the Tomahawk area. Now that my brothers took up riding again I will push into mid- October.

Oooooh! This has my attention!

I have had great success with SS with 80 meat 20 Beef fat and 140degree 1 hour no smoke 2-4 hours 140-150 smoke then put large pan under product with hot water and sponges and raise temp to180 till internal temp 160. Adding a convection fan to smoker really helps to. The hot water really helps to even out temp in smoker And prevents hot spots[image: 1608940239727-abe7fe99-1c95-4248-b3d0-1960ac29ebb7-resized.jpeg]

@Jonathan can you see if @jack_frederick maybe has a setting on his account set that won’t allow him to have a new topic thread. Thanks everyone and wishing all a very Merry Christmas and a Healthy & Happy New Year!!!

@YooperDog man I love pickled pigs feet. I haven’t made them, myself. Last time I was involved was high school (long damn time ago) on the farm. I remember “skimming the scum”. I also remember onions and whole chili peppers. i love munching on them or knuckles with cold beer and saltines.

Just so anyone in the market knows Fireboard has came out with a Fireboard 2.0 now, it looks to improve upon the great success they have had on their original model.