Get Ready for Summer 2018 by KPC Media Group

Get Ready for Summer

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Get Ready for Summer

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April 28, 2018

102 N. Main Street, Kendallville, IN 46755 (260) 347-0400

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Michele Trowbridge Machele Waid Jeff Jones Tracy Smith Get Ready for Summer is a special supplement to The Herald Republican, The News Sun and The Star, which are publications of KPC Media Group Inc. ©2018 All rights reserved

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April 28, 2018

Get Ready for Summer

Get your camping gear ready BY ASHLEE HOOS ahoos@kpcmedia.com

It’s the perfect season to test and prepare your camping gear to make sure everything is set and ready to go for the upcoming summer camping season.

Tents and sleeping bags Campers should take the time to set up their tents and make sure tents are free from holes and any other wear and tear that could cause problems on a camping excursion. They should also make sure the tents hasn’t lost the rain fly, as it might come in handy on those rainy nights. Check and make sure the poles are all in good, working order and replace any that are bent or broken. As with poles, make sure tent stakes aren’t broken, replace any that are, and pick up a few extras, because you never know when you’ll lose one, break one or need one to hold something else in place. Recreation.gov recommends waterproofing the rain fly and tent both, especially if you’ve run into past rainy campouts.

in camp. Cast iron skillets, Dutch ovens and pudgie pie irons can be used to cook a variety of camp dishes, but before taking these items to a campsite, make sure they’re clean and free of rust or gunk from last year . Cast iron should always be washed by hand with a nylon bristle scrub brush, according to Lodge Manufacturing, one of the many makers of cast iron cookware. Stuck-on bits can be worked off with a pan scraper, and sticky spots can be worked off by simmering some water in the pan then using the scraper as it cools. Dry cast iron promptly with lint-free cloths or paper towels. Then, while the cookware is still warm, run a light layer of cooking oil in the pan to k eep it seasoned and store it in a dry place. Mild soaps can be used, if necessary, on cast iron but typically it isn’t a requirement. More tips for cast iron care, including refurbishing an old or rusted piece, can be found at lodgemfg.com.

MELISSA WILCOX

Check your camping mess kit to make sure your cookwear is all clean and ready before going on the first campout of the season. Stainless steel mess kits and cast iron both can come in handy when cooking meals while camping.

Lighting Flashlights should all have good, working batteries, as should battery-operated lanterns. If using a liquid camp fuel lantern, Recreation.gov suggests having extra mantles on hand and making sure the glass globe is in tact. If it’s cracked or broken, consider replacing it at the local outdoor store. Some places will allow firewood to be hauled in while others will not, so check what the campground will allow and plan accordingly so there is enough for a campfire and to cook with.

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Camp cookware and dishes Make sure everything is either easy to wash or disposable, since a lot of campgrounds don’t have much space for dishwashing outside of camp. Plates and bowls, cutlery, mugs and cups, cutting boards and a coffee pot or other container for making hot water should not be left out. Also, have some form of tub to store these things in when they’re not in use

MELISSA WILCOX

A hammer for tent stakes, a good Dutch oven for cooking and a lantern for light are camping necessities for many people. Make sure your dutch oven is clean, seasoned and ready to go and your lantern has mantles and a working globe. Don’t forget the matches.

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Get Ready for Summer

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April 28, 2018

Planning a summer vacation MEGHAN SCHRADER For KPC Media Group

While summer is supposed to be a time of relaxation, planning for a summer vacation can be quite the opposite. However, a few simple steps can make the process easier and less e xpensive. The first step to any vacation, according to SmartDestination.com, is setting a budget by accounting for each aspect of the trip: lodging, transportation, entertainment, food and any shopping a family may do. Once the budget is set, families can choose a destination and finalize transportation plans based on the location. Take into consideration gasoline costs, rental cars, ride shares, taxis, subw ays and other forms of public transportation. Each mode of transportation has its benefits and downsides. “Flying across the country is bound to cost a lot more than dri ving a few states over,” SmartDestination.com states. “You also don’t want to forget about ground travel in your destination city: a spra wling metropolis like Los Angeles is a lot more difficult and expensive to get around than a…city with ample public transit like Boston. However, if you’re driving to your destination anyway, maybe you’ll save money by avoiding taxis and expensive subway tickets.” If on a budget, avoid big resorts and expensive hotels when looking for lodgings. “Some alternative options are bed and breakfasts, motels, campgrounds and short-term rentals,” SmartDestination.com states. Hotels with an included breakfast can help save money, as well as rentals where families can cook their own food. To ensure the best price, families should shop around and get multiple rates from v arious lodging businesses. Online websites that compare multiple prices at once can be helpful with this. See SUMMER VACATION page 8 METRO CREATIVE CONNECTION

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April 28, 2018

Get Ready for Summer

Big ugly smokers are beautiful when it comes to cooking BY MIKE MARTURELLO mmarturello@kpcmedia.com

SNOW LAKE — One of my neighbors is hard core into outdoor cooking, more so than I. My neighbor is Jeff Zimmerman, an Angola native who has worked in engineering and production in industries that involve metal most of his working years. So, when his son Chad, also an avid griller and smoker, found a Facebook group for people who build their own smokers, Ugly Drum Smokers, he and Jeff started to look into it. “Actually Chad ran across the site on Zimmerman Facebook,” Jeff said. “You would not believe the things these people do to put these things together.” It’s fairly common to find people who build cookers out of drums or old fuel oil tanks that lay horizontally. The drum smoker Jeff built stands upright, with its depth being used to pack in lots of meat and lots of smoke … if you build it right. Plus, with a vertical layout, this smoker takes up less space on the patio. But small it is not. Jeff has built one grill, and has another barrel and plans on building another, with tweaks from the first design. Chad is working on his — in between home improvement projects in his Fremont home. As Jeff researched these drum smokers he found lots of advice online and se veral websites where you could buy parts. “You can do all sorts of cool things with these,” he said. Jeff ordered a few parts online, like a tear-drop vent that’s made of steel and is used to regulate smoke on the top lid of the unit as well as the handles on the lid. The thermometer was found online, also. What Jeff learned in putting the thing together was that many of the parts that are found in a 22-inch Weber kettle grill will work inside a 55-gallon drum oriented vertically. So, that’s what his cooking grates are — two of them — replacement Weber parts. The grate that holds the charcoal in a steel bucket that holds the fuel is also a replacement charcoal grate from Weber. You can find Weber parts everywhere: Meijer, Home Depot and the like, and specialty stores that deal exclusively in Weber like Sheet LP Gas, Angola. “The Weber stuff fit perfect. That was kind of strange,” Jeff said.

PHOTO CONTRIBUTED

A rack of ribs finishes its cooking process on Jeff Zimmerman’s gas grill.

Other parts come from the plumbing department at the local hardware store. Jeff used black pipe and brass ball valves to regulate the air intake from two sides. Jeff has the pipes extending toward the top of the smoker out of convenience; he doesn’t have to reach to the bottom of the unit to adjust the ball valves. The U-bolts and stainless steel bolts are easy to find locally, too. Jeff didn’t know exactly how much it cost to build this smoker, but he put the price tag at between $60-$100, not including his labor. Like any new grill or smoker, it takes some getting used to when it comes to cooking. But, if you can regulate your temperature properly, it works much like about any other smoker. “It’s a matter of just getting used to it. You get used to your smoker, your gas grill,” Jeff said. Zimmerman said he probably spent more time laying out his design than he did building the smoker, which he said took about four hours. There are some key things to keep in mind if you try this. You need to have a barrel that will end up being safe for food preparation, so buy one that is unlined or was food safe in its first life. “I cleaned (mine) so well it started rusting in about a day,” Jeff said. He See SMOKER page 12 JonesvilleLumber_89707

#43 mw

Get Ready for Summer

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April 28, 2018

SPRING MOWER CHECKLIST Sharpen blades • Check tire pressure and fill tires as necessary • Level the deck • Change engine oil • Replace filters • Lubricate necessary parts • Check bearings • Check spark plugs • Check belts • Check battery

•

MEGAN KNOWLES

A simple device can help homeowners level their mower dec ks, which should be done after the tires are properly inflated.

It’s not too late to get the mower ready for summer BY MEGAN KNOWLES mknowles@kpcmedia.com

It’s never too early to begin preparing the lawn mower for the upcoming season. People have been coming to the Stroh Fixit Shop since February to get their mowers tuned up, owner David Sams said. By the end of March, the store is usually already packed with customers bringing their mowers in, he said. “(Some) people wait until the grass turns green,” Sams said. Ideally, maintenance should begin in the fall, Scherer and Maxfield of Auburn co-owner Kenny Thrush said. If homeowners didn’t get to the mower before the cold weather hit, they’ll need to plan in advance to do things like check air and fuel filters, sharpen the blades, grease needed pieces and make sure the battery is charged. Giving the mower an oil change is another important step, Thrush said. “Your riders, you want to change the oil every 50 hours,” he said. “The average on a rider is 40 hours a year, so it’s good to change the oil at least once a year or more. ” Another common problem with mowers is the belts, so it is important to check those too. Thrush said the belts can become checked or cracked, and are more susceptible to breaking once that happens. “If you’ve got a deck that’s getting louder and louder pretty soon you’re going to have a catastrophic failure” from a belt break, Thrush said. Apart from checking the belts in advance, homeowners can reduce the risk of belt checking by taking it easy the first few times mowing, Sams said. “Go slow the first few cuts just to get the grass back down to the level you want and get a good level cut,” he recommended. Cleaning and leveling the deck is also important for the life of the mower. Thrush recommended getting the tires filled first

before leveling the deck, and cleaning the deck often after mowing, especially in the spring. “The grass, in the spring, you know how it will cake on the bottom, especially when it’s wet? That can cake on the bottom and get hard and if it drops down and you engage that it’s just like having a block of wood in there. That can break belts, make belts come off,” he said. “If you (clean the deck) right after you mow it will blast the clippings off. (But) it’s not perfect; I’m not saying you’d never have to scrape.” This is also important for extending the life of the mower, Thrush said. “Your grass has nitrogen in it, when that grass dries on the bottom of the deck, if you don’t do your deck wash, if you don’t keep it scraped off that nitrogen comes out of the grass and eats away at the deck,” he said. Most importantly, homeowners need to be aware of the gas they are using in their mowers. Most mowers still have carburetors, Sams explained. However, most fuel now contains ethanol, which can cause corrosion or resin buildup that prevents the carburetor from drawing fuel. “They definitely need to buy some ethanol fuel stabilizer and run it. I would recommend running it year-round,” Thrush said. In addition, gas that has been sitting for more than a month shouldn’t go into a mower. “Our gas today lasts about 30-60 days before it starts going stale and these engines need better gas to keep them running and to get them to start better,” Sams said. “What I usually recommend is blend (the old gas with new gas) … or dump it in your car,” since cars are designed to run on less-quality fuel than mowers. Both the Stroh Fixit Shop and Scherer and Maxfield offer spring maintenance packages for customers.

©KPC Media Group Inc. • kpcnews.com

April 28, 2018

Get Ready for Summer

Be creative, experiment with homemade BBQ sauce BY STEVE GARBACZ sgarbacz@kpcmedia.com

KENDALLVILLE — Forget what you heard, sauce isn’t boss. But that doesn’t mean a good barbecue sauce can’t make your delicious summer meats better. If you’re tired of using store-bought sauces for your ribs or chicken or pulled pork or whatever, why not try mixing up your own at home? Keith Gorman of That BBQ Place in Kendallville has been doing barbecue for about 12 years. He started it as a hobby, cooking for friends and family and the fire department. He went to culinary school but was still working in emergency medical services before deciding it was time to take a plunge and go for barbecue full time. His downtown Kendallville joint is closing in on its first year in business. Stop in to try Gorman’s food and you’ll be treated to a basket of his homemade sauces, which typically includes some unique short-term offerings like his strawberry-chocolate sauce for Valentine’s Day, green “leprechaun’s blood” sauce in March or the root beer sauce he’s got in the shop now. Despite the playful flavors along with his standard sauces, Gorman is pretty upfront that sauce isn’t boss. “It’s not. Sauce should be used to accent the flavor, not cover it up,” he said. “Good barbecue does not need sauce.” It’s not that sauce is a no-no, but he advises moderation. Hoosiers, more than other places he’s cooked around the U.S., seem to be slatherers, although he can’t seem to figure out why. If you’re going to go with some barbecue sauce, less can sometimes be more. And if you’re adding it to food that’s on the grill, wait until the last five minutes of cooking and brush it on. Otherwise, the sugars in the sauce are going to burn and you’ll have charred, burnt-tasting food.

The basics If you want to try mixing up your own

basic barbecue sauce from scratch, your main ingredients are going to be ketchup and brown sugar and water. Adding in some garlic, vinegar, Worcestershire sauce and spices will give it that distinct barbecue flavor to go with its rich color. Heat it, bring it to a light boil — little bubbles, Gorman said — and then reduce your heat and simmer for 30-40 minutes. But another good entry-level way to begin playing with barbecue sauce is to start with someone else’s and adjust it. “Find a sauce you like and then you can add to it,” Gorman suggested. A key piece of advice is to go slow, add in moderation and taste-test while you’re working on it. If you add too much of certain ingredients — liquid smoke flavor is a good example — you can easily wreck a batch of sauce. In cooking, you can always add a little more but it’s much harder to take back too much. So what to add? Gorman offered a few suggestions:

Turn up the heat Like it spicy? That can be easy to accomplish, but make sure to balance. “If you’re going to go hot, you want a sweet component, too,” Gorman said. The way your taste buds operate on your tongue is that the area that picks up sweet flavors is in the front, while the spicy registers are in the back. A successful spicy sauce will have a one-two punch, with a sweet flavor that fades into the heat. Cayenne pepper or sweet Thai chilis can give your sauce some heat without blowing it out. Again, moderation is key, because a sauce that is overpoweringly hot will burn someone’s mouth and then blast out their palate for the rest of the meal.

Sweet and tangy If you need to balance out your hot sauce or you just want something a little bit more mild and unique, give fruit a try. Fresh fruit is great if you want to take the time to thoroughly puree it, otherwise canned fruit (separated from juice) or

STEVE GARBACZ

Keith Gorman, owner of That BBQ Place in Kendallville, shows off some of the homemade sauce he’s made and offers at his downtown barbecue spot. For people who want to try making their own sauce at home, he recommends experimenting with your favorite flavors.

frozen fruit can work too. Whatever you’re mixing in, make sure you’ve blended it for a smooth consistency. If you’re looking for sweetness without trying fruit, a little more brown sugar is the way to go. When adding, Gorman suggests making sure you add it slowly and mix it thoroughly, otherwise the sugar is going to sink to the bottom of your pot and burn. Another tip: try using corn syrup for sweetness. Liquids blend easier into other liquids and you’ll get a similar type of sweetness that you would from adding sugar.

Things to avoid Barbecue sauce is flexible, but there’s a few ingredients you may want to pass on. Ghost peppers — one of the hottest peppers on the planet — should be avoided. While everyone wants to give this spicy pepper a go, it’s way too hot for general consumption. Sriracha sauce, a popular Asian-style hot sauce, also doesn’t generally translate well to barbecue, Gorman said. If you want a chili flavor, try sweet Thai chilis or an American-style red chili sauce.

Gorman also recommends going easy on or just avoiding alcohol altogether. Even though you’ll be cooking out alcohol during heating, some people don’t like the idea of a boozy sauce. You can generally find substitutes for the alcohol you want to add anyway. For example, Gorman was able to mix up a Bloody Mary-inspired sauce that had all the flavors but none of the vodka.

Be creative, experiment

Gorman’s newest creation? A peanut butter-based sauce that has peanut flavor up front with a familiar barbecue sauce tang on the back end. Barbecue sauce can be a canvas to feature your favorite flavors, so whatever you like, go for it. Like raspberries? Give them a shot. Love bacon? Grind that stuff up and mix it in. Once more, Gorman reminds you to moderate yourself, add a little first and see how it goes. Over time you’ll find what works and what doesn’t and develop your own signature flavor at home. “Keep playing until you find what you want,” he said. “Have fun with it. Take your time and don’t rush it.”

Get Ready for Summer

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basic barbecue sauce

If you want to make your own barbecue sauce from scratch, here’ s a basic recipe to start with. From there, you can mix in other flavors such as spices, fruit or other unique flavors to make it your own.

Ingredients: 1 1/2 cups ketchup 1/2 cup packed dark brown sugar 1/2 cup water 3 medium cloves garlic, finely chopped 3 tablespoons cider vinegar 3 tablespoons Worcestershire sauce 1 1/2 tablespoons paprika 3/4 teaspoon black pepper 1/4 teaspoon celery salt Combine ingredients in a saucepan over medium heat. Bring to a boil, stirring until blended. Reduce heat to low and simmer until thickened, about 30-40 minutes.

SUMMER VACATION From page 4

Families should start planning and booking their vacations relatively early. “Waiting to book until the last minute only results in higher pricing especially when it comes to flights and hotels during peak seasons like summer,” according to LajollaMom.com. “Be sure to clear your browser each time you search for flights,” LajollaMom.com recommends, as airlines will sometimes raise prices based on search habits to motivate vacationers into booking flights. When deciding on entertainment and activities, look for local, free or minimal-cost attractions. “Many museums offer free days, festivals and street fairs are big in the summer months, and activities like hiking or relaxing on the beach can always be accomplished at minimal costs,” SmartDestination.com stated. If it’s a big vacation on the horizon with several different flights, lodgings or activity plans, LajollaMom.com recommends creating an itinerary and printing several

copies. Having paper copies of any tickets is also a good idea in case technologies f ails, as well as digital scans of passports and identification in case they are lost. Finally, as the days count down, it’s time to pack. The first and most difficult part of this step is not just o verpacking but not waiting until the last minute. To ensure nothing is forgotten, make a list of everything ahead of time and check it twice. This list can again be used at the end of the v acation to ensure nothing is left behind at the lodgings, LajollaMom.com recommends. Lay out clothes in advance where they can be double and triple checked and easily adjusted if there is too much. Remember clothes will never be packed as neatly when it’s time to come home as they were when the trip started, so leave extra room in the suitcase and possibly pack an extra, easily foldable bag for this situation or just for dirty clothes. Packing cubes are also a great way to keep a suitcases organized, LajollaMom. com states. Most importantly for any trip, be flexible. It’s important to remember not every aspect of a vacation can be planned and controlled, but it will surely be an adventure with stories to share by the end of it.

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April 28, 2018

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April 28, 2018

Camp Potawotami is located on a lake, so water activities are a big part of the camp, YMCA Camp Potawotami Executive Director Katie Taylor said.

BY MEGAN KNOWLES mknowles@kpcmedia.com

With dozens of sports, church and other camps for children to attend in the summer time, it can be hard for a parent to know which ones will be right for their children. One of the most important factors to consider when selecting a summer camp is finding one with a good reputation, as well as one that has a mission and values that reflect those of one’s family. “While we have a ton of great activities, we focus a lot on the ABCs of camping: achievement, belonging and character,” YMCA Camp Potawotami Executive Director Katie Taylor said. She said Camp Potawotami uses activities like archery to teach skills like patience and persistence. “Parents need to look at what is the camp trying to instill in their children and does it match for what their children will be as they grow up.” Master Trooper Marc Leatherman, camp director for the Indiana State Police Trine Career Camp, agreed.

“There have been so many positive things that have come out of (our camp),” he said. “Kids have come up and said, this has changed my perspective or you have changed my life.” Understanding the staffing and training of that staffing at a camp is important as well, Taylor said. Once a camp is established as a safe, reputable one that reflects a family’s values, the interest of the child is the next important thing to consider. “Make sure that your kid wants to go somewhere, don’t force it upon them,” Leatherman said. He encouraged parents to discuss possible camps with their children. “You gotta talk to your kid…and say hey look, I found this, would you be interested in it?” Leatherman said. Taylor agreed. “If your child wants to work on their basketball skills, then choosing a basketball camp might be more beneficial for them, so just finding what would be of interest to their children (is important),”

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Choosing a summer camp for kids

Some families specifically choose to send their children to Camp Potawotami because of their children’s interest in horses, YMCA Camp Potawotami Executive Director Katie Taylor said. CASINGS • BASES • HANDRAILS • PICTURE MOULDINGS • IN STOCK AT AUBURN HARDWOOD MOULDINGS

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Get Ready for Summer

CASINGS • BASES • HANDRAILS • PICTURE MOULDINGS • IN STOCK AT AUBURN HARDWOOD MOULDINGS

Get Ready for Summer

she said. For example, Camp Potawotami has horses, and some campers attend because they want experience riding and interacting with them, Taylor said. Likewise, some students choose to attend the ISP camp due to their interest in a law enforcement career, Leatherman said. “We want to give kids a chance to interact with us and see us as we really are but also with the career camp it gi ves them a taste of what our job is actually like,” he said. Cost is another important factor to consider, Leatherman said. In the end, many parents choose to send their children to summer camp because they had a positive summer camp experience in their youth, Taylor said. “Summer camp’s a great experience. … It’s an experience unlike anything else,” Leatherman said. “We’ve got kids all over the state who are interconnected and constantly (communicating) back and forth because they came to camp. “(Camp is) something that all kids should experience at least once.”

April 28, 2018

PHOTO PROVIDED

Self-defense training is one of several aspects of the Indiana State Police Trine Career Camp. “(They) get to experience just as much as what we can possibly expose them to,” Master Trooper Marc Leatherman, director for the camp, said.

ABOUT THE CAMPS The Indiana State Police Trine Career Camp was st arted around 1970 to give youth the opportunity to interact with police officers. The camp takes place from July 8-13 at Trine University in Angola. Activities include self defense training, police training simulations and more. “(They) get to experience just as muc h as what we can possibly expose them to,” Master Trooper Marc Leatherman, camp director, said. The cost for the camp is $25 0. More information can be found at trooper.org. Camp Potowatomi was founded in 1920. Though it was originally a camp just for boys, it now accepts all kids from ages 6-1 7 for various camps throughout the summer hosted at its site on the shores of Blackman Lake in LaGrange County. Activities include horseback riding, canoeing, kayaking, archery, camping and more, YM CA Camp Potawotami Executive Director Katie Taylor. The average camp is about $650, Taylor said, adding financial assistance is available. More information can be found at http://www.fwycamp.org/ or by calling 351-2525.

PHOTO PROVIDED

Campers enjoy a variety of activites, including roc k climbing, at Camp Potawotami.

April 28, 2018

Get Ready for Summer

Ride safely BY ASHLEE HOOS ahoos@kpcmedia.com

As the weather continues to warm up, motorcycles and other forms of motorized vehicles, both on and offroad, will become the transportation of choice for many people. This could mean they’re on the road, especially motorcycles and mopeds, or transporting hay bales and other items on the farm with the help of all-terrain vehicles such as four-wheelers.

Motorcycles The National Highway Transportation Safety Association urges motorcyclists and drivers alike to share the road and be alert. The NHTSA also urges motorcyclists to be safe, make themselves visible and to use department of transportation-approved motorcycle helmets whenever riding. Some states, including Indiana, require a rider education course to obtain a motorcycle endorsement on a motor vehicle operators license. Ride Safe Indiana offers a basic course that has both classroom work and on-bike training. To take the course, riders must have a valid motorcycle learners permit issued by the Indiana Bureau of Motor Vehicles. The Motorcycle Safety Foundation also offers motorcycle safety rider courses. Courses are offered in various parts of the country, including some as close as Fort Wayne, Elkhart and Kalamazoo, Michigan. Enrollment for these courses can be found at msf-usa.org. Basic safety gear should be worn at all times when riding. This gear includes a DOT-approved helmet with a face shield or goggles, leather or heavy denim clothing to protect the body in case of a crash, boots that are high enough to co ver the ankles and gloves that allow for better grip on the handlebars. Bright colored,

reflective clothing is also recommended to make riders more visible to other v ehicles. Riders should also ride responsibly, avoiding being under the influence of drugs or alcohol. Traffic laws all should be obeyed, and riders should ride defensively. Drivers should look once for a car and twice for a bike, as the NHTSA says the majority of multi-vehicle motorcycle crashes are caused when a driver simply didn’t see the motorcyclist.

Off-road vehicles Indiana does not require off-road vehicle operator education, but the education and safety courses are out there for riders wishing to take them anyway. The ATV Safety Institute offers three e-learning courses to address basic ATV safety principles that will teach students the golden rules of riding safely. Much like with a motorcycle, it is recommended that operators of an ATV always wear a DOT-approved helmet with a face shield or goggles. Long pants and over-the-ankle boots should also be worn when riding an ATV to help prevent burns and other injuries from the machine or from foliage along the trails. Never ride an ATV along the road, except to cross where permitted by la w, as ATVs aren’t meant for use on pavement. They should be ridden on designated trails at safe speeds. ATVs have a sticker on them saying the minimum age recommended to operate the machine safely, and these should be followed, according to the ATI, as ATVs are not toys and should not be treated as such. More information from the ATI is available at atvsafety.org. Regardless of what motorized vehicle is being operated, safety should be a top priority to ensure each rider goes home safely at the end of the day.

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Get Ready for Summer

SMOKER From page 5

burned off the barrel using things like limbs, some cardboard and the like — enough to get a hot fire. “It is important to burn off the barrel and engine — the bucket that holds your coals — before you assemble everything,” Zimmerman said. Once the burn off step was complete, Jeff sanded and painted the exterior of the unit. Eventually all the parts were put together and Jeff was ready to cook, after he seasoned the smoker. To do that, he sprayed all of the interior with cooking spray then seasoned everything by burning the grill with charcoal for six hours at 300 de grees. “That puts a good seasoning on it, then you’re ready to cook,” Jeff said. The key to smoking is being able to regulate heat and smoke. And a good smoker is going to seal up well to maintain temperature and smoke. “It’s virtually air tight. There’s virtually no air leaks,” Jeff said. “I think it’s pretty efficient when you get right down to it.” Using the ball valves and the top vent you can regulate the air intake and therefore the temperature inside the barrel. If you

have a piece of meat that tak es a lot of room, you can use the lid from that trusty aforementioned 22-inch Weber charcoal grill. Building this smoker, Zimmerman said, was easy. But for someone who has spent a career working with metal and one who knows his way around the tool chest, that’s the case. “It’s easy work. The difficult part was reaching down into the barrel to reach the bolts. It was an easy process. It just tak es some thought,” Zimmerman said. And the right tools and the ability to use them. Jeff, who works in engineering at Reliable Production Machining and Welding, Kendallville, says planning is key and having the ability to do math and precise measuring is important. If you’re going to build one of these things, because airflow is so important, all assembly must be square, level and plumb. If you don’t know how do accomplish that, buy a smoker at the local big box store. “If you can make things square, level and plumb, that’s all it takes,” Jeff said. “It’s fun doing stuff like that.” We asked Jeff to share a recipe and here’s what he said: “I don’t really have recipes. I just kind of wing it.” So the following recipe is one that Jeff winged for us:

April 28, 2018

Smoked Ribs As many baby back or St. Louis rib slabs as you can comfortably fit in your smoker or that you need to feed your guests Your favorite pork rub (Jeff likes Weber’s coffee rub) Your favorite sauce (Jeff won’t share his recipe, but if you lived in our neighborhood, he might share) Directions: Peel membrane from bottom side of ribs. Rub ribs completely with rub and let rest for an hour or better yet, co ver and refrigerate overnight. When ready to smoke, remove ribs from refrigerator and let sit out to come to room temperature. Prepare smoker according to manufacturer’s instructions or following online guidelines for homemade smokers. Place ribs on cooking grates and smok e at 250 degrees for 4 hours. Remove ribs from smoker then place on low grill — gas or charcoal — heat for about an hour, basting with your favorite barbecue sauce, keeping an eye out to PHOTO CONTRIBUTED make sure sauce doesn’t burn. Jeff Zimmerman’s smoker built from a Serve as racks or cut ribs into 55-gallon drum sits at the ready at his individual bones. home on Snow Lake. Serve with extra sauce on the side.

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