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  1. phathead69

    Anybody besides me PO'd about Home and Auto Insurance ?

    Same her almost, she had a claim right at the start, imagine that lol, of her driving but was minor. her rate just jumped 265 a year. I know that's not huge over 12 months but still it was out of no where.
  2. phathead69

    Anybody besides me PO'd about Home and Auto Insurance ?

    farm bureau for us. however my early 20s daughter just got rate hiked pretty bad and is shopping around.
  3. phathead69

    Anybody besides me PO'd about Home and Auto Insurance ?

    farm bureau for us. however my early 20s daughter just got rate hiked pretty bad and is shopping around.
  4. phathead69

    Anybody besides me PO'd about Home and Auto Insurance ?

    several points have been made and are solid points. one thing I'm struggling with is the keep politics out of it. the topic is costs are rising on insurance preminiums and that is correct. so is the costs of proteins as discussed in food sections many times. Mentioned claims were up, I havnt...
  5. phathead69

    Hello from East Tennessee

    welcome from morristown tn.
  6. phathead69

    Anybody besides me PO'd about Home and Auto Insurance ?

    Just down the road from you in Morristown. what are you seeing or maybe concluding the reasons for what your seeing? over extended? poor planning? etc. just a curiosity question to someone on the inside with a different window. I do see your earlier comment as one driving factor, others in play...
  7. phathead69

    Wood "Hissing" - Too green?

    splitting splits as advised is good info. I try to keep wood the size of my forearm. dries quick, preheated well and ignites quickly. I'll burn two of those then a thicker piece then two more. works well for keeping my coal bed. you can usually tell moisture content somewhat by its weight. dry...
  8. phathead69

    Over Night Cook Fails

    I usually sleep outside under the patio in the gravity lounger right beside the smoker. sometimes weather or bugs has forced me to the couch inside also.
  9. phathead69

    Over Night Cook Fails

    My method on my vertical offset is pretty simple. build fire burn down to coals. put brisket in (only overnight I do). set timer on phone for 45 min. add split or two and repeat. 40 min naps all night so not to bad next day.
  10. phathead69

    First short ribs

    thank you
  11. phathead69

    First short ribs

    long time since posting. Sat cook. Trimmed seasoned 2 hr in finished plated with green beans and taters with mushroom,wine,heavy cream gravy/sauce.
  12. phathead69

    EDLUND #2 can opener…..

    two straight up options. leave as is, it has history and a story. or have it sand blasted and powder coated and use. I would opt for the first.
  13. phathead69

    smoker holding and prime rib started.

    9*F good dry wood and extra 45 min but up to temp. carrots celerya and onions for a wine and heavy cream sauce with horseradish kick. beef broth added and montreal seasoned.
  14. phathead69

    Wood Dust?

    my two cents on the pellets, it doesn't take a lot of water to break them down. I mist and use as little as possiable to speed drying time. also you can dry them in microwave but attend it the entire time and I stir them frequently. and a hand full of pellets make a lot of dust so don't go crazy...
  15. phathead69

    Louisiana Shrimp and Corn Bisque

    thank you for posting. i fixed a small pot of ettouffe this weekend while camping with crawdad tails as protein. wife asked about a lobster and corn bisque I made once but lost the receipe. I think yours would be perfect for that. I included shrimp in the orginal. what ratio would you go with...
  16. phathead69

    Methods for cutting the Cook Chamber door in a RF propane tank build

    I made this one from a German built compressed air expansion tank. actually over slightly 1/4" thick. I tacked in door frames after vertical cuts. didn't have any problems. all plasma cut with straight edge guide.
  17. phathead69

    most pounds yet

    turned out great.
  18. phathead69

    most pounds yet

    well went quicker than I thought. partly I think was the oak and hickory were welllll seasoned and dryyyyy. so probably ran little hotter at times. wrapped around 10pm. butts finished up 230 am. the brisket was temping 195 or so then. probe felt little tight dead center. so went another 45 mins...
  19. phathead69

    most pounds yet

    18 pounds of butt and 12 pound brisket. largest smoke to date. doing it for retirement lunch at work tomorrow. just went on 430. hoping to hit and push thru stall in early am. all will be good. if time starts becoming issue I'll pull and wrap 4-6 am. into 325 - 350 oven finish up. get pork...
  20. phathead69

    Funky Smell After Resting Smoked Brisket in Cooler

    99% cooler. mine does it every time. never smell it with ice and beers, but throw a hot chunk of meat and it has a funky smell when opened. washed bleached, sanitized, sun soaked, don't matter.
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