Recent content by JJS

I had to check my profile, age and location are there, don’t remember doing it lol. 39 Years old, Hersey MI (about an hour north of Grand Rapids). We are in the low to mid 300’s for population, have snow on the ground and currently 32 degrees.

Looks great! Dutch apple, raspberry rhubarb and a no bake chocolate cheesecake with a shortbread cookie crust. The wife won’t let me be around when the cheesecake is made, she says I will just mess with it by adding things, she is probably 1000% correct

the statistics say sub 1% death rate, that’s pretty damn close to zero I would say. I have had COVID, my wife, mother, father, mother in law And all 3 kids have recovered from COVID. My father in law was listed as a COVID death because he had COVID and was on hospice with leukemia and given 2...

I don’t have time at this moment to read through that study (supposed to listening to a conference call lol). My point was/is we have no clue how many people have died from COVID, when studies show that on average the people who have died from COVID had 4 comorbidities and even with this...

studies show that those that have recovered from COVID are 6-13x mor protected than from the vaccine alone, does that mean that those of us that have had COVID should mandate the folks who are only vaxed to get COVID to improve their protection? what other cause of death do we count in the...

I will admit that all of this BS has successfully divided this country. it is sad that we allowed politicians and the media to blow this thing so far out of proportion that it is literally part of every conversation that lasts more than 2 min.

I agree that companies can do what they want but following the science is the furthest thing from what they are doing, the company I work for hasn’t mandated it yet but are discussing it as a “workplace safety issue to stop the spread, FACT it doesn’t stop the spread. Since you mentioned not...

They are a hell of a lot more work than a WSM, you will be feeding it all the time so there is no get it going and go take a nap, on the good end they can turn out a product that in my opinion is far superior and can be worth the extra work. what is it you would like to know?

We only buy meat when on sale now, it is absolutely ridiculous around here at this point. prices seen Sunday: chuck roast $9.99/lb, pork loin $5.99/ lb, 80/20 $6.99/lb, chicken wings $17.79-22.13 for family pack (20-24 wings) Passed on all of that, did buy 2- packers $3.99/lb, boneless...

I’m in, thanks for the opportunity

Are you building a smoker or modifying an existing smoker? My big smoker I put a plate from burner box to opposite side, put fire brick on that and build a drip pan to go above that with a spigot out the bottom of the smoker. It stabilized the temp perfectly but took WAY longer to heat up

you need to know your manifold pressure (after regulator before burner controls) which will require you to insert a way to hook up a pressure gauge that reads inches of water column. At that point you can refer to the chart and see what each burner is rated for. You will then need to use the...

Since it appears we can’t talk you out of this project I have attached the orifice size chart, you need to remove the orifice in each burner control and look for the number stamped on it, this will give you your starting point, once you have that info you then need to search for an orifice drill...

I would check the temp at the grate level, you may be worrying about a problem that isn’t that big of a deal in reality. As far as modifying the existing burners I wouldn’t modify them in any way, they were engineered to be exactly what they are, making bigger holes is probably not the answer...

I wouldn’t just go drilling more holes in the burner, they were engineered to be what they are and it doesn’t take much drilling for things to go south. Converting to LP could help with this issue but so would buying a higher BTU natural gas grill. As for dropping 100deg instantly is that at...