Recent content by runswithbeer

bump, today jan.27th. i received the replacement control panel for my blacklabel tabletop pellet grill. 24 days after calling for the part. yippee from Texas Runswithbeer

Thank you🍺

HI, Is anybody having trouble getting parts from this outfit? I have a Louisiana black label tabletop grill that is less than a year old. I was using before Christmas to smoke a rack of ribs. It started out normally, then the temp. spiked to 400F. the fan stopped, and it burnt up my ribs. I...

Weston website was not that helpful, but in think I found the parts I need on the lem website. about $15.00 dollars for what I need. this makes it a 20.00 stuffer. I'm happy. rwb

thanks Steve, there was no paperwork in the box. rwb

hi all, well, I did it again, my stupidity came out, even at my age, I still do dumb things. coming back to Brownsville from Austin,tx. yesterday, hit a garage sale along the road. lo and behold on a table sits a game winner 5# stuffer. $5.00 says the price tag, all there I say? oh yeh the guy...

for indaswamp, I just reread all the posts, are you saying I could just get the sausage to 139-140 and hold it for 3 hours and it would be good to go.? I could shave off a lot of time stalling it on purpose, instead of letting it do on it's own. RWB

thanks for all the replies, taking them to heart. I hang my chubs left to right in the middle of the bottom top shelf. I close my chubs with a cable tie and a piece of twine, I also shorten the string that comes with the chub. I also turn them end to end halfway thru the 5 hours of smoke. maybe...

PS. no water in pan

thanks, heres my rig, a 40in. masterbuilt, not sure the gen., vent is on the right side top. I have a inkbird pid on it, and also use a inkbird 4 probe remote thermometer. the pid inside temp. probe is mounted just below the top shelve on the back wall. I hang the sausage from the bottom of the...

hi all, it's now 1;00AM in my neck of the woods. warm out thou. looking at 69 degrees right now. my problem right now is a batch of summer sausage stuck at 139 degrees. its been on since 8:00 o'clock this morning. (17hours) my smoker is now running at 175, controlled by a pid and being checked...

no official handler, due to the nature of the job, the position opens up quite often. runswithbeer

we don't have a groundhog day here in south texas, but texas pete ("the rattlesnake" ) saw his shadow yesterday. that means we will have 6 more weeks of 70 and 80 degree days. runswithbeer

UDATE; got er done. $75.00 thermometer for $37.50 out the door.you gotta love this forum!! jeri

thanks all, had to leave the forum for a while, the add for the thermometer is on todays header, it was supposed to be good till tomorrow. 30% off. either the 2 probe or 4 probe model. I'll go back and take a look at it. jeri