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I would bet it will last pretty good if you keep the rain out of it after cooking. Balsamic vinegar is a great product, makes great BBQ sauce when your tired of all the store bought stuff.

Looks great, not making any more cased sausages till I get a dedicated stuffer, to much like work 🤣

Congrats, I will take stainless grates over cast iron , if decent quality never any rust issues

They had issues with this when they came out, they have a service kit for it, might ck and see if this is 1 of them.

They opened a new 1 in Knoxville this week and I had a 20% discount coupon, spent about $60 before the discount, some 350L ammo and a new dove / hunting seat. Its right beside a Hobby Lobby which the wife loves, reckon I won’t fuss to much when she drags me there

I got a Keurig with k-cups on one side and regular coffee pot on the other about 8-10 months ago and it started shorting me 2-3 cups per pot, I realized it was noisy towards the end of the cycle, pu a can of cleaner and ran through it, works perfect again. Wife had read several complaints of...

Stay out of Anderson county you won’t want to leave lol, moved here in mid 70’s and still here 🤣

I have had my PB Austin LX for around 8 years, it has been good to me, I have no hate for any type of smoker, would probably buy a PB for traveling if room in the bed of my truck was limited. Have had offset gas electric and pellet, they all work if you have time and want to monkey around with fire.

Looks like a interesting side, only time I ever remove strings is if I want to fill with cheese or peanut butter , my mom about had a heart attack when I told her I never took them out when making soup or anything cooked 🤣.

Filled the wifes car yesterday, $3.47 it took $45 , put $30 in my old truck to go mow Thursday and it was a touch over 8 gallon, didn’t want to look at ppg as its a small gas station but would have cost me more to drive to a cheaper place. It costs what it costs.

also trimming all of the fat off your at the mercy of inter muscular fat and not all beef have plenty of fat, I prefer to leave a good amount that renders off and bastes the meat, I typically cook fat up and if it doesn’t render after about 3/4 of the cook flip it, and it can be trimmed/saved...

Well I have ran my PB for 3-4 hours on lowest setting to get some smoke and no cigarette smell lmao, if you put you probes in different spots and ck temp close to sensor then different positions on the grates you will get a better understanding of your pit. A internal sensor is a great thing to...

It may not have been sent but last I heard a year or 2 that was the plan the best I remember, Im sure they will be able to be kept running for a lot of years as the frame will last forever control boards will be a little harder but not impossible to add a different 1.

Well when they had to send the manufacturing overseas I wondered what was up

Speed ain’t everything, less chance of over shooting temps with a lower temp, I don’t have a 275 mine goes from 250-300. Still like 225 when I have time, run my 40” Masterbuilt wide open most of the time

I think .05 of that is knocked off of food so poor folks are not hit hard, you start buying cars and boats high ticket items it can add up, you can control what you buy to reduce spending but you cant get away from a state tax. they will get their $$ lol.

I tried to find tater starch local several months back without any luck, seen this post and it made me get off the fence and just order some lol, be here tomorrow supposedly.

I would never move anywhere that there was a state income tax, good luck finding your next home.

I use the step method and normally don’t have issues unless I get happy with the temps trying to hurry,

I just slide a rack in and tie the sausages to it, some hooks would be easier reckon it depends how many and what size your doing.