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  1. S

    Probably my last race at Loudon

    My spotter kept yelling at me to hug the inside line. Car had a natural line it liked to keep and you’re not allowed to pass anyway, but yeah they kinda naturally limit you to 120. I can do that in my own car. I did it at Disney. Good time, definitely worth doing once.
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    LEM Maxvac Pro Chamber Sealer on Sale at Costco

    Costco has a great return policy. Nothing to lose but a little time.
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    85% Lean Ground Beef for Jerky?

    If you haven’t mixed it up yet, you can set aside a meatball size test batch to see the difference with higher fat content. Just for scientific purposes.
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    Talk, to, me about Insta pots, please.

    There’s nothing that nice within any distance I’m willing to drive. I’ve read up on All American and love the no gasket aspect. If I get the other brand, I have gaskets to worry about but no issues cooking acidic foods in stainless steel. Can’t have it all.
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    Talk, to, me about Insta pots, please.

    I have 2 fagors, impossible to find gaskets. IP is the daily driver but I want a Buffalo for canning and large batches.
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    Talk, to, me about Insta pots, please.

    IP replacement parts are plentiful. I have one for meats one for sweets. Don’t want your desserts smelling like your stews. They’re 10-15 years old. I have an extra stainless pot and silicone lid. I put away leftovers in the pot I cooked in. And finally, IPs are pretty cheap, especially on Black...
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    What is this thing? I would appreciate any info about this

    I want to see the top flipped open. Is the smokestack a counterweight for the huge lid with a small handle? Are you buying a grill for yourself or selling a grill for a friend?
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    85% Lean Ground Beef for Jerky?

    I think it’s just the expected texture of the jerky may be slightly different. Change your jerky nozzle and make skinless snack sticks and you’re back in range. Makes perfect sense. The issue won’t be storage/safety. You keep it in the fridge/freezer, it’s cured and how long is 4 lbs going to...
  9. S

    250gal offset-whats it worth

    Can’t buy the raw materials to make it at that price. I would think it will sell pretty quickly.
  10. S

    250gal offset-whats it worth

    If you don’t want to leave $ on the table, make it pretty? Power wash it, sand it, BLO it?
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    Morton’s Sugar Cure Replacement

    I love tenderquick for its simplicity. I don’t know that I’d call it a rut, but I really only mess around with pork belly, loin and tenderloin for years now. Cold smoked, air dried, vacuum sealed. Antipasto or additions to beans or cabbage. Never done a ham or salmon which seems to be the...
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    Hot sauce & Bacon

    I always wait until the first hard freeze. Don’t know if anyone has left their meat in the smoker when it’s not freezing outside but it’s definitely not a good idea. I quit flavoring the bacon and it’s more versatile in its use. Never know what you’re gonna be in the mood for. Do a small portion...
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    My new Electric Smoker: The Whisper

    Since you’re building stuff, why not build your smoke generator as well? Aquarium pump and a tube ( stainless optional) is almost all there is to it. There’s at least a couple diy projects I’ve seen online. Your build looks good, that’s why I thought you could probably do the smoke generator...
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    Thanksgiving How To Spatchcock a Turkey

    I never knew to cut the keel bone. I just flipped it over, pressed down hard with the palm of my hand and heard some cracking as it flattens out. Will try the more refined method on my next Turkey. Thanks!
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    First Smoker Build - What am I doing wrong?

    It has to be airflow . Close the lid, cut off air, fire dies. Is your fire on some sort of grate to allow air flow underneath? I’m just going by mistakes I’ve made in the past.
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    First Smoker Build - What am I doing wrong?

    You need a way to adjust how much air gets into the firebox. Run a fan at the 3” opening and see if it’s any better. Maybe a cheap variable speed fan can solve your problem. Otherwise I’d turn the dome into a door that swings open for full control of the fire.
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    0-375* Wings

    You want to cook your chicken longer at a lower temp for more smoke? If it’s more smoke then just let it ride on Lo to get your smoke - then crank the temp to get crispy chicken skin. The higher temps burn so clean you’re not going to get much smoke.
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    Most or Least Favorite School Lunch?

    Salisbury steak, green beans, mashed potatoes is #1. Then jr high had alacarte type so pizza rectangle, fries and a chocolate frosty. “Hamburgers “ were the worst. We called them soy burgers but never knew for sure what was in there. High school was pretty good food. Two lunches, two chocolate...
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    What is so Special About a Tomahawk?

    You do it once, take pictures, can say you’ve done it forever in the future.
  20. S

    Shaker bottles

    Three finger pinch. Freezers and Cabinets are too full to add shakers to the mix. I do occasionally repurpose a large spice container to hold some bbq rub.
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