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Most posts claim to take a fattie to 165 IT I think. It all depends on how well you want the meat done without the cheese leaking out during the process.
I don't know him either and I know alot of best regards have been posted here but it appears he doesn't really come here. He's posting pretty well on another forum though so he must be getting healthier. That's the main thing.
First of all you'll need to sand the rust off. Then the easiest thing I can see is spray it with cooking oil and set it overtop of the fire for an hour. After it cools do it again for 2 or 3 more times and you should be good to go. It would be real easy after you use it to scrub it with a brush...
I need to get the Mason jar attachment since I got a new V3880 last week like on TV with the extra bags and marinator for $123 delivered. Unbelievable price and it's a cinch to use since it's automatic. Couldn't be easier.
Jersey people have an accent and they can't drive. I work in Jersey and New York alot.
I used my tube to cold smoke more cheese today. Real easy to cold smoke in single digits. Made Dutch Oven corned beef and cabbage and some Beer Bread for dinner to keep the little lady warm by the woodstove...
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