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Am I understanding the 3rd caster...do you press on the pedal and that raises the caster so the frame then rests on two fixed legs? If so, details on that would be appreciated.

My understanding is that he'd been to a medical professional days before and had mentioned the persistent cough. It boggles my mind that this was not diagnosed then. Never take pneumonia lightly. Things can get real serious real quick.

I wet my hand a bit and then shake it into the coffee holder/hopper right before adding beans. Just 4-5 drops of tap water is all it takes to provide a conductive path from frictinoally-charged coffee particle to the grinder walls and your grounded hand. At least this works with blade...

YOu're absolutely right! I was confusing 9/11 with Covid 19. Sheez I'm getting old! So I think that's the real problem with any outlook for premium grill sales...I may have sold well in 2020, but I won't see those customers come back for more (even if they're happy!) for another 10-20 years...

Like money itself, AI may be a great "slave" but an awful "master". Especially for something like cooking recipes, where the Internet is full of voluntarily-uploaded information, which gets "thumbs up" if good/true/valued, and push-back if otherwise, AI is quickly "learning" and proving itself...

Everything needs energy. Solar cells may power your home, but they won't power a fertilizer plant or give you helium for MRI medical scanners.

Thanks Corey. Proof the pellet machines are more efficient at low temps. I think a lot of that is all the fan action keeping the fire hot in the crucible. That fan blows a lot of thermal energy out the chimney. I suspect the fan is on a lot less (and at lower speeds) at a 200F set point than...

Glad to see these fundamental questions of best cooking temperature still getting discussed! Since the rate of cooking is a function of the DIFFERENCE in temperature between what you dial into the thermostat, and the current meat temperature (with some subtle added physics at stall), it always...

You mean less pellets per hour, not less pellet TOTAL?!?!?!

Hope you get the GI issues under control Dave. Maybe long-term you can slowly add back pizza and just avoid the things you don't really love but merely enjoy. When I was forming a lot of kidney stones, I got a list of forbidden foods. It was easy giving up raspberries and spinach, but coffee...

I think I need to retire so I can clean off some counter space and make room for one! :-) Seriously, I think siting one in the garage makes more sense (esp in prototyping) than in the study with the 2d paper printer. It's easier to take the laptop to the garage than to bring the 3d printer...

+1 on moving to dry-heat climates. I'm not-so-hip to the bee stings.

For me it's been a game-changer. I use the (topically-applied) generic diclofenac from Costco (MUCH cheaper than Trade name Voltaren). It's allowed me to significantly reduce my oral intake of ibuprofen. Like IB, it's an NSAID, so is doing your kidneys no long-term good, but I'd like to...

Used to be an industry group that tracked the sales of various outdoor cooking products...but I can't find it now. I worry the actual market for our hobby was artificially buoyed up by Covid and that societal trends of declining home ownership, declining lot size, and just less leisure time...

Curious what your time and temperature was for most of the cook.? In general I prefer hot and fast for steaks or burgers, but low and slow can be a nice change.

MB supports their newer products pretty well but not so much the >10yo stuff. I'd take your old door into a Lowes or HomeDepot that carries the newer 30" model and just compare them. Any differences you can assess if, based on your skills and tools, you can adapt the new to the old. Another...

Or the temperature warmed up so the gas pressure over the liquid increased. It's all normal but a good reminder why you don't want to transfer (and certainly not store) propane in a closed vehicle or van.

3 weeks sounds like an "equilibrium brine"...in other words, you reached a point where you weren't adding any more flavor or preservative by going any longer. Thawing and brining again (assuming the same brine solution) will make no change. Since there's a small chance the meat might have gone...

Airflow is related to how fast you're burning fuel. That's related to temperature. So are you wanting a hotter cook? That's pretty much all these mods will do. If that's what you want, I'd go slow and implement one idea at a time. Extending the exhaust chimney in height is where I'd start...

You're not wrong. The barrel proof JD is one of my absolute favorites. Dickel's makes a nice line of bourbons too. But outside of KY and TN, I've not tasted a distiller I thought was worth the price of the bottle.