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Recent content by DougE
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Mine does have a pellet dump to empty the hopper in the event you want to empty it and fill with different pellets, but it isn't a RecTeq, it's a Camp Chef.
What you will likely find is a shutdown mode that stops the auger from feeding more pellets into the pot and burns what is left in the pot on shutdown mode on any pellet grill. There really is no way to completely clear the auger tube during shutdown unless the hopper is empty, the way these are...
I got a bit jammed into the freezer of my barn fridge .......
Aside from the 1 pork butt and some sausage up top, all steaks and roasts double stacked in this freezer. Stew meat and ground beef is in the big freezer.
Me and a friend split one of our beefs every time we need more for the freezer. Been 2 or 3 times someone didn't close his freezer door all the way and he had to have another one processed to replace what he lost. I have tried to get him to get an alarm but he hasn't done it.
If you have never made sausage before, the breakfast probably would have been the place to start to get you a handle on mixing to get good protein extraction, then moving to cased/smoked sausage, but carry on.
More or less a function of time/temp, so both cookers running at the same grate temp should have similar results. That said, each piece of meat is different and some just take longer to cook than others.
Milky spore is a biologic that actually works on grubs. It does take application over several years for the bacteria to become numerous enough to make a difference. Should be available even in commiefornia like states. Sevin (Carbaryl) also kills the bastages if you can still get it.