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Those look great Richie! Never tried the cabbage and onion ones but will now. Our go to was potato and onion (with or without cheese) and yo are right when you say they don't last long!
Barry.
Saute onions in butter then add the brats with enough vegetable or chicken broth to cover and slow simmer until done then a fast sear to finish. Freeze the stock for the next time and add to sauteed onions to add to the depth of flavor. Add additional stock as needed. Bring old stock to a boil...
You ponder too much...maybe you are trying lousy cole slaw... maybe you just don't like cole slaw in general and thought that putting it on PP would make it better. Just because you don't prefer it doesn't make it taboo for the rest of us. how about Brussell sprouts, Liver and onion, raw...
No support really needed for the element but you may want to put in some protection above it so nothing falls on it. In it's original setting there is nothing touching it for support. Using anything touching it for support will eventually become conductive due to moisture, grease, etc and cause...
Book or charts is a good place to start. I don't think you will get fall off the bone pork chops because there just isn't any connective tissue to help them "fall apart". SV helps the thicker, low end cuts become tender but it takes a lot longer than a couple of hours. You might get what you are...
Is the unit level so drippings flow towards the drain pan? Are you using the water pan? If So I would suggest not using it as it adds to much moisture to the cabinet that it cannot handle. If you are using the water pan is the window steaming up? All that condensation will slide down the window...
Gardens, AND flamingos I say! We had a family near where I work that planted gardens between the sidewalk and street and gave the produce away to anyone that might have a need for it. the city shut them down, and after fighting with the city over it, they gave up, tore the gardens out, and put...
"To save some calories, i used 1 1/2 lbs of beef mixed with 1 1/2 lbs turkey and mixed in about 1/4 lb of chopped bacon." I like your style but think you defeated your purpose... in a tasty way!
Kudos on the cook.
Barry.
Red meat is not bad for you...it's the green stuff you should be worried about. As others have said everything in moderation. Drinking too much water will kill you. Besides, if God didn't intend for us to eat meat then why did he make it taste so good???
Barry.
Nice setup! One mod to consider is installing a thimble or air gap in the wall where the vent pipe exits. Plastic resins have a melt point in the mid 200's. An inch around the pipe from the plastic with sheet metal on both side to seal would be sufficient. I too like your smoker box.
Barry.
Will have to see it all hooked up for proper smoke level, but you are on the right track. You barely want to see the thin blue smoke exiting your wide open smoker vent. If you can smell it but not see it....even better.
Barry.