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Skiddymarker
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Skiddymarker

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  • Re: Chamber Sealer Bags

    Lots of choices out there. Some times a case of 1000 is $50, sometimes it is $60, 5 or 6 cents a bag is not a big deal. 
    I think Webrestaurant had the best prices if you have storage in your pantry for the volume of bags needed to get a great price.  
    EDIT - sorry, think 10"X13" is about the largest bag accepted. 
  • Re: OT - Wife wants to go on a road trip, so I am going on a road trip.....

    In Idaho, Craters of the Moon National Monument - even if you just drive by it....
    Keep it between the ditches!
  • Re: Chips & Chunks

    For Lon cooks, mix unsoaked smoke wood *chips or chunks) thru the lump, being careful to keep them away from the lump ignition point, usually towards the top front. Smoke will be there as the fire works thru the lump. 
    When using the Weber, I add smoke wood when the food goes on, chunks only and never soaked. 
  • Re: I hate to throw away chicken...

    If it looks and smells OK, only a easy to be led astray guy would toss it - you think most restaurants don't serve after sell by dates? 
    I like the FDA logic, if it has been kept in the fridge unopened, I'm thinking all is good. 
    If it was a supermarket whole chicken and was only 6 days past the sell before date, it would be on one of those rotisseries selling for $7.....
  • Re: I'm cheating on you guys...just ordered this.....

    XC242 said:
    This photo was taken the day my Egg was delivered. Gave away the kettle and kept the gasser. Should have been the other way around...


    No, you should have kept all three......they all have a niche they excell at...
    @blasting - agree on the slow and sear. Saw one at a competition on a "family" used kettle. Very impressive. Now if i could get one north of the 49th for under $200.
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