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Re: Tormek T-1 Kitchen Knife Sharpener
I hate you guys. Ordered one.5 · -
Re: LID STUCK OPEN
Seems like you should be able to unhook the springs. But do it carefully -- those suckers are strong.1 · -
Re: Cooking Salmon to temp
That has always been the standard. But if I use a Thermapen I look for the 130-135 range.3 · -
Re: Low and Slow at Altitude
Not really. Apart from the temperature water boils at, there should be no difference in your cooking at all. I suppose you could stretch a point and say that moisture will come out of your meat at a…1 · -
Re: New Egg & Curing the Gasket?
There's your answer! :)3 ·
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