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#826 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,141
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#827 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,141
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#828 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
https://www.amazon.com/Indicator-Det...ane+tank+gauge ![]() |
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Posts: 116,141
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#829 |
Shit
Join Date: Jun 2008
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My father in law has a thing the bottle hangs on and it tells you when its about empty
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Posts: 55,715
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#830 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
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Posts: 24,647
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#831 | |
MVP
Join Date: Aug 2017
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Quote:
I'll never have another grill that I have to haul canisters around to get refilled/ exchanged. Ever seen one of these. 600 degrees in minutes, disposable drip tray. ![]() Or get one of these that's close as a Ducane and nat gas. This looks bad ass to me. Infared is kewl.. ![]() And you can build it like you want it.. http://www.mhpgrills.com/grills/infr...s-infrared-wrg ![]() Last edited by cooper barrett; 12-23-2017 at 08:42 PM.. |
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Posts: 13,669
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#832 |
Cast Iron Jedi
Join Date: Nov 2004
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Cold smoking some bacon, hot smoking some more bacon, and smoking some homemade andouille and polish beef kielbasa.
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Posts: 35,253
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#833 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#834 |
Rock Chalk Jayhawks! KU!!!
Join Date: Aug 2005
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Not sure, my trager has been a time up lately.
Apparently the auger timing is off and it’s not feeding properly on smoke setting. Have some maintenance to do this week before I can smoke something. |
Posts: 934
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#835 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Smoking a ham on the pellet.
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Posts: 24,647
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#836 |
Cast Iron Jedi
Join Date: Nov 2004
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Homemade andouille.
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Posts: 35,253
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#837 |
Cast Iron Jedi
Join Date: Nov 2004
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On deck:
Honey cured bacon Black pepper bacon Homemade hot dogs Polish sausage |
Posts: 35,253
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#838 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,426
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#839 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#840 |
Baba Ganoush
Join Date: Jan 2012
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I’m not ready for the sausage game yet. Still trying to perfect the brisket. I’ve always thought about making sausage, looks very time consuming and somewhat frustrating.
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Posts: 29,426
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