Search results

All sliced and vac sealed. Took us about an hour and a half. Set up three stations. Slicing, sealing, labeling.

Yeah we're gonna save a few halves or thirds for smoking.:wsm:

Broke out old faithful, 22.5" WSM. Bought a hanging rack and hooks. Slow start took about 8 hrs to reach 160. Used B&B for a snake with cherry chunks for color and flavor.

Might need a coat of paint in the closet. They make paint that seals out odors.

Been using these guys for awhile. Not much to offer for fruitwood tho. https://smokinlicious.com/

It has the same curved handles like this rib rack. Wonder if your missing a part, like a rack or stone that sets in the square part?

That's a two hander!

Drool!

Its homemade. 12# of ground beef and 6# of ground venison. Used Owen's bbq seasoning, german and red barn. 3# chubs, 2 all beef, 2 -50/50 venison ,beef 2 50/50 with high temp cheese. 1 pepper jack 1 lava. Did the prep today, smoke tomorrow then slice and vac seal Monday.

Ah Bridgeport. Nice touch with the Old Style cans! I grew up in the Back of the yards.

When I click on it I get Restricted profile and to log in...

Yea, I don't do IG either.

IDK if you seen these before but here's some pics and info. https://weberkettleclub.com/gallery/weber-sequoia-gallery/

It's good that you removed the carpet and padding. In a small area they act like a sponge for odors.

Walmart?

It's silica dust, you don't want to breathe it. Specialty vacs with hepa filters we used when drilling and cutting concrete.

Shameless on Netflix.

If it's brick veneer, you should have weep holes every 6 ft or so along the bottom course. They usually have pieces of rope sticking out ( wicks), to let moisture out, but block insects or rodents from getting in.

I've worked with this company before on storm/mold issues. https://www.servpro.com/ Worth a call for a estimate.