Look into the larger milwaukee batteries for powering things like heated gear. Amazon has some cool thing to adapt to them for USB.
I run all kinds of things off them and can charge them with my truck
I've spent a lot of days in the HBS. I highly recommend it.
I get my climber all set then get in it and put the bottom part of the suit on at ground level. With the suit hanging off my shoulders I climb up and get everything set. Then put the top the rest of the way on and hang out until it's...
You should be able to remove air and not squish food. The poor man's vac pacer should work. Submerge food in a zip lock in to water then zip it.
I do like actual vacuum for marinating things.
I'll definitely be playing around with this thing to see what works.
I think 274 is going to be about right.
I tried 271 and it gave me inconsistent velocities as I hit higher pressure. I'm at 275 and it's better but a little lose. Planning to get a 274 bushing to try. With other rifles I've also had good luck with a Lee Factory crimp die and a slight crimp.
@Ryan Avery is 6UM 30 degree the 6 SAUM that was talked about in S2H?
Any idea what the velocity difference is expected between it and the 6UM 40 degree?
That's some good info. Appreciate it.
I see a lot of people talking about cooking to lower temps for longer times. I get that and understand the concept of it. But where is a good source for good accurate info for cook temps. I have just started looking so maybe it's easily available like...
I don't ever think I could be talked into cooking a homegrown 1.25" thick rib eye any other way than reverse seared on my Yoder Ys640.
Then smothered in butter as I eat it.
Kids will chew each others arms off for them.
Good stuff.
I'm really curious about smoking chickens, turkey, summer...
It's been hammered out by several in this topic but it's not what you need to put in your body. It's what you need to eliminate.
Carbs and sugar in all forms made a big difference for me. The other thing I learned was SOY. Stay away from anything soy. It's one of the biggest contributors to...
Has anyone cooked their meats in a marinade? Or would you marinade it then put in a different container for the cooking part.
We like to marinade Salmon or other meats when we get them and they are fresh. We then toss them in the freezer so when we pull them out for a meal they only need...
While we are somewhat cautious with stuff like that we usually find a work around and do the best we can.
I'm sure items could be placed in glass jars or other containers. A person could probably get creative if they want.
I ordered the Meat Your Maker smaller one when it was on-sale but Amazon has had some great deals the last few days. They even have the fancy ones with Bluetooth and all that.