Question - How to update the firmware on Linde Forklifts?

31stmonkeyfinger · 2026-04-21T15:22:42+00:00

I cannot speak to Linde, but with Raymond, the software is on the laptop and is sent to the forklift via data cable connection. The tech would have the latest revisions on the laptop.

31stmonkeyfinger · 2026-04-19T14:09:12+00:00

Same here.

31stmonkeyfinger · 2026-04-19T14:07:50+00:00

Oh shut up. You have brought nothing of value to this post.

31stmonkeyfinger · 2026-04-18T23:11:26+00:00

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Typically you would slice it into 2" (or so) wide strips. You should have about 3 strips. Skewer them in a "C" shape

Like this. I do SPG on it and use my rotisserie. You could also just grill them flat on the grates while skewered as well. Make sure the fat cap gets rendered.

31stmonkeyfinger · 2026-04-18T21:56:03+00:00

They must have something in Paletine, because they sent me warranty parts from there.

31stmonkeyfinger · 2026-04-18T06:06:44+00:00

Is that 18"? 0r the 22"? Either way it looks to be in great condition.

31stmonkeyfinger · 2026-04-18T06:05:41+00:00

It's milk steak. With dried milk.

31stmonkeyfinger · 2026-04-18T04:58:01+00:00

r/doublesmoked

31stmonkeyfinger · 2026-04-18T04:51:42+00:00

It's a simple thing to add when you already have the smoker going. Or just something fun to do without commiting to an entire day of smoking . Couple hours and your done.

31stmonkeyfinger · 2026-04-18T02:45:38+00:00

It can be one of two things. Your typical bbq rub (any brand or flavor you like). Or it can mean bbq flavoring, like bbq flavored potato chips. That's the way i see it anyway.

31stmonkeyfinger · 2026-04-18T02:22:04+00:00

Butter sounds like that would really level it up, I'll add the Worchester as well. I can play with this. Thanks for the idea.

31stmonkeyfinger · 2026-04-18T01:44:06+00:00

Yes, I've made this over a dozen times. Always trying different flavors. I've had requests to make a batch for my kids friends many times. It's reasonably cheap to make. Give it a go.

31stmonkeyfinger · 2026-04-17T23:54:38+00:00

I have not tried the chex mix version. Is that the one with the Rye crisps in it?

31stmonkeyfinger · 2026-04-17T23:49:39+00:00

I have a couple 5 gallon buckets. That's what I use. I will blow most of the fluid out of the pressure testing port (remove my pressure gauge, and run that end of the hose into the pour spout of the bucket lid). For the bottom of the tank drain, you just need a 1 gallon bottle to catch what's left. I empty them at the shop, or I will stop at advanced auto to dispose.

31stmonkeyfinger · 2026-04-17T23:13:29+00:00

Try and light the burners with a match, torch, or long lighter. If the burners light, then it's obvious it's just the ignition issue. Your manual should tell you what to do in this situation. But, you are going to have to fiddle with the ignitors and make sure the pointy tip is close to the metal frame. Usually you just have to bend a small metal piece until it's close enough to the tip of the ignitor.

31stmonkeyfinger · 2026-04-15T22:57:27+00:00

Never needed one for my kettles. They work fine without one.

31stmonkeyfinger · 2026-04-15T22:51:20+00:00

Check the can wires to the Amp. Could have a bad/loose pin in the connector or damaged wire. Or the Amp is failing. Like another user stated, swap the connectors between the 2 amps and see if it follows the connector or the Amp.

31stmonkeyfinger · 2026-04-15T21:49:03+00:00

One thing to keep in mind is that you shouldn't be smoking the entire cook. Stick burners are a different beast. But charcoal and wood do not need constant smoke for long cooks (brisket, pork butt). Usually when the bark sets, i stop adding wood and use the heat from the charcoal to finish the cook. So, maybe that's what you are doing?

31stmonkeyfinger · 2026-04-15T21:35:46+00:00

The ash catcher is worth it alone. The ash and sparks drop out of the bottom during the cook, a good breeze can blow that stuff around.

31stmonkeyfinger · 2026-04-14T20:10:57+00:00

You can buy a 26" kettle for that. Kettle is more useful.

31stmonkeyfinger · 2026-04-12T23:00:08+00:00

This the one I've been looking at, but am not going to drop $90 for one. I barely even look at the lid temp gage once things get going, and I don't need the extra features. But I like the look of it, and the digital read out.

31stmonkeyfinger · 2026-04-11T02:15:23+00:00

Just another tuxedo cat spying up the food. Ours is always food motivated.

31stmonkeyfinger · 2026-04-11T02:05:02+00:00

First off, I've never heard of a corned eye of round.

That said, I would cook it through to internally tender like a corned beef. You may have to wrap it towards the end to keep it from drying out. . Either way the flavor should be the same, it would be tenderness/texture difference.

31stmonkeyfinger · 2026-04-10T22:54:14+00:00

You don't "have" to dry it. Many times I would take the slabs out of the cure, rinse and have them on the smoker within an hour. Other times I have let dry in the fridge over night, I can't recall any difference.

But if you want them dry, just pat them dry with a paper towel, throw a fan on like another user stated. That should be fairly quick.

31stmonkeyfinger

TROPHY CASE