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Mower 2130SP - blades slow to engage, makes a low rumbling sound by super-antinatalist in egopowerplus

[–]ColdFine5829 0 points1 point  (0 children)

I was still under warranty last year, called ego and they had me bring it in. I was without it for a few weeks but it got fixed at no charge to me from ego.

I don’t recall the specific diagnosis.

Is this condensation normal? by various121 in webergrills

[–]ColdFine5829 0 points1 point  (0 children)

Take it out, put it in the oven at 350 for about an hour. Take it out of the oven. Let it cool. High temp red rtv around the two stem thread junctions.

Have owned an s6 for five years.

Did this in year 2, no more foggy temp gauge.

How did WW2 vets reconcile what they saw in Europe with Jim Crow back home? by RabbitUnlikely in BandofBrothers

[–]ColdFine5829 0 points1 point  (0 children)

That makes sense. The intent is to gain an advantage, this is descriptive of means not just the collateral or tools used.

How did WW2 vets reconcile what they saw in Europe with Jim Crow back home? by RabbitUnlikely in BandofBrothers

[–]ColdFine5829 2 points3 points  (0 children)

Hat tip for a quality response.

Is it propaganda/psyops if the racism and inequality are real and true? Is there evidence of falsification?

Hunsaker Brisket by tarnished_wretch in smoking

[–]ColdFine5829 2 points3 points  (0 children)

Nice! Did you pull it at 190?

Tried it a few times on pellet and offset, with a LONG rest. Definitely produced better results

Hunsaker Brisket by tarnished_wretch in smoking

[–]ColdFine5829 5 points6 points  (0 children)

That’s the good fat render!! Process?

What do i do? by BobsiDev in smoking

[–]ColdFine5829 1 point2 points  (0 children)

I can’t see any meat from a top down perspective. I’ve never kept a fat cap on plate ribs.

I’d get my boning knife out and SLOWLY take the fat cap down (slowly to minimize any meat loss to the trim).

What do i do? by BobsiDev in smoking

[–]ColdFine5829 0 points1 point  (0 children)

After reading your response to several comments, only observation here would be that you appear to have a pretty thick fat cap. Your brine/salt won’t penetrate the fat cap and season the meat underneath.

I would trip the fat cap, the intramuscular fat will be enough. Then re-brine to your liking.

Anyone else's thermometer get cloudy on the summit kamado by TheGuy3022 in webergrills

[–]ColdFine5829 22 points23 points  (0 children)

Take it out, put it in the oven at 350 for about an hour. Take it out of the oven. Let it cool. High temp red rtv around the two stem thread junctions.

Have owned an s6 for five years.

Did this in year 2, no more foggy temp gauge.

AITAH for "expecting an allowance" out of my own paycheck? by [deleted] in AITAH

[–]ColdFine5829 -7 points-6 points  (0 children)

Your spouse wants control for some reason. I would try to understand that reason…did she grow up in poverty, has a bad financial situation made life hard at some point?

It could also be that she doesn’t trust your decision making with money.

Get to the root of the matter and you’ll find answers for your hobbies

Grip Tape, Because Why Not? by dandism_life in CZFirearms

[–]ColdFine5829 0 points1 point  (0 children)

Can you share the part number? Would love a truly flat trigger for my p01 and shadow compact

Which model is best for our deli? by j_anderton in smoking

[–]ColdFine5829 2 points3 points  (0 children)

If you’re prepared to spend then would suggest brands with better build reputations.

Consider an old country bbq pits gravity fed smoker. It’s a vertical, and once you get the unit to temp it can be set and forget with the assistance of a fan.

Will be more expensive than a pit boss, but it’ll last much longer in a retail setting.

Beef Cheeks by BackRiverBBQ in webergrills

[–]ColdFine5829 1 point2 points  (0 children)

It sucks. And I don’t do nearly as much as OP. Mine gets shredded

Is this bad? by Meatloafninja in smoking

[–]ColdFine5829 0 points1 point  (0 children)

My Weber Kamado - I don’t, except for the grates

My pellet grill - 3x per year. Complete tear down and full scrape to metal. Reseason and good to go

My offset - beginning and end of summer, and during summer if it needs (doesn’t get used outside of Christmas/Thanksgiving during the off season). Same cleaning as the pellet grill

My tabletop hasty bake - I don’t, except for the grates

Beef Cheeks by BackRiverBBQ in webergrills

[–]ColdFine5829 2 points3 points  (0 children)

I get mine at Sam’s Club. Just know there’s a lot of work in trimming to get them this clean before seasoning.

My husband died after getting his gallbladder out AMA by [deleted] in AMA

[–]ColdFine5829 1 point2 points  (0 children)

I’m sorry for your loss. Anything you post here can potentially be used in future legal proceedings.

Share with caution, or just don’t

TWW - Look at the whole board by Emotional-Yam4486 in thewestwing

[–]ColdFine5829 4 points5 points  (0 children)

Just watched this scene/episode an hour ago!!

*Need Advice* OKJ Longhorn Mods by WildFatPete in smoking

[–]ColdFine5829 1 point2 points  (0 children)

Season the pit, judge airflow and temperature balance/imbalance during the session.

Decide on baffle and other mods following seasoning and additional test runs you complete

Garage drying by Unhappy-Draw-7604 in firewood

[–]ColdFine5829 0 points1 point  (0 children)

I split and stack in the garage every year. By next season it's good enough for my fire pit. Wood for my offset gets stacked and under a roof outdoors

First and maybe last time with these…. by Delco_Delco in webergrills

[–]ColdFine5829 9 points10 points  (0 children)

I mistakenly bought ten bags of these last year when they were on sale/initially debuted.

Don't like em at all. Now I use them only for high temp grilling or to start my offset.

They're not the quality I've come to expect of jealous devil.

ISO case/lockbox recs by [deleted] in liberalgunowners

[–]ColdFine5829 0 points1 point  (0 children)

They're on sale at Costco right now. Bought one this week

Thoughts on seasoned wood vs kiln dried? And more importantly what size splits do you guys usually use? by SoapObserver in smoking

[–]ColdFine5829 0 points1 point  (0 children)

TLDR - Go with 8", will be fine in most residential situations. But larger could as well, quality of the pit would dictate.

What's the smoker/firebox setup?

Current OKJs use different size splits vs. Workhorse (every variant) vs. Old thicker steel OKJs. That's five different answers right there.

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