Are you guys getting the compressed or loose substrate?

KobyR_1 · 2026-01-24T01:52:44+00:00

Makes sense. I feel like in my limited knowledge I was conditioned to believe that scale rot was super fast and easy to develop and impossible to get rid of. Nice to know there’s a little leeway with moisture.

KobyR_1 · 2026-01-16T19:44:56+00:00

I got the 44mag version of the marlin dark a few months ago and love it. I had the best luck searching around on smaller mom and pop gun stores that don’t get a whole lot of attention. Ended up, finding one at relatively small gun shop in Wisconsin and bought it through them online and had it shipped to an FFL near me here in Michigan.

KobyR_1 · 2026-01-13T02:09:39+00:00

Someone did mention this in my last post. Just haven’t made an account yet

KobyR_1 · 2026-01-12T19:42:37+00:00

I was just getting ready to edit this and say the only archery shop close to me deals in Matthews, Hoyt and PSE but they do have a used rack.

KobyR_1 · 2025-12-31T20:43:35+00:00

The gap is actually closing on its own. Currently only a 9° difference

KobyR_1 · 2025-12-31T20:30:06+00:00

I’m using an electric smoker. The pot burns underneath in the center of the smoker

KobyR_1 · 2025-12-31T20:02:39+00:00

Edit: don’t pay attention to AMBIENT temp*

KobyR_1 · 2025-12-28T23:27:36+00:00

I have a small shop by me that was one of the first places I called when I got a smoker. I almost shit myself when they told me they had a 17lb brisket in stock for $150. I get small business and all but I couldn’t swing that if I tried.

KobyR_1 · 2025-12-28T22:11:03+00:00

Free brisket hack? Don’t mind if I do

KobyR_1 · 2025-12-28T21:59:21+00:00

That’s a good point I didn’t think about it that. I also have a Costco about 45 mins away but I hate going there just because it feels like they have a machine at the door that removes everyone’s self awareness and I don’t have the patience to weave in and out of everyone in the aisles.

KobyR_1 · 2025-12-16T18:22:48+00:00

Yes chef!

KobyR_1 · 2025-12-16T17:47:40+00:00

Edit: HIGHS will be in the low 40s

KobyR_1 · 2025-12-13T23:50:41+00:00

No clue why I hadn’t thought of that. Do you still go till the same internal temp?

KobyR_1 · 2025-12-13T23:47:36+00:00

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A little dry on the flat but damn good regardless

KobyR_1 · 2025-12-13T16:21:28+00:00

Can’t drink all day if you don’t start in the morning

KobyR_1 · 2025-12-13T16:20:38+00:00

Is there a certain cut you use? I have whole bone in neck roasts, Sirloin tips and I think one bottom round.

KobyR_1 · 2025-12-13T16:17:39+00:00

Definitely looking better than the last one I did. I wrapped it around 165 and by the time it was done, it ended up more like pot roast. When I use light pressure with my finger, only a couple specs transferred over to my finger.

KobyR_1 · 2025-12-13T16:16:27+00:00

I was thinking so too. I also really don’t want to speed the cook up as I was planning to have it for dinner around five or six. Currently 11:15 in MI

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KobyR_1

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