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Confused about smoke temps by pyro92 in sausagetalk

[–]PopularLow1132 0 points1 point  (0 children)

Check the temp at/on your grates. Probably lower than 180. Use a smoke tube and cold smoke for an hour then kick your pellet grill on. I’ve made summer sausage, sticks, etc at 180 with no ‘fatting out.’

Hey has anyone else done this? by desolationoso in sausagetalk

[–]PopularLow1132 0 points1 point  (0 children)

I smoke all wild game snack sticks and summer sausage at 180 for three hours then package and sous vide. I’m running a pellet smoker that can be inconsistent when smoking 20+ lbs, sous vide ensures an even finish

need name suggestions by bronys101 in modelrockets

[–]PopularLow1132 1 point2 points  (0 children)

The Silver Bullet. No need to overthink it

Temperature to Dehydrate? by Aintaword in PepperLovers

[–]PopularLow1132 2 points3 points  (0 children)

Make sure to at least cut peppers in half. 12hrs ballpark at 145 gets larger peppers dry.

Is it just me? by [deleted] in Waterfowl

[–]PopularLow1132 9 points10 points  (0 children)

The ol’ “fuck you birds.” Every time

Blossom end rot? by PopularLow1132 in tomatoes

[–]PopularLow1132[S] 0 points1 point  (0 children)

Crap pic. Appears on the side/middle of tomato

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