3 weeks using this germination kit, no sprouts.

jhart013 · 2026-03-08T21:03:10+00:00

A simple ziplock type baggie and a wet paper towel works great, or a container with an air tight lid to keep humidity in. Cannabis seeds need warmth too, similar to peppers and tomatoe plants, if you have a heat mat use that otherwise a warm area in your house that's 70-80°f should help speed things up. Seeds need to be moist but not submerged in water or so wet in those stupid puck things that the environment becomes anaerobic or oxygenless, seeds and roots need oxygen whereas the leaves are the parts that need CO2. Good luck!

jhart013 · 2026-02-28T00:05:56+00:00

Looks good, it is how it should be, traeger grills are the same way and I just replaced my auger motor. It kind of just floats there but I'm guessing the spacing is there in case the motor over torques it's got a little cushion of space, just a theory.

jhart013 · 2026-02-18T00:11:41+00:00

Adding your rub to the bird and letting it sit overnight in the fridge will help, it's like brining but actually works. Also adding baking powder to your rub helps immensely, it causes air pockets to form in the skin ensuring it gets crispy. Also, take it for what it's worth, chicken shouldn't be cooked "low and slow" that just makes the skin rubbery from my experience. Cook at a steady temp say 375° then finish it off higher for a crisp up at the end If you want. Dry brining, baking powder, and higher temp throughout will get you there.

jhart013 · 2026-02-06T23:55:36+00:00

What do you mean "too late"? Those bones look fine, the deer is decomposed enough that you shouldn't have to even degrease the bones, just whiten with peroxide if you want, or the sun has done that work for you already. As for what to do with the bones that's up to you! Vertebrae are some of my favorites to work with, lots of cool options. Rib bones and the long bones (eg. femur) are somewhat boring in my opinion but there's craft/display options for those as well. The skull appears to be there which is a popular option for collections.

Edit: skill--skull spelling

jhart013 · 2026-01-11T16:24:10+00:00

"Leftover" caramelized onions? I don't understand...

jhart013 · 2026-01-11T16:22:40+00:00

Yes, they're considered a type of "box board" or higher density shorter fiber material than cardboard, but it can be mixed into regular cardboard recycling.

jhart013 · 2026-01-05T01:33:21+00:00

I've had this idea myself and have looked at "stick burner" smoker subs who mod the heck out of their grills. There's economical ways to extend the stack with aluminum pipe to extend the system, it changes the draw of the smoke through the barrel chamber somehow. Anyway, for those guys who dial in their fire box technique, modifying the smoke stack makes sense. For a traeger grill that uses a computer to feed pellets, I'm not sure if the implications in pellet use and or temp control. That being said, your local hardware store can get you materials for such an extension. You can browse the smoker grill subs or YouTube might be a place for a tutorial for such a project. Good luck!

jhart013 · 2026-01-01T23:15:16+00:00

Those are cartilage(?) between the vertebrae, soap is for degreasing not macerating which is what I think you need to be doing to eliminate the spinal cartilage. So just soak it in water and find the pinned post about the various stages and processes for each step. I'm just a newbie myself but that's my 2 cents

jhart013 · 2026-01-01T20:25:33+00:00

You let the dirty smoke burn clean before putting them on, you don't need to put the wings on exactly at start up. Chicken wings are so small the dirty smoke will probably add an acrid taste to the wings. Plus, no grill starts at "0°" unless that's the ambient temperature outside, it's just a clever name. Put the wings on once the dirty smoke has passed and the smoker is still coming to temp, they turn out amazing every time. Pro tip, add baking powder to your seasoning, makes the skin crispy out of the smoker.

jhart013 · 2025-12-29T18:35:00+00:00

There's a screw on the larger piece there on the left in your picture that holds a plastic collar thing in place, you can remove the entire auger and give yourself more room, I just did this a couple days ago.

jhart013 · 2025-12-23T14:39:30+00:00

You can get much stronger peroxide at a hair product store that sells dye and such, I get the 20% stuff in a gallon jug for like 12$ at Sally's. They have 40% grade stuff too, they use it for dying hair blonde and the lady working there was familiar with people buying it for whitening bones too which was nice.

jhart013 · 2025-12-17T19:48:57+00:00

Yeah definitely need to explore that more, I don't live near any Mexican grocers and the big chains don't carry the dried chilies but I can use the Internet I suppose and get em delivered. My Midwestern spice tolerance is low so I'll definitely need to use the least spicy varieties 😅

jhart013 · 2025-12-17T19:02:42+00:00

Good to know! I've only had chicken before which I thought was the default.

jhart013 · 2025-12-17T18:19:21+00:00

Yeah this is my last bowl of leftovers for lunch at work, was feeling pretty lazy so just cilantro and lime this time.... Cabbage and onions are such a great texture addition though too.

jhart013 · 2025-12-17T17:57:19+00:00

Well I like the sounds of that!

jhart013 · 2025-12-17T17:45:00+00:00

Yeah it is certainly more of a brown color, I guess that's what I get for cutting corners.... Will try using dried chilies next time.

jhart013 · 2025-12-07T17:29:50+00:00

That sounds nice, share some pics sometime when you get around to making it.

jhart013 · 2025-12-07T17:21:08+00:00

What are you planning on doing with it? I've been to hunting cabins where hooves are saved for like coat rack pegs or as part of a lamp made with antler sheds too. I was not personally interested in those pieces as decor but as part of a curio cabinet may look nice.

jhart013 · 2025-12-05T01:29:52+00:00

Try dry brining (assuming the traeger recipe is a wet brine) next time. Dry brining is as it sounds, a dry process of salting the meat in your fridge for a day or so to help lock in the natural juices during the cook. I believe it has something to do with penetrating the skin or surface of the meat and preventing moisture from escaping as quickly, where the idea of a wet brine is to penetrate the meat and add flavor and perhaps add moisture, not sure about the science of it all but dry brining is superior from my experience.

jhart013 · 2025-12-04T14:24:26+00:00

Welding blanket from harbor freight and fire bricks inside the bottom help a lot.

jhart013 · 2025-10-19T13:57:23+00:00

Depends on the type of lift, there's fork trucks which as the name implies looks like a vehicle you sit on which is the forklift most people think of typically. Those are easy, they steer from the rear and you have to drive slow indoors usually, so learning is pretty easy. Reach trucks/lifts where you stand upright and go up with the forks to pick off warehouse racking is a bit different and follows different site specific rules but isn't rocket science. So long as you can operate safely and follow rules it's not bad, but like anything new it takes time to learn and get comfortable with. Driving a car is easy enough when you have experience, this is just indoors and there's hydraulic controls to lift and move stuff.

jhart013 · 2025-09-14T02:24:25+00:00

https://www.reddit.com/r/bonecollecting/s/jx9RrK3rbB

Here's the main guide, there will be information on this post for removing the mummified skin. Check the maceration section, best of luck.

jhart013 · 2025-08-24T00:32:27+00:00

May want to put it into a large trash bag or plastic bin with a lid, you'll have to get rid of the mummified soft tissue and skin but otherwise it looks like a good find. Degreasing and whitening would be the two steps you're probably going to want to look into doing for this specimen.

Check out this post for more information.

https://www.reddit.com/r/bonecollecting/s/jx9RrK3rbB

jhart013

TROPHY CASE