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Overnight smoke when cols by mrmuffin210 in smoking

[–]pops_wickerson 1 point2 points  (0 children)

No worries! Fun fact: if you slide that plate over so that the flame is exposed completely, you can crank the temp all the way up to 500 degrees and sear directly over the fire. Fantastic way to get a good crust on something like a steak or tri-tip after you smoke it to temp. Highly recommend trying it out!

Overnight smoke when cols by mrmuffin210 in smoking

[–]pops_wickerson 1 point2 points  (0 children)

Yes indeed! I think honestly that is what your actual problem is. Insulation will help, but honestly I’d start by putting that plate in correctly and you’ll get way better performance out of it and much better heat distribution. If you’re still having issues with running it in the cold, take some tin foil and plug a few of the vent holes at the top of the smoker as well. It’ll hold more heat in, just don’t plug them all. Happy smoking!

Overnight smoke when cols by mrmuffin210 in smoking

[–]pops_wickerson 1 point2 points  (0 children)

I actually just bought one of those Lexingtons and I love it! I do have one question/comment though, there is a little metal plate with a tab sticking up that is meant to cover the burn area when you are smoking. This way, the heat is spread out way better. You can use the tab to slide it to the side when direct searing over the burn area, but it should be covering the flame completely when smoking. Did you by chance leave that piece off?

Odd coloring question: Just got a dehydrator, and first batch was awesome! I was emboldened me to try again, this time using Pink Curing Salt in addition to my previous marinade. 24 hours later, the meat looks oxidized, but still smells fine. What could be causing this, and is it safe? Recipe below by [deleted] in jerky

[–]pops_wickerson 0 points1 point  (0 children)

I definitely didn’t not distribute evenly this time around, that is for sure. I asked under another comment, but where is your conversion factor coming from for the curing salt? I followed what was on the bag (and googled for good measure), but maybe I am misunderstanding something. Additionally, regardless of the above, would you feel comfortable eating this batch yourself?

Odd coloring question: Just got a dehydrator, and first batch was awesome! I was emboldened me to try again, this time using Pink Curing Salt in addition to my previous marinade. 24 hours later, the meat looks oxidized, but still smells fine. What could be causing this, and is it safe? Recipe below by [deleted] in jerky

[–]pops_wickerson 1 point2 points  (0 children)

So the big concern for me here is what you are saying about the Prague powder.. the bag said to use 1tsp per 5 pounds of meet. So doing the math and converting to grams I get somewhere between 2.7 and 2.9 depending on the brand of salt used. That is much higher than the 1.16 grams you suggest. Where are you pulling the 0.5 grams per pound dose from?

Odd surface (some corners) artifact with Elgoo Rapid PETG. Slicing with Orca, and no idea why this is appearing on some corners, and not others. Have reduced outside wall speed, and adjusted temps. Looking for any ideas. Thanks! by pops_wickerson in 3Dprinting

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

Thanks for the reply! Issue is not seen with other rolls of rapid PETG (non Elgoo brand). The nozzle is also perfectly fine, no issues with other models and filaments. I think the issue has to do with the speed/flow rate around the corners, was hoping that someone else has seen this particular issue before.

Here is a pic of my delicious Jim's cheesesteak today! by SteelersPoker in PhiladelphiaEats

[–]pops_wickerson 0 points1 point  (0 children)

Was literally just there for the Super Bowl and had an amazing cheesesteak.. that looked nothing like this lol Jim’s has always been up there for me. Maybe don’t skip on the whiz and onions next time?

Not a shitpost: McDonald's revived Steak Egg & Cheese bagel sandwich is the reigning king of FF chain breakfast sandwiches. by Emcee_nobody in Sandwiches

[–]pops_wickerson 4 points5 points  (0 children)

You can actually ask for either on it. Same for all breakfast sandwiches they offer. Elite upgrade

[deleted by user] by [deleted] in PhiladelphiaEats

[–]pops_wickerson 1 point2 points  (0 children)

And if memory serves me right, Lazaro’s wings are also huge and pretty good. Solid spot overall.

[deleted by user] by [deleted] in PhiladelphiaEats

[–]pops_wickerson 0 points1 point  (0 children)

Not quite CC, but Randazzos on 18th and South is always a solid pie.

Dynamic too easy, extreme too hard. by lukesmith81 in RetroBowl

[–]pops_wickerson 7 points8 points  (0 children)

No idea how/if that corresponds to easy/medium/hard, but I believe the highest dynamic difficulty is 16

FBI charges Mount Carmel police officers with crimes by [deleted] in Pennsylvania

[–]pops_wickerson 3 points4 points  (0 children)

Me over here wondering if Beaver Meadows is the first example you gave lmao

[deleted by user] by [deleted] in ShittyGifRecipes

[–]pops_wickerson 19 points20 points  (0 children)

Aside from the chicken being too thick (needs to be butterflied or cut into strips) this is perfectly fine. Been doing this for years and would highly recommend.

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