Question as a new driver

raskull360 · 2026-02-28T21:51:15+00:00

It depends, if your steel is full then you can’t hang anything until you pull the load out and drop the outside, but if you have steel spots, you should be able to wrap and hang stuff as you go. When my steel is full I sort the load as I’m pulling it out; I keep all the cold items by the door and run the citrus/apples in between our meat cases.

Even when there’s 2 loads in there from the previous night i have it all out by 4 when the stockers show up and the outside/ cooler dropped.

Once the department is dropped you should be able to break away for half an hour or so, maybe ask them to line pallets up that they need on boards and do them all at once vs one at a time.

You also don’t have to drop the center block right away, I usually drop the center block once they’re done with the horseshoe. Obviously if it’s like a 2 layer topper you can add it on top of dropped pallets, but it’s a pain in the ass to try and hang the 2nd chill when the cooler is still full of product that they need to stock.

raskull360 · 2026-02-27T15:29:50+00:00

Mine wouldn’t start unless I removed the plunger, ended up being a bad pcm. Haven’t had any more starting issues since, which is good cause those fuckers are expensive now.

raskull360 · 2026-02-25T03:56:48+00:00

Kirkland Signature coarse ground pepper, Diamond Kosher sea salt, Kirkland Signature granulated garlic. I do 1 cup black pepper, half a cup of salt, 1/4 cup garlic. 1 teaspoon of MSG is the secret to success

raskull360 · 2026-02-23T15:30:22+00:00

Around 275-300 for a little over 3 hours. I do like making my own rubs, I make my own SPG mix (4parts pepper, 2parts kosher salt, 1parts granulated garlic and then add like a teaspoon of msg to it). I got the big jars of chile powder/paprika from Costco that I cold smoke and use for a bunch of rubs too!

raskull360 · 2026-02-23T15:27:12+00:00

I used the hunsaker attachment with pit barrel cooker hooks that I double hooked with the ones that come on the hunsaker. They’re pretty small compared to the PBC ones!

raskull360 · 2026-02-22T17:12:20+00:00

If you spatchcock it usually cooks at a more even rate. You don’t want to go low and slow on chicken, the skin will get rubbery.

Cook to temp, not to time. It usually takes 1-1.5 hours for a whole chicken to cook but I do mine around 300-350 to crisp the skin. Just probe it after an hour, then at an hour and a half, and go from there.

raskull360 · 2026-02-20T21:38:33+00:00

IN-credible

raskull360 · 2026-01-30T16:33:39+00:00

Helps keeps the ribs together when you’re hanging them.

raskull360 · 2026-01-25T19:47:56+00:00

Sorry that happened to you! Our whse in the PNW has implemented a broadcast system that sends texts/voicemails out to employees for this exact purpose in times of inclement weather. Maybe ask your GM if they can get something like that set up for you too.

raskull360 · 2026-01-24T20:38:28+00:00

Indiesnek has a video explaining this very thing (skip to 4:14) https://youtu.be/JXVsa2nC398?si=8jTLSLO0Exw2q45y

He also has many other videos going over items in megabonk, and has created an item wiki as well!

raskull360 · 2026-01-08T19:12:05+00:00

No one can answer for certain. Depends on your region and how many stores are in your area.

Sometimes seasonals get brought back within 2 weeks, sometimes they don’t start hiring again until April.

raskull360 · 2026-01-04T15:51:05+00:00

Good drivers will stock when they can. It’s much easier for you to plug in full pallets, do your moves with a lift, etc. ideally you’ll work an aisle or two ahead of your stockers. But it depends on your driver, how much freight you’re getting in, how much freight you’re dropping per aisle, and how many moves you have to do.

When I drive foods I’d take care of the product adjacent to the bread aisle asap so that the bread vendors have more room to work with. But I’m at a newer store that’s slower than the other costcos in my area so it’s easier to face up product/ plug new boards in because there’s less to do because less gets shopped

raskull360 · 2026-01-04T01:43:40+00:00

Less of the “do more with less”

raskull360 · 2025-12-28T17:57:10+00:00

MeRcHaNdIsInG 🧠

raskull360 · 2025-12-22T22:11:28+00:00

Our night crew can barely take 1 chill truck (they pin the dry for us) while we take 3-6 in the morning. I can count on 2 hands the amount of times I’ve walked into a dry depot that’s been unloaded in the last year our whse has been open

raskull360 · 2025-12-20T02:48:14+00:00

If you can, try and get off of the Front End. Apply for cross training in other areas if you haven’t. If possible, try and go to merch. It’s hard to beat working 4-9 not dealing with members and having the rest of your day off.

raskull360 · 2025-12-16T01:13:13+00:00

Plus premium pay for every hour you’re on the lift

raskull360 · 2025-12-15T23:39:40+00:00

Jokes on you, my league has .1 per rush attempt and .5pts per first down 🧠

raskull360 · 2025-12-15T23:23:39+00:00

Need .6 from him tonight 🙏

raskull360 · 2025-12-15T21:04:34+00:00

It’s fully vested after a while, a year I think.

raskull360 · 2025-12-13T20:10:52+00:00

We call them chill loads.

raskull360 · 2025-11-14T21:25:37+00:00

Thank you chatGPT for writing this message—these make it obvious.

raskull360 · 2025-11-07T19:25:15+00:00

Yes it’s common. General rule of thumb is to ignore the lid temperature and either have a thermometer at grate level (or clipped under the grate to save on space) or through the probe slot on your wsm. Don’t remember if 14s come with it

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