Canning

DennyO There is! Gaux Saints

calldoctoday Site won’t let me upvote your comment so Brings back NY Deli memories like hot pastrami on Fresh baked rye

Grimpuppy My apologies. I got the original poster and you confused. I guess I wasn’t paying attention to the author of the comment and picture.

PapaSop What, that of a ground hog…LOL

Tex_77 Thanx Tex Great Info.

Grimpuppy I’m sure you could make one out of a couple of cooling or jerky racks and a couple of bricks wrapped in foil. “Improvise, Adapt & Overcome!” Semper Fi !!

glen Good article. Thanks. Need to just continue to educate myself on the finer things in life.

Grimpuppy That’s the same rack I use in my Traeger. I found mine on E-Bay several years ago at about 2/3 the price that Traeger wanted. I also believe they had 2 different sizes. When I use mine I sometimes will slip a pan of ice cubes under the bottom shelf. This helps keep the early temps lower and later on it will add humidity if needed.

Jonathon I’ll probably need to test that scale out. You need to try the Argentinean marinade how I said to use it, and I think you will come around to loving it. Also feel free to pin this post, so new users can easily find it.

slyoder That’s awesome! This is what Meatgistics is all about! Pics when you get a chance? Also, how do you like your XXL? I’m loving ours but I am trying to learn the heat patterns near the back wall. I actually burned some jerky that way.