Getting Going #2



  • I see the post went through, however, I can only read part of your reply message. I can’t finish reading what you wrote after “If you can’t post question”
    I can’t even re-open my first post on Getting things going, I understand how things work with forums / community post etc.
    This is strange, it something on my end for sure.
    Basically, if I try to re-open my first post, it only partially opens and/or downloads and the whirly bird downloading circle just spins forever.
    Hmmm


  • Walton's Employee

    @Forkinpork I see all of your message. I’m not sure what could be causing that, what browser are you using? I doubt that has anything to do with it but I’ve never had an issue using Chrome.


Log in to reply
 


Recent Posts

  • C

    @sakepower acidity in the fruit can cause problems waltons dose have a pineapple seasoning

    read more
  • After more thought on yesterdays cook, I think I had the cooker over packed with sticks restricting the air flow around the product causing some case hardening. Time to build that cedar smokehouse I’ve been drawing plans for 🙂

    read more
  • @craigrice For sure. I do that with about everything anymore. Memory isn’t what it used to be. lol

    read more

Recent Topics


Who's Online [Full List]

12 users active right now (1 members and 11 guests).
connie, MJ1966, jwkbbq, Joe Hell, KansasDad

Board Statistics

Our members have made a total of 6.6k posts in 1.3k topics.
We currently have 5.2k members registered.
Please welcome our newest member, Pooz.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

16
Online

5.2k
Users

1.3k
Topics

6.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.