Looks awesome. What's on mine... I would have to say a foot of snow from todays storm. Other than that Nuttin".
Looking at new sealers. I seal tons of fish. I want something that can easily seal liquids. Chamber sealing seems to be the ticket. Totally different concept and it may take a few youtube videos to understand them for some. Thoughts?
I like the idea but expensive. Lots of times I wanted to vacuum seal something liquid but didn't have the extra equipment so it got frozen in a regular container.
That type is our "go to" outdoor cooker. You'll love it. It's hard to explain how good meat is over an open wood fire, burgers, steaks, dogs and sausage. Skeeter you might want to come up with something to save the bottom from burnout and wet ashes. This similar type that I built about 10 years ago needed a rebuild this past year and for the fire floor I used a new notched disc, pretty heavy material and you can see how it weathered. ^^This is after the rebuild. A lot of meat passed across this sucker and this is how it looked before the rebuilding. Of course it lived outside the whole time also.
I see your point....not really sure what I could do because of the curvature of it.....maybe just keep it clean...sand in the bottom might make it worse
It has a drain.do you think that by having that notched disc in yours it was like having the damper wide open/super heated coals touching the bottom?
I see a clown face and a question mark in the hot sauce.... I am also trying to see if there is a message in the light reflections in the hot sauce and arrangement of the bacon... time to get our top analysts in this!!! Enjoy your breakfast!!
