Newbie here, first post

[samspade]

Ok found team blue and joined again. Still no badge?

[kyle]

samspade did you remember to hit the ‘‘save changes’’ button at the bottom of the page

[Austin]

Lol! Another sabotage I put in for Team Blue a long time ago. Probably at least a year ago. Once you join Orange, you can’t leave! I guess I can change that now though.

[samspade]

Austin I knew it! Another despicable act of terrorism perpetrated against us peacefully team blue members. But honestly I show I have rejoined the TB group but the badge wont show. And almost at 500 but am still a regular contributor and not power user?

[Austin]

samspade I got you added to the power users group. We’ll have to look into why it is not automatically joining people…

To change your badges, you have to go to edit your profile and then choose what group titles show up.

On mobile, go to the menu and look down the list for Edit Profile. On desktop, click your user icon in the top right and choose Edit Profile.

[Jonathon]

Austin I was able to fix the upvote being orange and download being blue but removing the badges is a fairly low blow! I’d like to point out that Team-Orange and Team-Grey don’t participate in these underhanded tactics. It’s ONLY Team Oranj that does it and despite that it is still 228 to 217 with the good guys having 228

[Austin]

Jonathon I didn’t remove any badges. Just disallowed leaving Team Orange for a while. Badges have always been fully customizable.

[Clyde Johnson]

Hi all, jut finished up 5 lbs. bacon with Walton’s imitation bacon #2. That’s with 3 1/2 lbs. venison and 1 1/12 lbs. pork sausage. I followed the Meatgistics video and then smoked it for about 5 hrs. till it reached 170 deg. When adding the water had a brain fart and put in twice as much as required. After thinking about it over night, I remembered that carrot fiber will absorb 26 times it weight of water. Since I had used it tin the mix originally , I added a 1/4 cup more in the am. remixed it, refrigerated o’nite and put it the smoker this am. Turned out famtastic!!! I put in all the steps so that folks realize that just because one might screw up a step in making a product, there may be a solution. In this case, there was a solution and it worked out perfectly. Good cooking to you !!! Forever Blue

[kyle]

Clyde Johnson good to know, thanks for sharing

[samspade]

Austin thanks. Partly my fault forgot the save button. Thank you for fixing the other stuff though.

[mrobisr]

samspade said in Newbie here, first post:

Austin I knew it! Another despicable act of terrorism perpetrated against us peacefully team blue members.

Mine does not show either, regular or power user, but imagine that it is another “peaceful” team blue member.

[keend0]

I have the 22.5" WSM and smoke kielbasa on it all the time. I have not purchased a hanging rack yet so I do them on the racks with an empty water pan. I live in Chicago and smoke during the winter most of the time so it is easier to maintain the lower temps. I also have a pit controller with a fan to keep the temps I need. Setting your charcoal up in a 2X2 or 2X3 snake around the outer edge of your fire ring will also help keep temps low. Depending on outside temps you can adjust the width and height of the snake until you get the temps you need. When it is below zero outside, I can just use a pile of charcoal in the middle and my fan will keep the temp where they need to be without a problem. Welcome and good luck.

[bleathery]

Thanks for your help!