@1GRINDER If I can add another little tidbit for other grill gadget users… On my recent experience of the Pit Boss I also see wild fluctuations. I expect this out of a non-insulated grilling device so I generally set the temp lower than my target. It is HOT in these parts right now and it seems to have little impact on temp fluctuation

@raypete Jeff Sindelar is awesome and he knows a ton about meat and the science behind it! We’ve actually had him down here to Walton’s a few times to speak at events. Any content you can find from Jeff would be great learning material!

@1GRINDER Good use of the urgent category! Good luck, and please let us know how it comes out!

Sorry, i put in clean 5gal bucket and change out the water a few times. I do this in the tub. I like the snow idea! Wish central Ohio had more of that…

@1GRINDER I typically use 50% venison to 50% pork butt. great flavor and texture for sticks and breakfast sausage. If you want to go a little leaner then 60/40 venison to pork butt is fine, our original bologna recipe calls for this mix.

@1grinder The only downside I would see to that is that there is moisture in the freezer and we obviously want to avoid these rusting. I want to say that this is a great idea but I am going to check with our application specialist first and if it works I think this would be a good thing for people to follow your example on! If nothing else at least you always know where they are!

@1grinder Merry Christmas and good luck! This is a hard time of the year to lose any weight, at least at my house, but it can be done with some will power!

@1grinder I always like adding encapsulated citric acid as well. However, as you said if you don’t have a smoker big enough to do the entire batch at one you can’t process it all at once and add ECA. My suggestion would be to just split it into batches that your smoker can handle! Good job planning everything out, that is an important step that a lot of people miss!