@jonathon Haven’t bought a knife blade yet, or a plate. I learned to lap things a long time ago. We used to use lapping blocks to recondition parts in diesel fuel injectors. It is very effective, you are really just flattening out the steel and putting an edge back on the blade just like sharpening a knife. When you lap the plate you are taking the scratches and groves out. I believe it works as well as grinding and makes them last longer.

@austin thanks for that information! Very useful!

Yea i got it. Thanks!

@Jonathon no problem! Btw i switched to waltons seasonings last year for a bunch of my stuff. I just switched over to using your ham spices as well. They work out pretty tasty! [image: 1592395774335-20200615_175358-resized.jpg]

@Joe-Hell its the traeger com200. Does a pretty good job of cooking. Not as even as a rotissery style but it does ok. That one picture has 30 ribs and 11 briskets and still had plenty of room.

Im in no real rush, i would just like to see the capabilities of the smoker and if it would be a good fit for us. Also it would be a great thing for others who are interested in a full sized commercial smokehouse. Thanks!

Thanks jonathon! Its good to see insight in this. I actually use no water and only a small amount of liguid smoke as i use powdered smoke. Its good to know their wont be any poor effects persay on the meat!