smokinbubba
I agree to a degree, I just limit myself more than I used to with smaller portions of those tasty treats

smokinbubba your recipe does sound GOOD but LOADED with sugar…if like me, that’s something to be of concern?

I am certainly not knocking your choices, but I prefer to start with a higher quality ham (better quality=less added water) (added water content is listed on the package) and also after trying both pre-sliced and non-sliced, I prefer the non-sliced…now i just need to figure out how to make your recipe healthier for me.

The better quality the (cover) material the better protection you get. Thus the longer your investment will last.

Here is a pic of the cover on the grill…I had my choice of color as well as material and I choose the tan thinking it wouldn’t show the dirt of being outside. Well that’s true but it DOES show the grease although it can be easily cleaned off, it’s just a hassle and I wish I would of chosen black

Mcjagger
The covers are made by:
Grillwraps.com
401-648-6858

They are located in Rhode Island
Just so you know and am sure they will tell you, their lead time is 5-6 weeks. So don’t wait until you want it yesterday.
I ordered mine the same day I ordered my grill and got the cover about a week before

Here’s a couple things I cooked on it…

I got every option available so the price jumped quick from the base price of $895 to $2500 but VERY happy I did.
And hey, anyone is welcome to stop by anytime! Always looking for excuse to fire up the pits…Montgomery, Tx

Pic of the grill or the cover?

I don’t own a pK-100 but I bought a cover for my new Santa Marie grill that also doesn’t come with a cover.
The cover I bought was custom made exactly for this grill and is super heavy duty and water proof. It has 4 straps along the bottom as well as a vertical zipper for easy on/off.
The cover was expensive ($500) compared to some generic ones but then I wanted to fully protect my $2500 grill from ALL of the elements.
I don’t have the company name off hand but could/would look it up if anyone is interested?

Boarsnset a few things to consider, your post sounds like you plan to brine them all in one container at the same time?? If that’s the case, 39 pounds of turkey and the brine needed to cover you would need one HUGE container, TONS of cooler space and will be SUPER heavy & bulky to handle…have you considered all of the above?
Personally, I would make 3 separate batches of brine and brine each in their own container/bag

I wasn’t saying anyone SHOULD DO anything, I was just throwing it out there that many don’t realize exact costs involved in making something to sell prior to setting their retail price.
Trust me, I have given away for free more than my share of foods that I have prepared to friends, associates, co workers and many others all without a thought of my ROI. I love cooking (BBQ in particular) and enjoy the rush I get giving my creations to people that enjoy my efforts. And like most here, I can afford to do it so why not?

All of that being said, when I started my BBQ catering business, I treated it as such (a business) and a few of those same “friends” suddenly became offended that I would no longer cook at their events for free but when it was time for give a ways they were usually first in line…funny how many friends one has when you give a way free food…

Tex_77
Your original post said “$10 for 16 oz sausage” but your reply to my post you mentioned pricing jerky? As I am sure you are aware, There is a world of difference in pricing between the two as well as costs involved to produce the two.

$10 for 16 oz is absurd!! Not trying to tell you how to do your own thing but you should start with checking pricing for commercially made sausage then figure your own costs + time involved to come up with a price where you can at least break even…unless that is not your goal??

Our mail delivery person has been delivering mail to this address (same family owned for 150 years) for 42 years so yea, the family has gotten to know her very well and she takes good care of our mail

Austin
For future reference, along with signing up with UPS Choice, I also signed up for USPS (reg mail) for same reason. But with the USPS they email you actual pictures of the envelopes of mail you are set to receive that day. Then they list packages arriving that day so you know what is coming on any given day.
The GREAT thing with the UDPS app is you can order stamps, FREE mailing boxes and then print out a shipping label and have to mail person pick the package up at any given address you list.
The FREE boxes all ship for one price (3 different sizes and 3 different prices) so no matter what you pack in it, it is one price and mailed PRIORITY MAIL.
For Christmas I mailed a medium box to my sister in Oregon that weighed 30 lbs even and cost me $21.50 to mail. Mail carrier picked it up at my house in Texas Monday evening and my sister got it Thursday…AND NO DAMAGE like some experience with ups

After having damaged goods arrive, I ship a lot of “found only in Texas” spices & sauces type stuff to family back home (ORE & WA) and have learned to put each item in its own zip lock bag and then individually bubble wrapped & and then packaged. Now only rarely will an item arrive damaged but it is contained so not to ruin the rest but a lot of times to outer box is toast

For your friend I would possibly look into a UDS (ugly drum smoker) one can build their own for <$200 or buy a real nice on someone else built for close to double that amount

I have the FEC-100 Fast Eddy by Cookshack set up inside my metal building (garage) and cut a hole in the wall to run my exhaust out then added pipe to run the exhaust up past the roof line for better draft.
When I built the shop (2012) I added double man doors on one side so I could roll it out to use but quickly got tired of doing that.

I have had the Thermosorks MK4 (4 of them) for 10+years as I used them in my catering business. I kept one in each catering truck. They are not cheap ($75-$80 ea) so when I sold my business they were among some things I kept. The MK4 is also easily calibrated for accuracy.
I also have their SMOKE unit as it has the meat probe and the ambient probe as well as a unit that you can carry around (I wear it around my neck) with the SMOKE unit I also purchased the 12” meat probe for deep frying.
All of these units I purchased directly from Thermosorks
Oh and as mentioned, their customer service is outstanding to say the least