I think. It displays volt, wattage and amps
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Yep that’s the same one I’ve got! Shows you what you’re pulling for watts or volts, I typically start of transplanted clones at like 150 watts, which is what the SF1000s in my veg tent max out at and ramp up from there through the course of flower
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It’s good too if you’re curious how much overall power you’re drawing for your grow. Just plug the power strip with all your shit Into it. I haven’t done it myself because ignorance is bliss 
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That’s a great idea!
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Handy little tool to have on hand for sure
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I am now just a weber guy for the most part Legs. I have a little Horizon offset that i got years ago before they started using the the cheap thin steal, so its one of the thick ones. use that when Crunch comes for a visit 
Back in the day I did comps and ran a catering company…
this is the best shot i could find of my Meadow Creek, it is now floating around chicago doing work for a buddy that i sold it to in 2010. Slow Motion for Meat, check him out if your in the area, hes a bomb chef
some of the things that came off it
@low_and_slow finally found that pic of my meadow creek
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I’m getting the itis just looking at those pictures
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I like how your brother has on his work Dickies
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was going to mention… that is not me, my brother is not the dirty hippie of the family lol
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Man that thing is a beast! A proper offset would be awesome, the traeger has done really well for us smoking some pork butts for tacos and sandwiches, haven’t stepped to a brisket yet, kinda intimidated there. I’ve got ideas to build an outdoor pizza oven too at some point. I do scratch made pies every week, everything but the cheese
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yup, your my doppelganger for sure lol.
I have GRAND plans for my outdoor kitchen but they have been just that , plans, for about 6 years now lol
Briskets are pretty tricky. the key is to find one with the most marbling you can and get a whole packer. if you get just the flat(which most grocery stores sell) it gets pretty hard to not dry them out.
costco, sams etc all ususally have packers and sams has prime from time to time.
Smoke it for about 8 hours minimum then wrap in butcher paper till its floppy. good to go. oh and let it rest as long as you possibly can
Salt, tons of pepper and smoke, thats it
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It’s the trimming that I’m a little worried about. We’re lucky here, there’s a whole animal butcher that’s associated with a farm that’s literally 10 minutes from my house. All grass raised pork and beef and free range chicken, you can literally go check out the cows in the field and then head into the butcher shop where they’ll be killed and processed, I try to get all my meat from there since the quality is so high
And yea dude, it seems like we would get along
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if your worried about it dont trim it lol. just rub it and throw it on, most of the fat will render out anyway.
Triming really came from comps and people trying to get perfectly little perfect cubes of meat for perfectly little perfect mouths.
im over comps if you cant tell
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Good luck on getting TR to rent out their apogee. I put that bug in their ear, and they said they would look into it. I got tired of waiting for them to figure it out and they wouldn’t sell it to me, so I bought mine off BAS’s site on Black Friday and got a nice discount on it.
I don’t know how close you live to them, but let me know if they won’t rent it to you.
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bad ass dude… appreciate ya. im really close so ill let you know later today.
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They are closed today if you didn’t know. And only half day tomorrow.
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Steve stock is this weekend right?
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Correct. Sucks from their retail side, but whatever. I was hoping to run up there today myself.
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That’s right… damn stevestock
Have a feeling that might be a shit show lol
In a good way
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