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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
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Lets Try This Again
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Topic: Lets Try This Again (Read 516 times)
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nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
Lets Try This Again
«
Reply #-1 on:
January 13, 2014, 01:02:40 PM »
After a slight setback with my PID going out from a $10 transformer.
I'm back up and running.
Is back
Got some SS and dry cured chorizo in the works.
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Flint
New Elder Wand with infa red tip.
sliding_billy
Hero Member
Posts: 10565
North Texas
Re: Lets Try This Again
«
on:
January 13, 2014, 01:33:11 PM »
I like the new avatar.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
Tenpoint5
Hero Member
Posts: 776
Re: Lets Try This Again
«
Reply #1 on:
January 13, 2014, 01:43:56 PM »
How did that Auto tune work?
Logged
Bacon is the Crack Cocaine of the Food World.
Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!
Saber 4
Hero Member
Posts: 1661
Re: Lets Try This Again
«
Reply #2 on:
January 13, 2014, 02:07:14 PM »
Glad it was a cheap fix
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« previous
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Let's Talk BBQ
»
Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
Lets Try This Again