Malsua

How long did this sit? Usually old gas isn't an issue, but it probably wouldn't hurt to dump in some fresh. The fresh will get up to the engine pretty quick if you can get it to run for any length of time, even if it's struggling. You could also purge some out of the fuel rail. If it's popping, it's probably a fuel air issue, not a spark issue. Check every electrical connection related to fuel/air. Anything on the intake manifold/throttle body. Make sure your intake is sealed to the block. It could be drawing too much air. You can leave off the big airbox hose until it's running, just to make sure the flappers are working and it's not the air filter causing a problem.

I bought two of their "Rough Use Knives" for $10 each a long time ago. I have beat the ever living dog snot out of these things and they are still useful. I kinda wish I had bought a dozen of them. I think price gouging has a place. Instead of one guy buying everything out during a rush, they still will have inventory because they are price gouging douchebags :). I feel the same way about rising prices for hurricanes and snow storms. It makes people buy what they need rather than an extra bit "just because". It helps spread the resource around. You can still call them ripoff scumbags...but they have stock.

Nice, I should do that next time. I'm probably done smoking this year unless I get a smoker in Florida.

I personally would not buy any car with over about 30k miles but that's simply because I can afford it. If I just wanted a work beater, I wouldn't have any issue with a 90k+ miles Accord or CRV even. My only issue with the Civic is that I'm a little too tall to drive one constantly. You can also look at the Acuras. The RDX models are wonderful to drive but they are Luxury cars and the resale on them is pretty abysmal so you can often find a steal. My TLX has 114k miles, runs great, some deals on the 15s. MDX and RDX retain their value so no deals there. Look here for a list of long lasting cars. There's a commonality about the manufacturers . https://www.iseecars.com/longest-lasting-cars-study

Thanks. I'm getting this dialed in. I need to play with the rubs a bit more, but this maple BBQ is about the limit since my wife can't eat even slightly spicy. The point was really moist. I took it out of the freezer on Tuesday and last night, I had to let it sit out for a few hours after I trimmed. When I jammed the temp probe in there this morning, it was 33 degrees in the center! It came off that pretty quick, even at the 150-160 during the first 45 minutes on "SMOKE".

Did the point today. Started at 5am. Smoked for 3 hours on 180. Turned it up to 225, wrapped at 10am. Hit 203 at 4:30. Rested almost 2 hours. Tastes great!

What year is it? I just saw a youtube video on doing it without removing the manifold. Not too bad, but you need a couple of tools to make it easier.

Starters usually aren't that big of a deal to replace, but I've never done an Element. It'd be nice if it's just the wire though.

How are the terminals on the battery? Battery plus booster and still slow turn over sound like you've got a corrosion problem somewhere. Try jumping it with different vehicle. You could also try running a jumper cable from the negative terminal to somewhere metal, like an ear on the cylinder block or something without paint on it. That will eliminate the ground side of it anyway.

My second house is in the world's largest over 55 community, "The Villages". I can tell you that you are absolutely correct. Since these places are God's waiting room, when the resident sheds the mortal coil, the family fire sale's everything. That said, MOST of the cars are Luxury types. You're not going to find a lot of commuter type cars. My mom owned property in The Villages as well and we sold her 2011 Cadillac for $17,000. It was 5 years old at the time with just over 13,000 miles. The car was around 55k new. I know Caddy value tends to plummet quickly, but I almost kept it just so I could drive it. It really was a nice car.

Thanks! Welcome, specially to someone who appreciates BBQ. My BBQ is a work in progress. I use a pellet smoker with a smoke tube. I stuff firewood into an insert all winter and have been doing so for a quarter century. I know how finicky wood is, no way am I willing to micro manage a fire for BBQ! That said, I'm still chasing the dragon. I want to get as close to Lockhart smokehouse as I can. I know I won't get there, but close is enough. I'm going to do the point this weekend. I had frozen it back when I did this and I took it out of the freezer last night. It's going to take a couple days of thawing in the fridge so that it's ready for an Early Saturday AM cook. The weather is supposed to be decent, and it may be one of my last cooks of the year.

I need someone even more shady than them since we don't have a title. We checked with the cops and the owner lives in central Jersey somewhere but it's not stolen. It was reported abandoned once sitting on a nearby street, then someone moved it into our parking lot. We reported it, but the cops can't do anything with it, we have to have it towed. There is a fire department chopping area that is connected to our parking lot, I wanted to just move it over there so they can cut it up. I was willing to just use the forklift to move it but they are worried about getting into trouble. I just want the damn thing to go away.

We've had an abandoned vehicle on our property at work for over a year. More like almost 2 years at this point. The property manager doesn't want to pay to have it towed. Anyone want a Nissan? Seriously, come haul it off. No one will care, me specially. Tell me when you're coming, I'll turn off the cameras.

What kind of cooker? What temp? My last 5-6 pounder was 10 hours at 225 with half hour in there at 250. Grate temp was running about 10-15 degrees over the grill temp. Ended up with almost 4 hours of rest just because of eating time. Would have preferred 2 hours, but it seems to not have mattered much. Also, if you watch mad scientist bbq on youtube. He did an A5 brisket. Was good but it wasn't anywhere near as good as he expected it to be and he had nearly 1k in the thing.

Thanks! I will look in it. I've had that before but I am not really sure how to get there. I"ll have to research it a bit.

Thanks for the detail. This is enough to allow me to attempt this. I would probably do shrimp since we always tend to have raw shrimp on the freezer. We do skewers as a quick meal. I would probably also do some chicken in there, you just threw it in raw? I guess an hour or so on a slow simmer? I worry a bit about chicken, but that's probably enough time. How long on the shrimps? I know they cook fast, but can it cook too long?

It is a good one. I'm getting this dialed in. I won't be smoking for a few weeks. I hope it's warm enough by the time I can get back to it. I'll do the point. It was 43 degrees out there at 4am. The smoker didn't seem to mind too much though.

As an addendum. It goes on at 4:13 Wrapped at 8:17

Ok, ok, had to take some over to the neighbor. I had a bit of a change in plans. The wife did not want me to make the entire packer, so I ended up cutting off the flat. Roughly 5 lbs trimmed. I trimmed it at 7pm. Rub is light layer of mustard as a binder. Maple BBQ rub and kosher salt with course ground black pepper Wrapped in saran wrap, went to bed later. Got up at 3:55, fired up the pellet smoker at 225, waited until the temp stabilized. Added my smoke tube. Using applewood pellets. Brisket went on at 4:15. I know others do it by feel, I'm not that confident, so I stuck my temp probe in. At 6:15 I spritzed with apple cider vinegar. At 8, I also spritzed. At 8:30 it hit 160. Wrapped in butcher paper. About 1pm it was still stalled at 171 so I turned up the temp to 250. At 1:20 PM, it was 178, now I'm worried. Lol. I turned it back down to 225. At 2:15, it came off hitting 203. I put into a cooler, still wrapped with temp probe still in for rest. At 4:30, it was at 160. I put in oven at 163 to hold temp until 6pm chow. At 6, I carved. Moist, tasty, juicy! Wonderful. Great bark, nice smoke ring. As good of a flat as one can expect!. The foil is simply because I had already put it away. Wife and I ate, I also gave the neighbors some too. I took back out of fridge for picture.

I used to watch that show "Voyagers" with the actor. Jon Eric Hexum (the guy who topped himself) and some kid used to have a time traveling stop watch or something. I recall enjoying it, but I would have been about 15 when the show was on. It's probably hits Land of the Lost level of douchiness.

When I installed the camera system in my Florida Home, I put the wireless NVR in the same space as the WIFI router. This NVR can connect to the cameras over the wireless or through the network. It is it's own access point and the cams connect directly to it, not to the router's wifi. We were having a hell of a time with HULU on our smart Samsung TV. Constant buffering. I started unplugging things until I found out what was causing it. The NVR. I looked and both the NVR and the router were "Negotiating" to the same channel. I set the NVR to 11, the Router to 1 and we were back to full speed on the TV. The point is if more than one access point is operating in the area, change the channels.

Look, we can't shoot every day. A lot of the topics are just recycling prior threads. Not that there isn't always something new to be learned, but we all eat, every day I think I'll make a video of this cook. It probably means that it'll come out terrible. lol. I've been getting good results so far but this will be the first time doing it this way.

Never I've never done gumbo. I would need to watch that one before I'd ever consider it. As to my beef, I tried to find the one with the best marbling...hopefully it's not a hockey puck. I got a set of steaks from Walmart back in Ohio in 2016 and it was probably the worst steak I've ever eaten. It was a special meal for me though since it was the last time I cooked beef for my step dad before he passed. He enjoyed it! But then he's easy, just cook it until it no longer resembles meat and he's happy.

The low temp is to get the smoke in there and for the fact that I can just go to bed . This will also help to get me to a 6pm eat. I will put the smoke tube in there as well. I've done foil and paper, the paper seems to be better, it's not a big difference. If it was a flat only, I'd probably wrap in foil and maybe add some beef broth just to keep it moist.

YABT (Yet another BBQ thread) I was trying to figure out what to smoke this weekend. While I am not Jewish, I do work for a Jewish company and have quite a few buddies who are Jewish. One mentioned that today was Rosh Hashanah. I figured maybe I'd find Brisket on sale. Walmart had it for $2.96/lb! So I ran over and grabbed one. I'm thinking of trying to overnight cook tonight. I'll trim it up properly and get the rub on there about 8pm and let it rest a bit with the rub. I put it on 10pm on 180, wrap in butcher at 6-7am and cook at 250 another 8 hours or when it hits 203. Rest for 2 hours in the cooler and eat at 6pm or there about. Can't wait!