u/Satan_S_R_US

0-225 for the first hour and then 450° to finish. I’d argue I need to spread them out over more skewers to have a better encompassing smoke, but they did turn out very good.

Better color overall to last week when I did 400° but my issue is how they cut them to why I didn’t lay them on the grate separately like last time. Some pieces are just ever so slightly too small to lay on the grate without worrying about it falling through.

One of these days I’ll pre plan and make my own so I’ll have zero excuses to how they’re cut lol.

I’ve oft though about asking what the ratio of maple syrup, meat, and fat is in these if they’d tell me, but I think for my hearts sake, I should let ignorance be bliss because they’re unreal good. These “local-ish” sausages have ruined all commercially available maple sausage for us.

If you’re in the Montrose, PA area and I hate to share my source(/s), Dottie-Lou Packing Company in Stevensville is incredible and I do 2hr a round trip from New York for this place. I generally spend $200 easily but for the pack size of all their patties(8), grillers(6), and links like this (5/6), it’s great value imo to big box stores with a great variety of options.

About a month ago post first grocery haul, with all the weight I had on the rear I started doing steeper corners more comfortably- like “instinctively” from when I learned how to ride as a kid. Up until now, riding this bike I felt very agile but also very tippy, like the wrong wind could blow me over because my weight was not being distributed appropriately. I also was terrified of going downhill because with my small hands, I had a very hard time getting enough reach on the brakes to squeeze them hard enough.

Some time later I saw a comment with roughly the same issue as me and they got a bike fit and it’s what fixed their issue so it helped me realize something truly was wrong, it just wasn’t my inexperience on this type of bike.

I got a bike fit on Wednesday- new stem, small saddle adjustment, new pedals, brifters turned in, and a lot of posture work later, I feel planted and comfortable.

This photo is post segment where I couldn’t wipe the smile off my face while comfortably rolling 14-15mph because I was so energized. I’ve got a lot of work to do still but it feels like I’ve got a totally different bike now after the last few years.

TL:DR- Don’t let your naïvety and ignorance get in the way of fixing a problem.

Out of the box- great product. Sturdy and robust feeling. Do I think it’s expensive? A little, but good gear is worth it no matter the hobby.

Will post again after some form of exercise to give my thoughts on comfort.

Left right- spicy garlic buffalo, chipotle raspberry, and maple bourbon. All seasoning is made by Cuso’s.

4 racks full of wings @ 225° for ~1.5hrs and then 400° til 180°

Didn’t realize how many wings were in these value packages so it would’ve taken me 3 separate cooks to do these on my Traeger pro 575. Called in the cavalry(best friend) who has a Pit Boss Pro vertical smoker. I do wonder since mine is more a grill than a smoker at higher temps how different the skin would’ve been at 425/450. The skin had s slight crisp and bite to it and they fell off the bone with ease.

From the campsite to the Thousand Island Park entrance, pit stop at the campground marina, and home.

Would’ve loved to check out Thousand Island Park, looks like a cute little village, but unfortunately I was in a race with the rain.

Happy to have stretched my legs no matter what.

For camping, I like to cut them in half and then half again making “planks”. Then I sear them face side down for a nice crust.

Almost ready to restock but I have to keep myself in check cause this place in PA makes exceptionally fatty sausages imo. Insane amounts of maple syrup and sometimes I look at the grease and wonder what the ratio of syrup to fat it is😂

Probably could’ve gone heavier on the seasoning but I was worried about the sweetness so I did an even coat for my first use. Also my first time smoking a pork loin and definitely would do again.

Last of my stash from when I enjoyed the thought of “one day I’ll have a big vertical with my friends”. I never really saw that day coming so through the last year, I’ve been nipping at them ca. 2017

2021 was the last year I bought one to cellar, every year after that if I bought multiples, they were drank, and now they’re in 4pks. I’m glad I had this now even though the “what if?” is still a fun question.

It’s boozy chocolate with a little bit of roasty coffee mixed with barrel character. A grand finale- Sláinte.