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This looks awesome brotato chip.

  Recycling ftw!  I am from California after all :p

Hey Winland, I have the exact same model.  Make sure to freeze your metal parts before grinding.  This is super important.  Also I cube or cut into stripes.  Always double grind beef.  Keep sausage grinds coarse. You can see my first grinds here (pics on second page)    Keep the blades and...

  Its an honest to goodness lifetime investment.  Its a tank.  Just take care of it, replace the seals and it will last a very long time.   I upgraded mine with a homemade Permatex Copper Gasket and it worked like a champ.

  I may have licked my fingers furiously after moving it by hand to the foil heh

My 5 year old Large Green Egg  

Figured Id add my latest BGE cook here as well:]   16lb brisket, 22 hour cook time, pecan and hickory wood, rubbed generously with aji amarillo pow-pow, salt, cracked pepper, lots of brown sugar and other secret stuff  

    if "anyone wants to see" is a silly statement.  We all can't wait to see heh

  Thanks dude!  So hard not to eat it right meow.

Allrighty im off for a while, gonna go to this bowling tournament.  Ill post up pics from the cutting when i get home and the party starts.  Thanks for listening to me babel about my meat!

  You gotta post up pics man!  Feel free to put pics here, or your own thread I dont mind! :)

And she is off!  22 hour total cook time.  pulled at 195, should get to 200 during the rest/cool   she is jiggly which means we are spot on for doneness.  Cant wait to cut it       Goodnight my sweet darling, see you in 5 1/2 hours  

20.5 hours, 191 degrees - The texas holy grail of "Lookin like a sum'bitch meteor fell out thar sky!"             The carmalization of the brown sugar.      

just hit 190..... soooo close, at exactly 20 hours.

I wonder if I should sneak another picture  

Wooo gone up 1 degree.... hahah

Actually looks like i hit the second stall at 185.  Lets see how long it lasts!

  Nah, since I have to hold them temp in a cooler for so long, I am going to leave it as one chunk.   Oh well.  Such is life for planning to much shit this weekend, by I have a regional PBA event to compete at heh.

17 hours in just hit 185.  Thinks we pushed past the full stall.  Will start testing for doneness ~195.  Gonna be hard as hell to not eat this thing, but it needs to wait until 5:30 tonight to cut lol.  Going into a preheated cooler, triple foil wrapped and stuffed with towels.

#DatBark