Thanks for all the great info. My Sous Vide machine requires a minimum of 20 gallons so I’m not likely to start it up for a few eggs...it is great for large roasts and racks of ribs.
My grinder is petite and has virtually zero waste: http://www.amazon.com/Norpro-Grinder-Mincer-Pasta-Maker/dp/B0002I5QHW/ref=sr_1_1?ie=UTF8&qid=1454531967&sr=8-1&keywords=meat+grinder+plastic
I have a fairly expensive ceramic grill that I do 24 hour smokes with for pork shoulder and the like. It is also wonderful for 500 degree pizzas, 650 degree steak sears and 350 degree roasts. A great tool.
Bon Appetite!
The secret to not having waste with a large grinder is stale bread. Virtually no waste. Maybe an ounce. Just feed the bread down the chute and nothing left in the grinder. Kill it when you see any bread emerging.
Agree on the Kamado style grills. Ever looked into the temp controllers? I have an IQ110 model. Set the charcoal up in a ring with a can of sand in the middle, and have a half brick or some other fire break, light one end of the “snake”, set the temp and walk away. At 200 F 24 hours later I am a bit past half way through the ring.
What charcoal have you had the best luck with? I can only seem to get Cowboy, Kroger and Royal Oak in lump, and in the no filler & no anthracite briquettes, Stubs.