J.W.

Makes you wonder how many sales they gain vs how many sales they lose by marketing it that way without clarification about the 360 zipper? Good info to know for sure. Thanks Brian

Most tracks require either a one piece leather suit or a two piece combo that zips more than 75% full circumference. That jacket must not attach to Alpinestar pants. Hence, not track worthy.

Sold

Nice find man! should get some good use out of that one.

My electric one was less than $70 (on sale) at either Home Despot or Lowes. One day I'll invest in something better but it works just fine for now. Plus, no need to replace a tank.

I would be up for a BBQ get together. Any excuse to fire up the grill/smoker AND talk motorcycles is a good one. I know there was talk of a camping/survival weekend not long ago. Maybe there should be a BBQ weekend? The trick would be to find someone who lives on a farm where everyone could camp. That's probably a conversation better left for another thread. Looks like you have it all set. Hope it turns out tasty

Yes, what time should we be there

Chuck roast is not as tough as brisket but still a bit tougher cut of meat. I would imagine bringing it up close to 200 is so that it is tender (fat melted away) not necessarily "done" ...and I agree. Don't wrap it until the meat is above 150 or there is no point in using the smoker.

That looks like a handy bugger to have. Might have to see if Santa will bring me one. Speaking of turkey... smoked turkey legs... nom nom nom [ / homersimposnvoice]

Not sure if you are referring to brisket or pork. Pork won't pull at 160. You have to bring it up to about 190-200 before it is "pulled pork." The reason is: the extra cooking time / heat breaks down the fat holding the meat together and once it gets to that temp (slowly) the tougher fat melts away and all your left with is smoked goodness. Instead of wrapping it completely in foil, I use one of those disposable tin-foil pans. Once the pork reaches about 170 on the smoker, I put it in the disposable pan and cover it with foil. The meat won't absorb much smoke after 4-5 hours anyway so no worries there because, by the time it hits 170, you are well past that time. Covering it just helps it pas that last plateau and come up to temp a bit quicker without cranking the heat up.

You guys will shun me for this but, with the temps above the century mark this week, I broke out the electric smoker for our July 4th BBQ. I just didn't feel like babysitting with it being 103 outside. If you have not tried one, electric smokers are pretty handy to have and cheap if you buy them in the winter. Keeps a constant temp without any babysitting and, if you add a piece or two of charcoal along with your wood chips, the flavor is still amazing. I chose to cook two pork butts for the cookout this year. No one left hungry

We installed this air horn on my wife's Ninja 250. Inexpensive and it works great (has been on the bike for 4-5 years). That one is not made anymore but there are plenty of similar products online. Really easy to install too since the compressor is self contained.

That is actually my primary motivation for doing a LOT of the things I do. ::: full disclosure ::: I do leave my foot down sometimes if I am just moving from one stoplight to another. I'm old but, more importantly, I'm lazy. Get off my lawn

I call BS, nothing that old ever ran like a top (including me). A bulldozer I would believe Congrats on the find. Looks fun!

Meh, Google only tells you what it thinks you want to hear anyway.