Jonathon Ok, so a 3/4 hp will but a 1/2 hp will not Thanks.
Tomatoes through the grinder stuffing plate?
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Tex_77 Do you realize that the frost line is 36" to 42" here in South Central Iowa?
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
calldoctoday Detachable is a real possible, Then there is, hummm Let me think on this.
My mind is mechanical, My mind is photogenic.
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Tex_77 Ok, Question,
Are you watering the whole area then?I don’t think this is a good idea.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Denny O I would just use the garden hose.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Denny O no just each plant.
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if your garden is staying there in the fall just blow the water out with air and leave in place
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Dry years garden hose 5 gal bucket holds the water and lets it soak straight down @ the plant.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Denny O nice easy setup you got there
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Charlie, easy, little expense and it works!
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PJCMV It all depends if you want chunky or smaller pieces of tomatoes, peppers, onions,etc and if you like it fresh, roasted or smokey. The sky is the limit. I use coarse for chunky and anything but fine for smaller pieces. The seasonings are “what YOU like”. Just have fun with it.
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