"The only problem I see is you need to mow more frequently" Yep, I agree. I had let the grass grow for over three weeks until I had the chance to address the mower issue. A section in the backyard had grown to about 10 inches high. I probably missed mowing this the last time out. "How is the Oil consumption ? Any noticeable exhaust smoke during your cutting especially when you encountered the taller sections of grass ?" First restart after adding new oil the exhaust blew white smoke for about 2 minutes. I cut grass for over an hour and did not notice anymore smoke even after a few more restarts. After coool down I checked oil level and it was down from "full" to "add oil". I added a few more ounces to bring level to full. I am curious to see if this will happen again next week. As far as testing compression, I will try again next week. Is it absolutely necessary to test compression when engine is at normal operating temperature? The last test I did I cranked the engine for about 5 seconds, the guage read 60 psi. I left the guage on for 5 minutes to see if the psi would drop, but it held consistant. I was thinking that if I did not have the tool connected securely, that the psi would have dropped over the 5 minute span. Thanks for the help!!!

I avoid mesquite because of the nitrate content. If you are not familiar with trees I'd buy my wood already bagged. Almost any wood could be used... as in campfire cooking. Hickory is my favorite because it is a strong flavor so I only need a little bit... I use charcoal for heat and wood for smoke/flavor. If you are upwind black pepper can be sprinkled on the hot coals... don't get that smoke in your eyes. Use a coarse grind as fine powder will flash flame.... it has a fair amount of pepper oil that burns for peppery flavor. Fryer chickens seem to be the cheapest meat I can find to smoke... about $4 each if I shop. After smoking I break them up into sandwich meat, snack wings, and soup meat/bones (boil the carcass and strain the bones). I almost feel bad throwing out the boiled clean bones which leave nothing for Mr. Possum to enjoy.... they get ate anyways. Many people won't smoke fish because it can flavor the whole smoker so the next batch of meat tastes like fish. We have a spring sucker(fish) run so a few people have two smokers... one for just fish. Salmon is noted for leaving a fish taste in the next batch of jerky. I use a Weber grill. For smoking it is just a load the charcoal and let it fly operation. Frequent checking lets out heat and just extends the cooking time. A friend put a drip cup under his smoker and claims the meat is done as soon as the fat stops dripping.... I don't watch that close. I also like to smoke corn on the cob and potatoes while the main meat is going. My dog Dolly loves smoked corn eating it cob and all (cold leftovers so she don't get burnt). Other veggies like carrots and cabbage can be wrapped in tinfoil... the smoke penetrates a bit. : ) lyra

jamaraz The flame emblem on your thermostat means nothing other than your furnace or boiler is supposed to be operating. Some digital thermostats have a very tight band of controlling your thermostat setting. Obviously, yours does not. I don't recall my thermostat for my dual fuel system ever overshooting or undershooting stat setting. You might ask your dealer about this as it can affect both comfort and operating cost. It is doubtful that the overshooting that you appear to have is the cause of the "smell". Keep in mind that most if not all nat gas distributors place an odor additive in the nat gas to alert users of a possible leak. Nat gas by itself and carbon monoxide do not smell. Ask servicing dealer to check for both carbon monoxide and nat gas leaks as well as good operation of your boiler. I still think discussing your situation with the local fire dept is a good idea. IMO

Yikes, FOAS! That's the same site & recipe I've got copied for us to try. I can't get DH enthused about it. He thinks it's more complicated than he's willing to tackle. I'm working on him though... Anxious to hear about your trial run. Also saw a Chopped show last night using black garlic combined with raspberries for a sauce. I thought that looked interesting. We've got lots of freeze-dried raspberries so that might be a possibility. /tricia