What if it Snows?

I heard that today too, and heard, “My truck and trailer is paid for, so my expenses are 63.5 cents a mile.”

I called BS.
Now, I’ve booked a load tomorrow loading at 0730, 45 miles from home, it pays $57/ton, going back to Emporia, 475 loaded, 45 empty.

So still 520 miles but @2.74 mile or 520@1.54 per mile.
Maybe they have trouble converting tons and hundred weight to miles?
And to think, I was once ejected from math in 10th grade advanced algebra for telling the teacher to quit making up letters with figures and stick with fractions and decimals.

 

Hoppers used to be called starvation freight.
I’m trying to bring the rates up.
Considering it used to be $50/ton going there to KS, we’re getting there, it’s just been a marathon not a sprint.
but I figure if I get it to 60/ton, some big carrier will wants to haul what has been a year of getting price up 7/ton

 

Keep track of your points. They've tried to screw me a few times. Every time I fuel,, I check the app to make sure I got credit. just call them and they fix it. Last time I called, I told them I was tired of calling. Hasn't happened since.
Let's face it guys, Pilot doesn't have the strongest reputation for honoring their fuel programs.

 

Pffffft! If there is a desire. We WILL figure out how!
Its like a donut on the other side of a piece of glass. Glass? What glass?

 

I did it.
2 hours from the Schneider yard to the bridge....roughly 7 miles.
Which put me 2 hours behind on getting to Nashville. Which put my arrival at 1630, rather than 1430.
My dad always said God would get you if you lied, but dang.

Oh, and as a bonus, we had a trucker traffic Marshall on the bridge. So, about a third of the way over he slid over to the zipper and stayed there the whole time. Never mind that the left hand lane is 40 east and the right 55 south. He sure showed us.

 

So here is the finished product...



They got cooked a tiny bit too much, and were ever so slightly dry. Not like super dry, just a little.

They were pretty tender and EXTREMELY smoky in flavor. So much so that my daughter wouldnt eat more than a few bites. I think in the future I will use Apple Wood for steaks, as it is more of a sweet flavor and not so strong. The wife liked the flavor, but said it was alittle on the strong side. I really enjoyed the flavor myself, but have to admit it was on the strong side, almost reminded me of wild game meat like elk tastes... Probably would have been better if they were more juicy.

So the remainder of the Mesquite wood and chips will be used to cook burgers, as they are cooked for much shorter time period over higher heat. Therefore wont be so Smokey... Maybe my daughter will eat those. LOL

 

@Cattleman84 ...... tips for your smoker

1. Get a meat thermometer, the kind that has a long pointy end that you can stick in your upper pan. This is not for the meat, it's for the ambiant temperature of the grill. You want it to be around 250 degrees.
2. Have a way that you can control the temperature. This is done by air. So, you need to have a way to control the air. With your set up, perhaps some bolt holes in the bottom can will work. Need more heat? Take out the bolts. Less heat, stick them in. Not a bunch, maybe 6 or 8 about the size of your thumb.
3. Have a way to replenish your fire. Don't know if you can separate the rims, but if you can, there's your fix. If you can't, build a firebox underneath where you can lift your rims and add more fuel.
4. It doesn't have to smoke the whole time, a little bit goes a long way. In that set up, you'd need no more than 2 small handfuls for a project. If you use more than that, it gets way too smokey.

Best of luck from the Big Pig Jig, Vienna Ga.