Joe--"Oldziemer's Mod" here
Are we talking about ice used "twice"? For example--first in a cooler to chill brewskies, then as part of a "Slurpy" in the blender?
Or, is it OK to substitute clean ice for equivilent water when cooking--maybe to chill product faster? I do this for hot tea all the time. I add ice instead of water to help make it "Iced Tea".
Also--Most ice machines have the holder inside for the biggo ice scoop. Seems to me that it would stay cleaner if stored inside rather than outside in the dust.
Probably missing stuff here. But great topic and I "wanna get it right"
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.