cooking

[redneck joe]

looks cool what are the layers?

 

[tphoyt]

dried in house?

No it’s bought in. $25 his cost.

 

[Pmt133]

looks cool what are the layers?

3 cake 2 raspberry and 2 chocolate. The cake layers are just colored. Same flavor

 

[redneck joe]

things are settingling on at the new house and i'm starting to look again. Been using a cheap table top grill I got for a tailgate at arrowhead about 10 years ago, been sitting in the garage since so brought along and thats been out outdoor grill (big news on that front tho, more later).

First ever skirt steak, coals coulda been a touch hotter but perfect temp and a bit of char. Wife loved it soo..

grilled veggies and a small potato. The wild rice was a few minytes late to the party.

 

[redneck joe]

and I always say if its good enough for supper its good enough for breakfast.

Egg was perfect. Butter, S&P in the butter, crack eggs cover and let cook at medium. We are out of rye bread unfortunately. Still had a bit of my pico leftover.

 

[redneck joe]

so tired of my Meater bluetooth probe. Too inconsistent in performance, battery usuage hih, not rechargeable, etc>


Anyone us one they like?

 

[Pmt133]

I got the thermoworks signals but the probes are wired. I like I can have some else put it in and turn it on and I can monitor at work.

 

[FLATHEAD]

so tired of my Meater bluetooth probe. Too inconsistent in performance, battery usuage hih, not rechargeable, etc>


Anyone us one they like?

A friend of mine has the meater. He complains about it all the time. For a quick check of temp you can’t beat a thermapen.
For long smokes where incremental temps matter I just use an old school maverick with the wire.
Several companies are putting out high quality WiFi temp probes but have a big price to go with it.

 

[redneck joe]

yeah i left my smobot at the old house for the kids that bought it. I just hate wired and on a rotisserie that dog don't hunt.

I do have a good instant read but as you said, long cooks need constant watching.

 

[Pmt133]

Could do the RFX. Also expensive but sending to a base then going over wifi all wireless (except the hood monitor) is probably better than straight Bluetooth.

My ear buds have a hard time maintaining connection if I have my phone in my back pocket. I can't imagine it's easy to go through a mini Faraday cage either.

 

[FLATHEAD]

Speaking of temp control,,, No help to your situation Joe, but I’ll mention this in case it helps someone else. I do my cased meats sausage, brats, sticks, etc. in an old electric smoker. I completely disabled the factory electronics on the smoker. I then wired the element directly to an Inkbird ITC 308 temp controller. As far as accuracy It is head and shoulders above any factory controller. Set it to your desired temp and it stays there, temp swings of only 1 or 2 degrees. Easy to bump up during a slow cook when incremental temp increases are needed.
No need for remote monitoring of box temp. It stays where you set it.
Seems most factory units have wild temp swings of 30/ 40 degrees.
I picked up the idea on the web.

I use a smoke tube and pellets for smoke.

All my other meats are done on a stick burner.

 

[redneck joe]

Speaking of temp control,,, No help to your situation Joe, but I’ll mention this in case it helps someone else. I do my cased meats sausage, brats, sticks, etc. in an old electric smoker. I completely disabled the factory electronics on the smoker. I then wired the element directly to an Inkbird ITC 308 temp controller. As far as accuracy It is head and shoulders above any factory controller. Set it to your desired temp and it stays there, temp swings of only 1 or 2 degrees. Easy to bump up during a slow cook when incremental temp increases are needed.
No need for remote monitoring of box temp. It stays where you set it.
Seems most factory units have wild temp swings of 30/ 40 degrees.
I picked up the idea on the web.

I use a smoke tube and pellets for smoke.

All my other meats are done on a stick burner.

that actually was an issue i tried to overcome before. I was trying jerky in the egg but the element i used wouldn't stay low enough.

By wirining direct, you mean like element to a wire to a plug?

 

[Mc Tool]

Speaking of temp control,,, No help to your situation Joe, but I’ll mention this in case it helps someone else. I do my cased meats sausage, brats, sticks, etc. in an old electric smoker. I completely disabled the factory electronics on the smoker. I then wired the element directly to an Inkbird ITC 308 temp controller. As far as accuracy It is head and shoulders above any factory controller. Set it to your desired temp and it stays there, temp swings of only 1 or 2 degrees. Easy to bump up during a slow cook when incremental temp increases are needed.
No need for remote monitoring of box temp. It stays where you set it.
Seems most factory units have wild temp swings of 30/ 40 degrees.
I picked up the idea on the web.

I use a smoke tube and pellets for smoke.

All my other meats are done on a stick burner.

I have an inkbird probe but not wireless , I usually set a small timer (so I dont forget all about it ) and just go stab the roast . I like coz a, it gets me off my arse b, I can probe in different places , and c, coz I can turn the vegies too .
Last nights effort off the gas weber bbq

Lamb shoulder ,parsnip ,carrot yam,cabbage and spud.........and lots of gravy. Meat cooked to 65⁰c in the middle . I like to leave it a bit pink so it cooks on a wee bit and is good for sandwiches next day
Im not very adventurous with the cooking