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Recent content by 86gn
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You can get a PID controller the control the heat. Then just set the dial to max and plug into the PID.
Auber is one company with several models that will work. https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=702
I purchased a Block this summer from the Meater website. Out of the box it wanted a firmware update but the upgrade kept failing. Eventually broke down and reached out to support through the contact page on their website.
Support replied and was helpful. It turns out that the phone (or tablet)...
Thanks for sharing this method.
I used your basic idea but coated it with Tony Chachere Bold, Coarse Black Pepper and some Garlic Powder. I also forgot to the searing since the family vultures were circling the kitchen island. It had a pretty good kick but not enough that the kids objected. The...
I've found slabs and sliced at the Southlake, Texas location for the last month. If there isn't any sliced out they will package some for you if you ask.
My controller went out on my MES so I bought Auber dual probe PID. I've been very pleased with it.
If you do go with a PID I'd go for the make sure to go with at least two probes (chamber and meat) so you can set the chamber temperature and have it change to a holding temperature when the meat...
I've had to change these too.
This thread has some good info: http://www.smokingmeatforums.com/t/89886/mes-wiring-upgrade-mod
The connectors can be found at hardware and automotive shops.
Don't forget some emory cloth or sand paper to clean up the male sides.
I've bought several packs of these at Costco this year. Season with SPOG and then reverse sear similar to how I do Tri-tip. 1-1.5 hrs at 180-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak or slice into thin...
The other night I was at a simple cookout and my hosts severed Namkeen Roast Lamb that was very good so I am looking for a recipe. Appaarently it is a common dish in parts of Pakistan.
I've bought several packs of these at Costco this year. Season with SPOG and then reverse sear similar to how I do Tri-tip. 1-1.5 hrs at 180-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak or slice into thin...
I've bought quite a few packs of these at Costco this year. I've been doing them with a reverse sear similar to how I do Tri-tip with great results.1-1.5 hrs at 190-200F then put on a hot grill for a couple minutes and pull at 125-130F internal for a nice Medium Rare. Either eat it like a steak...