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Recent content by bamofnh
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I hear ya. But I thought when I first got it it was a bit more accurate than it seems to be now. I still think I'm going to open it up and see if there are any potentiometers on the control board that I can figure out when I find a little time.
Have any of you ever verified your your Set Temperature with the Internal Thermometer and Meat Thermometer?
I was having issues with everything I was smoking taking much longer than I expected it to. So I decided to compared them to my Maverick ET-733 Dual Thermometer. What I found was not...
I use an 1.5 hours / pound at 225 degrees and it seems to be pretty close most of the time. My smoker is electric and it keeps it close to that temperature all the time. I never used one like yours so I'm not sure of how constant the temperature will be. Like Lamar said all Smokers are a bit...
I read the same thing Hambone about the meat should only come clean off where the teeth were. If that's the case I should have entered them into a contest. But really it was accidental. ha ha ha I used the probes from my Maverick ET-733 and trying to get the IT up to 205*. I know everyone...
Best of Luck, Bill. That's one I haven't read up on yet. Will be looking forward to seeing and hearing the results. You got any pictures of the Process?
Wow Bob, You're going all out on this time off. It all looks and sounds great. I am defiantly going to try the Meatloaf and the Mac&Cheese one day. The back looked super dark, must of been full of flavor. Oh you're making me hungry.
Yup I am enjoying the Smoker, just not the cleaning up every piece of it after each cook. Racks, rack holders, drip pan, angled drip to Steaming pan. Are you suppose to clean the walls all the time too? That I haven't done. Oh oh.