Recent content by bbqwillie

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  1. bbqwillie

    Meater

    I just received my Meater Block. First look is very good. The quality, fit and finish are excellent. Pairing to my WiFi was child's play. It will be a month or so before I get a cook with the Meater as the weather has been brutal in my neck of the woods.
  2. bbqwillie

    Masterbuilt Portable Electric Smoker Bypass

    Be very careful that you don't exceed the maximum rated temp of the insulation (if insulated). Doing so will cause the insulation to off-gas. Some off-gases are poisonous/toxic. You don't want to be contaminating your food or breathing that off-gas.
  3. bbqwillie

    Green oak Gona be ready in 2 months

    Relative humidity (dew point) is the determining factor. A cord of "green" wood sitting in 95 degree temp with a 75 degree dew point (Shreveport, LA) will take much longer to season than a cord of "green" wood sitting in 95 degree temp with a 20 degree dew point (Ft. Hancock, TX). Other factors...
  4. bbqwillie

    Thrift Store/Garage Sale Scores

    My best garage sale score was a MES 30 Gen 1 for $10 brand new, still in the box.
  5. bbqwillie

    A little rare in the south

    About a week ago we got 16.8 inches of snow in a 10 hour period. When I got off work I drove 30 miles in blizzard conditions (45 MPH winds). I had to stop about every 3 miles and knock the ice off my wipers and I got out of my Jeep into snow up to mid calf. There was close to a foot on the back...
  6. bbqwillie

    Another newbie with another brisket question

    Plan your smoke to have the brisket at 190-195 about 4 hours before you eat. Foil it and place in the cooler. When you're ready to eat take it out, slice and serve. Over that 4 hour period it should sneak up to 205 or so. Perfect. If you put in the fridge, you'll have to reheat it.
  7. bbqwillie

    Will freezing brisket in homemade sauce be okay?

    I wouldn't do it. But to test the marinade, take some and freeze it. Leave it frozen for a few days and then thaw it. See what it tastes like. Only way you can say for sure.
  8. bbqwillie

    Beef short ribs while on the ice!

    Nice walleye. One of my favorite fish. I miss fishing in the UP. Lived in Gwinn for 7 years and use to get to Deluth quite a bit.
  9. bbqwillie

    Meater

    I'm an original investor in that project. The single probe product is shipping but the Meater Block is not ready for production yet. It's 3 years over target date. The product is new and untested in the field. Caveat Emptor.
  10. bbqwillie

    How to store and seaon wood?

    Stack it outside off the ground after you cut to length and split. Cover the top of the stack with a waterproof plastic or with plywood. Let air circulate through the stack. If very arid there, wait 6 months and use otherwise wait 12 months and use.
  11. bbqwillie

    Getting ready to build first PID...

    To test your SSR apply 9V DC to the trigger side. If your light bulb lights and it doesn't light when you remove the 9V then the SSR is good. Actually you can use any voltage from 3-32V. As to your first post, how many amps does your hot plate pull at full power?
  12. bbqwillie

    Flat brisket question

    Looks like your bark holds up good with that method, Pop A Smoke. I tried smoking first but my bark got "mushy" in the SV, so I started smoking to finish it. Think I'll try your method out and see how it goes.
  13. bbqwillie

    What to do with a broken MES

    Kit: https://www.banggood.com/100-240V-40A-Digital-PID-Temperature-Controller-SSR-K-Thermocouple-Sensor-p-1060462.html?rmmds=detail-left-hotproducts&cur_warehouse=USA How-To: '' And we can help with any questions
  14. bbqwillie

    Another Eye Round (Sous Vide Test #3)

    The picture under "All sliced up & just right inside:" is absolutely beautiful. That's the way well cooked meat should look. Not only delicious to eat but pleasing to the eye to behold.
  15. bbqwillie

    how many should i buy ??

    Let's see. I have 40 guests coming over, figure 12 oz per guests..... I'll need three and have a 6lb roast left over to make jerky!
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