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I'd like to take credit for designing the kitchen but the previous owners did it. We like it too! Great for cooking and entertaining. The countertops are quartz I believe.
I cooked at 225 throughout although for the first several hours it was more like 200 until all that meat came up to temp. Top rack to bottom I'm really only seeing 5 degree or less variation - I mounted 2 circulation fans in the back above the elements and they seem to be doing a pretty good...
I recently finished the build for my cold/hot smoker which my son-in-law thinks looks like a hospital crash cart so we named it SmokeRx. This last weekend my daughter and wife asked me to cook brisket and pulled pork for an event they were hosting for 150 people. Seemed like a good challenge...
Interesting. Even with a good smoke generator you won’t see a smoke ring? Do you know why that is? Makes sense everything has had a great smoke flavor but couldn’t figure this one out.
So far I’ve left it at the Auber calibration settings to really get a feel for how it responds but so far it’s been really good. Only thing I notice is that it gets to within about 30 degrees on desired temp and then slowly sneaks up on it. Could be quicker there but once on the temp it’s dead...
Thanks! The PID itself only outputs about 12v and manages the SSR. The output to the heating elements hasn't been modified at all but the PID does an amazing job of modulating the power. It will run full on until getting close to desired temp and then pulse sometimes quite rapidly until it...
I've been lurking on the forums for a long time now and taken a lot of inspiration from the members. Through the years I've gone through a long list of grills, kamados, and pellet grills (currently have a green egg and a Memphis grill) but never had something that would hold a lot or give me...
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