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Great work Jeff. This proves there is a solution for all of us MAK owners. I take it the movable internal MAK therm probe won't work with the FireBoard, ergo your order of the RTD probe? So I understand, you simply cut off & discarded the Pellet Drive molex's, redressed them, crimped on new...

Assuming the Fireboard can run the flashfire igniter then isn't it just a matter of changing out the flashfire mini molex to match up with the larger connector from the Fireboard? This way any third party potential replacement igniter should most likely just plug right in. When MAK upgraded to...

Definitely following your progress Jeff. Sure wish I had the skills to mfg that fine looking alum plate. Nice job! Will be interested to see what you decide to do to connect the old (smaller) wire plugs to the Fireboard which I think have larger sized plugs.

Interesting, could you send me the link to his youtube?

Appreciate the info Jeff. Figure I might as well pick 'em up for 'just -in-case'.

Welcome to SMF from Indiana!

That dog just got me hungry Rich! Great write up too.

...easy now........

Do you have a Rual King near by?

Never heard back from them...

Correct, it's definitely a loose term. There are no regulations regarding the use of the Wagyu label. Here's some info to provide a bit of clarity: https://www.smokingmeatforums.com/threads/wagyu-know-what-you-are-buying.325359/

Sad day indeed 😔. R.I.P Eric

Hey there Dave, we have 4 tv's in the house, all of them with an AppleTV attached. 3 of the 4 also have a very nice sound bar so that kept things real simple. No more messing with an AV stereo, speakers and a slew of always tangled wires. We mainly use the Fubo app on them to watch most things...

Believe that's the same throttle body I have on my 63 SW with an LS3 430hp

Over the years here on SMF, Recteq IMO has had little negative reports vs all the others combined. Yup, nobody is perfect and that certainly doesn't help the very few that have had issues with their unit. Based upon what I've read here on SMF, Recteq appears to be above most other brands.

Recipe works with stew meat too, but definitely use the adolfo's and let it do its thing for a while before browning the meat.

Hmm... Wellington, that's a possibility. BTW, I've actually done the Bourguignon using some end pieces of tenderloin that I had left over after trimming up a whole tenderloin and cutting into proper sized filets. It turned out surprisingly good. The browning step for the meat does the heavy...

With what might be questionable tenderloin, why not cut some of it into cube size pieces, apply some adolfs if necessary then make Beef Bourguignon? https://www.smokingmeatforums.com/threads/simplified-not-traditional-beef-bourguignon.330648/

RFX system is great. They can be set to report at different intervals, extremely accurate and are dishwasher safe. Used mine again yesterday while smoking Dino bones.

Looks like they turned out good! Future reference, butts or shoulders don't care what temp they are smoked at but when the difference between the IT and the grate temps isn't much, you'll find it takes a lot more time to get the IT increased. Ergo, better to set a higher grate temp. Personally...