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...chicken breasts, rib eyes, sirloins, and chuck roasts will ALWAYS go in the SV due to tenderness and juiciness. If it fails, I'll pick up an Inkbird SV.
Chicken legs and thighs are no better than oven or grill.
That cheapie keeps perfect water temp when checked with an instant read, which...
...any ideas on the failure mode?
From the appearance of that ribbon cable, I wouldn't try to use it again.
Thanks Jerry.
ATK really disses the Inkbird and hypes the Anova.
I'm really suspecting these "unbiased reviews" are the same as other venues where the opinion is swayed by the biggest donor?
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I also have the InkBird posted. It works OK, but has a strange algorithm for a kamado. It appears the target temperature is a minum temperature. As soon as the temp drops below the target, the fan activates, so temperatures run a little hotter than expected. It doesn't seem to factor the...
@pi guy I am going to throw something out there that may be a little unconventional. I too have a MES 40" that I removed the controller on. I follwed the instructions described above. I started with an Auber SYL-3615, which is a BBQ Fan controller. Except instead of a fan I had it control a...
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...all out. I purchased maze inserts for the charcoal box, LavaLock smokestack lowering kit, LavaLock tuning plate with water pan, and a new Inkbird wireless probe set. I also sealed the chambers stove rope and all crevices with Rutland high temp silicone. I'll get some pictures with all the new...
I love my inkbird ibt -4xs been using it for 3 years with no issues. I would like to try these seems way easier than managing all the cables and which is where
Hi all ,just got the ink bird temp controller + the ink bird universal adapter for the wsm.
The adapter does not line up directly with the hole on the wsm at all,is this the way is meant to be?
I have the ISV-200W 1000 watt cooker and it does fine. Takes a little while to heat water that comes out of the tap at 50° or so during winter to cooking temp but I have no complaints.
...these in the fridge every 30 mins….for a total of 3.5 hours
Mrs Civil made up a batch of GR Hells Kitchen pickled red perils
I got the SV (Inkbird) warming up to 145….
Preparing the surf for poaching….split the 2 tails….
Out of the shells and added 6 9-14 count shrimp that were split...
Greetings!
Please try downloading the app from the App Store, or by scanning the QR code on the instruction manual. Does it have a button to skip this option?
INKBIRD
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