Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok I have a question, by a large margin, most of the supermarket butchers carry only the flat either in cryo bags or normal packaging. Rarely the whole packard. When just the flat is removed and packaged, What is the Point cut into / sold as?
Ive made burnt ends from the flat before and while...
Yesterday I whipped up a couple racks of ribs and I was wondering what the sour orange would do in the vac tumbler with them. And the answer is to much. It tossed the flavor off , every last one got eaten but... I wont be doing that again. I got inspired by the butter milk guy. Ill have to go...
Almost forgot, when you put the aluminum foil down, make sure it does not extend over the sides blocking the gap between the plate and the walls. that will disrupt the air flow and play havoc with your temps. I use hi temp magnets to keep it in place. here is a LINK for the ones I used.
Thats the temperature probe port. It replaced the one they use to put on the right side. two pieces of advice. One, put a piece of aluminum foil on top of the heat defection plate, it will make clean up MUCH easier and two, vacuum out the fire pit before you start every cook, this will save you...
Good deal, you'll love it. We love ours.
Did you get the deflection plate with the removeable door? It makes clean up a snap. I ordered grill grates later and use them regularly.
This one is stalling bigtime, Foiled at165 an hour and a half ago and it ain't 175 yet, anyone know any chants or possibly a sacrifice I can make to break it?