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You guys type faster than I can read. Sorry if this has already been discussed. But I have a theory that many of the problems talked about on this thread is a product of Tworks shifting gears on reporting intervals after the initial deployment. If you recall early on, the reporting period was...
Having played with the RFX probes for a little over a week, here are my initial thoughts.
1.) Start out grilling to get a feel for where the temperatures land and update as compared to an instant read probes. Once you get a feel for that, then move on to a long cook. This allows you to get...
Sorry if this was already discussed. I've tried reading the entire thread but am easily distracted. I have to think that their original time estimates are going to change based on the way they changed the update interval settings. Originally, there was an update rate based on time (1, 5, 15...
Arrived 11/8/2024. I won't update this thread further. Will create a new thread for review or add to other's reviews if it provides value.
3 months and a day from pre-order. I know the preorder game and can't be angry for the delay. However, I can say that the lack of a proper timeline when...
Ours arrived. Still learning the new hardware and processes. But a big red flag is how to know if the probe is being updated/communicating. Had a smoke tube flair under a pan of beans. Signals wired probe caught it. RFX stayed at it's low temp. Was off easily 30 degrees. Not a great...
I get it. And if it were any other company I would probably consider the same approach. But I'm going to give TW the opportunity to push through. Especially true of these startup issues can be solved with software.
Latest update on our order: The label for our order was printed last night (11/5), meaning it should ship today (11/6). Estimated arrival time is Saturday (11/9).
I'll stick with my Pioneer Woman brine in a cheap, off brand, thawed bird. Seems words like "Brined" and "Solution" allow for some liberties to be taken.
I've seen this with my Signals as well. First time I used it overnight, it went dead because I had it plugged into a USB-C PD all wall wart and didn't realize it wasn't powering it. I now just keep a USB A wart with an A-C cable in the smoke shack at all times. I'll do the same for the RFX...
I'm sad to say that I could run 100% pecan or 100% Thistle and not tell a difference in either one of my Recteq cookers. I sure do miss lump and stick. But I'll never go back. Pellet is too easy.
Update on mine. Again, the frustration has been the less than detailed response on ETA. This I can work with:
Ordered on 8/7/24:
Dear RFX Customer,
We are pleased to advise you that your RFX pre-order will be shipping very soon. Several thousand units have already been sent to customers and...
Agreed. And I'm not calling for the pitchfork crowd to storm the castle. But I do wish they would acknowledge a botched new product release and offer more detail. I don't care about the specific problem (as long as they feel they can overcome it). I just want a viable timeline. If they...
I was recently reminded of the legendary SoFlaQuer finishing sauce. If you haven't tried that, I highly recommend it. That is a simple change to an already good process that pays dividends.
I'm hearing over on Reddit that there are folks who placed pre-orders they day RFX was announced (7/22) and still have not received their orders. Others who ordered on that day have gotten them in within the last couple of days (and they are having software/firmware problems...hope that's a one...
good lands! I had forgotten about that sauce. You are absolutely right and I haven't done that in years. It is good stuff and needs to go back into my regular routine. Thanks for the reminder.
One direction to consider: If you don't mind not having crispy bark, the best way to retain juice is to smoke it any of the ways mentioned above (I rub down with yellow mustard and coat with SPG and white sugar). Smoke until about 160°F internal (I smoke them in a aluminum pan). Then drop the...
My go to for chicken breast is to coat thickly with mayonnaise. I usually add minced garlic, salt, and pepper to about 2 cups of mayo. Add the chicken. And toss until well coated. I start the coated breasts on a 750° cooker with grill grates. About a minute and a half, turn 45 degrees and...
I’m not going to say that it is now week 4.57 without a Thermoworks…I won’t do it.
In a related note, I was relegating to cooking the Friday night surf and turf using the (un)trusty ol’ Signals….like a peasant.