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  1. xbubblehead

    Help Broken smoker! Do i turn to the oven?

    My foul weather method for oven ribs: Trim, apply rub, wrap in Parchment paper then foil - meat side down and place in a 250 degree oven for 2 hours. After the 250 degree period unwrap and cut the foil/paper back so the paper/foil forms a pan, baste with BBQ sauce of choice and return to a 350...
  2. xbubblehead

    Once Upon A Time, Called Right Now

    I'm sure I'm the only shopper who hates shopping. I go into the market, grab the products I recognize and have always bought and get out; unless I'm slowed by my wife who actually reads labels and other odd behavior. When I don't see my old favorites right away I too start looking at...
  3. xbubblehead

    Why are Jeff's " my lastest videos" popping up at the bottom of all of the forum page? They are a P.I.T.A and very distracting!!!

    I've not had ads on this forum ever, at all, not even one.
  4. xbubblehead

    Is ThermoPro still a site sponsor?

    Got it. I also like their products, perhaps if they got "Contact Us" inputs from several users they might come back.
  5. xbubblehead

    Is ThermoPro still a site sponsor?

    Anyone ever invite them to sponsor?
  6. xbubblehead

    Temp controller

    It looks like the maximum swing was about 28deg, +/-14 degs doesn't seem excessive for an empty chamber. You might try "loading" the chamber with a few pans of water, let the water come to temp and then check the thermal swings.
  7. xbubblehead

    Cast Iron Pizza Pan very rough

    They are great used as a Comal for frying tortillas or any flat bread.
  8. xbubblehead

    Temp controller

    I didn't know this was even available! If it's just a thermometer controlled blower I would expect a good deal of overshoot, even the better electric and gas smoker controllers will overshoot. So how does this work? I assume you shut down the vents and rely on the blower to feed the charcoal?
  9. xbubblehead

    Back to cast iron skillets

    A couple of my pans are over 60 years old, never had any special treatment, I know that because they're from family and they cook just fine. I never use anything harder than a Nylon scraper or stiff brush and I would never consider using chain-mail on my pans and I do use mild soap if I want to...
  10. xbubblehead

    Kamado Kettle Joe sale

    Too late.
  11. xbubblehead

    Back to cast iron skillets

    Lodge usually does a good job at factory seasoning; just cooking and not over scouring, even with a stiff brush, will allow a coating to build with each use. As for soap; if I cook something very oily like pork shoulder or very aromatic I'll use a little dish soap, wipe the inside down and...
  12. xbubblehead

    Back to cast iron skillets

    If your CI gets too cruddy to clean normally just put it in the oven on a "clean" cycle and re-season it after.
  13. xbubblehead

    PID and heating element?

    If I wanted to control that much power I'd use the PID to control a contactor (high power relay) and pass the power through the contactor not some solid state device. It'd be on/off proportional control but nothing wrong with that.
  14. xbubblehead

    Whats special about 225°

    After reading these posts it seems the best way to preserve moisture in a "stalled out" cook is to wrap until an acceptable tenderness is reached. I currently use a double wrap of parchment paper, I'm sure there is some controversy there, and test for tenderness after a time based on the size...
  15. xbubblehead

    Whats special about 225°

    Large muscle meat contains 45% to 72% moisture depending on several factors that don't really matter here. Even if we assume our cut of roast is on the low end of that range that moisture is going to vaporize when it gets to it's boiling point and in the process it can retard the meat getting...
  16. xbubblehead

    Whats special about 225°

    At my 6,000 ft or SmokinEdge's 6,500 ft the ideal pull temperature is still below the boiling point. At 7,000 ft the boiling point is below 200F where it can start to become an issue for an extended cook time.
  17. xbubblehead

    Whats special about 225°

    The problem with the boiling point of water and listen to it sizzle approach is that at altitude that point can be much too low, roughly 10F lower than at sea level for every 5,000 ft in elevation. I'm right around 6,000 ft and my boiling point is around 202F, only a few degrees above the...
  18. xbubblehead

    Whats special about 225°

    Yeah, my kettle grill likes to run at 350F and my bullet smoker seems to be comfortable at 250-275F so I just go with rather than drive myself crazy for the whole grill/smoke forcing a different temp. Haven't ruined any meat or made anyone sick yet!!
  19. xbubblehead

    Interesting Semi-scientific Comparisons of Knife Sharpeners

    Granddaughters are great, that's all I have! I've stubbornly resisted buying any of these "erector set" sharpening systems; for the simple knives I sharpen I can't see the expense when I do just fine with an oil stone.
  20. xbubblehead

    Gift Idea for New(ish) Whetstone Knife Sharpeners.

    They could help you gain muscle memory for maintaining the correct angle, I wouldn't become dependent on them. When I've tried to teach others how to sharpen I've suggested coloring the blade edge with a marking pen before starting to show where exsactly the blade is meeting the stone, It's a...
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