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What are you reading ?
I think it was called “Adrift”, absolutely riveting.- Fraser
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Wireless probe thermometer
Santa left a Meater2+, only done a few cooks with it. I have a Signals and Thermapen which are great for most cooks but I wanted a wireless for three reasons: 1) for sous vide reheats. I got tired of the weighing&measuring and timed voodoo with most SV instructions, etc. I wanted to reheat same...- Fraser
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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DIY kitchen remodel tips wanted
Sorry I’m late to the party. Best advice I have is: PMA. In survival school we taught Positive Mental Attitude. With it, survival is almost guaranteed. One day DW came home and went to set her purse on the end of the kitchen counter as was her wont. Except there was no counter. No kitchen...- Fraser
- Post #51
- Forum: Blowing Smoke Around the Smoker.
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What are you reading ?
“Wintersmith” by Terry Pratchett. I’ve got his whole works on kindle. Great thing about CRS, I can reread the series and it’s always funny 😄.- Fraser
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Do you record/log all your cooks / recipes
Sadly, yes. I’m a chronic tinkerer and I’ve never followed a recipe in my life (much to wife’s chagrin). I use recipes for ‘inspiration’ and can’t resist the urge to ‘make it my way’. There were failures of course (my famous pre-dinner line is “We might be ordering out for pizza”, although...- Fraser
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Temp probe cleaning tip.
I use alcohol prep pads, always handy in my TPen case. I’ve got another fistful in with my wired probes. I found if I give ‘em a quick wipe when they’re hot & fresh, it saves scrubbing later. You can find them in most drugstores. Hope this helps!- Fraser
- Post #19
- Forum: General Discussion
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PID & Fan Recommendations For UDS Build
Built my first drum and run the Signals with Billows. I really like not having a lot of clutter. The Signals runs the meat probe(s), pit probe and fan controller and throws it all on the graph. First few cooks I enjoyed running out to the pit every 15 minutes to see…….nothing happening...- Fraser
- Post #5
- Forum: UDS Builds
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Smoked Mac & Cheese Question?!
Thought I was the only one🤭! I’m thinking the purpose of “cooked” (I really prefer the term ‘par-cooked’) pasta is the chance to season the pasta water. Using uncooked dry pasta doesn’t afford that opportunity.- Fraser
- Post #28
- Forum: Blowing Smoke Around the Smoker.
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Pellet containers
Cheap dog food containers (same as Kingsford) here. I’ve since added a small dry erase board to remind me what’s in the hopper.- Fraser
- Post #43
- Forum: Pellet Smokers
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Smoked Mac & Cheese Question?!
Just my $0.02: Take the pasta well short of al dente; it’s going to be in the heat quite a while. Otherwise the pasta gets mushy. I prefer the slightly more substantial Cavatappi, box says 6-8 minutes for al dente. I typically go 3-4 minutes less than pkg, about 3-4 minutes. What I’m looking...- Fraser
- Post #22
- Forum: Blowing Smoke Around the Smoker.
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OMG Its cold!
Warmed up to 20 here in dfw (!), wife wanted chili. Made some scratch Red, finished on the smoker. Had Chili Mac the next day.- Fraser
- Post #114
- Forum: Blowing Smoke Around the Smoker.
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Communicating in Movie Quotes
Two from ‘It’s A Wonderful Life’; [crash] “I’m all right!” ”How am I doing Joseph?”- Fraser
- Post #209
- Forum: Blowing Smoke Around the Smoker.
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Prime rib cooked too fast
I think if you dig a bit deeper you’ll find your 35minutes/lb guideline is intended for roasts up to about 8-10lbs. Beyond that, PRs typically get longer but not appreciably larger in circumference. As such, it won’t require substantially more cook time than a much lighter roast but with similar...- Fraser
- Post #6
- Forum: General Discussion
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Communicating in Movie Quotes
After a particularly satisfying eructation, the Hagrid aphorism, “Better out than in”. Wife when I’m leaving: “Have fun storming the castle!”- Fraser
- Post #207
- Forum: Blowing Smoke Around the Smoker.
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Thanksgiving PLANNING ON DEEP FRYING A TURKEY ???? PLEASE READ THIS FIRST !!!!!!!!!!!
Absolutely agree! The rig was actually much more stable than appears in the photo, and I was only cooking a 4# breast. Wish I could get my hands on pics of my ‘usual’ A-frame rig, if I find, I’ll post. For a full bird, I’d definitely recommend a taller ladder with the bird suspended under. The...- Fraser
- Post #75
- Forum: 🍁 Thanksgiving Central 🍁
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Thanksgiving PLANNING ON DEEP FRYING A TURKEY ???? PLEASE READ THIS FIRST !!!!!!!!!!!
All great tips! just wanted to add: I like to set up a simple ‘oil derrick’ so I’m away from the excitement. My usual rig is an A-frame ladder with a 2x4 clamped near the top with eyebolt, but this rig was just for smokafried breast (not whole bird). (The fire extinguisher is just out of...- Fraser
- Post #73
- Forum: 🍁 Thanksgiving Central 🍁
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Solo Stove's new Pi pizza prep board I bought
Fwiw, just recently started my pizza journey and found this condiment holder at my local restaurant supply: https://www.acemart.com/dining/tabletop/condiment-dispensers/valueline-bc06-stainless-condiment-holder-with-6-pint-inserts/AAABC06 Works great for toppings and doesn’t take up much space...
