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The sides felt like they might have damaged foam insulation in them.

Think this can be repaired?

So smoking for the 4th and after pulling the meat I left my amaze n smoker pellet smoker going and didn't close the door.  It was maybe still 2/3rds full and apparently flared up and burned up the seal and melted the plastic on the top of the door.  What to do now?

Flaxseed oil would be a good choice too, as it is a edible form of linseed oil, and as such is a drying oil that is food safe.

It is certainly possible to put in say a 20-30 amp 110 line for the use of something like this, or use 220 and split the phases into two 110 for each heater.  But either would require a dedicated line be installed by an electrician.  You could run them from different outlets that you know are on...

Cheese is best stored at higher than refrigerator temperatures anyway, about 50-55 degrees if you want a real cheese cave to age cheese.  So a brief stint at 66 should not hurt it too much.  Real cheese purists will refuse to cool cheese down to refrigerator temperatures as it ideally shouldn't...

Could this work as a form of aerosolized marinade if you cold smoked it at actual refrigerator temperatures though?  Say using a polyscience smoking gun running onto a small enclosed space in a refrigerator.  That does not strike me as having major inherent issues with food safety.

This is very much like what I want to build when I have the storage space(read buy a house).  Though I am wary of plywood and out gassing and plan on a simple internal low RPM fan to avoid hot spots more than for dehydrating.

And this is why many or most people who build their own use an aquarium air pump to promote circulation.  Personally I find it odd that I don't seem to see baskets being used to hold the food away from the edges as well. Of course on a forum that includes curing meat at home this does not seem...

What is the average home unit?  The units sold for this are the sous vide supreme($400), which is problematic as it does not circulate, and the $800 polyscience immersion circulator.  Home built units might be possibly problematic but if people are building that, then hopefully they are doing...

There are a lot of different sources on this.  The Moderinist Cuisine book was written by a former chief technical officer at microsoft, and is really a vanity project done large, which you can do as a billionaire.  There were numerous chefs hired to work with him on that project.  The thing is...

That seems like a view that is not based that strongly on evidence.  As long as the food reaches temperature relatively quickly, and in a circulating water bath it will unless it is too thick, you are comparing food that is thoroughly cooked with food that isn't and declaring it more risky...

Maybe maybe not.  It would be a workable idea, but it might run afoul of regulation, see all the resturants that got prevented from using this technique.  So it could require a change in regulation to permit this.

The thing is that we are talking about cooking until tender not a certain temperature is reached, you could get that effect by putting it in a hotter environment and increased convection, so say a 400 degree f convection oven.  The pressure is intended to do something different that just make it...

The thing is these are not that high pressure and certainly not heating through compression and PV=NRT. The most significant change this will have is on the boiling point of water.  Sure you will get something from the higher pressure meaning better heating through convection.

I am currious why it would cook faster in a high pressure enviroment,  normal pressure cookers make sense as they permit the water to get up to 250 instead of 212 so it is clear that the higher temp will cook faster, similar to why frying cooks faster than boiling. But as it would be dependant...

Myself I have found I quite like DMT diamond sharpening stones.  The continuous surface solid metal one specifically.  My norton water stones are nice too for a finer polish(I only have an extra fine not an extra extra fine DMT stone)

Depends on how it is being used, like so much of the English language context is key. If you talk about applying seasoning pre or post sear you are talking about before or after the sear.  But we are talking about pre or post searing, so it has gone from an adjective to a verb.  So as a verb...

I would wonder about dehydrating the concrete and thus weakening it. You can certainly weaken concrete by baking it in an oven, so it could be an issue here. These concerns might not be warranted in this application but it is making me steer clear of it when I am designing a simpler PID...

For one thing this it not entirely true.  It creates a false dichotomy of that temperature is the only factor in safety.  They use temperatures that kill pathogens instantly, or you can use lower temperatures for longer.  Look at the pasteurization of milk  63°C (145°F)*30 minutes 72°C...