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I’ve got a signals and a billows kit supposed to be here Friday

I had a door switch go bad on one warranty claim, and a power cord was routed wrong and melted on a high temp cook (unit was pre assembled) and I had no problems with either claim.

Thanks for a chance to win!

No changes other than the controller and rtd. Factory temp prob would have worked with it but I used the new one that came with the SS. I measured and cut a hole with a jigsaw. I meant to add a piece of abs plastic to the leftover space but never got around to it.

Very good point. He lives a pretty good piece down a gravel road so all the bumps may have shook lose a burned connection.

That’s sounds like a good place to start. I just watched a YouTube video on testing heating elements. Hopefully that’s where the problem is.

No blowing a breaker in the panel.

I don’t think it’s an outlet issue, as soon as it’s plugged in even before turning the unit on the breaker blows. I’m thinking the short sounds more likely though

I’ve got an MES 30 that I haven’t used in a while and I passed it on to a co worker. During his first cook tonight it dropped temp from 275 to 250 and then started to slowly climb back up. He came back to check on it and it was powered off and had thrown a breaker. He unplugged it and reset the...

I’m not sure, I sent an email and haven’t heard from them yet. For the time being I salvaged enough of the factory plug and spliced it into another 12 volt adapter so at least I’m back up and running.

Prayers for friends and family. R.I.P Pops.

Very nice! Phenomenal looking meal! I love the brand you got there. I did 2 T-bones last night on my 560 and was gonna try this but at the sear stage I realized that the pre assembled unit I bought had the power cord ran behind the little shield by where the rtd probe goes into the grill and...

Thanks guys, great info!

That makes perfect sense. Thanks!

I’m looking at a recipe and I’ve seen on here that cured sausages are started out at lower temps and then bumped up every hour or so until the desired IT is reached. What’s the purpose of this instead of starting out at a higher temp or just doing the whole cook at a higher temp?

Love this stuff! My wife makes it and it’s probably one of my favorites! Yours looks great!

Definitely interested in that. I’m for sure gonna be doing a cure on poultry again. That was the most juicy, tender bird I’ve ever eaten. I suspect that a cure is in order on my next holiday turkey as well. Lemon pepper bird is gonna be something I look into. I’ll look for those posts. Thanks!

Thanks everyone, after a little more digging I figured I was good but better safe than sorry. All the feedback I got set my mind at ease and I actually learned something so win/win I reckon.

Thanks for the confirmation, much appreciated!

I found my way to the curing section, probably where I should have posted this and if I understood pops brine post correctly the maximum amount of cure is 3.84 oz per gallon of water. Doing the math I think I’m still around half the maximum amount of cure allowed and within safe limits. I’m...