Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dr k

    Site sponsors list

    Todd Johnson A-Maze-N Products, Inventing the AMNPS and AMNTS (tray and tube pellet smoker generators.) He was very tuned in to members here with whether you need a tube or just the maze mostly based on your altitude of 3,000'+ for a tube. Vacuum sealers unlimited, Thermopro, Inkbird...
  2. dr k

    Modified MES 30 test run

    I use your PID set up after I get to temp esp sausage, fish.
  3. dr k

    RFX App update?

    This is a thread that should be on going for the many that got crap being in the Beta or starter release. Pretty silent. Is that good news? Who still has problems and lousy battery life? The warranty for a year with probes is expiring. Two years for the gateway but the Thermapen is five years.
  4. dr k

    ThermoWorks RFX - 2 Probe Review

    Still to date the on going theme with reviews that aren't the manufacturer's are the batteries in the gateway and the probes. I'll get the G2 ThermoMaven by Typhur per this ad below and other independent reviews including rfx.
  5. dr k

    Inkbird 14-bw and 11pb issues

    Going to see how this G2 ThermoMaven Sub 1G BT to receiver (manual) or BT receiver to ph app or Wifi to phone app (smart app) triple threat is. View it how you like it. The ThermoPro tempspike XR is rf and flawless on holding a connection, being rf but wanted to try longer probes and test the...
  6. dr k

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Me to, creating food deserts for people relying on public transportation. These were also the highest in theft. The last location was to close 8.2.25 but closed early 7.23.25. Kroger said it was due to quick inventory sell off but locally it's reported as theft.
  7. dr k

    Several new hot sauce ferments processed

    You can always cover veggies in a brine with a specific percentage 1ml water=1gm. 4% =40gms salt in 1,000ml (1 liter) water or whatever volume/weight water x .04 to get grams of salt but the true brine % is adding the weight of the salt to the weight of the water so 40grams salt/1040 grams salt...
  8. dr k

    Electric Smoker Temperature Controller

    I'd first work with the member that sold you the PID on go to settings he uses. If your'e having to wait to get to set temp but holds fine when it gets there I bump temp up 30 degrees and reset temp when it gets there pre heating, when food is put in or if you have to open the door. I figured...
  9. dr k

    Jalapeno oddities?

    That's too bad they are regional. These are hot peppers I find in Central Illinois Chef Jeff's brand. Cayenne Tabasco EXTREME HOT PEPPERS Carolina Reaper Ghost Pepper Habanero Trinidad Scorpion Caribbean SALSARIFIC COLLECTION Jalapeno Mucho Nacho Serrano Super Chili...
  10. dr k

    Jalapeno oddities?

    I've never heard of two strains (2 yellow and 14 green from one pepper pod) like you described. Especially since peppers and tomatoes are self pollinating with a breeze or a pollinator. First come first served. So self pollinated from a flower's Stamen to Pistil same strain in the seeds for...
  11. dr k

    159f ok?

    150 5 min, 155 1 min, 165 3 sec. Are we getting sick from eating even under cooked chxn?, virtually never. Are we over cooking? We are overcooking the crap out of food! Are we getting inoculated from washing, bumping, spraying water from washing and cross contaminating cutting boards...
  12. dr k

    What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

    Nothing wrong with a frozen solid steak, but it has it's opportunity cost of not pre rest dry brining. Same with a frozen solid turkey that takes 50% longer and taking out the giblet bag after an hour, then season the bird. A steak frozen solid on Thermoworks with Kenji Alt Lopez said direct...
  13. dr k

    What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

    .
  14. dr k

    Tomahawk test

    *
  15. dr k

    First hot sauce of the season.

    Tiny bubbles up top. The carbs in the lemon juice may feed Lactobacillus a little. I have 2 PH meters with all the calibrating buffers. It's not necessary for me because I do one year ferments for hot sauce at 65* and FDA is 4.6 or .85 water activity or lower for room temp stable after...
  16. dr k

    All my smokers were in a garage fire.

    Fossil fueled smokers that were closed up during the fire should be salvageable with a fire burn out and reseasoning.
  17. dr k

    Reheating Pulled Pork in Sous Vide

    Rib roasts, steaks, chops other tender cuts cooked to lower temps I'd get out the SV to reheat to a degree below what they were cooked to. To not cook it more but brisket, pulled pork got to 203 to get tender and ribs at 195 so I'd use a pot of water and heat it to 150 with the instant read...
  18. dr k

    First attempt SV New York strips

    I prefer a torch since the sear won't have the grilled flavor and the pin point torch doesn't create an over cooked gray band under the sear. That being said, I grill steaks anymore and SV chuck roasts 48 hours at 131 for poor man's prime rib.
  19. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    The below link is a detailed step by step on setting up Auber PIDs. This guy used the wifi Auber with app on a Smokin Tex pro 1400 and came up with P=10, I=600 and D=175 and the out of the box Auber settings are pretty much the same P=7, I=600 and D=150 and the app smoker pic is this style...
  20. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    I use Chopsaw's like you have but with the Mes 40 volume and 1,200 watt element vs his Mes 30 800 watt element I'm P=1 or 2 or 3, I=208 and D=210. I set the Auber to single step mode, no program and no recipes. No entering minutes it stays on the temp you last set. I set the high low alarms...
Top Bottom
Back
Clicky