And, being as how I'm gonna be 70 pretty soon, I thought I knew all of 'em and had used most of 'em once or twice.
EXPANDED METAL!!!!
Don't ever let anybody say that to you without givin' 'em a black eye!
Been workin' on my Weber Smokey Joe Silver conversion to a mini-WSM. All went easy-peasy until I unwrapped that unholy stuff full of holes. I'm gonna have to spend some extra time on my knees this week.
But, the GOOD NEWS is that my ET-73 came today from Amazon. I now have the means to read the smoke chamber temp while still reading meat temps with the MES probe, or my ET-73 or my ET-901.
Hope everybody else enjoyed the day!
Gonna put some heat to the mini-WSM tomorrow and find out how to hold temps. After the burn-in, I've got a salmon filet to do. After that, I'll probably do a spatchcocked chicken and next week will be time to do another boston butt. All that assuming, of course, that I can get the hang of the mini.
-rh
EXPANDED METAL!!!!
Don't ever let anybody say that to you without givin' 'em a black eye!
Been workin' on my Weber Smokey Joe Silver conversion to a mini-WSM. All went easy-peasy until I unwrapped that unholy stuff full of holes. I'm gonna have to spend some extra time on my knees this week.
But, the GOOD NEWS is that my ET-73 came today from Amazon. I now have the means to read the smoke chamber temp while still reading meat temps with the MES probe, or my ET-73 or my ET-901.
Hope everybody else enjoyed the day!
Gonna put some heat to the mini-WSM tomorrow and find out how to hold temps. After the burn-in, I've got a salmon filet to do. After that, I'll probably do a spatchcocked chicken and next week will be time to do another boston butt. All that assuming, of course, that I can get the hang of the mini.
-rh
