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Last Active
  • Re: BUTTS - BRINE vs. Chris Lilly Injection method

    I have heard if you wrap the meat in saran wrap first and then inject, it isn't quite as messy.  Obviously not recommended for middle of cook injecting...
  • Re: Epic Fail

    I've used the leaf blower method, with my wife looking out the window, shaking her head, and mouthing "what the h*#@ are you doing?"
  • Re: Airflow is airflow (Is this true?)

    It also depends on how much lump is burning when you decide to change the vent.  I'll start my fire with vent wide open, and after the fire gets going, I'll adjust my vent to what I think should be right for, say 350.  If the fire is large by the time I adjust the vent, I'll make the opening much smaller.  If the fire is not so large, I'll adjust the vent to say half way.  So it is about air flow, humidity, etc. but also about the quantity of charcoal lit... IMHO.
  • Re: What kind of digital/remote thermometer w/ probes do you use?

    I built my own pit controller using Auber PID controllers.  I bought 3 PIDS, one for the Pit controller and two more for temperature readers.  If/when I get another egg, I can reconfigure and make one of the temperature PIDs a pit controller.

    Fun project... Auber even provides the PID settings in the user manual for the PIDs.  That being said, I didn't save a lot of money by doing it myself, but I am happy with the end result and suits my needs.  It also is not blue-tooth nor wifi,  you need your Mark-1 eyeball to check the pit and food temp.

    The auber probes are actually K-type thermocouples, and have lasted for 3 years of  weekly use.

    You could also try some non-meat dishes, like stir-fry, pizza, or paella.  
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