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  • Re: How do you use your Souv Vide?

    pabpab
    For me it’s a must have for steak. Wife doesn’t like blood (she knows that it’s not, but it is red lol) on her plate so I set sous vide to 135* and caveman finish on egg. We are both happy, she doesn…
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  • Re: Roccbox or Ooni

    pabpab
    @dmchicago - was your Koda order originally one that was expected to be shipped in March? I have been debating ordering one, I am not happy with the quality of the pies coming out of my oven, and whi…
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  • Re: Multiple Briskets flats on large egg

    pabpab
    I would guess if your wood chunks actually caught fire your temps were already too high. You only need a softball size area going when you put in your indirect piece. When running my large at 250/275…
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  • Re: Pork butt fit with extender

    pabpab
    One thing you may want to take into consideration is to have a pan that can contain the added drippings from more than 2 butts. I cooked 40 lbs on my large one time and I had an overflow of drippings…
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  • Re: US Meat Grades

    pabpab
    I didn't think Costco had guest passes. At least they didn't when I joined 5 years ago, but it very well could have changed. I know Sams Club used to have them. 
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