OT - What are you doing right now?

elpescadorzih

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

Hadn't heard of that one. I've seen the Meater one. The reviews on it made me a little hesitant on it. Wonder how the Combustion compares?

elpescadorzih

Nursing my foot after surgery. At least the weather is getting nicer out.

Battleborn

EzraBrooks said:

Battleborn said:

Looks like the gate area for a Southwest flight from Burbank to Vegas on a Friday afternoon. Strippers flying in to work for the weekend.

It should be a solid weekend for that industry. Glad they are able to put themselves through college. 

Ozzie_Isaac

Battleborn said:

EzraBrooks said:

Battleborn said:

Looks like the gate area for a Southwest flight from Burbank to Vegas on a Friday afternoon. Strippers flying in to work for the weekend.

It should be a solid weekend for that industry. Glad they are able to put themselves through college. 

Are you all saying these ladies might be receiving the very first deposits from newly signed NFL draftees?

JohnInCarolina

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

I didn't think it was possible for anyone to make something that was uglier than the original BS pizza oven, but by golly, they have done it.

I'm not sure why they felt the need to do this vs. just upgrading the original.  What is that thing selling for?  

JohnInCarolina

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

I'd be fairly skeptical of the actual predictive accuracy here.  Meater's prediction capabilities are pretty terrible, especially on long cooks.  The reason is simple: it has no means of knowing the total mass of the protein.  Having many more temperature sensors doesn't really change that too much.  

As far as I can tell, this one doesn't have the ability for the user to specify the mass either.  It says it's trying to infer it based on a ML algorithm and the multiple sensors, but I suspect that's BS.  In principle this kind of thing could work well, but it would need quite a bit more interaction with users to really start to become accurate.  

JohnInCarolina

Canugghead said:

JohnInCarolina said:

CPFC1905 said:

Ozzie_Isaac said:

Enjoying the last Cadbury Cream Egg of 2022.

Enjoy it,  they'll be even smaller AGAIN next year.  Still too sweet for me though.  
Have you tried dunking it in a cup of tea?  Meh, silly question I suppose. 

Americans dunk things in bourbon, Ed.  That’s the sort of freedom you’re entitled to when a king or a queen aren’t walking around insisting on manners and friggin tea. 

Your kids can't have this though 😉

Somehow I think they'll survive.  It's not as though we're struggling to obtain a wide assortment of Easter candy here.  

CPFC1905

Ozzie_Isaac said:

CPFC1905 said:

You're right and I do envy your utopian existence over there in the land of tolerance and liberty.  No vice like grip on power by a small elite for you to be subjugated by. 

The difference is, you can never become a king.  On this side of the pond, you can become a subjugating elite.

Doing a Megan, you mean? 

kl8ton

JohnInCarolina said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

I didn't think it was possible for anyone to make something that was uglier than the original BS pizza oven, but by golly, they have done it.

I'm not sure why they felt the need to do this vs. just upgrading the original.  What is that thing selling for?  

$220.  I think I paid $149 for the 22" BS with legs and a side table.  I don't think the pizza oven will fit in the carrying case with the griddle.  

nolaegghead

JohnInCarolina said:

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

I'd be fairly skeptical of the actual predictive accuracy here.  Meater's prediction capabilities are pretty terrible, especially on long cooks.  The reason is simple: it has no means of knowing the total mass of the protein.  Having many more temperature sensors doesn't really change that too much.  

As far as I can tell, this one doesn't have the ability for the user to specify the mass either.  It says it's trying to infer it based on a ML algorithm and the multiple sensors, but I suspect that's BS.  In principle this kind of thing could work well, but it would need quite a bit more interaction with users to really start to become accurate.  

The mass shouldn't matter too much if this prob is inserted into the middle of it.  Sure, proper placement is key.  Fat/meat density is a variable if not homogeneous.  Once you get the outside temp and thermal conductivity, what difference does the mass make?  Obviously the theory assumes you have either a round or cylindrical shaped chunk in there.

Thermal conductivity can be defined as the rate at which heat is transferred by conduction through a unit cross-section area of a material, when a temperature gradient exits perpendicular to the area.

Legume

Is there a heat source from above on that oven?

I have not seen any castle or palace, just a smallish stadium dropped into a questionable looking neighborhood.  I’ll have to go back and rewatch to see what the roofs look like.

Eoin

CPFC1905 said:

JohnInCarolina said:

CPFC1905 said:

Ozzie_Isaac said:

Enjoying the last Cadbury Cream Egg of 2022.
suppose. 

Americans dunk things in bourbon, Ed.  That’s the sort of freedom you’re entitled to when a king or a queen aren’t walking around insisting on manners and friggin tea. 

You're right and I do envy your utopian existence over there in the land of tolerance and liberty.  No vice like grip on power by a small elite for you to be subjugated by. 

How is Priti these days?

Botch

Just learned this morning, after all these years, that the lead guitarist for David Bowie's Let's Dance album was Stevie Ray Vaughn.  

CPFC1905

Eoin said:

CPFC1905 said:

You're right and I do envy your utopian existence over there in the land of tolerance and liberty.  No vice like grip on power by a small elite for you to be subjugated by. 

How is Priti these days?

Reassuringly distant, thanks. 

SonVolt

Ozzie_Isaac said:

No clue what I am doing, but it is just fire and meat, so here goes.

Here's a good resource for cooking non-pizza items in your wood fired oven.  

https://www.youtube.com/c/FontanaForniUSA/videos

Canugghead

JohnInCarolina said:

Canugghead said:

JohnInCarolina said:

CPFC1905 said:

Ozzie_Isaac said:

Enjoying the last Cadbury Cream Egg of 2022.

Enjoy it,  they'll be even smaller AGAIN next year.  Still too sweet for me though.  
Have you tried dunking it in a cup of tea?  Meh, silly question I suppose. 

Americans dunk things in bourbon, Ed.  That’s the sort of freedom you’re entitled to when a king or a queen aren’t walking around insisting on manners and friggin tea. 

Your kids can't have this though 😉

Somehow I think they'll survive.  It's not as though we're struggling to obtain a wide assortment of Easter candy here.  

It’s sold year round, not just Easter. Apparently it’s not banned to prevent choking hazard but because of some FDA regulation.

nolaegghead

alaskanassasin said:

Can you recommend a good drier @fishlessman? I have a cheap one from tsc that doesn’t work 

@alaskanassasin @fishlessman

I eventually put one of these Hankisons in at the lab.  It lasted about 10 years and started leaking.  At this point I was working for corporate and they replaced it and gave me the old one.  This is in my shop at home.  I’m not currently using but I’m going to move to the big shop and hook up to the big compressors (5 and 7.5HP).  These are the best driers IMO.  It is a dual bed regenerative dessicant dryer.  Gets air down to a very low dew point.  Will use some extra air to dry, like an RO system.  

JohnInCarolina

nolaegghead said:

JohnInCarolina said:

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

I'd be fairly skeptical of the actual predictive accuracy here.  Meater's prediction capabilities are pretty terrible, especially on long cooks.  The reason is simple: it has no means of knowing the total mass of the protein.  Having many more temperature sensors doesn't really change that too much.  

As far as I can tell, this one doesn't have the ability for the user to specify the mass either.  It says it's trying to infer it based on a ML algorithm and the multiple sensors, but I suspect that's BS.  In principle this kind of thing could work well, but it would need quite a bit more interaction with users to really start to become accurate.  

The mass shouldn't matter too much if this prob is inserted into the middle of it.  Sure, proper placement is key.  Fat/meat density is a variable if not homogeneous.  Once you get the outside temp and thermal conductivity, what difference does the mass make?  Obviously the theory assumes you have either a round or cylindrical shaped chunk in there.

Thermal conductivity can be defined as the rate at which heat is transferred by conduction through a unit cross-section area of a material, when a temperature gradient exits perpendicular to the area.

I think I understand thermal conductivity, probably better than most, but thank you for the definition.

Exactly how long a mass takes to reach a certain temperature depends on a variety of properties.  These include, for example, the ambient temperature, the thermal conductivity, the heat capacity, and the amount of evaporative cooling.  Mass relates to surface area which is important here.  

alaskanassasin

@nolaegghead all I know is my plasma cutter is more like a pressure washer. And in the winter my air tools plug with ice.

JohnInCarolina

Canugghead said:

JohnInCarolina said:

Canugghead said:

JohnInCarolina said:

CPFC1905 said:

Ozzie_Isaac said:

Enjoying the last Cadbury Cream Egg of 2022.

Enjoy it,  they'll be even smaller AGAIN next year.  Still too sweet for me though.  
Have you tried dunking it in a cup of tea?  Meh, silly question I suppose. 

Americans dunk things in bourbon, Ed.  That’s the sort of freedom you’re entitled to when a king or a queen aren’t walking around insisting on manners and friggin tea. 

Your kids can't have this though 😉

Somehow I think they'll survive.  It's not as though we're struggling to obtain a wide assortment of Easter candy here.  

It’s sold year round, not just Easter. Apparently it’s not banned to prevent choking hazard but because of some FDA regulation.

Well, what does the FDA really know, amirite?

Legume

JohnInCarolina said:

Canugghead said:

JohnInCarolina said:

Canugghead said:

JohnInCarolina said:

CPFC1905 said:

Ozzie_Isaac said:

Enjoying the last Cadbury Cream Egg of 2022.

Enjoy it,  they'll be even smaller AGAIN next year.  Still too sweet for me though.  
Have you tried dunking it in a cup of tea?  Meh, silly question I suppose. 

Americans dunk things in bourbon, Ed.  That’s the sort of freedom you’re entitled to when a king or a queen aren’t walking around insisting on manners and friggin tea. 

Your kids can't have this though 😉

Somehow I think they'll survive.  It's not as though we're struggling to obtain a wide assortment of Easter candy here.  

It’s sold year round, not just Easter. Apparently it’s not banned to prevent choking hazard but because of some FDA regulation.

Well, what does the FDA really know, amirite?

If it had a 5G chip in it they sure as hell would approve it!

Ozzie_Isaac

JohnInCarolina said:

nolaegghead said:

JohnInCarolina said:

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

I'd be fairly skeptical of the actual predictive accuracy here.  Meater's prediction capabilities are pretty terrible, especially on long cooks.  The reason is simple: it has no means of knowing the total mass of the protein.  Having many more temperature sensors doesn't really change that too much.  

As far as I can tell, this one doesn't have the ability for the user to specify the mass either.  It says it's trying to infer it based on a ML algorithm and the multiple sensors, but I suspect that's BS.  In principle this kind of thing could work well, but it would need quite a bit more interaction with users to really start to become accurate.  

The mass shouldn't matter too much if this prob is inserted into the middle of it.  Sure, proper placement is key.  Fat/meat density is a variable if not homogeneous.  Once you get the outside temp and thermal conductivity, what difference does the mass make?  Obviously the theory assumes you have either a round or cylindrical shaped chunk in there.

Thermal conductivity can be defined as the rate at which heat is transferred by conduction through a unit cross-section area of a material, when a temperature gradient exits perpendicular to the area.

I think I understand thermal conductivity, probably better than most, but thank you for the definition.

Exactly how long a mass takes to reach a certain temperature depends on a variety of properties.  These include, for example, the ambient temperature, the thermal conductivity, the heat capacity, and the amount of evaporative cooling.  Mass relates to surface area which is important here.  

This is exactly why I said "Ignoring the predictive capabilities" ... Because there are too many variables that make this questionable at best.  I like the multi sensor approach along the shaft.  Makes placing it perfectly center less important.

alaskanassasin

I’ve been in a tractor for 26 of the last 30 hours. That is all 

alaskanassasin

This place gets slow at night.. west coast needs to step it up

alaskanassasin

Not regretting installing a air ride seat 

SGH

alaskanassasin said:

Not regretting installing a air ride seat 

I have air ride seats on every John Deere product I own with one exception. My 1979 John Deere 850 does not. 

SGH

If I can ever afford a 9620 I’m getting it with a hot tub 🤣

FarmingPhD

JohnInCarolina said:

nolaegghead said:

JohnInCarolina said:

Ozzie_Isaac said:

HeavyG said:

Just learning that Blackstone has come out with a new pizza oven as an add-on to their 22" griddle:

Don't see it on their website but it appears Walmart already has them  - https://www.walmart.com/ip/seort/340662790?fbclid=IwAR34ASxAj0dsylh04olspdyOEPV1oOHR-ZhsDo_oZYUoPcvOIUFMO_S6lnQ

Also just hearing about this new thermometer:

https://combustion.inc/

Added my name to their list for the next batch of thermometers.

Thought it was a copy of the Meater and a gimkick.  Read the literature, pretty cool idea. Disregarding the predictive aspect, the stand alone display and the multiple temp sensors along the shaft is a great improvement.  Looking forward to seeing some reviews from the wild.

I'd be fairly skeptical of the actual predictive accuracy here.  Meater's prediction capabilities are pretty terrible, especially on long cooks.  The reason is simple: it has no means of knowing the total mass of the protein.  Having many more temperature sensors doesn't really change that too much.  

As far as I can tell, this one doesn't have the ability for the user to specify the mass either.  It says it's trying to infer it based on a ML algorithm and the multiple sensors, but I suspect that's BS.  In principle this kind of thing could work well, but it would need quite a bit more interaction with users to really start to become accurate.  

The mass shouldn't matter too much if this prob is inserted into the middle of it.  Sure, proper placement is key.  Fat/meat density is a variable if not homogeneous.  Once you get the outside temp and thermal conductivity, what difference does the mass make?  Obviously the theory assumes you have either a round or cylindrical shaped chunk in there.

Thermal conductivity can be defined as the rate at which heat is transferred by conduction through a unit cross-section area of a material, when a temperature gradient exits perpendicular to the area.

I think I understand thermal conductivity, probably better than most, but thank you for the definition.

Exactly how long a mass takes to reach a certain temperature depends on a variety of properties.  These include, for example, the ambient temperature, the thermal conductivity, the heat capacity, and the amount of evaporative cooling.  Mass relates to surface area which is important here.  

Also have some chemistry related things with fat rendering and tissue breakdown that are likely endothermic in nature, so the cow drives the cook, but just spitballing.

alaskanassasin

SGH said:

If I can ever afford a 9620 I’m getting it with a hot tub 🤣

Make sure you get auto steer if you go that route 

alaskanassasin

@sgh my neighbor has a 500hp Deere, I’m sure he would let me borrow it but I can’t think of anything I have to hook it to, unless I was trying to pull my house down.