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Maiden voyage with a Smobot
Is there anything that I should be prepared for, regarding the Smobot?
Thank you in advance.
XL and MM
Louisville, Kentucky
Comments
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Be prepared for an awesome experience and a good nights sleep!!!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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kweitz said:Be prepared for an awesome experience and a good nights sleep!!!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looking forward to seeing the end product, have fun!
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@YukonRon, I concur with @kweitz. It's a really cool controller and I find it far less temperamental and finicky than my DigiQ. No fan AND fan damper to deal with. The Bot got it! Good luck and enjoy. Can't wait to hear how you like it.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Make sure you leave your bottom vent about halfway open.
One of the things the Smobot folks haven't gotten around to enabling yet are alarms. I've never used my Smobot for an overnight cook so it is not really a problem for me but if I were to do an overnight cook I would also run one of my other thermos that could send an alarm if the grate temp went way out of bounds.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:Make sure you leave your bottom vent about halfway open.
One of the things the Smobot folks haven't gotten around to enabling yet are alarms. I've never used my Smobot for an overnight cook so it is not really a problem for me but if I were to do an overnight cook I would also run one of my other thermos that could send an alarm if the grate temp went way out of bounds.Stillwater, MN -
One tip for success it to make sure you don't have any big leaks in the lid seal, and also make sure the smobot damper is fastened all the way down flush against the cast iron cap.
The alarms have been developed, and we've been testing them the last few days. A big firmware update release is right around the corner now. I need to exercise the controller a little more to make sure I didn't break anything first..
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CigarCityEgger said:Looking forward to seeing the end product, have fun!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
RajunCajun said:
I will pass along how it went."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Nothing like a new toy and a brisket cook to try it out with. Definitely a banquet on the horizon. Enjoy the ride and follow-on eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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HeavyG said:Make sure you leave your bottom vent about halfway open.
One of the things the Smobot folks haven't gotten around to enabling yet are alarms. I've never used my Smobot for an overnight cook so it is not really a problem for me but if I were to do an overnight cook I would also run one of my other thermos that could send an alarm if the grate temp went way out of bounds."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
StillH2OEgger said:HeavyG said:Make sure you leave your bottom vent about halfway open.
One of the things the Smobot folks haven't gotten around to enabling yet are alarms. I've never used my Smobot for an overnight cook so it is not really a problem for me but if I were to do an overnight cook I would also run one of my other thermos that could send an alarm if the grate temp went way out of bounds."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
reinhart36 said:
One tip for success it to make sure you don't have any big leaks in the lid seal, and also make sure the smobot damper is fastened all the way down flush against the cast iron cap.
The alarms have been developed, and we've been testing them the last few days. A big firmware update release is right around the corner now. I need to exercise the controller a little more to make sure I didn't break anything first..
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon - tonight's temp will seem like a heat wave. Low predicted at 35*F and headed upward on Saturday. Dang near beach weather.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Nothing like a new toy and a brisket cook to try it out with. Definitely a banquet on the horizon. Enjoy the ride and follow-on eats.
We will see how this turns out."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Aahhhhh, you went and got you one of those new fangled gadgets I see.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:Aahhhhh, you went and got you one of those new fangled gadgets I see.
I was going through some work stuff I was getting ready to pitch, and found the box it was shipped in, opned the box, and there it was.
It has been a breeze to set up, and trust me when I tell you this, if I can do it, anyone can do it.
I got stuck a couple times, but it was so simple If I knew what I was doing, I had this done in 5-10 minutes, tops. As it were, it took me about 20? minutes to do.
I am kind of excited to try this bad boy out.
I am using the last of your gourmet oak lump you gave me, and the cow dust I got from. Michael. @DoubleEgger has got me turned on to Cow Dust for a rub. All have left to do is lite up the XL, make up some cheat sauce, and put her on.
We will see how it turns out tomorrow night."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon - I think you will really like the smobot. I know I like mine a lot (and my wife really likes it - I'm much more apt to run errands on the weekends when I don't feel the need to babysit a cook)
@reinhart36 - I'm really looking forward to the firmware update!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
There is some irony in an insomniac buying a controller. Hope you are getting some more sleep these days Ron.
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YukonRon said:The guest list for tomorrow night includes a couple of local chefs, along with a real pretentious food critic, and her husband.
Interesting friends you have Ron. You have some brass ones, just to be open to cook for them for sure. My friends are impressed by the use of breakable plates. All the best with the cook and party.
Phoenix -
mEGG_My_Day said:@YukonRon - I think you will really like the smobot. I know I like mine a lot (and my wife really likes it - I'm much more apt to run errands on the weekends when I don't feel the need to babysit a cook)
@reinhart36 - I'm really looking forward to the firmware update!!!
I really like the idea. Once the upgrades come it will be hard to beat.
Thanks for your input."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
DoubleEgger said:There is some irony in an insomniac buying a controller. Hope you are getting some more sleep these days Ron.
My Beautiful Wife commends your observational skills. I gotta know what is going on all the time. That's why I bought the ring system for my home, I can be anywhere and talk to whoever is at my door and see them on camera.
She is still laughing, she thinks you are tying it together rather well.
I am on sleep meds now, getting 3.5 hour per night. Thank you for asking."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:DoubleEgger said:There is some irony in an insomniac buying a controller. Hope you are getting some more sleep these days Ron.
My Beautiful Wife commends your observational skills. I gotta know what is going on all the time. That's why I bought the ring system for my home, I can be anywhere and talk to whoever is at my door and see them on camera.
She is still laughing, she thinks you are tying it together rather well.
I am on sleep meds now, getting 3.5 hour per night. Thank you for asking. -
@YukonRon going with the standard beef broth / garlic juice / onion juice injection?
I remember your epic story from your brisket cook during a storm (that turned out to be your best ever I recall). Awesome story - keep us posted on this one.
What did you end up doing for the rub?Milton, GA
XL BGE & FB300 -
blasting said:YukonRon said:The guest list for tomorrow night includes a couple of local chefs, along with a real pretentious food critic, and her husband.
Interesting friends you have Ron. You have some brass ones, just to be open to cook for them for sure. My friends are impressed by the use of breakable plates. All the best with the cook and party.
Thanks for checking in."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
DoubleEgger said:YukonRon said:DoubleEgger said:There is some irony in an insomniac buying a controller. Hope you are getting some more sleep these days Ron.
My Beautiful Wife commends your observational skills. I gotta know what is going on all the time. That's why I bought the ring system for my home, I can be anywhere and talk to whoever is at my door and see them on camera.
She is still laughing, she thinks you are tying it together rather well.
I am on sleep meds now, getting 3.5 hour per night. Thank you for asking."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
GoooDawgs said:@YukonRon going with the standard beef broth / garlic juice / onion juice injection?
I remember your epic story from your brisket cook during a storm (that turned out to be your best ever I recall). Awesome story - keep us posted on this one.
What did you end up doing for the rub?
Yeah that is my cheating sauce.....
I got this rub from @DoubleEgger called Cow Dust, it has coffee, salt, black pepper,garlic powder, dry mustard, paprika, Ancho chili pepper, onion powder, cayenne pepper, sugar, a ittle bit of smoked paprika and other stuff I added. It has a bit of spice, a bit savory, and a touch of sweet. I used a little bit of evoo to rub down the brisket, and a bit of mustard in the hard to reach places, then a massive amount of cow dust as rubbed on top of that. I have let it sit since about 11:00 am, so it will have about 12 hours in. I have injected the brisket with about 2 to 3 ounces of the juice already, @ 9:00 pm, and have wrapped the thin edge of the flat heavily in foil.
Thank you for looking.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Git on it, boy!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:Git on it, boy!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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