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So pull the pork and vac seal it ASAP? Or try to fit the pork in the vac bags whole and pull after reheating?

I have a food saver with like 200’ worth of bags. I’ll do the pork and pull it and seal it in the bags. Then maybe boil water to reheat it. If I can do an 18lb hot and fast brisket by 1:00 that Saturday, I may just do a brisket in the morning the day of.

Next Saturday we are hosting a wedding shower and we have about 50 RSVPs. I want to do pork butts and briskets. My plan is to get 4 butts and 2 briskets. I’m guessing I’ll need around 25-30 lbs for the entire cook. Does this sound right or is it a little too much meat? I’m planning on taking a...

Sweet! Thanks for looking out. I was just wondering when they'd be on sale again. For those that have them, what is the offset we need to put in for the webui? My maverick probes are like 7 degrees off!

Looks awesome so far! I noticed the BOM/Cut List and plans didn't match up for the mini. I am in the process of "building" it in SketchUp to see where some problem areas may arise. And for the dxf, will lines in an AutoCAD/MicroStation file be what a CNC needs? If that's the case, I can draw...

I was talking about the smaller one Begg was building, but if you're building the Cockford Ollie for around $2k, sign me up! Plus all your steel is "precut" when you get it!?! That's awesome! I think I might be sold on a DIY smoker from this place. Just need to polish up the ol welding skills...

That smoker build is awesome! That may be my winter project. What is your OTD price for the project? Less than $1,500?

Nice!!!! I went to Lowe's on my lunch break to see what they had and got the Stubbs deal for 6.99. KBB was regular price here in Plano. Royal Oak was 2/$8 though.

Sounds good to me!! I like lump too but can't get it to burn totally. Maybe I'm not "compacting" it enough so there are gaps in the minions and the entire basket won't catch. Probably 99% user error (as are most things in life). I'll have to pick up a bag or two today on my lunch break!

Poking around on my mid morning post coffee break, I noticed on Lowe's website that Stubbs 14lb briqs were on sale for 6.99. Is this a good deal for them? I've been using lump, but haven't had the best success with it so I'm thinking about using briquettes for next weekend. Here is a link...

Thanks. Doing some PID tuning in preparation for next week. Graph started getting out of whack a little because my I was at like 45%. Set it at 0, stirred the coals and then set it at 0.005. We will see what happens. What is a logical oscillation of temp around the set point? I think my best...

Thanks! I seem to have the basics down, but I haven't figured out how to change the symbology in the graph area. IDK if that's possible to do. Oh, and I have lots of !Important tags in my CSS. From what I've read, that's a dangerous thing to get into, but it seems like that's the only way I...

Is there a text version of the CSS that runs on the HM web interface? I have been going through learning how CSS works and modifying my GUI but am having trouble with some stuff here and there. I used the "Inspect Object" tool in chrome to get the CSS text and modify it, but if someone had a...

I just saw a microcenter email that had these on there. Pretty exciting!!

RasPi3 With a rotodamper. /thread

We are live with a 7lb super bowl pork butt!! http://toonetown.ddns.net/

Look at a restaurant supply to see what foil they have. I got an 18" x 500' roll of HD foil for like $20. Now IDGAF about foil and how much I use.

Going to try the real deal tonight. Going to start the fire about midnight central and hopefully get the meat on about 1:00 or so. Got a 7.5lb boneless butt that I'm doing. I've gotten the WSM sealed up the best I can and have a big pile of lump charcoal in the basket. Going to shoot for a pit...

Flux is the best thing ever! Put some flux in the joint and the solder will flow like buttah! Use the pen! I used some paste on mine and can't seem to get the residue cleaned up no matter what I tried.

Not a live cook...a "test" cook. The first time I've used the HM. http://bbq.toonetown.net It looks like the initial overshoot was because I had the top vent WFO. I put it to about 5-10% and the temps seem to have been better regulated. Excited to see how this thing holds temps overnight. I...