Recent content by Antti

I have the RDv3 files from Ralph, but when he gave them to me I had to agree not to redistribute them. This was back in 2015. Is it known what Ralph's stand on the issue was at a later point?

Hi guys It's been a while since I have posted here. I replaced my medium BGE with a Large, but it wook forever to install it, because I didn't want to buy the overpriced nest. Christmas was my hard deadline for a table build because I had promised my wife to smoke our Christmas ham. Day before...

10 lbs beef ribs in apple & Jack Daniels barrel chip smoke. http://plathan.com/heatermeter Probe 1 is in a piece at the center of the BGE, probe 2 is in an edge piece.

33 hours later I'm finally done! Contrary to all my expectations the beef was still relatively moist, and very tender.

Ralph, The Super ramp down script is almost a direct cut and paste from HM wiki, I only tweaked the set points and made sure the alarm is disabled when the meat is ready. The final set point is 122F which should equal holding the meat in a cooler. I'm using a servo damper, but the fan is...

Hi Jay, Thanks for sharing your experiences. I've smoked now three times with HM, and the time it takes feels really long compared to the manual way. My TC is mounted to the BGE's thermometer clip, and the junction is very close to the tip of the analog thermometer. So I guess I'm reading dome...

25 hours and still going. At around 24 hours mark I finally gave up and gave the damn cow a Texas crutch. This *has* to finish before the second night falls. I've refueled my BGE already twice. http://plathan.com/heatermeter Super ramp down was triggered a couple of minutes ago at 180F.

Thanks Steve for dropping the email. I was alarmed by my wife at the same time. She actually visits the HM web gui occasionally, which is great! Usually she couldn't be bothered less about my BBQ. I had completely run out of charcoal, there was barely anything left, only ashes and one unit...

2,6 kg (5.7 lbs) beef shoulder with Jack Daniels oak barrel chips and apple wood chunks. http://plathan.com/heatermeter The BGE should start ramping down at 180F with 2 degree steps to final temperature of 203F.

Thanks! I just started smoking beef shoulder overnight, and I was going to rely on the super ramp down script so that I don't need to wake up several times. My script for 203-205 final temperature is now: #!/bin/sh # The first line of any shell script must begin with the above #! line #...

D'oh! I missed that part! Perhaps the shell should be added in the examples... Thanks Steve! Too bad my pork is 7 minutes to ready, too late to play around with rampdown roday :)

I tried to use the ramp down script in the wiki, but didn't know how, and what I did definitely didn't work as expected. - Pit temp is 225 - Finished temperature should be 203 - Ramp down could start e.g. at 180, in 2 degree steps What I did: - In alarms, I set Pit high enabled, 180, email...

Yes, it's a thermocouple. This one http://thermometer.co.uk/bluetherm-duo-thermocouple-temperature-probes/1054-crocodile-clip-oven-temperature-probe.html?search_query=133-041&results=2 I've been following the temps on and off while working, and except for the occasional bigger jump the pit temp...

Tom, I love your barrel servo. Thanks again for making it public for us! Live session going on with apple wood and pork neck at http://82.181.216.181:12345 /Antti

2,5 kg (5.5 lbs) pork neck with apple wood chunks. http://82.181.216.181:12345 /Antti