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what model hobie? or is it the blade is dull and no sharpener?

for this pic. On one of my 'other' smoke sites

Not in the Great White North. AND we still have to deal with tariffs is why I'm looking at all possiblities.

ya thanks. I think I need to get with 2025 pricing. Thermoworks (vs Thermopro) is the one I'm thinking about after more research.

I've seen this https://tvwbb.com/threads/4-probe-temp-monitor-recommendations.101596/\ but overkill for me from what I've seen. I've got two remote meat thermos already. Is there one that does ONLY ambient?

Well, my Mav ET732 refuses to send the temps to my receiver anymore. AND the receiver is pretty well done as well. Can't use ANY of the buttons on it. It is basically locked at whatever the last settings were. The sender works fine but the receiver disconnects after 5 minutes (and is only 10ft...

Accept your opinion. Bland is in the mouth of the taster ;) . I guess in my defence, the rub is meant to be "second banana" with the meat being the star.

Well, maybe if YOU are roasting the beans. For me the home user, not gonna happen. 600o ? I'd need a blow torch to get that temp :ROFLMAO:

Now, the ground coffee I used was fresh medium ground from beans. Reading the comment there, it's suggested to do a find grind in a blender. MAYBE instant?? Dunno about that but doing this medium grind, there was no bitterness nor chunky stuff. I also smeared yellow mustard on them. I don't...

Tried this on some oven-roast back ribs last night (too much snow still here to smoke IMO) and OMG, it is soooooooo good. Coffee Spice Rub Ingredients: 3 tablespoons ground coffee 1 tablespoon coarse salt (kosher or sea) 1 tablespoon dark-brown sugar 2 teaspoons sweet paprika 1 teaspoon freshly...

Not ready to try this yet but: remove the stones (very easy) and let the whole thing soak in very soapy water. I don't know that that would help (wouldn't hurt) but I don't think it could actually penetrate.

and you're right: it does. Held in place by what looks like a pin. I somehow doubt that I should "punch" that pin out though. Here's a close up of that. One side and 180o to that same pin

It's the grinding (ie sharpening stones) attachment for a Hobart 1512. Ya, an oldie ('late '40's so 80 years old) but still slices like a champ. I've got the grinding atttachment for it but the stones are really stiff. I'm assuming they're just gummed up with old grease (no "meat" ever comes...

a half "what" of provolone. half cup? half pound? The link in your post only goes to a different recipe.

You can try what others have tried with various wifi devices when that happens: Deleting the device from the app, then add it back in go to router settings and turned the 2.4Ghz option off and back on again. Connected to the 2.4Ghz (or 5) connection in phone's wifi settings Then go to the...

Nope. Freeze them as is (with stem and unwashed) in a freezer bag and cut slices off as needed while still frozen. Easy to do /no defrosting needed to slice. As you can imagine, one pepper will flavour several meals

Lost a lot of flowers due to the heat this summer so I had to accelerate pollination myself using a soft brush. Got 6 Reapers off my plant with 2--3 green ones left.

So easy to cook the PERFECT piece o' meat (y)

Tasty looking, that's for sure. Next time, try the high heat method. 5-6-7 hours and you're done

Just pre-portion it, let go flat and freeze it for next time. Beer freezes at -2 C / 28 F so no problemo.