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I've got a 4.3 case with a Pi Zero W. As such I've got 2 USB and 1 RJ45 port looking empty. Was wondering if anyone has or would be willing to print a piece(s) that would "plug in" to those slots to close them up. Obviously I'd be happy to compensate for the materials/labor/shipping. Thanks.

Heatermeter board 4.3 Raspberry Pi 3b+ OS. DevSnapshot - Raspberry Pi 2 / 3/ 3A+ / 3B+ Wireless mode: tried with Client but had similar result now using "default (Heatermeter AP)" Powered over micro usb port on the Pi board itself. LOL. Apparently I'm dumber than I thought... Seems to be...

Just completed assembling my HM 4.3. Still waiting for my Pi Zero W to arrive that will ultimately be the config. But obviously i'm itching to check my work... I have an old 3b+ laying around I assume I can safely do a first boot with the 3B+ to test/verify the build and then swap out to the...

Long story short. I ordered a 10lb brisket. Paid by CC over the phone for a friend to pick-up. When I called to pay with CC they were busy and hadn't put my bill together. Fine. I'll give you the number you charge it. Well. My friend shows up with a 17lb brisket. ***. I have to cook...

Gearing up to do a whole hog on Memorial Day. I am building a Cinder block pit and have some questions about air flow and constructing the top. (also this is my first time round with whole hog so any tips/lessons learned are appreciated). Friend fabricated a pretty sweet grate as seen here...

So I have a birthday party for my daughter next weekend. Apparently she is tired of pulled pork (she will come around, she is only 6) and wants only chicken. Fine by me, actually, the basic BBQ chicken recipe on the main page is A) simple B) Results in moist tender delicious chicken C) Gets...

So my mom, in an effort to be nice, brought me (live in the NE from the SE) some pecan wood from home for a Christmas gift, picked it up out the yard herself, problem is they are all twig size, think human fingers but longer. Can I use this at all?

Looking for some advice on cooking a pig in this style. While I would love to get some first hand experience helping out someone else, i don't have that luxury being up here in CT a long way from my SC roots wherein I failed to take advantage of my geography.... That being said I am pretty set...

Found a new butcher this weekend. During our conversation he made mention of selling ribs with the bacon/belly still attached. Any of you ever worked with such a cut? I am interested in making a run at it for labour day...

So I have read several articles/threads over the years about cold smoking and didn't really have the follow-through to set everything up. Today I had somewhat of an "Ah-Ha" moment. Having two 18" WSM I figure I can build a fire in one, take out the middle, place the top right on the bowl and...

Hi Folks first Brisket tomorrow, the cooking section states to throw the point back on the grill for burnt ends or freeze it for later following the high heat cook. Are these my only options? After the high heat cook will I be able to slice and serve afterward? Excuse my ignorance, I am...

So I have read several threads and it seems like high heat is the "in thing" these days so I will start there this coming Sat. morning with a full packer (10-14lb range). My first question is about the point, after the ~4-5 hour smoke will it be edible/usable or do I need to cook it further...

We just moved into a new house in Oct. today I realized that I am about 1/2 a mile from an apple orchard. Seems a no brainer to stop by there and ask them for some wood...however the one concern I had (and I am sure my wife will to when I mention it) would be the use of chemicals (I am sure...

Looking for a little help. My loving wife has offered up my services as a pitmaster as an item in a silent auction for a school fundraiser. Figuring 2-3 hours of hands-on prep and BBQ talk, and I will watch babysit the cook overnight and deliver the goods (complete with sauce and hog apple...

In need of your collective wisdom: Long story short I am 6 mos into a 2yr engagement in Madrid Spain and had to leave my two Weber Bullets with friends in the States. My wife has met a couple that lives down the street (he is from France, she is from Oregon) and they want me to show them how to...

Ok let me say that I grew up in SC and am a certifiable BBQ Junkie. A couple of years ago I got not 1 but 2 Weber bullets. On the "news" of my company moving me to Spain for 1 to 2 years I "loaned" my bullets out to a couple of friends to keep them in good BBQ shape. I would take one with me...

So I am trying to collect the drippings from my standing rib roast so as to attempt a nice au jus. I am going to, once again, take K. Kruger's advice from This Thread . The only thing is that I don't want to go to the store to buy a tinfoil pan...and the only existing item in our house that...

So i am taking the plunge and trying out the herb crusted rib roast this afternoon. I only have the BBQrs Delight pellets as smoke wood available currently. and a couple of questions for the veterans: 1) How many pouches should I use? 2) Would the Jack Daniels pellets be to strong? Thanks...

So 30-50mph winds are supposed hit western CT this evening around 2am. I am chartered with cooking 2 butts for my wife's client. And intended to start at midnight for 7pm dinner. My smoker sits on a wood deck atop 4 concrete pavers. I don't have any heat resistant rope to tie off the...

I need to cook ribs for 5-8 people this weekend, I do have two smokers to work with but I want to reserve a bottom rack to try a bean recipe I found here (provided I can find it again). But the "competition rib" recipe calls for laying the ribs flat and I was thinking I would need to roll...