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Cool, thanks! Should I not have reset my configurations after moving and getting a new wireless gateway? At some point, I'll be getting a new wireless gateway again, and want to make sure I have things just the way I like them. I suppose I can save the full config URL off some place on my...

This is NOT an urgent matter like my last false alarm. Along with flashing my SD card earlier, I also reset the configuration on the Heatermeter. I moved last year, and had gotten a new wireless gateway, so I thought I had read that was the only way to get it back up and running. I've been...

Nevermind, I remembered my old password and it worked!

I need to start a brisket in the next 90 minutes. I just flashed the SD card with the latest update, but root with no password isn't working. Without the HM, I'll have a long night of tending my smoker, which I don't want to do!!!

After further thought, I think I would definitely like to run my probe through the gasket and not through the top of the dome vent, such that I can close the vents when I am done and not have to remove the probe as I have been doing. But I still want to get the reading above the food so I can...

I am in the market for a new thermocouple pit probe. I had one like this http://www.thermoworks.com/PRB-K-421?tw=VWB&chan=TVWBB that was running through the dome for a while until I accidentally melted the cable and now it is reading all over the place. I like to have the pit probe off the...

Ralph - just wanted to offer some additional kudos on the RD3 and the HM you helped me build a while back. Recently moved to Michigan and everything survived the move. I had only done some steaks since moving, and did not use the RD3/HM until yesterday. I smoked some chuck roast for about 6...

If you have a big crock pot or 2, fill it later tomorrow morning with your pulled meat and add some apple juice to keep moist and just let it get warm, you can serve right from there.

I go 4.5 hours easy with this setup. and the bag takes care of the stink so I can reuse cooler for beverages. I've got a rolling cooler, I throw a towel in the bottom, I wrap my meat in foil, then in a towel, then place in a huge ziploc bag. I'm talking a bag big enough to hold a 14LB packer...

Nice! I'm using this for an appetizer, so I don't want people filled up with bagels. I still have to grab cream cheese on way to the party, I think I'll grab some capers too, thanks!

Thanks for posting this!!! I gave this a shot this weekend and I think I succeeded. I brined over night Friday. Let dry all day yesterday. Then smoked overnight last night. Kept my pit between 125-165 throughout and pulled salmon at around 140. I did it for a party this afternoon, but not sure...

Exactly right Chris, I have these huge bags I originally got to hold my meat in pre-cook with all of the rub or marinade, and I have been using them in the rest process to keep my cooler and blanket clean. I second keeping the temps above the danger zone. I have tested my setup with some...

I go 4.5 hours easy with this setup. I've got a rolling cooler, I throw a towel in the bottom, I wrap my meat in foil, then in a towel, then place in a huge ziploc bag. I'm talking a bag big enough to hold a 14LB packer brisket. Place that on top of the towel, then fill the rest of the cooler...

I actually had 3 lbs of belly leftover. I split it evenly. With one half, I made another full pot like the one you see above. Only this time, I left all of the fat on. Instead of large cubes, I sliced it like thick bacon strips, and then sliced vertically giving about 1" x 1/4" x 1/4" pieces...

Ok, so I guess it's picture story time on this..... The pork belly began smoking at about 10:30am Saturday morning: Around 3:30pm, I started working up the chili base. I used this recipe to start and then added in an extra can of sauce and a can of diced tomatoes and chiles. I'm not an...

Thanks Chuck....I spotted that video earlier in the week too! I think I'll pull it at about 165. It's been on a little while now, not too worried about how long its on there. I'll let you know how it turns out.

I'm a first time pork belly smoker here getting ready to throw it on my cooker. I'm having some doubts about how long to let it go seeing as I want to cube it or chop it up small to throw into some chili for tomorrow. I rubbed it last night and was planning on smoking it at 250. I've seen...

Drew - Was it a 2 piece bone-in package from Sam's or the like? I've done a few of those in that same weight range and have experienced 1.5 hours per pound, so I think you are in the ballpark. I did some ribs on Saturday and the RD3 held 275 for 4 hours with no problems. I really haven't had...

Theoretically thinking here.....What would it take to use the same carbon fiber wire that is inside a heated blanket and wrap it around the servo control unit a few times? I think for a blanket, most use 12V, but if the contact area was smaller and more direct, I wonder if you could get away...

Jerry - check out this thread. You'll see a bunch of different examples. I recently posted how I hooked mine up to my Vision model using black foil tape and an adapater plate. The foil tape has held up pretty well. Although a recent low/slow cook in the rain required me to slap on another...