Recent content by gaimcock

in

Yes, I have this. I would say the sear is average at best

Sous vide reheated frozen brisket burnt ends to try the Meat Church chicken fried recipe. Had about a 1/3 of a point leftover from a few months ago frozen in foodsaver bag. Thawed in fridge, then 1.5 hours at 165 degrees in sous vide. Then 90 seconds in oil after dredging in his recipe. Twas...

When I first bought my bull, saw a bunch of info on sealing, so I sealed mine. Never cooked without the seal. Now I see a decent amount of people saying the seal is bad, the bull needs to "breathe". Seal truthers, what do you say?

Got mine today!

Pros / cons? I think the wood custom ones look better. Obviously more effort there. Any difference to functionality using non OEM hinges? Anything else to consider?