Recent content by Gunsmoke

My fixed wheel axle measured 0.317" diameter, about 5/16", and 15/16" long.

This is the best brisket slicing video I've found. "Jirby" works at Goldee's near Ft. Worth, TX, maybe a co-owner. His series of videos have a lot of great info. Jirby's Brisket Slicing

We use our glass stove top, fill a pot with sealed meat and water, heat it up quickly to about 145F, then turn it down to low. On the low setting it will maintain about 145F steady. Works fine, I'd think anywhere in the 145-165 range would be good for reheating (didn't watch video yet).

How high of temperatures are you having success with? I expect it varies a bit depending on the type of cheese. I'm seeing 100F on the lower thermometer on my smokebox with the 700 on low (180) with ambient temperature in the 30s.