Recent content by Inscrutable

Mine was delivered day before yesterday. Planning to try pork on CSR, beef on a Chuck roast, and poultry on either wings or drums.

I have done them with a Chuck roast and sliced up pork butt … both came out very good. Tried with round, ok but too lean.

I use cornstarch, mixing some in with my rub, not coated with just that. Baking powder is a mixture of baking soda, cream of tartar, and cornstarch. It is the cornstarch that absorbs excess moisture and retards the chemical reaction between the other two acid-base ingredients, so for...

When I spatchcock, I run hot right out of the gate. Skin seems to turn out better than starting cooler, and fortunately my wife prefers a very light smoke profile. You might try that and augment with a pellet tube.

Interesting …. Haven’t has a jam yet 🤞

Thx. I’m iOS… will see if works.

Hey, how did you get that vertical resolution on the temp graphing? All I can get is 0-1000*F so the magnitude of the excursions is hard to really gauge.

Now, to be fair, the programmer had to select settings under some set of empirical or predicted conditions, and I would make allowances for what could be external events and actual conditions at significant variance with impacts (ash in firepot impeding combustion, maybe intermittent cold rain...

Which is a simple Non-PID controller. Emphasize ‘Non’. In your oven or non-PID smoker, it attempts to match the Process Variable PV (actual oven/pit temperature), to the Setpoint SP by activating the Control Element (the coil or auger) in an on-off cycle. It inherently will oscillate about the...

Interesting … I am experiencing similar things with mine. Excursions every 10-20 minutes. Usually high, not low. The pit and meat probes were both really close to my Inkbird on first cook, so haven’t checked again. Will the next time.

Yeah, I’m on my 4th cook, and that’s what I get. Oh well, no app is perfect.

Is there any way to change the vertical scale/range on the temp history graph? My displays up to 1000*, so there is no appreciable resolution of temp variations down where most of my cooks will be (200-400). I’d like to at least cut to 0-800 … 0-600 or 100-700 better.

I just got the new RT590 because it and the 1250 now have the high output auger and can hit 700*, so hoping that is close enough to a real pizza oven. Also hoping I can sorta calibrate to cooking times it to make it is a no-turn affair so don’t have to open the lid mid-cook. We shall see.

Great idea. I was deliberating between the RT and Woodwind, largely b/c of the sidekick (But really wanted the RT). I‘d like this for doing fish fry, (small) low country boil, etc. without breaking out the big Bayou Classic. Also big enough for just a quick small portion griddle cook without...

After deliberating for over a year, pulled the trigger on this. Having the fast auger and 700* capability pulled me over the fence. Moved out the Vidalia gasser to SIL, and this joins the Weber Performer, Smokin-It electric, and Blackstone. Burned in and maiden voyage with a ubiquitous butt...