Recent content by nikolausp

Interesting. I've ordered from Wild Fork online before, but never knew they had actual brick& mortar stores one could go to, before reading this thread

I wrap after the stall.

Perhaps there is a way to, in the settings?

What is a Deflector Plate ? What does it do? I've never heard of this.

What is CRS?

Perhaps just do Heffer Dust for your overnight Dry Brine?

No rest? just curious

Wish I wouldn't have bought 2 of the $69 ones, lol. I will want the latest and greatest one when it comes out.

That's easy to do....... in the ColdSmoker Box. Unfortunately the box isn't very big.

I've wondered about the dangling wire(s) on my RT-700. Is it ok if it gets wet? My RT-700 is under a patio roof, but it was basically raining sideways the other day and I noticed that that dangling wire area was all wet. Anybody know if that's ok or not?

Harry Soo actually did a YouTube video 2 days ago, testing out different methods to re-heat leftover brisket, both from fridge and from freezer. He concluded Sous Vide was the best. I believe he did his at 165 degrees.

I've been using Sous Vide to reheat my Smoked meats for probably close to a decade. I go straight from frozen vacuum sealed right into 160 degree Sous Vide water (brisket / pork / dark chicken), and it's the best method, imo. I do 145 for chicken if it's white meat.

One thing that kind of confuses me.... I've watched countless YouTube videos on Brisket slicing, they always start with the Flat, and get about halfway down the brisket, then turn the "Point" 90 degrees and start slicing it that way... But aren't those "point" slices half flat, half point...

Same here, it doesn't really make sense why they'd make them not fit better.

I called RecTeq after I assembled my RT-700, and they told me that the grates are not designed to be snug, and will have some looseness to them.