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'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...
Here's my biscuit test from yesterday. *Note, I do have the Cold Smokebox attached on the right side, so not sure if that affects things. I also have gasket around all 4 sides of the lid. The far left side biscuits browned up the fastest.
Yes I put gasket around the top/bottom/sides of the actual smoker. In hindsight, perhaps it would have been smarter to put the gasket on the under-lid, as there is some smoke that escapes at the 2 lid hinges since I don't have gasket under them. Probably doesn't matter too much I figure.
I just did a Biscuit Test on my new RT-700. The far left side was by far the darkest, with mid left to far right being fairly even. That being said, the bottoms of the Top Right ones were a bit darker than the far left ones, with the back edges of the bottoms approaching black.
*Note, I...