We like our wings dry versus wet and well done with crsip skins. I dry them well with paper towels. Toss them in whatever rub I am going to use and put them on a hot cooker at about 400 for about 10 minutes then turn it down to 375. I get crispy skins and fall off the bone meat. I can't...
Yeah they were always visible on the old app. I was poking around trying to see if I could find a reason for my notifications not working and realized that I didn't have a way to set my probes anymore. o_O
I powered it up and checked to make sure that wasn't the issue. I wondered if I had to actually have a probe in before I saw the settings but I figured that was kind of complicated for RecTeq so shrugged it off. I'll check that out in a little while and let you know.
Do you have any idea...
Ok I have looked every where and I see no place for setting the temperature for my probe notifications in the app now. Not that notifications are actually working but where did they move the setting to? :geek:
I've not been impressed with this cooker since I bought it and it's not just this post but the whole thing about fire running back through the auger and burning in the hopper is freaking crazy too. I was smoking a lean piece of beef, a cheap boneless rib roast, on 225 and decided to turn it up...
Mine blows ash all up on the food too. The sear plates have to be washed to get it off of them. If you think about it I don't really see how ash could be prevented from flying all up in the cook area. The purpose of the fan is to circulate the hot air up into the grilling chamber and ash is...
I have an awesome mop sauce that gives the BBQ flavor I like the most but on the BGE the ceramic holds the heat so you don't really get a swing in temp when you open it. I don't think it would work well on the Stampede.
I put two butts on about noon. Had to peek for a pic but it's blurry. :( Shrugged off temp probes since it's still gotta probe like buttah before it's done.