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Re: Question for the BBQ experts
chesseroo #415936 12/14/15 01:58 AM
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Originally Posted By chesseroo
Originally Posted By fredk
Oooh look! I gots new probe. Now, where should I put it?

You were waiting for a reply and were not patient enough to hear the potential responses in due time.
Oh so many possibilities here Fred...

yeah, I couldn't wait any longer to play with my probe.

Originally Posted By chesseroo
This is not unexpected Fred and i believe your assessment is fairly accurate. In any 'feedback' system in which i've designed tests over the years, this is how they work.
Parameter falls to certain threshold and feedback system reacts by pumping resources in to bring the parameter back above the threshold.
How quickly and accurately it does this is certainly the key.

You are right of course. I'm just surprised by how much the thermometer temperature varies from the internal temp. I would have thought that it would run much closer, but maybe probe isolation must be a difficult design challenge to overcome.

Nice to know though that your system is more accurate than you thought. A 50F swing in temps is alot depending on how long this situation exists. Knowing that the swing is even less is a real plus.
Definitely a bit of a drawback with a pellet fed system i suppose.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
chesseroo #415937 12/14/15 02:00 AM
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Originally Posted By chesseroo
...Unlike a few winters ago when i was outside doing a pulled pork butt, my beer was freezing in the -30C weather, whereas this year we're sitting at a balmy -5C on average so far in December.
It should be a bit more pleasant to step outside and check the beef basting in progress.

Its stupid warm right now. Pretty much the polar opposite of last year.

I'm actually thinking of doing a prime rib on the smoker.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #416386 01/10/16 09:12 PM
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Still doing new stuff on the smoker. Did a whole beef tenderloin for Christmas dinner that turned out absolutely amazingly tender (go figure).

I also tried smoked, then grilled vegies: an hour on the smoker and a short grill on the bbq to finish. Portabello marinated with Worchestershire sauce, eggplant marinated in balsamic vinegar and basil, red onion topped with nothing other than a little butter when it went into the smoker, plain red pepper. I gave all except the onion a brush with olive oil before putting in the smoker to keep them moist.

The onion turned out fantastic this way. I don't think you can screw up portabello mushrooms, they were excellent. The eggplant turned out a little dry/leathery, so I need to slice thicker or add more oil. Still tasty though and were really good on a sandwich with smoked pork loin (lunch stuff).

I still love this thing. Have a pork shoulder smoking right now.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #417282 02/28/16 10:15 PM
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How shall I flavour thee? Let me count the ways. One... two... three...

The salmon is marinating in a teriaki marinade with lime, fresh ginger and sesame oil. This should be good.

This week's lunch meat gets a middle eastern treatment with a mix of cumin, coriander, ginger, cinnamon, cardamon, allspice, pepper and cloves.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #417296 02/29/16 02:33 AM
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This one is definitely a keeper. The ginger is front and center without being overpowering with the teriaki, smoke and sesame flavours being much more muted/blended.

Well done chef.

Why thank you...


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #417339 03/03/16 06:12 PM
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Originally Posted By fredk
This one is definitely a keeper. The ginger is front and center without being overpowering ...

I read this much without reading the subject line and thought you were being really cheeky about a red-headed singer having a good soundstage.


Bears, beets, Battlestar Galactica.
Re: Question for the BBQ experts
fredk #417341 03/03/16 06:32 PM
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LOL.....


::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::
Re: Question for the BBQ experts
medic8r #417502 03/08/16 02:36 AM
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Originally Posted By medic8r
Originally Posted By fredk
This one is definitely a keeper. The ginger is front and center without being overpowering ...

I read this much without reading the subject line and thought you were being really cheeky about a red-headed singer having a good soundstage.

I dunno, you'll have to ask Bob is Ginger was a keeper. Not my type.

Ha, just read his 2012 interview with Rolling Stone. Cranky old bastard he is.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #420526 09/30/16 01:52 PM
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Hey Fred,

How have things been with your pellet smoker? I finally bit the bullet and bought a Louisiana Grills CS-450 as a birthday present to myself. The fact it was on clearance for half price certainly helped my decision! Other than the seasoning/burn-off process, I have only had on outing with the unit, but I did load it up good. I did a beef outside round roast for beef dip sandwiches, a pork sirloin roast for Cubanos, and a few sweet potatoes. I must say the ease of use and very stable temperature control made this the easiest smoke I had ever experienced. This baby is going to get a lot of use!

Thanks,

Andrew

Re: Question for the BBQ experts
fredk #420527 09/30/16 03:08 PM
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Quote:
I did a beef outside round roast for beef dip sandwiches, a pork sirloin roast for Cubanos, and a few sweet potatoes.


Andrew, can I be your friend?


::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::
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