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John Setzler

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Everything posted by John Setzler

  1. I understand what you are saying. Please elaborate on the "it won't". If you are telling me that I can do what I'm doing here now for a dramatically reduced cost, I'd love to hear about it.
  2. Its unfortunate that you can't see this from my perspective. It's a money pit for me. If I take your advice, it will still be a money pit for me.
  3. I don't disagree with any of that. I can speculate all day but it does me no good. I have been using this hosting company for nearly 18 years. I have never had any problems that I could trace back to the host. I don't believe the traffic to this website is significant enough to be causing performance problems. There is RARELY more than 5 to 8 registered members online here at any time. The guests are mostly landing here from various google searches. That number can be as high as 120-140 at certain times of day and maybe a little higher during the summer months. I limit guests search capabilities so they can't burden the site with a lot of searches. I am also coming to a point where the software I am using will no longer be supported by the company unless I am using their hosting. They are slowly making the system's requirements harder for me to meet through my provider by requiring higher versions of MySQL than are available. They will be refusing software upgrades to me at that point. It's all part of the business cycle. They wanna press me to spend more money from about every angle. It's the nature of business. I could move into some sort of situation that you describe for sure. Is it gonna save me money? I don't know but I doubt it. With site traffic here on a downward spiral and costs to run it going up, it just doesn't make sense for me to continue running. I have enjoyed it immensely but I think the money I spend here could be spent better somewhere else in terms of promoting my own brand.
  4. I don't know what to think about what's happened here. Just as quickly as the site became basically unusable for over 10 days, it has started working again. I haven't had any issues accessing or using the site in the last 36 hours.
  5. https://amzn.to/3OOWmqF This is the one I bought but I had to bend the flanges out to make it fit on the thick mount of the Joetisserie. It's not pretty but it works and it has worked well. The joetisserie mount for the motor is a NON STANDARD mount and it's difficult to find something that works without modifications.
  6. I moderate that site and have several other moderators. I think we do an excellent job of moderating there. I am not going to keep this site up and running. It's a headache for me these days and its expensive. I'm tired of asking for donations here. Facebook has obsoleted sites like this one. The traffic here is weak and it continues to grow weaker. I hate it just as much as you do because I have a lot of time and effort invested here. It's just that the times and technology have left this place behind. This is the first time today I have been able to even connect to this site. I have just had enough of it. The amount of work I put into it these days is not worth it.
  7. I moderate that site and have several other moderators. I think we do an excellent job of moderating there. I am not going to keep this site up and running. It's a headache for me these days and its expensive. I'm tired of asking for donations here. Facebook has obsoleted sites like this one. The traffic here is weak and it continues to grow weaker. I hate it just as much as you do because I have a lot of time and effort invested here. It's just that the times and technology have left this place behind. This is the first time today I have been able to even connect to this site. I have just had enough of it. The amount of work I put into it these days is not worth it.
  8. Due to problems here and extended costs of trying to solve them, Kamado Guru will be closing shop on December 30, 2022. I appreciate the support you have given me. The traffic on this site has been on a steady decline over recent years as Facebook and other social media platforms have basically obsoleted the healthy existence of sites such as this one. The current issues with performance we are experiencing here are still largely unidentified. My hosting service won't give me any help beyond recommending upgrading to a higher performance level of service. I am already on a dedicated (non-shared) server. The host also won't guarantee that upgrading to that will solve the problems that have popped up here. The hosting service says that the software developer needs to be involved in solving these issues. The software developer says I need to let them host this website at a much higher cost than the upgrades from the host are going to cost. As you can see, no matter which route I take, its gonna be significantly more money out of pocket for me to continue. It's been a fun run, but it's time to cut my personal losses and re-focus on some new efforts. Thanks again.. John Setzler Kamado Guru Owner/Administrator
  9. Update: The hosting service is only giving me one option and that is to upgrade to a higher performance level of service. I am not going to do that because they have told me that they don't know for sure if that is going to solve the problem. I am also definitely 100% not willing to spend any additional money to keep this site running. I am currently in the process of trying to restore a backup of the database I have from before the problem started to see if it gives us any relief. If that does not work, I will most likely be shutting down. Just a heads up....
  10. I spoke with the hosting service this morning and they are, interestingly enough, not able to reproduce or see the problems that are happening here. They are recommending a service upgrade which is NOT going to happen due to the costs involved. We'll just wait this out and see if the problems continue.
  11. This forum is experiencing problems on the host side. I am trying to get it sorted out... sorry for the inconveniences... John Setzler
  12. It can make a huge difference. Part of this process is learning what 'probe tenderness' feels like. You will feel a much mor tender meat if you let it keep cooking. You are not gonna have a high amount of carryover cooking from cooking at 250F when you are cooking meats to these temperatures. If you think about it for a minute, you will realize that the internal temp of that meat will not go much higher than what you just cooked it to.... it might go a little higher but it physically can't go much over that. I'll do a test next time I cook a butt to demonstrate this idea...
  13. I think your mistake was pulling it at 195. I have very rarely EVER had butts reach their tenderness potential at that temp. If you wanna cook to temperature, cook it to 203-205 and you will have better results most of the time.
  14. I also pasted a response from another guy into your youtube video comments that are probably better than my own response....
  15. @BBQ Smoking Guythat latch is adjustable... loosen the nuts that hold it on and see if it can come together closer... there is also a small allen bolt in the top of that lower latch that allows for adjustment...
  16. Here's a few photos from my Pork Belly Burnt ends project today on the Kamado Joe Classic... these pictures just make my mouth water....
  17. I wish TURKEY would lose favor as a Thanksgiving and Christmas meal....
  18. The reality of the matter is that if you are cooking in a kamado grill and you are using 2 or 3 wood chunks, you aren't gonna have to worry about the 'quality' of the smoke.
  19. @philpom I can tell a bit of a difference on how tight a vacuum I can get between the JVR and the Avid Armor. It's not a major difference. I haven't looked at the Avid Armor line in a while, but the one I had was the Avid Armor Ultra series and I paid $600 for that. It appears that they have two models below that one now that are $429 and $369. That USV20 model looks suspiciously like the inexpensive VacMaster that I bought and it was purely crap. Mine was defective right out of the box and I returned it for a refund after seeing how poorly that model was made. I don't have hands on experience with either of the two lower priced avid armor models. It also appears that Avid Armor has expanded into the oil pump machines as well and they are at the same and higher price points than the JVR. Those three models are $999, $1199, and $1299 respectively. I haven't dug into those. The reason I decided to part ways with the Avid Armor I had was because of a problem it appeared to have with duty cycle. I don't know if this was a common issue or if mine was a one off problem. My sealer bar was not fully retracting after each cycle. That was creating a few issues for me on sessions where I was sealing more than 5 or 6 bags. The hot sealer bar would partially start to seal the bag before the vacuum cycle had completed and I was not getting good vacuum inside of the bag because of that. After having had an oil pump machine prior to having the Avid Armor, I decided I was gonna unload the Avid Armor and go back to an oil pump machine. These less expensive machines could provide a lifetime of use for some folks I imagine. I have been through somewhere between 2000 and 3000 bags in the 2+ years I have been using the Vac100 and I feel like that is probably more than the average person might use. This is one of those situations that, for ME, should have been satisfied by the 'buy once cry once' philosophy that I so often tout. But for some reason I didn't do that this time... lol. Probably because of the price tags.
  20. If you are referring to a pork loin roast, I would recommend seasoning it EARLY and wrap it in plastic and let it ride in the fridge until you are ready to cook. Cook at 350ish indirect for about an hour or until you hit your target temp. I like to pull mine off when the internal temp hits about 135 and then let it rest for at least 10 minutes before slicing and serving.
  21. Keep this in mind... there is NO weather that will stress your kamado any more than ANY cook you might do on that Kamado. The weather temp swings are insignificant compared to going from whatever the outdoor temp might be to ANY cooking temp.
  22. I am bumping this post to the top once again.... I am getting ready to start working on a 2-year follow up review on this vacuum sealer. This thing is a beast and it's still my most used accessory in the Man Cave Kitchen...
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