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just4fn last won the day on December 13 2021

just4fn had the most liked content!

About just4fn

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  • Location:
    Renton, Washington
  • Interests
    reworking and upgrading stuff
  • Grill

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  1. I have one of these and it works great. It supports 4 probes and comes with 2. It even comes with probe organizers. It connects to your wifi and can be seen from anywhere you have a connection. If no internet connection, it still connects point to point. Love it. https://www.flameboss.com/product/flame-boss-wifi-thermometer/?gclid=Cj0KCQjw1N2TBhCOARIsAGVHQc7EWONQw6ust1cEZU33CavC26EWq47rtFStBTSP4HrTscmEFEIxNckaAsErEALw_wcB
  2. I would get a piece of square aluminum (easy to cut) and cut it to size so it fits how you want. Cut a hole in the center of it which doesn't need to be perfect, just so the original will slide though. use high temp silicone to "glue" together and that should work. That's all I got. https://www.amazon.com/LavaLock-Smoker-Sealer-Silicon-Adhesive/dp/B01LRLELK0/ref=sr_1_6?crid=13OHDTPD88ZQW&keywords=high+temp+silicone&qid=1652015948&sprefix=high+temp+silcone%2Caps%2C170&sr=8-6
  3. I got my kit from Primo in 2017. https://www.kamadoguru.com/topic/37170-heres-the-reason-for-the-safety-strap/#comment-478323
  4. these work for me. 7.00 for 2 of them. https://www.flameboss.com/product/flame-boss-probe-organizers/
  5. I wouldn't call this dry aging but I would call it dehydrating. Losing some of the water may increase the flavor profile some. Like John said there probably isn't any more benefit for doing this.
  6. I'm sure it will taste awesome because it looks awesome.
  7. Normally I sous-vide a normal size steak for 2 hours then sear. I have a 45 oz ribeye bone in steaks. Should I go 3 hours do you think? Maybe more?
  8. I just bought a 18 lb rib roast on sale. It's in its bag from the butcher. This should last until Christmas shouldn't it? How long can I keep it in the fridge before spoilage?
  9. Cooked 2 35 day dry aged rib eye steaks. They were fantastic.
  10. So I took out the roast and completed my journey at 35 days. It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures:
  11. I'm curious also but I don't have a scale that goes that high. I'm cutting it up tomorrow at day 35.
  12. Quote: That’s starting to look really nice. I’m doing my first Umai dry age on a 25 pound bone-in untrimmed rib roast. Mine is about 2 weeks behind yours so I’m following your progress with interest. How many days are you going for?
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