just4fn

I have the flameboss 300 and it holds perfect. I don't know why I would use anything else.

I bet if rocks were worth money, they would find a way to filter it out.

So, I cooked them separately and used different rub on each and brushed with a honey/garlic/soy sauce glaze. They came out really good. They only took about 20 minutes to cook at 375. I pulled them at 138 degrees and they were perfect. I could see doing them tied together with something in the middle like cheese, bacon, or something to make it special.

I bought a pork tenderloin and they have 2 tenderloins in the package. Do you usually cook both separately or do you tie them together and cook as one piece of loin? Separately they are pretty skinny.

Did you get it taken care of?

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

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

I got my kit from Primo in 2017. https://www.kamadoguru.com/topic/37170-heres-the-reason-for-the-safety-strap/#comment-478323

Did you try calling or emailing Primo?

these work for me. 7.00 for 2 of them. https://www.flameboss.com/product/flame-boss-probe-organizers/

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.

I'm sure it will taste awesome because it looks awesome.

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?

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?

Cooked 2 35 day dry aged rib eye steaks. They were fantastic.