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DrunkenMeatFist

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  1. New to SV. need some help

    Did my first SV cook yesterday. Grabbed some 1.5" ribeyes and put them in at 126 for about 70 minutes. I chose 126 because I seared them on my grill at about 700 for a couple minutes per side and I didn't want to overcook them. They didn't overcook, but the fat didn't render either. I like a good char on a ribeye with some crispy fat. Should I reduce the temp in the SV and increase the time on the grill? Or is it better to SV other cuts due to the fatty parts of the ribeye?
  2. Help with lamb

    Well I will find out soon. Saw threads on other sites and youtube videos where people take lamb shoulder and cook it just like pork shoulder for pulled lamb. It sure looked moist and good, but it looks like they were working with a different portion of the shoulder than I got. I pulled mine off with an IT of 203. Letting it rest now.
  3. Help with lamb

    Well that is troubling. Mine has been on the smoker for 5 hours now with an IT closing in on 195. I guess I need to make sure I am buying the right type of lamb shoulder next time.
  4. Help with lamb

    Thanks. I hope it works, I was really interested in pulled lamb. The 5lb hunk of meat cost me $35 so that would be a more expensive mistake than any of the briskets that didn't hit the mark.
  5. Help with lamb

    I wanted to do some pulled lamb so yesterday I picked up a package marked lamb shoulder. This morning when I opened it up I see several bones and notice that the package says "chop ready". I wanted to smoke it just like pork shoulder by taking it to 200+. However, now I believe I picked up a different part of the shoulder. Should I just let it go as originally planned or do I need to do something else?
  6. KK Rotisserie Cornish Hen

    I found the recipe for Syracuse Salt Potatoes a couple of weeks ago. I make them in an Instant Pot. Those things are awesome.
  7. Having a helluva time maintaining 225

    I did a brisket the other day with an outdoor temp of 15 degrees. The only problem I had was that the fan on the BBQ Guru got frozen stuck. A hair dryer fixed that problem withing a couple minutes and it was smooth sailing afterwards. Thing eats up some batteries, but it is worth the money for smoking on a kamado.
  8. New gear for Christmas! Thx Santa!

    I bought the Smoke unit and immediately asked myself why I felt the need to drop so much on just a thermo set up. That thing is awesome though. Accurate and durable. Don't regret buying it at all.
  9. Question for "Butt" Lovers

    I used Head Country rub when I first started and it is some good stuff. I would suggest using that and avoid salting beforehand. Avoid the risk of over salting. The rub is good enough on its own.
  10. First pork spare ribs help!!

    Sorry, but I have to disagree with the popular notion here. I cook to IT with ribs. I have the needle probe from Thermoworks and it hasn't failed me yet. I prefer about 198, but if I am cooking for people that like "fall off the bone" then i will take them to 204.
  11. High $ Vision

    That does look nice, but $1700 is insane.
  12. New deflector plate

    If you are worried about airflow and you aren't going to use the bottom rack anyways then just put that pan on the bottom rack. That is what I do.
  13. New deflector plate

    Are you planning on using the bottom rack with this? I have the exact same set up and I don't put the pan directly on the fire box. I just wrap in in foil and set it on the bottom rack so there is no movement.
  14. Question about the Vision from Sam's Club

    Then the original question should have been "Does this grill have any problems choking fires out".
  15. Question about the Vision from Sam's Club

    No it isn't airtight. When the fan on my temp controller is on I can see smoke coming out from the sides of the drawer. I can also see smoke come out from under the lid as well. However, I don't see why this would be a deal breaker for you. Sure you don't want big gaping holes, but I don't see where the small leaks are a problem.
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