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NegativeK

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  • Gender
    Male
  • Location:
    Nevada
  • Grill
    Kamado Joe

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  1. Just got a Fireboard 2 and used it last night as a quick test before a longer cook. You all really weren't joking about choking down the exhaust vent; anything more than a bare sliver open (even smaller than the photo in your shared cook, John) was letting my temps run away. But once I figured that out, it held within +/- 1F.
  2. Used a MAPP torch last night, and it was so quick that it has to be cheaper than even the cheapy Weber cubes. Also torches are fun.
  3. My Classic II arrived this morning. Since my S.O. works weekends and I'm not thrilled to about visitors right now (...), I knew I'd be moving it to the back yard and putting it together by myself. Based on my research, that meant I'd need to pull off the air hinge, move the dome and base separately, and reassemble everything -- but I couldn't find any details on the weight of the parts. So I weighed them myself. Dome: 40 lbs. Base: 65 lbs. Unpacking in my garage and fully assembling everything in the back yard: 1hr, 45min. My hands, right now: nice and sm
  4. I have an Anova Nano, and it's been going strong for a while. But I'm not picky -- I just need something that holds water at the temp. The thing I struggled with far more than the circulator is finding a good source of recipes, and Hugh Acheson's book finally did it for me. Some of the recipes aren't a home run (have you ever tried to feed someone a half pound wedge of cabbage, no matter how you dressed it?), but some actually make it clear where sous vide shines, like 12 hour pork belly or an incredible beet, pistachio, and feta recipe.
  5. The orders page says "Amazon.com Services LLC ", so I'm not super worried. Hopefully I don't need to be.
  6. I just snapped this up. But in the couple of hours between when I noticed it and pulled the trigger, the delivery windows were pushed back quite a bit. I guess that's freight for you.
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