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gunzo's Achievements

  1. Doesn't look like you visit the site any longer but I saw an old post saying you live a couple blocks from Cooking Woods and I do too. Shoot a message if you log in again.

  2. Does anyone know if the kickash basket fits inside an Akorn?
  3. I've gone through two Mavericks and four probes in two years, so I just gave up and bought a ThermaQ. Watch sales and you can get one for about $135.Buy once, cry once does not apply to all things, but IME, it does to cooking thermometers.
  4. What will you be doing with the Regency Kitchen Center? It seems as if it could be worth fixing.
  5. I've been experimenting a bunch with sous vide and did 80 lb. of "prime rib" style roasts of NY strip last weekend by sous vide, using a PID controller I built plus two big beer coolers. It was amazing at 125 degrees for 12 hours. Previous experiments at 24 hours and then 20 hours were less satisfying, as the result was roast beef, not anything resembling a strip roast. FWIW, if you cook a trip-tip that long at that temp, what you will have will be roast beef, not really trip-tip. It will be very good and tender roast beef, but it will have lost all the trip-tip character. YMMV.
  6. Thanks, Jon. I'd appreciate any advice you could give. Depending on relative price at the time, I'll be buying full-length boneless NY sirloin roasts or full-length boneless rib roasts. If you were doing a full NY roast, what temp and how many hours would you bathe it? NY sirloin has that thick layer of gristle between the fat cap and the meat on the one end. I was hoping a long dunk might turn it to soft collagen. I was thinking this might take 18 hours or more but wonder if that would turn the rest of the roast mushy? Rib roasts would be free of gristle but are also far more fatty. How long and what temp for a whole roast? Also, what seasonings should I avoid? Thanks for any advice you can offer.
  7. If you would not mind, could you please plug the Dot probe into the food port of the 732 and report the readings compared to the 732's standard probe? Thanks! The Maverick probe will not work with the DOT! Different size fitting, or something else?
  8. Not to be flippant, but the plans came out of my brain. It seems every PID controller is different and requires its own wiring and programming details. I used this PID/SSR/heatsink: http://www.amazon.com/gp/product/B0087O6S2A/ref=od_aui_detailpages00?ie=UTF8&psc=1 And this PT100 thermometer: http://www.amazon.com/gp/product/B008YP1D04/ref=od_aui_detailpages00?ie=UTF8&psc=1 The rest I got at Home Depot. If you get these exact components, I can tell you how to wire it and program it. Else, you'll most likely be as on your own as I was.
  9. Dang it. Now I'm embarrassed. Did I really go that overboard? I just wanted it dead-nuts-reliably waterproof. I live in Seattle, after all.
  10. I've been playing around some with a home-rolled PID controller that I will us for sous vide, making yogurt, and to control a fan to maintain precise temp on my smoker. The really hard part was learning how to program the controller to carry out my will. A loosely assembled Version 1 worked perfectly, so I installed it all in a 6x6x4 plastic box from Home Depot and tested it again. Works fantastically well for sous vide. Almost certainly, it will work equally well for the other uses, too. Here are a few pix: I made it with weather-sealing a primary consideration. It rains nearly constantly here in Seattle in the winter. I designed this box to stand up to the weather, with a clear receptacle cover on top to allow me to see and program the PID, and a weather-proof side GFCI receptacle in which I can plug the controlled devices. Here it is with the clear lid up. Here it is with the lid down. Total expense about $60. These PID things are weird. If you set them to do so, they are like the velociraptors in Jurassic Park and actually learn. After a few cycles up and down, they know how best to control whatever device you have it plugged in to. In a month, I'm gonna use this to sous vide and then sear hard on my Akorn about 100 pounds of prime rib for a club event. I am hopeful . . .
  11. gunzo

    Super Bowl

    I'm happy for Brady, as well. But i can't place him in in front of Montana. He's on the same field as Montana, but... He's no Joe... Yet. My thoughts as well. And living in Seattle, I can say this is a well-deserved humbling for both the team and the fans. Long overdue.
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