danielc

They re-added temperature range in the latest update.   A step in the right direction, but you can't define a cooking range on a probe defined as an ambient temperature problem.   What did they think people use the range function for?    It's clear the people in charge of this app have no clue what this thing is used for.

They also improved the graph display so that the big box with the time and temp doesn't cover the whole graph, which is good, but you still only see 2 mins of graph at a time. :(

On 2017-08-12 at 0:22 PM, philpom said:

Might be helpful to others if you noted what features have been lost.

Basically all of them!   No ability to set alerts, target ranges, and the graphing now sucks.   

Steak tartare on a bun


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I live in richmond hill area and I am wondering where you guys buy your butts and briskets from? (if you live around RH) thanks

Yep, Toronto area is going nuts.   Common practice around here now is to list it under market value to get a bidding war.   One house not far from here was listed at $1.5M, sold not long after for $800k over asking, with something like 55 bidders......and I've heard of others with more than 60 offers.   It's crazy.   Sucks for the buying too, since you end up getting your hopes up, and then dashed over and over again.

Sounds really good....keep us informed of your next attempts!

I got to see it today but just quickly.  Looked quite interesting and I like the idea of nothing to rust or crack, but I would have trouble convincing myself it's worth the money for me personally.

Dan

How do you folks handle moisture in the food? I find that if there's even the slightest bit of moisture, like from a steak, it gets sucked up to sealing edge and the bag won't seal. The unit works great with dry food, but that's rarely what I want to seal.
I've tried really long bags, which seems like a waste. I've also tried folding a piece of paper towel across the bag, but I don't like the idea of paper freezing or cooking sous vide with my food. 
Your thoughts and suggestions...
Thx
 
 

You shouldn't worry about that gasket for your cook.  That still looks new compared to mine.

I use the same one....from Lowes here in Canada.

Probably 70% ipad, 25% iphone, 5% desktop

Those short ribs look fantastic. What temp did you pull them at?

Well thy turned out good , at least for someone that doesn't know what to expect.




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For me it has been probably 95% tapatalk but based on the issues I have been seeing with it, and the good comments I heard about accessing the mobile site I plan to try that.


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These have been going about 4.5 hrs and were only at around 160. Wrapped them to speed things up. Will check them in a bit.


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I'm trying short ribs for the first time on the grill. I guess the part I'm unsure of is how to tell when they are ready.

From what I read they will get tender, but if you keep going they will get tougher again as opposed to getting more tender and mushy. Is they correct?

So how can I know when they are as tender as they will get?

Thx!

Dan

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Not sure if it's just me but I noticed in tapatalk now I am seeing stuff in "Unread" which is already read (ie no little blue box next to it)


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Very interesting concept. Only 25,000 but but with a Kamado I would think that to be plenty.

I also wonder how much the top vent would need to be open to feed the flame.


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Cool link

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When you get your new stand, spray your wheel assembly with some rust proofing spray. Mine are over 4 years old now and still looking new.

Thanks for the tip. Recommend anything in particular? I think I still have a can of the Krown stuff

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So yesterday while cooking on my Vision Pro C, I noticed one of the wheels looked a bit crooked. Looking more closely, I saw that the part of the cart where the wheel holds the wheel is coming apart, possibly due to rust.

I emailed Vision with photos, and asked if they are sending me a replacement, how much I would need to pay to upgrade to the stainless steel cart so I don't need to worry about the rust.

They replied saying if I was willing to pay the $41.17 cost of shipping that they would be happy to upgrade the cart to the stainless one. I thought this was quite fair of them, and placed the order.

Good job Vision!

Dan

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As a test, light some lump so that it's going, then throw some wood chunks on the lit coals and close the vents and watch for smoke leaks.

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Last weekend I cooked up another beef roast (eye of round) and this week I kept slicing some off for sandwiches which I really enjoyed. That got me wondering.....if I slice a bunch and freeze it in vacuum bags, will it be ok down the road after thawing? Or will it dry up too much once sliced?

I figured people here must have tried it

Thanks!

Dan

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Love the crust!

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I wish I could take mine out, but I have the older style basket with the thinner gauge steel, and for that one it's not recommended. :(

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