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Gary J

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Everything posted by Gary J

  1. Never ever shut the bottom vent unless you are shutting down the grille.
  2. It's is about percentages and risks. You have to either deny that or you do not understand what it means.
  3. Wow the same old denial junk. Yes "flare ups and the char burning that follows can create carcinagens (sic) in the meat leading to cancer". Yes there are "many other HIGHER RISKS of cancer". They all all count and they all add up. Ignore at your peril. The wiser among us try to avoid the flare ups and use leaner meat. Grass fed and organic for me.
  4. Start just one little spot in the middle of the coal and when your sensor gets to about 170 start closing the vents until stable at 225. The key is to start only one little spot instead of a wide area. Works for me.
  5. This for low and slow and just a slightly larger area around the spot for bigger burns.
  6. Then what's the point of any section at all? Why not just do away with all of them? I get it. This forum has a certain few that rule and if it's something they don't like it's not important. This is why posts get deleted and threads removed. Healthy is obviously not important to the rulers here so whatever. It's not that important but the way this forum attacks any idea that remotely gets out of line with the views is really getting annoying. This is why we can't have any discussions of this discussion forum beyond "yum that looks so tasty" Again, you say it better than I.
  7. Yes of course that's all good but does not preclude a healthy section as each poster sees it. The word "healthy" is pretty clear as to intent even if the results may not always lean that way. You don't see a whole lot of Green Egg posts in the Char Griller section for a reason.
  8. ^^ That's what I would have said pre 1st IPA. LOL
  9. If OP posts chicken section instead of health section or vice versa no big deal. Nobody has suffered any big hardship. Just do the usual mod thing while not deleting posts because a mod does not like what is says even though perfectly with forum rules. No need to overthink this.
  10. I am not sure why I would want to block off my surface area. I can start a pinpoint burn for low and slow or hot burn without it easy enough.
  11. Hey whippersnapper save some for another good ole boy who passes through Pickens County from time to time.
  12. OMG I don't know how I got by with just my Thermapen!
  13. Gary, I deleted those posts because they were off topic on the thread. I started a product review thread on a book. Your posts about bacon being unhealthy were completely unrelated to the subject of the post. A book about, wait for it... bacon! lol I get it. This is first and foremost an entertainment website.
  14. A 24 hour rise seems like a long time but in the tips it says for extra flavor up to another 6 days in the fridge!
  15. Here is what I want - a section where I can post (in one sentence, no less as close as I can remember) - Bacon is not good for you in my opinion. And not have it deleted. Yes, that happened.
  16. You better look up "oxymoron". This thread has become a riot.
  17. ^^ lol huh? The last paragraph is the opposite of the first.
  18. A good trick is to do both. After the not soaked is finished the soaked starts.
  19. It is all right there on their Indiegogo page Will MEATER’s wireless Bluetooth range of 33ft. (10m) reduce when the MEATER probe is placed inside an oven/grill/smoker?Bluetooth wireless range varies by type of smartphone used and the type of oven, BBQ, smoker, and obstacles in between. Based on our testing, we feel comfortable with the claimed 33ft. (10m) BLE range. It possibly could be more, but we can't guarantee ranges due to said variables. We too have needed extended wireless range due to our cooking set up. We knew we had to develop MEATER Link and MEATER Cloud to extend wireless range beyond 33ft. (10m). We built the MEATER Block specifically to give you this capability and keep you connected to your MEATER probes wherever you go. Aren't BBQ grills, smokers, and ovens essentially "Faraday Cages" that would significantly reduce the wireless range of the MEATER probe?In theory, a "Faraday Cage" will block RF signals from entering and exiting the cage. The good news is that BBQ grills, smokers, and ovens are not built or designed to be "Faraday Cages." A good "Faraday Cage" has no gaps, slots, and holes; Are usually made of thick conductive material and designed with as little individual parts/pieces as possible (i.e. every joining edge or corner between materials are spot welded, etc.). In reality BBQ grills, smokers, and ovens are anything but a "Faraday Cage." They have plenty of large air vents and gaps. If air and smoke can enter or exit your BBQ grill, smoker, and oven, then it'll be easy for 2.4GHz radio frequency to enter and exit through the same gaps and holes. Also, there are a few MEATER backers in the comments section who did their own testing using a Bluetooth speaker to test the effect of their BBQ grill on Bluetooth signal range. They too have found that it made no noticeable difference.
  20. Since they were over funded by 1200% and have raised 1.75 million dollars I suspect they are dealing with problems of volume trying to get enough parts. I consider that as good sign and expect them to come through.
  21. Gary J

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    What are her affiliations? For example in the business world most people are on LinkedIn.com. Also try her name on Google, Facebook and Twitter.
  22. I am confused how you do not get good smoke yet "After the cook, it looks like the wood chunks have been basically turned into charcoal."
  23. Whatever. These facts remain and it is bad news - A whopping 9 out of 10 U.S adults get too much sodium in their diets, a new study finds. Most sodium in the American diet comes from processed grains such as pizza and cookies, and meats, including poultry and luncheon meats, the report concludes. Americans consume an average of 3,466 milligrams (mg) of sodium per day, more than twice the current recommended limit.
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