Recent content by Pacman

The router and access points definitely push 5G for speed for laptops and video streaming devices as these are the fastest growing markets for WiFi. With that said, you should be able to enable 2.4 on virtually any WiFi provider even if you have to give it a separate name. I saw that you've...

I waited for the periodic Thermoworks sales where the spools, their silicone pads, etc. are deeply discounted (40 - 50%) and then I stocked up. I'm probably good for life now other than the occasional probe replacement.

I believe the issue was trapped moisture, not a temperature thing. I've had similar experiences with Weber kettles, etc. that spend their winters under covers in wet weather. I chalk it up to a potential spring cleaning issue each year.

No big plans for Memorial Day, but the following weekend I have been talked into cooking my work crew three briskets. I did two last time and people were literally wiping my cutting board with their fingers.

I chalk it up to a slow start to Spring and Summer this year. I know I've only snuck in a few mundane, and not photo worthy, cooks in 2024 where I have to do the mad dash to uncover, cook, and recover my outdoor tools. I have started accumulating proteins and look forward to sharing successes...

I soak the heck out of it. It drips onto the drip pan and into the bucket, but essentially washes and steam cleans everything. Same approach on the Blackstone.

I use the Grill Rescue "brush" on my SS grates on both my Recteq and PK grill, and on my Blackstone. It isn't a "miracle tool", but it does a nice job of cleaning off most of the gunk when the surface to be cleaned is already hot and you do a little repetitive scrubbing rinsing the sponge...

I had this happen over the wet winter as well. I wiped down the obvious stuff, let the grill run at about 350 for about an hour, then wiped and cleaned everything again. I foil my drip pan, so I just replaced the foil. I used my Grill Rescue brush on the hot grill and everything was back to...

FYI @mg33706 , I ordered a replacement cover within the last couple of months for my 1250 and the new one did in fact have a zipper installed making donning and doffing super easy.

Someone, maybe here, shared a video of (maybe) the Mad Scientist cooking a completely untrimmed brisket successfully. I'd guess that a large fat cap might impact your cooking time a bit, but I don't know. I trim off the obvious stuff and don't sweat the details too bad at this point as I am...

I've done stuffed pork chops many times over the years. My takeaways are: Get the thickest pork chops you can find so the meat isn't too thin when split and dry out. Brine, brine, brine every time I do anything pork loin related. It makes a world of difference. It doesn't need to be a fancy...

Welcome! It's a drip pan liner. Several of experimented with it. It works well at the job it performs, but at least I found it was a PITA to clean and I ultimately went back to just using foil on my drip pan. Many use no liner at all and just scrape off the goo as needed.

It depends upon the set temperature of your grill, the ambient temperature, etc. When I'm cooking at anything above 225, it runs pretty constantly. At Lo/180, it will cycle. It will also cycle if you drop the temp from something higher down to a lower temperature. It sounds normal to me.

@Dr.Floyd 100% agree. Why take the chance if you're already standing there.

San Leandro, CA used to be a hotbed of German, Portuguese, Italian, and Spanish sausage makers for decades after WWII. A German brand, Saags, made really outstanding liverwurst (and sausages). Sadly, they folded over a decade ago after being in business over 100 years (they were bought by one...