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Reply by jay1924

I wonder if a piece of digital electronics is supposed to work in direct sunlight where the ambient operating temp (not air temp) can...

Reply by Winslow

The thickest part of the flat was pure butter and registered 195, but the thin part registered 180 and was clearly underdone. Next time...

Reply by andyj

Cal knows his brisket. 180 seems to be a pretty low temp and most likely under done. Closer to 200 for the flat, but don't go solely by...
andyj

Reply by Winslow

My probes were in the thickest part of the flat in the very center. The thinnest part of the flat was dry & tough so it was likely...

Reply by cal 2

Just a thought.... Dry & tough= undercooked Dry & Crumbling= overcooked As far as quick rise, did you get your probe in the fat...
cal 2

Reply by Winslow

Thanks for the insight! I will definitely try again. This is only the 2nd brisket I've done (the first was an abomination)... is it...

Reply by jay1924

I also doubt I have wisdom on this. Just a couple of observations. First, I cannot explain the quick rise to 165 - no clue why, unless...

Reply by Winslow

I don't think there were any issues with temp readings... I had three total probes in the works just to be sure and they all confirmed...

Reply by rangerdf

Could you have inserted the Cookshack thermostat oven probe into the brisket and blocked it? Was the brisket reasonably symmetrical in ...

Reply by dakotasmoke

I don't think I have an answer for you. I've never experienced that fast a temperature rise at 225 when using my Amerique. Hopefully...

Reply by Winslow

I smoked it on the top shelf on the Smokette Elite. And yes - couldn’t believe how fast it hit 165! I’ve heard the Prime briskets go...

Reply by dakotasmoke

Not sure how much wisdom I have to help out here. Reaching 165 in 3 hours seems pretty fast. You don't say which smoker you have and...

Reply by Dillonb

I am no pro cook by any means but I have tried a method similar to CHAPLAINBILL for some backyard BBQ fundraiser and marketing events...

Reply by andyj

Heard back from David on Facebook: "Actually we started last week talking to a manufacture about it. SOrry but I wish to still keep it...
andyj

Reply by andyj

Don't know actually. Been thinking of swapping it in to see what happens, but have been too lazy. Paid over $150 for the motor from...
andyj

Reply by jay1924

Hey Andy, good to see you back. I know nothing about pellet cookers (trying to learn more), but just out of curiosity, wouldn't a 1/3...

Reply by andyj

http://www.cookshack.com/PV514 Cookshack shows two different motors for different models. Probably different rpms. You can probably find...
andyj

Reply by andyj

Resurrecting an old post. Since it's been a number of years, any chance you'd tell us what was in that "Mud"?
andyj

Reply by soleman

I love Copper River. I will have to see if we have it locally. Thanks for the post.

Reply by Jamey1010

Exact same, another PG500. I love it so far and I think the old my have had a rough shipping experience even though it worked flawless...

Reply by jay1924

Just curious - is your replacement a CS or another brand?

Reply by Jamey1010

Thanks for the info, I'm already back up and running with a replacement. My vendor was great with a replacement and hauled off the old one.

Reply by cal 2

Tony/electrotech is a CS employee, pretty sure you'll get him on the phone if you just call...……..
cal 2

Reply by oldsarge

No Mike. I was referring to the "familial females" that all want to offer advice at family gathering but won't get physically involved...

Reply by budhm

I did poke (with a chopstick) at 190 (6am) and it seemed to go in easy. I did wonder if that was “butter” or a tad more firm but also...

Reply by idahomike

Did I say something that upset you? I apologize if I did. I was just trying to help out.

Reply by jay1924

oldsarge, your equanimity in facing the opinions of "familial females" is truly inspiring! I think I'll make it my fixed policy. As many...

Reply by oldsarge

I usually pull mine around 195 or 200. Depends on how I am feeling. Plus, regardless of what the probe says, if I finger poke it and it...

Reply by idahomike

Budhm: Happy your brisket cook went well and you were happy with it. You shouldn't need to cut, or fold under a brisket on your smoker.

Reply by budhm

Thanks, guys, for all the advice. Next time, I’ll tuck it under. I also did put the fat up top on the next shelf (actually saw some guy...

Reply by Jamey1010

Thanks for your help. I looked and everything is secure, checked the control board and everything looks normal there too. Too bad...

Reply by electrotech

The grL is the program code and it is normal. The Err is typically caused from a probe connection. I would check and make sure that the...
electrotech

Reply by glycerine

Dang, that's cheap. I ordered one from Mel last month and it should arrive tomorrow!

Reply by idahomike

BUDHM: I have done smaller briskets in my old SMO 009 without having to cut or fold them. I have done three 18 to 20 pound briskets in...
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