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Embarrassing.

I wanted to compare two different kind of remotes, Maverick and Oregon Scientific. I put in a rib roast, put in the probes, and turned them on to check for signal reception. I usually to that before I put in the probes. Starting cold, they were both reading within 1˚ of each other; closed the door and turned her on.

I set the temp at 180˚, and let it run for an hour to get a little smoke, and then I kicked it up to 350˚. Everything went fine for about for about 30 minutes, but then I couldn't get a signal on the Oregon. Sometimes that happens and if I carry the receiver closer to the smoker, it will reacquire the signal. Not this time.

I looked up at the top of the FE to check the transmitters. The one for the Maverick was there, but I couldn't find the one for the Oregon. I had the cover on so I felt around underneath because it lies flat. No transmitter. Opened up the door, and sure enough, I have this little mass of melted plastic sitting on the rack.

Probably won't be my worst mistake for the year, but I sure hate to see them start this early.
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Robbie,

Luckily the transmitter was not to the point where it stuck to the rack and it wasn't smoking yet so it didn't taint the rib roast.

The rib roast itself turned out pretty good. Overdone for my taste, but everyone else liked it. I pulled at 125˚ internal, wrapped, and let sit for an hour. It was only a four bone, so I probably should have pulled at about 120˚.

Live and learn. Both on where not to leave the transmitter and adjusting the intermal temp at which to pull based on the size of the roast.
I just did a standing rib roast this weekend. I followed Cook's Illustrated's instructions, which started by dry-aging it in the fridge for up to a week. It just hung out in there, nekked. Then I sawed off the dehydrated parts, and seared the exterior for 6-8 min. Then I threw it in the CS, set it to 200 degrees (no more!) for 3.5 hours (30 min. per pound) until the internal temp reached, I believe, 130. Confirm that with CI. Anyhow, it was perfect pink throughout. The whole thing from outside to inside. Not rare or bloody, but PINK and glorious.

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