Just out of curiosity, is there a remote probe & software that can be used to monitor ambient and internal temperatures through the course of a cook? It would be interesting to gather statistics on this.
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I 'm thinking PrestonD has the background and technology to be able to do this.
I believe Cookshacks are insulated to 900�,so ambient temps effect could almost be a constant.
After discussions in the past,the question would always be "now that I have done this,what use would it be".
I believe Cookshacks are insulated to 900�,so ambient temps effect could almost be a constant.
After discussions in the past,the question would always be "now that I have done this,what use would it be".
Welcome "back" Mike!
There's lots of software and probes out there, specifically in the scientific community to monitor two temps at a time and put the info into a computer.
Preston or one of the other scientific types will jump in.
But why? If you're worried about the effect on cooking, with a CS, there won't be. We have a number of people on the forum who live North and have no appreciable issues. Other than the grease freezing as it drips.
There's lots of software and probes out there, specifically in the scientific community to monitor two temps at a time and put the info into a computer.
Preston or one of the other scientific types will jump in.
But why? If you're worried about the effect on cooking, with a CS, there won't be. We have a number of people on the forum who live North and have no appreciable issues. Other than the grease freezing as it drips.
Thanks Smokin, to be honest with you, I just bought a new Thinkpad, and well, you know...
and yes, its nice to be back and out of the tear gas.
and yes, its nice to be back and out of the tear gas.