Ouch. I wouldn't wish that on my worst enemy ... I think.calchilihead said:
On the brightside, now you're really doing legit #Paleo ... so at least there's that!
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smoking 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket
- Thread starter calchilihead
- Start date
On the brightside, now you're really doing legit #Paleo ... so at least there's that!
All kidding aside, power-outage season is upon us here too ...
It's the worst.
Did you troubleshoot it? Make sure the scum outside isn't backing up the drain and causing it to flood the pan and shut itself down to avoid flooding inside ...
It's the worst.
Did you troubleshoot it? Make sure the scum outside isn't backing up the drain and causing it to flood the pan and shut itself down to avoid flooding inside ...
If you leave now, you can probably get some of that meat he rubbed's juice squirted in your mouth ...t0mato said:
grantmichaels said:
Yep I checked the breakers, reset them, pulled the cover off. Checked voltages and what not. The compressor is not coming on so its either the CAP or the compressor. Hoping its just a Cap replacement.
calchilihead said:
I'm not very handy ... right up until I lose A/C - then it's on the donkey kong.
t0mato said:
I want to see some pics!
Please squeeze SRF on page two ...t0mato said:If you say so.I'll post them here if that's okay.....I don't want to clog up your thread.
Page 1: SV
Page 2: SRF
Page 3: Squid ink
t0mato said:
Yep should be!
Well here we are at 15 hours in, in the mid 170's temp wise. Probably another 3-5 hours to go.
#DatBark
Nice ... I enjoy the mahogany phase ...
17 hours in just hit 185. Thinks we pushed past the full stall. Will start testing for doneness ~195. Gonna be hard as hell to not eat this thing, but it needs to wait until 5:30 tonight to cut lol. Going into a preheated cooler, triple foil wrapped and stuffed with towels.