Oddbean new post about login | logout Happy Fourth! #meatstr https://image.nostr.build/fba9007a2ad722f1d0d4dc5197a51735b1a66e3680e6c0f65f4555fed24f78d1.jpg https://image.nostr.build/cf24368aa2b304494eb12a6e478cd0a0c9b42a46a837a5a92ec7e47b46055ea9.jpg https://image.nostr.build/5cc6b6902854e9f2a4f430b156cdf687e39da0f9d4beaed62c23d4d5f392c7a0.jpg
Nice! Doing the same over here… nostr:note1ekn76mkjecptvkx4ufhaw9ltn90t77jcmjcgp8asw72jsr8ne6kszd0d7w
Ur doing the lord’s work
🙏🥩
How well do your probes work? Mines were always off 10° or so (sometimes more) even after calibrating. Eventually just gave up and just manually test or use them as a worse case scenario for a max temp sensor.
One of them has gone bad, but they all started accurate and the other three are still good. The best part is that the base station links to an app that will chart the temps out over time.
The ones that come with the GMG are decent but not accurate unfortunately. It is nice that the GMG app alerts you about low pellets, temp alarms, etc but I also like having come to learn how long things take and “letting go” a bit. The results are pretty much the same for me when I’m technical about it or just freestyle it. That’s the cool thing about BBQ, it’s not an exact science but more of an art. Too many variables to account for such as size of the cut, quality of the cut, type of wood pellets, outside temp, temp probes, the trimming, seasoning, put it on cold or room temp, adjusting vents, etc. I think just going with the flow and just accepting the result and enjoying the process is the trick. Kind of a life lesson in bbq, haha!
