By Invitation Only

[rod]

Lmao no idea what state that is but it ain't Missouri

Our fine educational system at work again.

 

[burrheadd]

Can you do a sear then a smoke, or a reverse sear on a Traeger? Just wondering.

Yeah it'll go up to about 450
It is true set it and forget it
I use the igrill Bluetooth thermometer it goes off when your meat gets to within 10 degrees of your target temp

 

[Brownslave688]

Our fine educational system at work again.

Kentucky. Need I say more?

 

[burrheadd]

That sure sounds like a lot of work just to cook a piece of meat. Lol.

Wait until you taste it

Plus it's like therapy

 

[Operational needs]

Kentucky. Need I say more?

Don't forget the Illinoisan who didn't know what flag that was. Lol.

 

[Brownslave688]

Don't forget the Illinoisan who didn't know what flag that was. Lol.

Flag?

 

[MAKAVELI]

The alcohol must be flowing tonight.

 

[cosmo1]

Yeah it'll go up to about 450
It is true set it and forget it
I use the igrill Bluetooth thermometer it goes off when your meat gets to within 10 degrees of your target temp

If I want a thick steak, cooked just right, I'll put a half kiln shelf on the grate below the cooking grate. Build my fire on the open side, cook the meat to about 120º, then move it over the open coals to get the good crust, sear.

Comes off at about 130º, and is medium-rare all the way through.

 

[cosmo1]

Yeah it'll go up to about 450
It is true set it and forget it
I use the igrill Bluetooth thermometer it goes off when your meat gets to within 10 degrees of your target temp

I use a Maverick ET-732. I can set a low and a high temp for the cooker, and a target temp for the meat. Remote receiver up to about 300'.

Not the highest tech, but I like it.

If I ever buy a BGE, I'm investing in one of the remote control fan systems to regulate the heat.

 

[burrheadd]

If I want a thick steak, cooked just right, I'll put a half kiln shelf on the grate below the cooking grate. Build my fire on the open side, cook the meat to about 120º, then move it over the open coals to get the good crust, sear.

Comes off at about 130º, and is medium-rare all the way through.

I've just recently started messing around with the reverse sear

Liking the results gets a nice crust without over cooking the center

 

[burrheadd]

The alcohol must be flowing tonight.

Why?

 

[burrheadd]

I use a Maverick ET-732. I can set a low and a high temp for the cooker, and a target temp for the meat. Remote receiver up to about 300'.

Not the highest tech, but I like it.

If I ever buy a BGE, I'm investing in one of the remote control fan systems to regulate the heat.

That's what the big boys use to regulate heat

 

[Turdferguson]

Lol! That's Iowa.

It's a squished Missouri. Look again

 

[MAKAVELI]

Why?

Why not?

 

[Operational needs]

Flag?

Oops. I meant state. Lol.

 

[Operational needs]

The alcohol must be flowing tonight.

Flowing where? NF2?

 

[cosmo1]

That's what the big boys use to regulate heat

Once I con the wife into a BGE, I'll consider myself a big boy.

Actually, I can do just about anything on my old Akorn. Just waiting for it to rust away.

 

[Brownslave688]

Oops. I meant state. Lol.

I knew it wasn't Missouri.


Iowa would of been one of my top 2-3 guesses.

 

[Brownslave688]

It's a squished Missouri. Look again

No no it's not.

Follow the link to the picture. It's Iowa.

 

[Brownslave688]

My great grandfathers Filling station.

Circa early 60's