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  1. W

    Pro 575 Not Achieving Temperatures

    My only beef with the unit is the accuracy of the thermocouple. I know it's off and I use a fireboard to read my temps. Should it be like that? No but I can live with it as the rest of it works as it should.
  2. W

    Pro 575 firmware current version

    When it's hot out, the grill will not maintain a low temp. It seems to have a minimum variation between ambient temps and what it can maintain for a low. My controller reads higher than the real temp and at 400*, it's a 50* difference. I monitor the temps with a Fireboard and the sawtooth is...
  3. W

    Pro 575 firmware current version

    I leave mine unplugged except when using and when I start it I check to see if it's updating. Occasionally it does and when it does, it starts right away. I don't touch it until it's done. So far it's been working fine. Mine always reads hotter than it is and it is not linear so I ignore their...
  4. W

    Freezer recommendations

    I'd recommend a Kenmore but they're no longer an option so I can't help. Mine has dividers for the bottom and baskets that slide across the top. I still have to dig but if I can keep Mrs Walleye out of it, beef has its own bin, pork has its own, vegetables have their own, etc so digging isn't...
  5. W

    Wagyu Beef Tallow - The ultimate Brisket secret?

    My Costco seems to always have briskets in the bunker but this week they were priced @$8.99/lb :oops: You can easily make your own lard and tallow, I do it. I have a real little crockpot, maybe 1QT? I trim the excess fat off of my pork butts, briskets, sides of ribeye, etc when there is a lot...
  6. W

    Injection during cooking process

    I also inject butts before cooking but never tried it while cooking. It would be interesting to hear how it goes. And I don't inject turkeys or chickens at all, I brine them for a day before cooking in a 'tea' that I make out of salt (not too much now), sage and poultry seasoning.
  7. W

    canadian versus usa

    I expected this to be a bacon thread. :cool:
  8. W

    Need a little help with iOS app

    Notifications would be in your settings somewhere but I'm an old geezer, not a teenager so I can't tell you exactly where.
  9. W

    Strange chicken texture?

    425+ is a bit hot for chicken cookin', try 375.
  10. W

    Need a little help with iOS app

    The controller should have a reading for WIFI signal strength. I'm not a tech but it seems odd that you would get partial function from a weak signal. Slow on everything? Maybe but partial? It doesn't make sense to me.
  11. W

    Weber Kettle

    Royal Oak gets rave reviews but I haven't used it (yet). I use Frontier (I think it's called) from BJ's or Costco (they both carry it). Kingsford seems to have changed their briquettes to a less dense version a few years ago and I didn't think much of that idea so I switched to lump. I build my...
  12. W

    Need a little help with iOS app

    I don't rely on Treager's probe or alarms so I can't help you there. I use a Fireboard. On changing the temp, after selecting the temp there should be a 'confirm' button below the numbers. Do you have it and hit it?
  13. W

    Weber Kettle

    I use one of these for stoking my Weber and my campfires. https://www.amazon.com/3T6B-Battery-Inflator-Deflator-Included/dp/B07DQCLX6J
  14. W

    Weber Kettle

    I use one and like it fine. Get a charcoal chimney for lighting it, you won't be sorry.
  15. W

    Wrapping with Heavy Duty Aluminum Foil Issues (Texas Crutch)

    I don't get the big deal about the bark...what am I supposed to be experiencing? I set my butts as low as the smoker will go for six hours then goose it to 225 until it stalls. When it hits the stall, I wrap and move into the oven until it's done at 200-205. Wrapping it provides the broth that I...
  16. W

    Wrapping with Heavy Duty Aluminum Foil Issues (Texas Crutch)

    I have had luck wrapping the stuff loosely and placing them in a tray. I use the kitchen over when wrapped to save on pellets.
  17. W

    Beef Prices

    I was examining one closely at my local grocery store where I found that they have them...@$6.99/lb and that is what it looked like, thanks. I also helped my neighbor cut up a deer a few years ago and learned a lot about the muscle groups and separating them. Before that it was all new to me...
  18. W

    Beef Prices

    And the two are separate muscles (the point and the flat) so they could be bought as a packer and separated?
  19. W

    Beef Prices

    Is one better than the other? Point, flat, packer?
  20. W

    Brisket help

    I thought that we were to wrap it after the stall was over and temps started to rise, no?
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