• FiveMacs@lemmy.ca
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    18 hours ago

    ok but why aren’t you outside with a beer…pretty sure that’s a part of the meat smokers law

    • HappySkullsplitter@lemmy.world
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      18 hours ago

      Funny enough that’s what I’m doing now, then my cousin leans over with his phone to show me his brisket is sitting right at 225

    • chiliedogg@lemmy.world
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      17 hours ago

      Because I live in Texas and being outside in the summer for extended periods is dangerous.

    • boonhet@sopuli.xyz
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      17 hours ago

      I mean that’s what I do when it’s something small, but when it’s something that takes 10+ hours, that’s a lot of beer and standing.

      Though right now I just have an alarm to check it every half hour. Considering wiring up something with an arduino and appifying my meat without any proprietary tech.

      • grue@lemmy.world
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        8 hours ago

        Considering wiring up something with an arduino and appifying my meat without any proprietary tech.

        I had the same thought and went with a HeaterMeter, although I haven’t finished building it yet.

      • 50MYT@lemmy.world
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        17 hours ago

        I have a non digital charcoal kettle, and I found good options for blowers and temp control in China.

        It’s a simple fitting that I only use doing very long cooks. Saves all the mucking around with the official stuff