braindoc

Thanks for the update David. At this point, what’s another few weeks of waiting?

I named David to see if he could say anything about the typhoon. I do agree with you about Combustion’s rollout issues, LOL.

I have their thermometer and ordered the dome probe ages ago. Here is the email I received today: “Typhoon Regasas halted production of the Giant Grill Gauge last week. Our factory was under a mandatory evacuation order and the port of Hong Kong was shut down completely. The good news is that our people are fine. And the factory is fine. The bad news is that everything is out of position. We're not going to be able to get all of the inventory completed, inspected, and onto a plane before the start of Golden Week, when factories and businesses shut down for a week. Production and shipping is set to start back up on October 7th, when factories and businesses reopen. Orders from September 2024 should get shipped out quickly. The exact ship date is dependent on air cargo availability, which is at capacity because this typhoon affected everyone manufacturing in Asia. All pre-orders from October last year until now are still expected to ship this October. Thank you again for sticking with us. Hopefully this is the last update like this and we can get back to cooking! Chris Young Owner, Combustion Inc.” What do you think about this David?  

Thank you so much Paul. This is very helpful.

That’s what I was hoping to hear. Do you start them right away, with the duck? What is your target temp?

Thinking about cooking a duck soon. Drip pan to catch the duck fat?? In case it matters, I have a 32”.

Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try.

Maybe my wife will let me get a pickup so I can cruise Rhode Island looking for orchards pruning their trees.

Re: Fruita Wood Do you order the chunks or another size?

Just curious - what smoking woods does everyone prefer? I gravitate toward cherry or apple for poultry/pork, hickory for beef. Maybe its time for me to try some others. Any brands in particular? I’ve been reading about Fruita Wood and wonder if it is as good as the reviews say.

Not answering your specific question, but I’ve used the Combustion Predictive thermometer. Very happy with it though I only used the thermometer and not the predictive software.

Success. Thank you.

✅ Yes, I’ll keep it between the metal.

Should I wedge a heat-resistant shim of some sort under the bottom of that plate to correct the downward slope? This is only a problem on one side.

Dennis: What do I do with my bracket? There is no middle Allen bolt to adjust.