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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

ThreeDJ16

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ThreeDJ16 last won the day on August 30 2019

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About ThreeDJ16

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    Senior Member

core_pfieldgroups_99

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    Cooking, Homebrewing, Welding, Home Theater/Audio & RC Helicopters
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    Nuclear Ninja

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  1. Those remind me of bratkartoffeln - German fried potatoes.....Mmmmmm. Now I want some German food. ARGH!
  2. Jeez I hate coming to this thread, as it makes me hungry and jealous....LOL. Sure hope the summer permits me to get back using my KK again. Crappy weather has knocked ME (not the KK) out of commission for a long while. Been dying for some smoked ribs. Been working from home for several weeks and would have been the perfect time for all sorts of great KK meals.....sigh.
  3. Really depends on the material you use. Sounds like in the example above, the person used PLA, which is highly unstable with temperature and also has the lowest print temperature. ABS would be next, but it doesn't like outdoor environments so much and has the next lowest print temperature. PETG, polycarbonate and possibly nylon would be a different story. But the average person will have a hard time using some of them due to the 300 degree C print temps of some brands. PETG can be printed around 260 C, but again brands differ along with printers. I've seen people print some of these materials at lower temps, but they usually do better at the higher temps. I'd definitely try it first, worst case it's going to deform and you finish the cook manually. But if you are using it for a typical low and slow, the normal temps of 225-250 are far below the melting points of better 3D printed material. Anything but PLA should work OK, PETG would be much better. Not that this adapter needs to be food grade, but PETG is considered safe for use with foods. Another solution would be to just use a Guru fan. Even if the device is not 12v, it's a pretty simple matter to use a relay at whatever voltage the device you are using outputs, then the relay just switches a 12v wall plug for the Guru fan. Long, long ago, before the Guru series had an open lid detect feature built into the firmware, I made an electronic version for my ProCom4. It was simply a tilt switch and a timer that switched a relay for the Guru fan. I could adjust the timer, so was able to dial it in pretty good so I wouldn't have temp flare ups opening the lid. Anyway, guess my point is when there's a will there's a way.
  4. thanks for the head's up.. I hid the videos and asked him to stay on topic..


    ;-)
    Dennis

    1. ThreeDJ16

      ThreeDJ16

      No problem.  I've been seeing spammers doing this shit on Facebook.  Link a video and the ads are within it.  Just another way of masking what they are doing.  

  5. It was 84 degrees on Halloween, nasty thunderstorms and a couple of tornadoes in the area (thankfully none got too close for us). But a massive cold front came in behind it and we had 38 degree by the next morning. LOL...I'll still take that over all that white stuff (whatever it is....HAHA).
  6. OMG, why did I come to the topic when I'm hungry. Jeez this stuff looks so good. Haven't had time to do any pic worthy cooking lately....sigh....so many other projects going on. But seeing all these pics are making me want to get to cooking instead of taking the lazy way out and ordering in...HAHA.
  7. So whatever happened to Doug (Naked Whiz)? He totally dropped off the radar? I think it's great that you picked up where he left off.....Mr. Naked Reef or Reef Whiz....LOL. Actually those both sound pretty bad, guess we better stick to ckreef....LOL. Been burning up my old boxes of early KK CEL and it still looks and cooks great. I do prefer to add in some lump to help it spread better. But it's been so long since buying any charcoal, add to use what was on hand. LOL..need to get off my butt and go get some more.
  8. Nothing fancy, just a nice rack of St. Louis cut ribs. Cooked direct for a deep bark. Was sad though, no fresh baguette to go with the meal, but somehow we struggled through.
  9. Holding within 1 degree of 225 nicely. And nope, still haven't broke out the weedeater...LOL. FYI, it's not missing an led segment, it strobes the numbers. Took me several shots just to get that many segments to show up...LOL.
  10. Ok, I dug out the boxes with my DigiQ and CyberQ again and only found a 10 CFM fan and looked at my Procom box and it only has a 10 CFM fan. So went back and found the article and now it rings a bell as to why I stated earlier that you don't need more than 10-12 CFM for at least the 23" KK. Thought I had 12 CFM, but not like my memory is very good, lol, so I have two 10 CFM fans. I'm currently finding that depending on how you are cooking, 1/2 damper closed or more after it gets close to setpoint works even tighter. Sure more higher CFM will work if you have a damper door, but my luck I'd forget....LOL. I'll never own another type grill, so just see no need for higher flow and to me it's more of a PITA to pull out and setup to blow on a high temp grill when I'm already using a torch. Also, smoking ribs tonight using the DigiQ and it's working like a champ. Bench tested the CyberQ, same deal. They've has been put away in a box for quite a long while, as even before all my back issues, my Procom was always the favorite. So actually being used for over a decade, I can only attest to the Procom's quality (even with a several year hiatus), it still got used a ton. The other two are freakn brand new in the box basically, as I kept them packaged in the cloth bag and bubble wrap, only used one set of temp probes between them. Doubt they will ever really see much action long as my Procom is alive...LOL. Honestly the CyberQ might as well be a stand alone like the DigiQ, with the exception of dual pits and probes, it has no real "internet" capabilities as you have to connect it via USB to a computer to use it that way. The new CyberQ looks like they wised up and figured out having Wifi and a webserver, which Stocker had way back then. I think he used RTD probes if I'm not mistaken. If it wasn't for his box being huge, I think he probably had one of the best Que controllers on the market and I've still yet to see one better. It had the ability for tons of probes and someone developed a cell phone app for the built in webserver. I think he release a second version that was much better, as the first required an end point connection for wifi or ethernet cable. Shame he quit making them
  11. ThreeDJ16

    Basic advice

    That makes sense as silicone is only rated to 500 degrees max. So that would explain the difference.
  12. ThreeDJ16

    Basic advice

    Is one towards the inside or something? As otherwise, I don't see how it would damage a gasket on the bottom lip. Mine is towards the outside slope and really no way having the lid open can damage this gasket. Of course, I guess it may depend on the materials used now too. Whereas I have a ceramic fiber type gasket, which is made for high temps.
  13. ThreeDJ16

    Basic advice

    Good point, as neither of my grills have a gasket on the lid itself, only the bottom lip (which doesn't matter about the lid being open). Didn't know there were upper and lower gaskets now.
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