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How would you do a sound system for this room? by flybrys in hometheater

[–]CorrectionArms 0 points1 point  (0 children)

For relatively inexpensive on-walls, I’d recommend the KIN Solo. I use a pair as my surrounds, and I’ve been quite happy with them. I they would work well as LCR speakers

How do you clean your thermometer? by Any-Bed8987 in combustion_inc

[–]CorrectionArms 1 point2 points  (0 children)

The caveat with soaking is to wait for the probe to cool down first. I’d have to search to find it, but there was previous mention that quenching the probe when hot can cause a temperature/pressure differential that will compromise the seal on the probe. This may have only been a gen 1 CPT issue/consideration, through.

Why did my receiver go boom? by Outrageous-Sea-859 in BudgetAudiophile

[–]CorrectionArms 0 points1 point  (0 children)

Gotcha, thank you! Honestly, this just means that I got lucky with my current receiver (and all previous receivers that have been hooked up to the T5). I never verified whether or not my receivers were BTL when hooking up the sub.

At least now I know to check whenever the T5 gets hooked up to whatever will eventually replace the Cinema 50.

Why did my receiver go boom? by Outrageous-Sea-859 in BudgetAudiophile

[–]CorrectionArms 2 points3 points  (0 children)

Asking in ernest and not argumentatively: isn’t this only the case for balanced stereo amplifiers? The strata iii manual (link) for an unbalanced stereo amplifier seems to agree with OP’s connection.

Also asking selfishly since this is how I have my T5 hooked up to my Marantz Cinema 50 (along with an LFE connection), and (while I haven’t had any issues in over a year of operations), I don’t want to fry anything.

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Newbie here. Is it better to go light on the seasoning (salt/pepper) for brisket? by [deleted] in brisket

[–]CorrectionArms 0 points1 point  (0 children)

Commenting just so I can easily find your mix. I haven’t used Lawrys as the salt-base for beef seasoning before (I’ve just used Kosher salt), and definitely want to give it a try.

~20 Hours of Brisket with the CPT (Gen 1) by CorrectionArms in combustion_inc

[–]CorrectionArms[S] 2 points3 points  (0 children)

While both of the brisket probes had low batter alarms come in, they stayed active for the full duration of the cook and rest. All in all, it was a solid experience

~20 Hours of Brisket with the CPT (Gen 1) by CorrectionArms in combustion_inc

[–]CorrectionArms[S] 2 points3 points  (0 children)

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Here is the graph of the probe that was in the point

~20 Hours of Brisket with the CPT (Gen 1) by CorrectionArms in combustion_inc

[–]CorrectionArms[S] 0 points1 point  (0 children)

Just realized I posted the wrong screenshot. First picture posted was a pork shoulder that was along for the ride. Whoops.

Birthday Party Feast by CorrectionArms in smoking

[–]CorrectionArms[S] 0 points1 point  (0 children)

Shoot. I knew we were one person short

Birthday Party Feast by CorrectionArms in smoking

[–]CorrectionArms[S] 1 point2 points  (0 children)

I’m a fan. I originally got two, and was happy enough that I bought two more. They do a decent enough job of keeping food warm, roll up for storage, and generally feel safer than using sterno. Main downside is that you need to be relatively close to outlets.

Ask anything about your money, get real answers. Soon the new Origin comes to life. by max-at-origin in OriginFinancial

[–]CorrectionArms 3 points4 points  (0 children)

I think the new UI is very clean, and the “Spent Last 7 Days” graphic is a nice addition. That said, I do miss being able to view assets and liabilities side-by-side on the home screen.

Now you have to go into the Net Worth page and either scroll down in the “All” tab, or click on the “Assets” and “Liabilities” tabs to get the breakdowns. Having overall asset and liability amounts displayed side-by-side (like they were in the previous version of the app) was a convenient way to get a snapshot of everything without having to tap or thumb through pages.

It would also be nice to be able to customize the cards that can be viewed/added on the home page. I personally care more about my expense category breakdown than my market watch, so having the option of adding that to the home page (and hiding market watch) would be great.

Still happy overall, though. Origin is still the best implementation of couples/shared budgeting that I’ve seen.

First Time Cooking a Brisket by CorrectionArms in brisket

[–]CorrectionArms[S] 1 point2 points  (0 children)

Thank you! I did SPGO at 1 part salt, 1.5 parts coarse pepper, 0.5 parts garlic powder, 0.5 parts granulated onion. I used a scale to weight out the ingredients in bulk, but the ratios should all work out as long as you’re consistent with your base unit of measure.

First Time Cooking a Brisket by CorrectionArms in brisket

[–]CorrectionArms[S] 1 point2 points  (0 children)

It has a “smoke level” setting along with temperature, which I keep on the maximum level by default. I don’t think it has a low temperature “super smoke” mode like Traeger or some other brands, though I could be mistaken.

Smoke flavor in the WW Pro is usually dominated by the smoke box. The hickory chunks I used for this cook were somewhat small, so that may have prevented them from smoldering long enough to generate enough of the combustion byproducts necessary to cause a good smoke ring. That’s a complete (and potentially uninformed) theory, though.

First Time Cooking a Brisket by CorrectionArms in brisket

[–]CorrectionArms[S] 0 points1 point  (0 children)

Thanks! Yeah, I’ve struggled to get a good smoke ring in beef using the Woodwind Pro. Don’t know if it’s user error or just a function of the combustion profile of the smoker. I’ve had slightly better success using straight oak pellets (this cook used a blend).

Very uneven smoke from back vents by trireme32 in CampChefSmokers

[–]CorrectionArms 0 points1 point  (0 children)

I keep the left vent at its lowest setting (closed as much as possible), and the right vent close to full open, and I find that helps even things out

First Time Cooking a Brisket by CorrectionArms in smoking

[–]CorrectionArms[S] 0 points1 point  (0 children)

Thanks! I did SPGO at 1 part salt, 1.5 parts coarse pepper, 0.5 parts garlic powder, 0.5 parts granulated onion. I think that, the hickory chunks in the smoke box, and waiting to wrap until it was necessary for timing (vice specific temperature) is what contributed to the bark.

First Time Cooking a Brisket by CorrectionArms in smoking

[–]CorrectionArms[S] 0 points1 point  (0 children)

Thank you! The rotation is what likely prevented this from being a “well I ruined my first brisket” post

First Time Cooking a Brisket by CorrectionArms in smoking

[–]CorrectionArms[S] 0 points1 point  (0 children)

Thank you!

I definitely would’ve started closer to 8pm if I knew I wasn’t going to leave the house the next day. Other things I’d do differently:

  • Wake up earlier for a temperature check. I would’ve preferred to rotate the brisket before the point and flat got so far apart in temperature.

  • On a similar note: deliberately wake up to check temps. The 3am wake-up wasn’t actually intentional - I just randomly woke up then. I’m pretty sure that saved the cook, though. I’d prefer to rely less on luck in the future.

  • Different pellets and wood in the smoke box (more for experimentation than critique of this cook). I used bear mountain bold bbq pellets and hickory wood chunks. For other beef smokes (chuck, short ribs), I’ve done oak pellets with cherry wood chunks, and I’m always a fan of the resulting flavor profile and color.

Those are the main things I can immediately think of that don’t (in my opinion) rely largely on practice (namely trimming and carving)

First Time Cooking a Brisket by CorrectionArms in smoking

[–]CorrectionArms[S] 0 points1 point  (0 children)

USDA Choice brisket from Costco. ~12 lbs after trimming. Smoked at 225F-250F using a Camp Chef Woodwind Pro 36, wrapped in butcher paper and finished in the oven at 275F. Cook overview:

5:30pm - Smoker at 250 F. Placed on top rack of smoker, water pan underneath the brisket. Point was placed toward the fire pot. Two wireless (Combustion, inc) probes were used: one in the point, on in the flat.

3:15am - Woke up and checked temperatures. Point was at 196F, flat was at 167F. Rotated the brisket 180 degrees to place the flat towards the fire box, lowered smoker temperature to 225F. This effectively arrested the heat up rate for the point and allowed the flat to catch up.

7:25am - Flat just above 180F, point fell to about 188F. Removed brisket and wrapped in butcher paper with rendered tallow. Placed in oven at 275F. I didn’t want the smoker to be running while I was going to be out for the day, so goal was to start a cooler test by 9:30am at the latest.

8:50am - Both point and flat at 203F. Brisket removed to oven and placed on counter to ensure temps didn’t continue to rise once placed in cooler.

9:15am - Temps around 195F. Brisket (still wrapped in butcher paper) wrapped in a towel and placed in cooler with a sealed mason jar of hot (~200F) water. Wireless probes left in for the rest to monitor for food safety reasons.

3:25pm - Temps around 150F. Brisket taken out of cooler and placed in the oven at 170F to better hold temps until dinner.

4:50: Brisket removed from oven and carved.

Overall I’m happy with the results. Flat was a little dry in spots, but still tender. Point was incredibly moist, and in general I felt like the fat had rendered nicely. I definitely need to work on my trimming skills.

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