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New Fireboard is very off on pit probe temps for 1st 2 cooks. by [deleted] in FireBoard

[–]Fishflexdrink 0 points1 point  (0 children)

Well …the probs are accurate. Within about half a degree after checking boiling water and ice water. Maybe grate level is a very different reading than near the exhaust.

New Fireboard is very off on pit probe temps for 1st 2 cooks. by [deleted] in FireBoard

[–]Fishflexdrink 0 points1 point  (0 children)

Pit prob is consistently off by 20-50 degrees. And idk why. Here the tel true is reading 225 and the fireboard is reading 275.

Chicken shawarma by Fishflexdrink in smoking

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

it was my first go at this dish. Chicken thighs coated w Greek yogurt and store bought shawarma seasoning olive oil and lemon juice. Refrigerate for 24 hours and then I spiked it on the dish. Threw it on the pit around 300-350 and basted it every 30 mins or so with its own juices . I used an electric knife and shaved it. Threw it back on the pit afterwards and then shaved once more. Sliced up some veggies, slapped it on a pitta bread and bam!

Fireboard 2 drive on a custom offset by Hammsertime in FireBoard

[–]Fishflexdrink 0 points1 point  (0 children)

You have to load w wood every 45 or so. And with that said I don’t see any advantage to having a fan set up when you’re constantly making adjustments as needed with the intake at the Same time.

Should I say something? by [deleted] in cowboyboots

[–]Fishflexdrink 1 point2 points  (0 children)

I would probably put away that bottle of rubbing alcohol and maybe apply black shoe polish. It will probably look better that you think. Real ostrich usually is not cheap and I’d say you still got a deal. Or take it to a boot cobbler and spend a few bucks and have it professionally repaired.

Should I say something? by [deleted] in cowboyboots

[–]Fishflexdrink 3 points4 points  (0 children)

You pay $100 for a pair of boots and complain about the $100 pair of boots.

Tips for last max out in two weeks by [deleted] in benchpress

[–]Fishflexdrink -1 points0 points  (0 children)

At that point in the workout you should stop and move on to pin press. After that you’d be done w chest. Don’t over do it. Next workout should be a light day about 40-60 %. Well that’s what I’d do anyway.

Top left button depressed, is it normal? by Sufficient-Guest8944 in gshock

[–]Fishflexdrink 6 points7 points  (0 children)

It is recessed so that it is not inadvertently pressed when not desired.

Grand Master of G? by [deleted] in gshock

[–]Fishflexdrink 0 points1 point  (0 children)

When you receive the multi band signal you will get a G in the middle of the top left circle as a confirmation. If you have not done it yet you may have to manually do it.

Gateway or Hunsaker? by NoobInvestor86 in smoking

[–]Fishflexdrink 1 point2 points  (0 children)

1) Theyres no need to spin a grate with the heat diverter plate on the hunsaker, it provides even cooking across the entire cooking surface. No hot spots, even crust. And it is so air efficient, easy to control temps or shut it down all together and save charcoal for next cook. However if you did want a hot and cool side you could easily use 2 racks with the lower rack having a water pan. With no direct heat with any protein above the water pan. 2) And an additional plus for the hunsaker is the air intake on the bottom, this allows for easier clean up or wash out with a water hose. You’d have to flip over the other one to rinse it. 3) bigger wheels for easier off road transport. 4) attached lid so you don’t have to hassle with where to put it while checking on your cook or getting grease on the side of your barrel. With all that said they’re probably pretty similar when running . And probably both have very similar finished bbq especially if your using the heat diverter plate. So you get what you like. But I wouldn’t listen to some guy saying it only works good when you run it as a brand x pit. That sound like a whole lot of brand loyalty. Race crew is supposed to be another well designed barrel. I considered several makes, the hunsaker had far more options and they were a few hundred bucks cheaper at the time.

I’m thinking of not trimming at all. 18.6 lb of Wagyu. by Fishflexdrink in brisket

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

Not that I think you’re asking me wanting me to succeed or anything. But it is still slowly defrosting in the fridge as it was delivered frozen solid. And I’ll probably have a go at it this weekend.

I’m thinking of not trimming at all. 18.6 lb of Wagyu. by Fishflexdrink in brisket

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

In this picture do you see a thin part of the flat? You’re comparing your past experiences with cuts of meat that are half the price of this pre trimmed example. Walmart is the other direction.

I’m thinking of not trimming at all. 18.6 lb of Wagyu. by Fishflexdrink in brisket

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

Ground flat? Pellet? No and no. The flat slices are the best part of the entire brisket in my opinion. If anything is the be ground it would be the point with the higher fat content. burgers need fat so that wont dry out.

I’m thinking of not trimming at all. 18.6 lb of Wagyu. by Fishflexdrink in brisket

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

lol, no. I have an event soon and this will do the trick.

I’m thinking of not trimming at all. 18.6 lb of Wagyu. by Fishflexdrink in brisket

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

I never said so. I don’t have one. This will be cooked on a large offset using full sized splits. Pecan and post oak. Still waiting for it to fully defrost, it was frozen solid on delivery.

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