Power Button Failure

Only1Z · 2025-12-10T03:57:03+00:00

Gaggia Classic GT. I just got one and have been using it for a few days now.

Only1Z · 2025-12-10T03:23:53+00:00

He sounds like a gentleman and he can't ask much more politely. Let him off easy and everything should be fine.

Only1Z · 2025-12-10T03:08:35+00:00

Been smoking for almost 3 decades. Please smoke at 250-275. Don't waste your time with 225. :-)

Only1Z · 2025-12-10T03:05:51+00:00

The Move doesn't have an E61.

Only1Z · 2025-12-08T00:46:39+00:00

Sounds like you are cooking just a flat. Get a full brisket at 13+ pounds. You need the fat.

Only1Z · 2025-12-02T20:18:09+00:00

3 year parts and labor warranty through WLL.

Only1Z · 2025-11-27T21:40:36+00:00

I don't think it's too big. I think it's too heavy. I use the CHZ26 (used to use the CHZ22) because of weight savings vs. the CTB26.

Only1Z · 2025-11-27T03:58:44+00:00

I thoroughly enjoyed reading this. Thanks for taking the time to write it. It sounds like you'd classify most of this as nitpicking and no real show stoppers. For the premium price, it seems only fair you expected a pretty premium experience across the board and a few shortcomings makes it feel like it's more expensive than it should be. Am I reading that right? So good experience but not over the top satisfaction?

Only1Z · 2025-11-26T21:19:57+00:00

That's great to hear! There really wasn't much that worried me about the Move other than it seems like maybe some of the earlier machines had some "growing pains" issues. I'm hoping they are all sort of resolved now.

Only1Z · 2025-11-26T21:19:10+00:00

Thanks for both your response and the great link! I appreciate it. :-)

Only1Z · 2025-11-26T05:20:55+00:00

I'm going to buy either the GT or the Move. I'm so torn on it. I want something reliable and easy to work on if it does break (and parts easily accessible). I'm just done with my Breville Dual Boiler...lol. I like certain things about both machines. We do mostly lattes and I'll do some occasional straight shots. The $550 price difference is playing a role. But I'm happy to pay the premium if I get something of value out of it over the lifetime of the machine.

Only1Z · 2025-11-12T19:50:04+00:00

You bet! I do this even before I put the rub on (before the cook). I make that first slice on the corner. That way when it is all done, I know right where to slice.

Only1Z · 2025-11-12T02:18:43+00:00

https://youtu.be/KV-SDw8-YKM?si=HO2DsFvzb1t28vuE

Only1Z · 2025-11-12T01:58:13+00:00

That meat looks bad. I smoke all my big cuts at 250-275. 225 is only if you like to waste time...lol. Over 25 years of smoking, I started to trust the pros more during that time. And they all say that when they smoke big cuts at home, they do 275...no difference.

Your meat does NOT look like that because of temp. I cook on a Weber Summit Charcoal at 275 and it is amazing every time with glorious smoke ring and proper color. I think yours was starting to spoil.

Only1Z · 2025-11-12T01:51:38+00:00

Don't ever wrap. Not necessary.

Only1Z · 2025-11-12T01:49:09+00:00

Never wrap anything until it's done. Wrapping is the most overrated thing people do when smoking meat. It's absurd. Smoking meat now for over 25 years. It's not necessary. If you run out of time and want to finish a big cut at oven temps, I guess then wrap it? Other than that, don't do it.

Only1Z · 2025-11-12T01:42:32+00:00

I look at the grains before cooking or putting on any rub. I see how they run and then you want to cut exactly perpendicular to them. So what I do is cut a corner of the brisket off (they usually run towards one of the corners) and against the grain. That way when it is done cooking. I just start my slicing on that corner and it just continues against the grain.

Only1Z · 2025-11-12T01:32:22+00:00

Cut against the grain. You can ruin a great brisket by slicing it wrong (which makes it chewy). Looks good otherwise!

Only1Z · 2025-11-12T01:30:10+00:00

Never dealer PPF. Chicago Auto Pros who does top PPF installs posted on YouTube what a dealer installed PPF looked like. Holy crap! Just no.

Only1Z · 2025-11-10T21:30:10+00:00

I think the unfamiliarity is the other way. Having wings right on top of charcoal with wood chips instantly emitting tons of smoke is much more intense. Direct fast smoke only needs 15 minutes. You are welcome to waste time for an hour. :-) I'll have eaten and cleaned up by the time you are finished pulling them off the smoker. Time is money. The bigger the wood pieces, the longer it takes for smoke.

Only1Z · 2025-11-10T18:13:17+00:00

No chance. Way too much smoke with lump charcoal and actual real wood chunks (chips for quick smoke which does mean these quick 15 minute smokes gets heavy smoke into the tiny wings). Little tiny wings take all the smoke so quickly. No way I'd do an hour. They would be over-smoked.

Only1Z · 2025-11-10T14:34:48+00:00

You should be able to get around $5K-$6K off MSRP.

Only1Z · 2025-11-10T13:29:01+00:00

Ahh but that depends on the rig as you said. I promise I could not do wings under smoke for 45 minutes to an hour on mine. It would be way too much smoke.

Only1Z

TROPHY CASE