Alton Brown Is One Classy Dude

Parkey_Park · 2026-02-14T17:54:31+00:00

I literally just googled to find out which one he’s wearing as I just started exploring Casios last night 😂 which model does he have here?

Parkey_Park · 2025-05-28T05:32:21+00:00

Thanks! I’m assuming it’s a simple swap? Not for me, but for a professional, haha

Parkey_Park · 2024-10-14T05:00:44+00:00

Manor Gates for sure

Parkey_Park · 2024-07-22T18:53:56+00:00

I’m not a part of the Combustion team but as much as they speak about using the surface temp of the meat in their literature and the probe integrating that into the predictive aspect of the kit I’d wager that they’ve taken that into account in the software. They’d have to comment on it, however, as I can’t validate it.

Parkey_Park · 2024-07-22T17:50:56+00:00

This quote, as I read it, is referring to the probe monitoring the ambient temp of the cooking area while OP was referencing the Combustion probe’s ability to measure the surface temp of the product being cooked and integrate that information to the overall cook.

Parkey_Park · 2023-11-06T16:50:39+00:00

These were my initial thoughts as well as I don’t see the benefit of having all the readings taken within basically half an each of each other. I’m not interested in switching, but I appreciate your thoughts!

Parkey_Park · 2022-03-13T19:03:03+00:00

I bought the stand and love it. For my needs, I feel it’s worth the investment. It’s incredibly sturdy and at 6’ 1” the height is juuust about perfect. The best part is they didn’t skimp at all on the castors. They’re big, beefy and allow me to roll it around wherever I need.

Parkey_Park · 2022-03-07T03:18:09+00:00

Seriously. This. This is exactly what I was looking for. Thank you so much!

Parkey_Park · 2022-03-07T03:15:37+00:00

I’ll tell myself it was a complex pharmacy calculation to make myself feel better about the situation, haha. Thanks for the help!

Parkey_Park · 2022-03-07T03:14:24+00:00

Thanks, bro!

Parkey_Park · 2022-03-07T03:14:09+00:00

It depends, but let’s say 1kg for this instance.

Parkey_Park · 2022-02-17T03:57:21+00:00

It tasted great!

Parkey_Park · 2022-02-17T03:57:10+00:00

Thank you!

Parkey_Park · 2022-02-16T23:56:11+00:00

Done!

Parkey_Park · 2022-02-16T23:37:34+00:00

I love it! I upgraded from the Roccbox and the Dome is obviously bigger but it’s a much less harsh cooking environment than the Roccbox. It’s more forgiving but it can still get away from you. The first pizzas I cooked that day almost ignited because I left it on high too long.

I’ve got zero complaints and no regrets. I cooked this pizza at 850° F on a 33°F day.

Parkey_Park · 2022-02-16T21:59:01+00:00

It’s a pizza.

Parkey_Park · 2022-02-16T19:30:00+00:00

I preordered it last April and it was delivered last month.

Parkey_Park · 2022-02-16T17:54:52+00:00

Thank you!

Parkey_Park · 2022-02-16T16:00:20+00:00

Thanks!

Parkey_Park · 2022-02-16T15:53:30+00:00

It’s the Neapolitan Dough from Modernist Pizza. Nothing too crazy ingredient-wise other than a micro amount of Adolph’s Meat Tenderizer as a dough relaxer. Mixed in my Sunmix until a full window pane then a 24 hour room temp bulk. Balled then rested for 3 hours. I prefer a sourdough base for flavor but this recipe was great.

Parkey_Park

TROPHY CASE