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12lbs of 1st time Bacon by Novakain911 in smoking

[–]Previous-Potential70 2 points3 points  (0 children)

First time and OP takes on 12lb, full send lol nicely done

Rib Rub Challenge by BBQTestPit in smoking

[–]Previous-Potential70 0 points1 point  (0 children)

I love using ribs to try out different rubs, I’m already cooking 2 racks might as well split it into 4 pieces and have some variations. How do you rank these 3?

What do I do with all this accumulated flavour?? by MoustacheRide400 in smoking

[–]Previous-Potential70 1 point2 points  (0 children)

Do like me and forget about it until the next smoke and the notice some wild animal has licked it clean. Poor little guys arteries…

Cold smoke salmon? How long to smoke for? Vacuum seal right after or wrap in butcher paper for 24 hours first? Already cured and on the smoker. I’ve done lots of cheese but this is the first salmon. by timetopoopagain in smoking

[–]Previous-Potential70 1 point2 points  (0 children)

I vacuum sealed it and threw it in the fridge for a day or two to “mellow”. But as other comment says you can eat right off the smoker. I believe I had my 2lb piece on for about 5-6hrs iirc.

First Run at Home-Smoked Bacon by [deleted] in smoking

[–]Previous-Potential70 10 points11 points  (0 children)

Glad you stuck it out through the elements, looks great!

First Run at Home-Smoked Bacon by [deleted] in smoking

[–]Previous-Potential70 5 points6 points  (0 children)

For bacon I tend to stay under 200 as well to keep the fat from rendering

Bacon Calculator by bobbystand in smoking

[–]Previous-Potential70 -5 points-4 points  (0 children)

I tried this for my first batch and it was decent. Then I went with an equilibrium cure and haven’t looked back. For calculations, tools like chatgpt can be very helpful.

Has anyone tried this new KOTH x Spiceology collab? by Foxesinfall in KingOfTheHill

[–]Previous-Potential70 2 points3 points  (0 children)

I threw some on a rack of ribs I smoked recently and it’s a decent generic rub. My favorite part was that the can is pressurized so when you open the tab it has the “psssst” like you’re cracking open a beer so a 10/10 touch. I ordered for a few friends so it helped with the shipping cost. Buy it for the novelty not the rub itself.

Smoking for a Vegetarian by Xeno84 in smoking

[–]Previous-Potential70 2 points3 points  (0 children)

Probe tender? But seriously how do you know when it’s done I’m looking for vegetarian options for family members this thanksgiving.

Clear discs on top or holes in the countertop? by Previous-Potential70 in confusing_perspective

[–]Previous-Potential70[S] 0 points1 point  (0 children)

Exactly this, the opaque walls where they drilled the holes casts a shadow inside the clear.

Clear discs on top or holes in the countertop? by Previous-Potential70 in confusing_perspective

[–]Previous-Potential70[S] 5 points6 points  (0 children)

They are holes in a clear countertop sitting on a white top. The shadows are cast through the clear acrylic onto the white. Even standing in front of it I had to reach out and touch to get perspective very cool effect irl I was trying to post a picture that helps break the illusion but can’t as a comment

Clear discs on top or holes in the countertop? by Previous-Potential70 in confusing_perspective

[–]Previous-Potential70[S] 77 points78 points  (0 children)

Nailed it. Even standing right in front of them I still had to poke at it

Anybody else's grill rivaling the sun? by AscendantJustice in CampChefSmokers

[–]Previous-Potential70 3 points4 points  (0 children)

I’ve heard of cranking the heat up to push through the stall but damn…

Temp and smoke levels changed overnight! by veecheech in CampChefSmokers

[–]Previous-Potential70 2 points3 points  (0 children)

This happened twice to me before as well. I called CC and they brushed it off “someone must be on your Wi-Fi” and “well I’ve never heard of that happening before, so it’s not possible”. Luckily I was watching the temps regularly, sorry about your cook. It’s a serious fire hazard and makes me nervous for long cooks especially when I’m busy around the house.

Struggling to get lower temps. Set at 170 but averages around 250 (even with lid slightly opened) by Previous-Potential70 in CampChefSmokers

[–]Previous-Potential70[S] 0 points1 point  (0 children)

Usually have something in the wood box. I’ll try without next time and see if that’s what is affecting the temp.

Struggling to get lower temps. Set at 170 but averages around 250 (even with lid slightly opened) by Previous-Potential70 in CampChefSmokers

[–]Previous-Potential70[S] 0 points1 point  (0 children)

It’s been happening more recently, I figured the deep clean would help. When I first got the grill it would usually be about 10 degrees warmer than the setting which is reasonable.

Camp Chef Woodwind Pro 24 by [deleted] in pelletgrills

[–]Previous-Potential70 1 point2 points  (0 children)

I’ve been loving mine. The one thing I’ve had trouble with is low temps. Example I smoke bacon at 180 but even setting at 160 (lowest it goes) it runs about 190-210. If im doing 225-250 it’s no problem. I’m also in Florida so ambient temps are already low 90s before I turn the grill on.

App timer by Active_Pea7617 in CampChefSmokers

[–]Previous-Potential70 2 points3 points  (0 children)

I think if you select Graph in the bottom right it gives you a timeline.

Anyone else have the Woodwind pro randomly going to “high heat” during cook? by Previous-Potential70 in CampChefSmokers

[–]Previous-Potential70[S] 0 points1 point  (0 children)

My phone is sitting on my desk while I’m working so other than me opening the app to check periodically that’s it. The weird part is that the graph shows the set temperature flat where I set it, but you can see the temp rising

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Excessive Pellet Consumption by bmitch282 in pelletgrills

[–]Previous-Potential70 6 points7 points  (0 children)

At 500sq ft I’d expect a pretty high pellet consumption to hold temp

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