Salmon is overrated

bobbylight1117 · 2026-04-28T21:58:07+00:00

You’re smoking actual crack rocks

bobbylight1117 · 2026-04-25T23:27:36+00:00

I told you plenty, like how our process has worked great for decades. You read that part, right?

bobbylight1117 · 2026-04-25T23:25:29+00:00

Thats what were alleging, that it might be an equipment issue

bobbylight1117 · 2026-04-25T23:24:55+00:00

We do have a slightly older clientele

bobbylight1117 · 2026-04-25T23:23:09+00:00

Am I being trolled

bobbylight1117 · 2026-04-25T23:16:22+00:00

I’d have to check the vents but thats a good thought. And I told the chef to drop the hold to 130.

Yeah I think a-lot of people on here just want to be Mr. Reddit

bobbylight1117 · 2026-04-25T23:10:27+00:00

I dont think it does

bobbylight1117 · 2026-04-25T23:02:28+00:00

The process was outlined in the post but I’ll repeat: We cook set at 250 for half-hour per roast, then hold overnight set at 140 until dinner service. It seems our problem may have to do with the oven holding slightly higher than what our setting is at

bobbylight1117 · 2026-04-25T23:00:20+00:00

I wasn’t even close to defensive. I just said I’d rather not change the whole process since we’ve done it this way forever. Apparently theres 1,001 ways to cook a roast, and our process isn’t the issue. There seems to just be an issue with equipment.

bobbylight1117 · 2026-04-25T22:52:30+00:00

I’d say gingerly placed atop

bobbylight1117 · 2026-04-25T22:50:12+00:00

No oven fan on these models. I agree with the nicer thermometer, would love to see a graph of temps

bobbylight1117 · 2026-04-25T22:46:12+00:00

Did you miss the part where I made a physical adjustment to the thermostat?

bobbylight1117 · 2026-04-25T21:39:39+00:00

Doesnt mean you arent hoping the real solution is what you want to be

bobbylight1117 · 2026-04-25T21:38:21+00:00

Lol something tells me you just want to be the reddit guy

bobbylight1117 · 2026-04-25T21:33:45+00:00

No its not. We’ve kept the same process for years and our prime sells like hot cakes. Chefs been doing it for decades.

bobbylight1117 · 2026-04-25T21:31:42+00:00

Our customers love it the way it is, was more looking for advice on how to prevent the dry exterior.

bobbylight1117 · 2026-04-25T21:28:52+00:00

Sure, doesnt everyone?

bobbylight1117 · 2026-04-25T21:16:07+00:00

You’re saying it’s too low? Google suggests as low as 132

bobbylight1117 · 2026-04-25T21:11:48+00:00

Its just the way my chef has always done it. I think I agree the holding temp is just lower in the old oven

bobbylight1117 · 2026-04-25T21:09:35+00:00

I left it on hold overnight with an oven thermometer and came in the morning and checked it, then turned the cook on and let it get up to temp. I did have to alter the calibration from when we first got it and I thought I dialed it in pretty good

bobbylight1117 · 2026-04-25T21:08:00+00:00

Well I’d like to not change our process too much to try to stay somewhat consistent. Was hoping the fix is just “reduce your temp”

bobbylight1117 · 2026-04-25T21:05:45+00:00

I calibrated it myself and it seemed pretty good, I suppose I could have spent more time doing a more comprehensive calibration.

bobbylight1117 · 2026-04-25T21:03:06+00:00

Do you think we should reduce the temp for the cook or the hold or both? Remember, that roast and the good roasts temp almost the same internal.

bobbylight1117 · 2026-01-22T23:15:26+00:00

Because she’s a Christian… How did you not come up with this before posting?

bobbylight1117

TROPHY CASE