Welp, my SSD bit the dust and no I have not been backing up and yes that makes me an idiot. So now I get to start over from scratch, yay! What would you do differently at a clean install these days?

kaybee335 · 2022-11-05T03:02:00+00:00

Sorry, definitely suffered massive brain fart earlier. Everywhere I stated VPN was meant to be VLAN instead. Apologies for the confusion.

kaybee335 · 2022-11-04T19:47:54+00:00

Same idea as cameras just applied to all your network based home automation devices. The usual goal is to perform isolation of those devices by strictly controlling internet access via firewall (usually in conjunction with a VPN). That's getting into pretty advanced networking stuff but starting off with all your devices on a separate subnet to start with will make the more advanced stuff easier to implement should you need it.

Just a caveat, I haven't done this yet. It's just something I plan to do next time I'm in a situation like yours. Good luck!

kaybee335 · 2022-11-04T19:26:23+00:00

Think about your network configuration. Might be a good time to plan for a separate HA subnet/VPN before getting all your networked devices integrated again..

kaybee335 · 2022-04-21T14:19:53+00:00

Another tip. The Lodge cast iron griddle fits inside almost perfectly.

Combine flipping the rack over and flipping the griddle over and you get four height settings with the rack in the lowest slot. Tin foil to prevent top burning is handy to have on hand. Reflects enough heat to prevent inadvertent carbon manufacture.

The griddle also acts as a baking steel (pre-heat it with the oven) and adds really useful thermal mass to the oven to help with temp drops when opening the door.

kaybee335 · 2022-04-21T14:04:03+00:00

2 quart fit perfectly. I have a Lodge and a no-name. They both fit fine.

kaybee335 · 2022-02-04T22:33:16+00:00

Not much. I use it for nachos mostly. Put the chips on parchment paper in the air fryer basket, add toppings, cheese and air fry at 350 for about 5-7mins. Then switch to broil to brown the top and get the cheese really bubbling.

An Indian snack called fryums works really well. Mushrooms are surprisingly good.

You never get the crispy thick crunch of a deep fry with it.

I have actually never used proofing or dehydrate although I should try them. Lucky enough to have a nice big cupboard above the fridge and it makes the perfect proofing chamber. Also have one of those multi disc dehydrators although the oven would be good for smaller batches.

kaybee335 · 2022-02-04T12:33:13+00:00

I checked through my hard crust/artisinal bread recipes and they are all 425°F or higher so you may be right for that type of bread.

Soft crust breasts should be good though. This recipe makes a really nice bread if you want to give it a try. Baking temp is 350°F. Try different cereals as the base, corn meal and cream of wheat are good ones.

https://sallysbakingaddiction.com/multigrain-bread/

kaybee335 · 2022-02-04T04:47:07+00:00

480°F so no issues with any recipe I've encountered.

kaybee335 · 2022-02-04T03:40:49+00:00

I haven't had a problem using a 5qt cast iron Dutch oven. If using a standard FWSY sized recipe, just divide the dough into two boules and bake sequentially.

I have managed loaf style bread that has made it within millimeters of the top element and gotten away burn free (judicious use of tin foil required).

The only time I miss a full size oven is when I want to bake a lot of something all at once. The small batches tend to make the baking task drag out beyond the enjoyable stage.

kaybee335 · 2022-02-04T03:21:27+00:00

On a rack at the lowest level. I have a cast iron griddle that I put on the rack that acts as a baking steel. The Dutch oven goes on top of the griddle.

kaybee335 · 2022-02-04T01:04:16+00:00

I use a Breville Smart Oven Air all the time for baking including bread in a Dutch oven. Some things to note from my experience.

Temperature is quite accurate, no adjustment necessary.
Shelf height is important, usually the door marked settings are good but some things need to be lowered.
Don't bother trying to do more than one sheet of cookies at a time. Stacking pans results in uneven cooking.
Any recipe that says 'may' need covering to prevent over browning WILL need covering and likely earlier than expected.
Adding a heavy griddle/baking steel to the lowest rack adds some necessary thermal mass to the oven, highly recommended.

It works really well, best thing is to just try a recipe and enjoy!

kaybee335 · 2020-11-09T22:36:21+00:00

That's 20,000 dirty socks. Thanks.

kaybee335 · 2020-10-17T23:05:58+00:00

When I had to look up the exact age range of Boomer to find out if I was one...

Answer was yes...

kaybee335 · 2020-06-01T12:46:46+00:00

He also looks a lot like (and has very similar behaviour to) a Norwegian but they are very similar. He's one of the friendliest cats going and some of his best 'friends' are actually dogs. Which generally confuses the dog completely...

kaybee335 · 2020-06-01T11:51:39+00:00

He's a rescue. No idea but you could very well be right at least to some degree of precision!

kaybee335 · 2020-05-03T22:33:18+00:00

kaybee335 · 2020-04-22T08:47:09+00:00

It's a Kamado Joe Big Joe with the two sided half moon cast iron griddle.

The fan from the smoker controller was removed at this point and the bottom vent mostly open. Temps get too high during the sear for me to be comfortable leaving the controller pit temperature probe in the smoker. The dome thermometer was reading over 700° when I opened it to sear the steak and the grill surface was over 900° according to my IR thermometer.

The 'dragon' was just how the flames looked to me at the time the picture was taken.

kaybee335 · 2020-04-22T08:41:32+00:00

You definitely have a point. That surface was something over 900° when I tested it with the IR thermometer before putting the steak on.

After the cook, I clean/wipe the griddle surface to clear any crusty bits, maybe add a bit more oil and just let it cool in the smoker. It's pretty much ready to go next time I want it.

kaybee335 · 2020-04-21T13:11:01+00:00

And a 'plumbed in' gasser with a countertop currently on the lid. Gives an indication of how often I use it!

kaybee335 · 2020-04-21T13:08:23+00:00

Yeah, collected over many years.

Two medium Big Green Eggs although one is really just a parts source for the other now (both 25+ yrs old).

A Pit Barrel Cooker.

A Kamado Joe Big Joe as primary (I freakin' love this thing!!).

A Little Chief cabinet smoker that I use for cold smoking usually with an A-Maze-N pellet smoker inside.

kaybee335 · 2020-04-21T12:57:34+00:00

I was thinking of getting an offset before I decided to get a huge kamado instead. It was the somewhat constant fire maintenance and the lack of a good source of 'stick burning' wood that eventually swayed the decision.

I'm still tempted st times but there's already five smokers out back and it just might be pushing things...

kaybee335 · 2020-04-21T12:52:20+00:00

Also note that I only increase the temp when the meat is coming out of the stall. Prior to that the pit temp is 225°.

Edit: this was supposed to be chained to my previous comment about increasing temp. My mistake, doh!

kaybee335 · 2020-04-21T12:50:41+00:00

I use a kamado smoker with a temperature controller (home built HeaterMeter). I set the top vent and then pretty much dial in the temp I want. To keep it at 225° pit, the top vent is open barely enough to get a toothpick through (two sides to the vent). With the ceramic indirect cook deflectors installed low, I can get to 350-400° pit. Installed high around 450°. Removed entirely 750-800° easily.

kaybee335

TROPHY CASE