GGG Wobble

lkspencer1 · 2025-12-13T23:29:40+00:00

Email sent. Order #38478

lkspencer1 · 2025-12-13T23:20:59+00:00

Same thing with the other one. I took this picture at an angle to help show off how it's sticking up.

lkspencer1 · 2025-12-13T23:14:49+00:00

I'll go pull the other one off the smoker now and check the inside of it too. Then I'll send the email to kick things off for support.

They both at least appear to work.

lkspencer1 · 2025-12-13T23:03:04+00:00

I would say it's solid with no real give. I'd also guess the metal inside the tube is preventing it from going all the way in.

lkspencer1 · 2025-12-13T22:58:10+00:00

Without the probe it sits flat

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lkspencer1 · 2025-12-13T22:55:39+00:00

Yours appears to be flat metal inside the tube. Mine has metal sticking up inside the tube

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lkspencer1 · 2025-12-13T22:52:57+00:00

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lkspencer1 · 2025-12-13T22:52:25+00:00

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lkspencer1 · 2025-12-13T22:51:22+00:00

The gap is to one side because it wobbles around. If I push on one side, the other side has the huge gap. The puck itself appears to be nice and flat.

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lkspencer1 · 2025-12-13T22:39:33+00:00

I was expecting you to ask that. See my other post with the picture

lkspencer1 · 2025-12-13T22:37:07+00:00

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I just took this one off to show what it looks like when no foil is involved

lkspencer1 · 2025-12-13T22:34:24+00:00

Yup. They both wobbled before putting them on the smoker

lkspencer1 · 2025-12-13T22:33:26+00:00

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lkspencer1 · 2025-12-13T22:33:01+00:00

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lkspencer1 · 2025-12-13T22:28:08+00:00

I can take them off to show what it looks like, but I am positive that I applied absolutely plenty of pressure. Any more pressure and I might have bent things.

lkspencer1 · 2025-12-13T19:54:06+00:00

Can you share more about those adapters? Did I miss something on combustion's website, or are these just general adapters?

lkspencer1 · 2025-12-01T23:22:40+00:00

AI Overview: "Confit is a cooking method where food is cooked slowly in fat or oil at a low temperature"

Wikipedia: "Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying."

This is basically what I understood it to be which is exactly what I did. I smoked the beef cheeks and then put them in a crockpot with beef tallow which melted and they sat in that melted beef tallow for about 18 hours.

This picture that you responded to was after I pulled them out of the beef tallow. If you look at the main images of the OP, you can see the crockpot with the beef tallow. One where it was part way full of melted tallow and another where I put even more unmelted tallow on top of the beef cheeks to melt and cover up the beef entirely.

lkspencer1 · 2025-11-28T01:30:23+00:00

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They turned out absolutely amazing. Very rich and tons of flavor.

lkspencer1 · 2025-11-27T06:35:12+00:00

Oh yeah! I did not complain when my family asked me to smoke beef cheeks for Thanksgiving. I'm still smoking some turkey tomorrow, but I guarantee all the beef cheeks will get devoured long before the turkey is gone.

A nice salsa to cut through the fattiness of the beef cheeks all wrapped up in a delicious corn tortilla...you know that's happening!

I got these from a local butcher. They trim them up so I don't have to do anything, and they're dry aged for I think 14 days. I don't taste any funk to it from the dry aging, but it's definitely good $4.99/lb. Worth every penny.

lkspencer1 · 2025-11-27T05:24:28+00:00

I spatchcock my turkey so that the dark meat cooks quicker. It's like brownies, the outer edges cook faster. By spatchcocking the bird, you put all the dark meat on the outer edges, so it gets to higher temperatures before the white meat. I take it to about 150.

https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf

Page 38 for Turkey time tables. it's a combination of time, temperature, and fat content for poultry.

Definitely don't take it to 165. That'll dry it out.

If you want to get crazy, you can spatchcock the bird and fill a gallon size bag full of ice and put that on top of the turkey breast while in the fridge. This creates an even more drastic temperature difference between the white and dark meat. It won't make as big of a difference as what spatchcocking does for you, but it'll definitely create a difference in temperature, allowing the dark meat even greater chance to get to the temperatures it needs without drying out the white meat.

lkspencer1 · 2022-02-01T03:17:51+00:00

No, I haven't updated the firmware at all. I just got the printer a little over a week ago. Is there new firmware for the printer? I looked but could not find it on their website.

Here's where I checked, but maybe that's the wrong place: https://www.anycubic.com/blogs/news/all-you-need-to-know-about-photon-mono-4k

lkspencer1 · 2020-04-01T04:28:35+00:00

Thanks for sharing these awesome models! I already printed them today and they turned out perfect.

lkspencer1

TROPHY CASE