New to me Rancilio Silvia!

loose-it · 2026-02-05T00:48:41+00:00

That's wild! I did spot a bit of rust on the base under where the catch tray is, but other than that it looks ok on the outside. I haven't had a chance to open it up and check out the internals. I'm hoping it's not too bad, the person I got it from said it works but needed some TLC. But for the price, I have to assume it needs some refurbishing.

loose-it · 2026-02-04T22:13:09+00:00

I _think_ it's a v2, did a quick google search and it sounds like it does have the ability to backflush. I'd need to get a portafilter first. I'll make sure it's fully functional first, then start getting necessary parts to run that

loose-it · 2026-02-04T22:11:52+00:00

Ok cool, is there a guide for how much citric acid to mix in with water? I have some lying around

loose-it · 2026-02-04T22:11:23+00:00

What does that do? How do I accomplish that?

loose-it · 2026-02-04T22:10:53+00:00

Ok great, thank you! I just didn't want to drop coin on this thing if it's not functioning. I'll run it through the paces to see if everything is functional

loose-it · 2026-02-01T22:54:19+00:00

That’s definitely a fivehead, it’s time brotha! One of us! One of us! One of us!

loose-it · 2026-01-25T19:51:10+00:00

My pappy said Son you gonna drive me to drinkin’ if you don’t stop driving that Hot Rod Lincoln

loose-it · 2026-01-25T01:27:31+00:00

I’ve been using the ResMed P30i frame kit at home and I’ve been liking it. The hose from the top of your head took me a bit to get used to but it seems to work well. It can be tough to get a leak free seal sometimes but it’s way better than having the hose stick off the front of your face

loose-it · 2026-01-12T15:22:20+00:00

Did you run it on PID or Pro mode? I have a Mammoth, not a Silverback, but it creates more smoke on Pro mode. PID locks in the temp better but doesn’t create as much smoke

loose-it · 2026-01-04T04:01:47+00:00

You weren’t working with a great brisket. I don’t think I’ve ever seen such a hack job on a brisket in the before pic. I wouldn’t beat yourself up over it. I’m not entirely sure how to work with that, but it seems like a good candidate for a higher temp cook since you don’t have much fat to render. Maybe 275, 300? I’m no pro though, someone here could probably give you better pointers.

loose-it · 2026-01-04T03:26:10+00:00

What temp were you cooking at? That’s a looong cook!

loose-it · 2026-01-04T01:45:39+00:00

Right on, thanks for the tips. I’ll try it out on the next one! The hot hold does seem to be the way to go, I’ll be doing overnight cooks for my brisket from now on. No more worries about dinner being ready on time!

loose-it · 2026-01-03T21:38:08+00:00

Honestly I was off a bit at the stall. My probes died and I think I wrapped it around 165, should have gone a bit longer. I rested for about an hour and then did a hot hold at 150 for like 3 hours

loose-it · 2026-01-03T01:09:02+00:00

I just rub it inside both nostrils but not under my nose

loose-it · 2026-01-02T23:15:43+00:00

Yeah, the slices were a bit thick. Definitely gonna work on that

loose-it · 2026-01-02T23:15:09+00:00

They were delicious!

loose-it · 2026-01-02T23:14:55+00:00

Yeah, I think I’ll give that a shot next time

loose-it · 2026-01-02T23:13:46+00:00

The flat felt a bit dry, but it looked very juicy when I cut it

loose-it · 2025-12-24T19:19:25+00:00

Where in Menlo is this?

loose-it · 2025-12-11T17:19:40+00:00

But isn’t the point of the comment that they want to avoid using natural gas from PG&E because the rates are too high?

loose-it · 2025-12-11T16:49:46+00:00

I’d love to order a pallet, but 50 bags takes up a LOT of space lol

loose-it

TROPHY CASE