It’s dangerously cold for maybe 10 days during the 3 months of winter where i live (temperaturs below 20F). Far from the 3 months of temperatures that never drop below 95 degrees in Texas. The Midwest, the Rockies, Pacific Northwest, and mid to north Atlantic of the US are all well within normal human habitation ranges.
I mean that’s what I do when it’s something small, but when it’s something that takes 10+ hours, that’s a lot of beer and standing.
Though right now I just have an alarm to check it every half hour. Considering wiring up something with an arduino and appifying my meat without any proprietary tech.
ok but why aren’t you outside with a beer…pretty sure that’s a part of the meat smokers law
Funny enough that’s what I’m doing now, then my cousin leans over with his phone to show me his brisket is sitting right at 225
Some people also think the point of fishing is to catch fish and not to chill out by the bay with some light beers.
!ping
Fish in the area
!ping
Fish on hook
Tap REEL to begin reeling
!ping
Fish escaped
Tap CAST to try again
It can be both, but at least if i don’t catch any fish I’ll catch a good buzz
Fair enough
Because I live in Texas and being outside in the summer for extended periods is dangerous.
Seems like we shouldn’t encourage people to live in locations where being outside for 6 months of the year is hazardous
That’s pretty much everywhere
The problem is that this keeps changing
Not everyone can live in California wine country.
Most people live where it gets either dangerously hot or dangerously cold for large portions of the year.
It’s dangerously cold for maybe 10 days during the 3 months of winter where i live (temperaturs below 20F). Far from the 3 months of temperatures that never drop below 95 degrees in Texas. The Midwest, the Rockies, Pacific Northwest, and mid to north Atlantic of the US are all well within normal human habitation ranges.
I mean that’s what I do when it’s something small, but when it’s something that takes 10+ hours, that’s a lot of beer and standing.
Though right now I just have an alarm to check it every half hour. Considering wiring up something with an arduino and appifying my meat without any proprietary tech.
I had the same thought and went with a HeaterMeter, although I haven’t finished building it yet.
I have a non digital charcoal kettle, and I found good options for blowers and temp control in China.
It’s a simple fitting that I only use doing very long cooks. Saves all the mucking around with the official stuff
Not for a brisket though. I’m too old to stay up that long.