topgun

There is an AV showroom up on the 4th floor of the merchandise Mart in Chicago you should go visit.

I think they were 1500 a piece though, can't remember the name though.

Get some in wall transducers. I heard some amazing ones in Chicago.

Quality is relative.

Well that was quick.

I've got an ART SLA-1 I'd part with.

What sort of price range are you looking at being in?

Isn't there supposed to be a ring light on that....

Main thing I do is stick a thermocouple in it, and go do something else till it tells me its done.

How'd the pig turn out?

I take them off at 205 and foil wrap till whenever they get pulled.

I think its an attachment for something, don't know what though.

Snow? Almost 50* here. Supposed to be 60 on Sunday.

40s-50s here for the extended forecast.

I think the snow follows Ryan.

Grill grate temp and one in each roast

Playing around on my cook, got it half way through the cook.

Internet connected 4 port thermocouple, phone app to watch it, has alarms, graphs, and neat stuff.

The tappecue thermometers are really cool.

17hrs for two 8lb (before trimming) pork roasts, little longer than I expected. They about didn't get done in time.

I did bring the grate inside and clean it separate before cleaning by heat.

I'd prefer to but it's 20* outside, dark, short on time and out of fucks. So trial by fire it is.

BBQ Guru doesn't read temps down below 26*F either apparently.

Never had this before, but realized where its at is exposed to rain now. Time to sew up a cover.

Went to load up the Egg for a smoke on some pork butts tonight. Mold. Son of a.... Some charcoal and burn it out! 500*F ought to do it.