Thanks for all the likes on the engine and the grain car. More will be coming in the engine department now that the programing is done.
Get stainless steel #316 grade, marine quality bolts/nuts. They won't corrode or chemically interact with the alloy either. Galvanized will.Troy: When I smoke meat, I always let it come close to room temperature before setting it in the smoker. It produces better results.
You are correct that when it hits about the 160° mark, the water in the meat starts to turn to steam and actually slows the meats temperature rise due to evaporation (similar to sweat). Some people use what they call "The Texas Crutch". Wrap it in aluminum foil or butcher paper at about 160 and let it finish. This also helps keep some of the moisture in the meat. Of course I use a water pan in my smoker which helps as well. I don't know if that's an option with the kamado style unit you have. I will say I haven't done as much this past 12-18 months as I'd like.
When I came back from my December trip, I brought back my parent's Portable Kitchen grill\smoker. My brother and I bought it with our paper route money for one of their anniversaries while I was in HS. (I started my freshman year in Kansas). I need to get it fixed properly as over the years the bolts failed along with the fire grate. Dad has some odd bolts in it that need to be replaced. The wife thinks I need to pass it down to the boy who will need a grill. I will probably do that but not before I use it once I get it "restored". Since it's cast aluminum, it won't get painted and it won't rust (except for the wrong bolts). Supposed to be pretty close to a kamado style grill\smoker due to the thickness of the metal.
Oh! You should not have done that. I can't tell you of the amount of stuff I have that should have stayed where it was when I first put it down after buying it. Can always remember where that was when looking for it. Putting it where it will be "better" or "safer' guarantees rarely finding it again.
I don't know about those french water bath thingies... so I went to one of my mentors of the big block charcoal:You can do it without Sous Vide, like on a carefully controlled smoker etc. but it is a lot harder to control.
Mike:Most folks who try it either love it or hate it.
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