r/combustion_inc

just received my GGG and another probe.

my Weber has a heat gauge with the exhaust vents opposite it.

I use a SNS setup and I always have the vent opposite to the charcoal above the food I’m smoking so the smoke travels over the meat

if I mount the GGG at the existing guage location it’s going to be straight above the coals so will be be measuring the wrong area.

Has anybody mounted it beside the vent? or am I overthinking it and should just mount it where the gauge is and orient the vents over the hot side.

hope that makes sense.

pictures would be helpful! thank you in advance!

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday.

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes until it reached 118f. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.;

The recipe I used was one of Nagis from Recipetineats but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

I love this little grill, but was wondering if it would just be too ridiculous to use the Combustion Engine with it? I love the idea of a portable and precise charcoal grill. I'm already invested in several of the Combustion Inc predictive thermometers...

This may seem like a radical idea, but bear with me.

As you can see from the photos, I have GGG shield mounted on my Kamado Joe Classic and a Weber gas grill. A few days ago I cooked a rotisserie turkey breast on the KJ using a FireBoard with its wired pit probe clipped to the end of the GGG probe. Once the KJ got to temp and stabilized, the temp displayed by the GGG was consistently around 25-degrees lower than the FireBoard. No big deal, because the FireBoard was controlling the pit temp. But I also have found that the GGG temp is consistently lower than the Weber built-in thermometer. In the photo, it’s also about 25F lower. Another thing I notice is that the GGG is way slower to react to temperature changes than either the FireBoard or Weber thermometer. As the Weber heats, it takes the GGG quite a while to catch up.

I’m wondering whether the GGG temperature readings are affected by the considerable length of the probe that’s outside the lid, where heat from the metal probe may be dissipating, lowering the temperature at the tip a bit, especially in cold temperatures. If that’s true, would it make sense to cut the feet off the shield to get more of the probe inside the lid? As I have the thick shield, and not the thinner heat deflector on both the KJ and Weber, and both are mounted on the side, not the top, would there still be enough protection for the GGG? Would there be enough protection for the plastic portion of the probe?

Is this a dumb idea?

Finally got 2 probes, and 3D printed a custom case to hold the probes and display. Ready to try these both out on the smoker (Already used one of the probes while waiting on the other one, it worked great!)

Boursin cheese. Leeks, Spinach and Jalapenos.

Bacon wrapped.

Little Blues Hog Sauce at the end.

Has anyone else experienced this? I turned it off and turned it back on again and still the display is disrupted. It still transmits to the app no problem.

I’m having a weird issue with my new V2 probes. Anything over an hr and the temps disappear from the app except on the graph. Didn’t/doesn’t happen with my v1 probes?