Originally Posted by MilitantSquatter
Is this using only one temperature ?
For now there is a default meat temp set based on the type of meat being cooked.
Everything is based on a 9 out of 10 recommend and my own cooking experience.
It's very "general" in essence at the moment - and very new...Great for beginners and intermediate folk I think and as I get more datapoints on different meats cooking at different temps, we'll expand it.
I'm a slow and low guy and I do everything typically between 210 and 235ish.
But that's me and I know everyone has their own style.
What do you think out of the gate though?
And the suggested rest times? Well, I've realized some great benefits from resting - and it also buys time for longer cooks. When it's done for me, it goes straight into the Cambro! ;)
Give me some instructions and feedback and I'll use what I can to continue to refine it.