Originally Posted by Gato Gordo
That is the big benefit. If you are gone, you can still monitor and adjust the temperature of the pit. I have been away from home, checked the temperature of the meat, decided it was getting done too fast, so I dropped the temperature setting for the pit by 25 degrees. All via my iPhone. It is like being there without having to be there. With some software, you can even program it to automatically lower the pit temperature when the meat hits a predefined setting.
OK... that's nice. Who's going to handle a grease fire? Ask you neighbor? Who is going to burp the egg?
How are you going to probe for tenderness by wi-fi?
Who's going to pull off the meat when done?
Sorry - no excuse or justification for lack of responsibility (not being there).
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP, and a BSKD