@cmoz I did exactly the same thing. Just made sure it was a completely safe image. 😄
You can turn it off again in further comments if no longer necessary but obviously dependent on topic/content. Err on the side of keeping it on.
@cmoz it's different. Lot of people are trying to treat/use it like that place. Or just plain confused.
I've learned that, when unsure, just ask. If it's a common thing you'll likely get a pretty quick answer from those you follow already. If you have a real poser of a question, it will get boosted and spread further.
You don't get 🔥 and vitriol in responses here.
#hashtag the question so it can be FILTERED‼️
#TheInflux
After a week and a half I like it much, much more.
@cmoz I am definitely having more 'conversations' here.
Feeling comfortable exposing a bit more of actually who I am, rather than 'trying to get attention'.
Thinking more about what I post before I post. I'm proofreading more carefully. Thinking about how people can avoid my stuff if they want to. Or maybe just one of my interests (ie. BBQ).
It's just a flat out better place. Wish I had come sooner. But there's a good chance there may not have been 'enough' before #TheInflux
@cmoz the BBQ stuff is/will be posted in a thread format. Unless I can get something into a single toot, like a tip.
There's one there and likely a second today (preview toot is up).
Look for #CrazyCanuckBBQ
It also has some of the things I learned about writing threads here embedded in it. I *think* I have CW'd it appropriately. At least, no one has complained.
That I've seen yet, like the other place I'm having inconsistent notifications about new comments.
@cmoz I use a big (actually huge) kamado. Combining that with a smoker controller and some #HomeAssistant monitoring/automation allows me to minimize outdoor exposure during a cook.
That and buying a dedicated BBQ pavilion that covers my most used smokers and me.
@cmoz check out a kamado.
They're expensive but worth it. You will pat yourself on the back for budgeting for one size bigger than you think you need (trust me on this).
They can grill, griddle, smoke, bake, ...
Do everything devices usually involve a compromise. This one does as well but you have to be approaching Pit Master level to notice the difference (IMO).
...
@cmoz
...
To prove my point, Meathead at AmazingRibs doesn't really care for them. He does review BBQs and related stuff at Amazing Ribs though. With science behind it, not just opinion.
https://amazingribs.com/ratings-reviews-and-buying-guides/
Check out the rest of that site for recipes, techniques, etc.
His book is a must-have collection of recipes and techniques. It will teach you a lot and I still refer to it. I've been doing this for 30+ years. It's that good.
@cmoz 👍
I have experience with two brands of kamado. Started with a Big Green Egg Medium and now have a generation old Kamado Joe Big Joe which I love. I would recommend a KJ over the BGE for a large number of reasons.
Primarily though, despite being the best known for these, BGE are definitely playing a game of catch up and not doing it particularly well. They got stagnant when they owned the market.
@cmoz feel free to ask questions any time you want.
When I don't know, I'm happy to admit it. But it is quite likely I'm aware of a resource with the answer.
Fire away anytime!
Good luck and don't rush your search.
- Think of the things you want to cook (true BBQ brisket, pulled pork) as much as the things you do cook.
- Think of setup/light time. If it's not convenient, you won't use it. It's the BBQ analogy to 'the best camera..'
- think of exposure, both BBQ and you
@cmoz a good example is a pellet smoker. They are really good at smoking. And really convenient to use. Pour in pellets, hit ignite & wait for a bit. Most new ones have a controller so you just set it like an oven. Likely WiFi. Most certainly proprietary API if so, requiring a cloud account.
Suck at searing, no matter what you read. A *good* steak, burger is out. But great brisket, pulled pork.
Almost as easy to use as a gas BBQ though.
Think I mentioned compromises earlier...
@cmoz don't buy a stick burner unless you also plan to also acquire a woodlot. And the storage/equipment for aging/drying/splitting.
And have no plans to do anything other than endlessly tend a fire.
Do not be fooled. It's a trap!
@cmoz
Warning.
Doing this is addictive. You can achieve a level where you just *can't* order anything BBQ/grilled etc. from a restaurant menu. Especially places saying they specialise in BBQ. Unless you travel (for me) to other cities known for BBQ.
Been over 10 years since I ate in a BBQ restaurant.
@cmoz when you do get one, be patient. You'll have fails, you're learning something new and complicated.
Think of it like a 3D printer. Very frustrating at the beginning, occasional frustration as you use it, especially doing something new to you.
Takes a lot of time/research investment to do something well. Problems are equally likely equipment settings or your miscomprehension of what you are doing.
But the things you can do with it!!!
Start simple, build your skills.
@cmoz firepits are really nice. Any thing 🔥 related I enjoy. As long as it's controlled 🔥.
Funny how one of the most common human traits is sitting around a fire for comfort purposes. We haven't evolved as far as we like to think we have.
@cmoz and actually the *most* awkward time is if someone invites you over for BBQ. And you don't know them very well.
Charred shoe leather or pretty good? Where in the spectrum is this going to be?
Then you have to do the balance between possible offence by refusing and being thought a BBQ snob versus going and cringing the entire time because of what you are seeing/eating.
And not being able to stop yourself from offering advice. Thus becoming that same BBQ snob.
🤷
@cmoz
Additional Tip: if you decide to go ahead and chance it anyway, prepare a neutral/positive comment beforehand.
You will quite likely be totally flummoxed and speechless when the inevitable "So what do you think?" question comes up. 😄
@cmoz yeah, but then you find out they have a gas BBQ and are planning on making pulled pork. You can do your best, but...
Although a solution to that is something known as faux-cambro.
A lot of slow cooked BBQ likes/needs a rest. So you BBQ at home, wrap the food in butcher paper, then layer upon layer of old towels until it completely fills a cooler.
Will keep for hours in bacteria safe environment.
Doesn't work for steaks/pork chops you say. Wrong.
Solution available 😄
@cmoz no need to reply. It's really just a bunch of things to think about.
But if you have questions as you think things over, apparently I'm now available for 20/7 support via toot 😄
@cmoz just finished a comment to someone else about how 'right here is me now'. Not the other place.
So I removed the link to that account on my bio here.
😄🌐
@cmoz I would say about 50% of my 'anchor' accounts are here now. A good portion of the others were things like humour. Which I seem to have no problem finding here once I followed a few people, found a few boosts I like, and then checked out the authors. It expanded rapidly. One key difference was 'discovery' is different/slower here.
You have to wait for people you follow to find interesting things. Not some unknown-goal algorithm.
Slower, but far better!
@cmoz the other exception is a couple of 'brands' I follow. I suspect people considering setting up a business-like accounts are very unsure how that fits in here.
Despite the good ones being just people behind a social account, fitting in with their customers. Providing encouragement. Boosting projects made with their products. Providing support, including technical.
#DigiKey, #M5Stack and #GrillGrate are specific examples for me.
@cmoz the other thing that I suspect may be holding companies back is that the same account name can exist on many instances.
To a company it's 'their' name and they don't want readers to have to notice a small detail like the fact the originating instance is brands.town to know if it's them or not for real.
Just guessing though...
@cmoz had a really good conversation about this yesterday. Particularly maintaining your account over there.
Hopefully linking won't haul the other participants into our conversation.
💡💡💡
That's what's different here. I'm primarily having conversations rather than 'listen to/look at' me type of posts. Sure I had conversations there but they weren't my core activity.
💡💡💡
I haven't even checked my personal timeline yet!
@cmoz no, there's just one me. I hope!
I was considering doing that to break out the BBQ if it wasn't a good fit. At this point there doesn't seem to be a BBQ focused instance. That I've found. Tomorrow is another story, I'm sure someone will spin one up at some point.
I plan on sticking with this account/instance for a while now. I've found how to essentially isolate BBQ via hashtag identification and CWs. It seems to work.
@cmoz I think they are checking the water. Seeing how things are here. Figuring out how to arrive/exist in a more commercial negative environment so they don't cause offence.
Companies have to move slower than individuals. And are usually more sensitive about first impressions. They would rather 'find out' first than 'f*ck around' if they can. At least the responsible ones.
Just noticed Raspberry Pi is here now so it's starting. You can also see 'nesting' footprints of others.
@cmoz and I really hope you are following @Jorvon_Moss. That will also likely be the fastest way to find out when #digikey arrives.
And maybe progress status.
Hint, hint...😄
And sorry, I know it was just yesterday I asked 😄
CMoz
kaybeeque 🍁💪💪🍁
