Congratulations.
the two add-ons I think are very helpful : the ( seni ) disposable aluminum drips pans ( line them w parchment paper )
and the non-stick mesh for the shelves. the little plastic slid on ' filter ' for ease of draining the water // spent pellets is nice.
I got that as I needed a few bucks for free shipping. now that I have It Im glad I got it.
currently my projects are the bacon wrapped boneless country ribs ( pork dark meat , mostly.
Set II chilling after 48 H SV 130 F. Thursday in the GE-IDS , as its going to be much cooler then , they claim .
the three units will all have ground garlic , ground onion ( powder ) then
1) ' M " ( Mexican ) = adding fresh ground cumin
2) ' F " ( French shy not ? ) = adding dried rosemary and dried thyme , crushed , not ground
3) ' S " ( Spanish ) = adding Spanish smoked paprika flakes . again not ground. from SpceTereckkers
Im adding a decent amount of each seasoning , as I want more of that flavor to be evident.
set III is in the SV'der , again 48 H 130 f
Sat AM Ill go by MarketBasket early ( cooler ) and see if I can pic up a set or two.
my plan , over the next 10 days or so , heat permitting , is 6 total sets
why 6 ? generic , but god quality bacon , was on sale last week and I picked up enough for 6 sets of something or other
and Fz them.
P.S.: @JoNorvelleWalker : I coudn't possible run the GE-IDS in this sort of heat.
