I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.
Jamie Thingelstad
Writer of the Weekly Thing. Blogger. Explorer of tech, the open web, AI, and a good escape room. Maybe a podcast? CTO of SPS Commerce, Board Member of MnTech, Former Board Member Minnestar. Minneapolis is home.