Recent content by DkHelmet

I'm still getting a feel for the 3D, so the newbie questions keep coming. :) I'm assuming 30-40 minutes per pound @ 200F, right? I'm looking at a 15 pound boneless* ribeye roast that I'd like to have out at noon or so for a reverse sear. 5AM looks like a good start time. Sounds correct? edit...

So I'm doing that terrible new customer thing and reading manuals. I'm wondering if the 3D comes factory tuned for the 3D's characteristics, or should an autotune really be part of the first-time seasoning process? edit: While I'm here, is -H- on the PID's right hand screen just showing that I...