Unifi and Unms and my lan

If you didn’t know I am running an Unifi network, and oh man am I happy with it! :) I am also using UNMS the new software after Airmax. After is the wrong word here, Airmax will be alive, but unms it inspired by the awesome Unifi-Controller. It just has to be. At home I am running an Unifi Security Gateway, Unifi Switch 150W US, 2 Unifi AP AC Lite.
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Oh Ikamand thoughts again... and some pork

Saturday morning, time to start prepping for the wedding I was hired to do my magic. Seven fillet of pork was going to be prepped. So I thought there is no better time than now to use my iKamand. But what a kick in the nuts it was. Hooked it up (discovered that when the iKamande is mounted I can not open the bottom air inlet more than 15 mm, bug feature I cant say) and it didn’t find my wifi.
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Italy there and back again

The weather made us decide to go abroad. So we bought a trip to Rome, found a hotel and went. It took us about a week to decide and to leave Sweden for a week. When in Rome, you have to see Coloseum and Patheon, ofc also the Vatican state with the S:t Peters square (circle?) and the S:t Peters Church. These are crazy impressive buildings, so old that is hard to grasp.
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A 12h run with Thermoworks Smoke

As I told you earlier my next 12 h run with the Kamado would be without the iKamand and instead with my trustworthy Thermoworks Smoke. So it has happened this last Friday, it was time to make a brisket again. Up at 5:15 (AM), the Kamado and everything was prepped, so out to the Kamado, fire up the pit rig the Smoke and wait for 30-40 mins so the pit would settle.
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Invitation to follow my return to Smoke...

As I told you in my last iKamand post I had a thought of trying to use my Smoke thermometer again after a few runs with the iKamand. Now it is that time, tomorrow, before the rooster I will start the kamado to make another brisket for tomorrow nights BBQ party. In my time, Swedish, I will get up at 5. See you then.

Some thoughts on iKamand

I have had the iKamand for a few weeks now and it is time to gather my thoughts on this device. First off it is not cheap, at all, but compared to the other players in the field it is not more expensive than them. I was not to sure that I actually needed this this when I ordered it, I do know my way around bbq and grilling. Before this I used a Thermoworks Smoke and I was very happy with it and the choice I had to do was to choose between an iKamand or an Thermoworks Smoke Gateway the price difference is quite substantial.
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I rebuilt my blog with hugo and forestly, and moved to netlify

I rebuilt my blog with hugo and forestly, and moved to netlify During the last year I have been thinking of starting a blog, tried many different blog engiens and in the end decided to go with Ghost. Still the blogging didnt take off due to, I dont really know why, but the way I was supposed to add the texts. 1. I wanted a simpler way to add my texts.
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iKamand vibration - normal?

So time for the second run with the new iKamand, this time at around 150° C. I added it later at a later state due to WIFI issues at home. But when I did, it was after I had to open to measure teh temp on the chicken scewers inside. First off the iKamand thought it was aroung 111° C inside. My Thermoworks Smoke told me that it was arount 140° C.
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A day with Linux Desktop

So the summer is getting closer and work wise that means more slack time. So I got an idea, for so many years it has been a buzz about when Linux will take over the desktop. So what the hell, I partitioned my MBP 2015 and installed Ubuntu 19.04. I should say that I have used Ubuntu and mainly Ubuntu server for years now so there is no surprise that I used that for this experiment.
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My first run with iKamand

Finally I got a chance to use my new iKamand, followed my gut feeling about all the BBQ I got inside me. It feels like cheeting, to be honest. Fired up the bbq, built the conquer system, shut the lid and the started the iKamand. At once the built in fan started at 100%, the temprature started to raise in the bbq. Went inside to prepare the meat, had the meat at dry salt for a few hours, so I rinsed it, dried it, and put some oil on it and added the rub, Hanks true BBQ meat rub.
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