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Yes I was coming here to see if anyone had a script/bot to run through all these codes...

Anyone use a temperature controller for charcoal smokers? I have a Chargrill Akorn and although I do not have any problems maintaining cook temperatures. I thought about just getting a pellet/electric smoker but decided against it since I dont see a point of a second grill. I have my eyes...

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So we were having some issues with the 1st layer yesterday and decided to re-do our calibrations. All of a sudden the Z axis was no longer passing. The Z carriage would start at 0, go all the way up to 210 then come back down and fail. The nozzle would be at 0 but the lcd was reporting 5. Long...

So far I really like that I can save a project with all settings in tact from Cura. We have 3 in this office, two engineers and I the draftsman so being able to pull up a project and not have to guess on if the settings were changed or not is a huge plus. So far I like how the UI is way more...

Ok I am looking at the settings between Cura and Prusa ed Slic3r and I want them to be as close as the same as possible and looking at the start and end g-code section, should I copy and past the g-code from Slic3r and paste it straight into Cura? Slic3r Cura

Downloaded and will try Cura for slicing. I like that with a plugin it supposedly can handle native Autodesk file formats.

Yea we have 30 mins left on the heat tower and it has almost no stringing compare to the retraction tower. I used the same settings for both prints. Kind of at a loss why one would be so stringy and the other not. I will post a pick of the tower when it is complete. I did not expect the heat...

I have the temp tower going, the temp is changing and will see which temp has the least amount of stringing then do another retraction test with that temp

So the retraction setting you have are the defualts. I reset mine to the defaults and got this result. Is this acceptable or should I try to tweak it for less?

0.4 mm nozzle? I think that is the size that comes with the unit

Yes, PLA. I found the G-Code to make temp change by layer height but the tempurature did not change when pritning. We let it get to the 3rd rung without temp change just to be sure before aborting the print. Any Ideas? Better temperature tower v5 240-180 by auggie246

Ok we finally got the kit put together and I spent about 4 hours trying to figure out how to get slic3r to set the heat temps for layers without any progress. Can you give me a copy of the code you used to do it or point me in the direction to learn it? Also we also tried the retraction tests...

Do you have a link for a guide to set this up? We're not only 3d printer noobs but also Pi noobs as well! Edit: found this, I assume this is what you mean? Make Your Own Wireless Printer With A Raspberry Pi

So finally talked work into ordering a 3d printer for rapid proto-typing. We also ordered the MK3. None of us have any expirence with 3d printing so do you or any of you others have tips for us? Will be using Autodesk Inventor (advanced knowledge) for our models and Slic3r (novice)

Thomas DeLauer

I have This Aukey model and have no complaints so far.

This has been cracked today and can be found in the usual spots.

Yeah this one is slightly different than the one I posted earlier. Fathead dough is great and versatile, we also use it to wrap hot dogs to make pigs in a blanket as well as wrapping it around mozzarella and the deep fry it for cheese sticks/balls

I still dabble in this from time to time, feel free to add me as a friend ign: rush02112

Keto Fries A co-worker went visit family in Egypt and brought me back 2 kg of Halloumi so I did this with it. Slice the halloumi (8 oz or 225 g) into fries at least 1/4" thick and sit on paper towel to dry. Place lard/tallow into a large non-stick frying pan and place over medium to high...

When trying to stay under 7g carb for each meal these are no gos for me and my wife.

Be careful with Isomalt it can cause gastrointestinal distress - lots of gas and bloating and I have seen a few people talk about it making their blood sugar spike which is what you are trying to prevent on this diet. You can make your own choices as to what you want to eat, but at least you...

This really helped curb a taco craving I had. Keto Pork Rind Tortillas Servings: 12 six inch tortillas Time: 20 minutes Difficulty: easy Ingredients 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too) 1 (eight oz.) package cream cheese, softened 8 eggs 1/3 cup water 1 tablespoon...

Fathead Dough Use this for pizza dough, pigs in a blanket, calzone, etc. Ingredients 1 1/2 cup mozzarella cheese (5 oz) 2 oz cream cheese 1 large egg 1 1/4 cup almond flour (4.5 oz) 2 tbsp whey protein isolate (I use Isopure) (or almond flour, coconut flour or oat fiber) Add the mozzarella...

Pancake/Waffles (I use this one for Waffles) Totals: 800kcal, 60g fat, 36g protein, 20g total carbs – 12g fiber = 8g net carbs. Divide these totals by how ever many you make. My waffle iron makes 2 big waffles with 4 sections so for us a serving size is 1/2 a waffle since we go by total carbs...

Living in south Louisiana means giving up corn meal based batter for fried seafood. This is the closest thing I have found to such batters: 3 parts parmesan cheese (wood dust type in a bottle) 2 parts golden flaxseed meal 1 part almond flour Smells like ass when it is frying but tastes great.

Sweet Dutch Baby with Vanilla and Cinnamon MAKES: 6 servings BATTER: ½ cup heavy cream, room temperature 4 large eggs, room temperature 2 ounces cream cheese (¼ cup), softened 1 teaspoon lemon juice 1 teaspoon vanilla extract 3 drops liquid sweetener ¼ cup granulated sweetener 2 tablespoons...

So much Keto discussion going on in Gravy's cooking thread, I think it deserves it's on thread now.

Pictures for the above posts, The end product picture does not do it justice though

Confit is to deep fat frying what smoking is to grilling. Low and slow versus fast and furious. So for your question I would say there is no advantage really. I have done both and personally I would confit pulled pork over smoking every time because personally I liked the end result. Also I...

So I didn't get any pictures but I did a boston butt confit last weekend and I plan on doing it again this weekend. I rendered 7 pounds of skinless pork fat into lard Cubed boston butt into 3" cubes and lightly salted night before cook. Submerged cubed pork in lard and cooked on medium heat...

What's the point of doing that though?