Could this solve my remote issues...

[itschris]

http://hd.engadget.com/2008/02/04/next-generation-remote-control-extender-review/

As some of you know, I've been complaining for a couple years now that I want a slick remote like the Harmony, but need RF because my stuff is in a 3 section cabinet. I just don't want to spend $400+ on a remote setup for a relatively simple setup.

Will this do what I need if I just have a normal IR remote? If I have a macro, do I just press the button once or do I have still hold the button down until everything runs?

 

[Adam]

Is your daughter still living at home? If so, learn from my father. He never had to worry about remotes - he just told us to change the channel.

 

[highfigh]

http://hd.engadget.com/2008/02/04/next-generation-remote-control-extender-review/

As some of you know, I've been complaining for a couple years now that I want a slick remote like the Harmony, but need RF because my stuff is in a 3 section cabinet. I just don't want to spend $400+ on a remote setup for a relatively simple setup.

Will this do what I need if I just have a normal IR remote? If I have a macro, do I just press the button once or do I have still hold the button down until everything runs?

It will send the commands usually sent by the remote, whether it's a single or macro. They work but you need to remember that the battery in the little transmitter is rechargeable and needs to be kept, unlike a customer of mine who tossed it when it went dead.

You could get the RF50 by URC for a lot less than $400 at the Audioholics store.

 

[njedpx3]

URC RFS200 PowerPak Bundle w/ MasterControl RF20 and PowerBlaster

http://hd.engadget.com/2008/02/04/next-generation-remote-control-extender-review/

As some of you know, I've been complaining for a couple years now that I want a slick remote like the Harmony, but need RF because my stuff is in a 3 section cabinet. I just don't want to spend $400+ on a remote setup for a relatively simple setup.

Will this do what I need if I just have a normal IR remote? If I have a macro, do I just press the button once or do I have still hold the button down until everything runs?

Chris,

This might work and it is a lot cheaper. This is how I have my system set-up behind a a closed door Salamader Hampton. $75. 99 from Amazon

URC RFS200 PowerPak Bundle w/ MasterControl RF20 and PowerBlaster
http://www.amazon.com/RFS200-PowerPak-Bundle-MasterControl-PowerBlaster/dp/B000FL9E6U

It has macro, preprogrammed and learn mode. Very easy to set-up and you can have common controls, like volume on all menus.

Good Luck!

Forest Man

P.S. -Did you sear some steaks in the Green Egg over Thanksgiving We need to talk about rib rubs sometime. Got a new blacken chicken breast recipe.

 

[itschris]

Chris,

This might work and it is a lot cheaper. This is how I have my system set-up behind a a closed door Salamader Hampton. $75. 99 from Amazon

URC RFS200 PowerPak Bundle w/ MasterControl RF20 and PowerBlaster
http://www.amazon.com/RFS200-PowerPak-Bundle-MasterControl-PowerBlaster/dp/B000FL9E6U

It has macro, preprogrammed and learn mode. Very easy to set-up and you can have common controls, like volume on all menus.

Good Luck!

Forest Man

P.S. -Did you sear some steaks in the Green Egg over Thanksgiving We need to talk about rib rubs sometime. Got a new blacken chicken breast recipe.

First... regarding the remote... the only thing with URC solution... along with others, is that I want to have a really slick remote like the Harmony One or something similar style-wise. I'd be happy with the Harmony, but it isn't RF, but if this little do-dad does the trick, then I'd go for the Harmony.


Now... for the important stuff... we went traditional with thanksgiving, but I do have 4 racks of beef ribs in the fridge that I'll be smoking tomorrow. I made this Meditteranean rub called Tabil that I'll be dusting them with. It works great with lamb as well. I've consolidated my rigs. I just have my commercial grade offset smoker and I'm about to buy a Weber Rancher Kettle. They're about $900 new, but I think I may have a line on a deal. I've been experimenting with high heat grilling using my offset as a grill. I've been using oak in the fire box along with a secondary burn in what is normally the smoke chamber. I've been getting 1000+ degrees at the grate. I've been experimenting cooking different thickness ribeyes ranging from 1.5 to 3 inches using just a bit of higher end olive oil, Yakima (an applewood smoked salt)
and Tellicherry peppercorns. I litterally have to wear gloves because the heat is too intense even to flip the steaks. I been searing about 1 mintute, .45 degree rotate, sear 1 minutes, flip, sear 1 minute, 45 degree rotate than a final 1 minute sear. I then move off the direct fire and finish them indirect for about 2 more minutes in high heat then pull them. I let them rest about 8 minutes which brings them to about 135... or what I think of as perfect medium rare. This has been really consisten for 2 inch or so thick 18 to 22 oz bone in or not rebeyes. The crust is amazing. It's not burned... I don't even think I'd call it charred. It's actually this very beefy flavored meat crust. That's what I've been doing lately. I'm stoked about the beef ribs tomorrow though. 4 hours in the smoke at around 220 and they come out perfect medium-ish rare. I'm always up for bogarting someone elses recipes so feel free to share. We should start another recipe thread or revive the original back in the Steam Vent. there was a ton of good stuff in there.

 

[njedpx3]

Awesome meal I'm on my way over

First... regarding the remote... the only thing with URC solution... along with others, is that I want to have a really slick remote like the Harmony One or something similar style-wise. I'd be happy with the Harmony, but it isn't RF, but if this little do-dad does the trick, then I'd go for the Harmony.


Now... for the important stuff... we went traditional with thanksgiving, but I do have 4 racks of beef ribs in the fridge that I'll be smoking tomorrow. I made this Meditteranean rub called Tabil that I'll be dusting them with. It works great with lamb as well. I've consolidated my rigs. I just have my commercial grade offset smoker and I'm about to buy a Weber Rancher Kettle. They're about $900 new, but I think I may have a line on a deal. I've been experimenting with high heat grilling using my offset as a grill. I've been using oak in the fire box along with a secondary burn in what is normally the smoke chamber. I've been getting 1000+ degrees at the grate. I've been experimenting cooking different thickness ribeyes ranging from 1.5 to 3 inches using just a bit of higher end olive oil, Yakima (an applewood smoked salt)
and Tellicherry peppercorns. I litterally have to wear gloves because the heat is too intense even to flip the steaks. I been searing about 1 mintute, .45 degree rotate, sear 1 minutes, flip, sear 1 minute, 45 degree rotate than a final 1 minute sear. I then move off the direct fire and finish them indirect for about 2 more minutes in high heat then pull them. I let them rest about 8 minutes which brings them to about 135... or what I think of as perfect medium rare. This has been really consisten for 2 inch or so thick 18 to 22 oz bone in or not rebeyes. The crust is amazing. It's not burned... I don't even think I'd call it charred. It's actually this very beefy flavored meat crust. That's what I've been doing lately. I'm stoked about the beef ribs tomorrow though. 4 hours in the smoke at around 220 and they come out perfect medium-ish rare. I'm always up for bogarting someone elses recipes so feel free to share. We should start another recipe thread or revive the original back in the Steam Vent. there was a ton of good stuff in there.

Chris,

That sounds awesome. Set an extra place setting, I'll be there shortly.

Take care!

Forest Man