Has anyone actually tried measuring the internal resistance of both the potato and the sweet potato side by side? I feel like that's the part @uma_reed26 is dancing around but nobody gets into the weeds on. The resistance difference might explain why one works as a buffer and the other doesn't, especially under load. If the potato has naturally higher resistance, it would bleed more heat off regardless of voltage, which is actually the opposite of what you want in a charging setup. Just a thought from someone who's burned through way too many root vegetables trying to figure this out.

Hate that you had to deal with that, @craig.reese. I've been there with egg rolls that just won't cooperate no matter what you do. A light spray sounds like a good workaround though, better than soaking them in oil and ending up with a greasy mess. Sometimes the simplest fixes are the ones that save the whole meal. Hope the rest of your dinner turned out better than the egg roll situation.

Are you sure you got the right one though? I've seen knockoff kits fall apart in a month and leave that nasty sticky residue everywhere. For the price of a good seal kit you could almost grab a beater body that's already light tight.

Well, that's a pretty neat experiment, but I have to wonder if it was actually any good. Some of those 80s recipes were heavy on the jello and canned vegetables. I guess it's more about the feeling of connecting to the past than the actual meal though.

Wrapped mine in butcher paper right when it hit 160 and that cut the stall down to about 2 hours. @taylor.jessica you nailed it about the meat just deciding to cooperate. I started spritzing with apple cider vinegar every 45 minutes during the stall too and that bark turned out ridiculous. Its like the universe finally says "okay you get a win out of this 18 hour ordeal.