Food Smokers and Smoking Tips/Tricks/Techniques

Anybody use this?

$40 ThermoPro TP08 500FT Wireless Meat Thermometer for Grilling Smoker BBQ Grill Oven Thermometer with Dual Probe Kitchen Cooking Food Thermometer

https://www.amazon.com/gp/aw/d/B014DAVHSQ/ref=ox_sc_act_image_1_1_1?smid=A39VTLCPMNRL3Z&psc=1 Or should I just get the Thermoworks smoke one?

 

First time using the Smoke today...going on my 14th hour and this is how I'm monitoring it:



I've got zero complaints...

 

I have that brand, different model. Works fine for me.

 

Nice. I've been up and down with mine all day. Looking to get one of them wireless ones soon.

Nice. Good to hear. I'll probably order this one then.

 

Thermoworks Smoke is pretty new, not even on Amazon officially but it's extremely high rated. Love mine.

 

Gonna try this out. It's half the price. Might as well give it a shot

 

I have the

$40 tp-08 thermopro TP08 500FT wireless meat thermometer for grilling smoker BBQ grill oven thermometer with dual probe kitchen cooking food thermometer

tp-08 , a few months ago my meat probe went out. I called thermopro and they sent me a replacement.

I was told their probes have lifetime warranty

 

Sweet. Just ordered the dual one, whatever one I linked. Free one day shipping. Guess I have to smoke something tomorrow too to test it. Darn.

 

That model is time tested, you won't regret. I just liked the look of the Smoke more

 

Calibrate it first, boiling and ice water.

 

Pork shoulder. Covering up and letting sit for an hour. Then time to eat

 

Forgot to take after pics. Father in law, sister in law and her husband came over. We finished the ribs and brawts and half the chicken.

Food was a hit

 

195... c'mon Bessie

 

Right?! It's 930pm here and I'm ready for bed!

 

Haha. You'll only do that once or twice. Gotta start earlier, Texas crutch, or lower expectations.

 

I wanted to start it last night but was nervous to leave it as it was only my third go at it.

Just pulled it off and letting it rest for a bit before I start pulling it.

 

What temp was it when you took it out of smoker? As long as at least 195, it'll pull. Looks right. These days I'm going more by looks than temp, they have a certain look when ready. Don't let rest too long, butts pull easiest when hot. That's what somebody said

 

8:46 here and getting close to my bedtime (hey I'm old LOL, but it is also a "school night"). $40 worth of meat being made into jerky and first time doing it like this on the WSM. I'll stay up until it is done. Suck it up butter cup!

Hang in there it will be worth it, always is.

 

True, you started it, gotta finish it. It's always worth it. We're not cooking crepes here.

 

195° in the coolest part near the bone. Almost 200° in other areas.

She's got about 10 more minutes then I'm going to start yanking. Unsure about a finishing sauce though. I may do half mixed with some rub and the other half with the sauce. Unsure...it's all trial and error for me.

I'm "old" too...but hanging tough!