Food Smokers and Smoking Tips/Tricks/Techniques

I use it for steaks mainly. Like to nail them at exactly 135°



That was a month ago. The 17° obviously was not from the probe being inside the grill LOL

 

Who’s in so far?

 

So far just you and me, because we ain’t bitches.

 

So there’s no damage to the wire from the lid? I’m usta passing the wire through the vents up top.

I have my weber clamped down with large paperclips.

 

I've got a similar thermometer and probe system, the wires are very robust. The coating is some sort of protective metal mesh, can't think of what it's actually called.

 

I have that a metal mesh type on some Lowe’s version. I just wasn’t sure if it would tear it so I go through the vent up top.

 

The main thing to watch on the probes is high, direct heat. (I've fried more than a couple) Going in through the top is a safe bet- does it make handling the cover a challenge? You can also wrap the wire in some extra foil but that can be a bit of a pain. If the flame stays low, you've got nothing to worry about, though.

 

No worries with the thermoworks probes. One reason I switched to them. Eventually will pick up the ChefAlarm and the wire just gets closed in your oven door which applies more pressure than the lid of the kettle. The probes go on sale from time to time at a large discount and I've picked up several of them in different lengths and configurations.

Water will eat your probes fast, especially towards either end. Which is why you never submerge them or put them in the dishwasher. Although thermoworks does have a waterproof probe for Sous Vide cooking. And with the plastic sheathing obviously can't handle high heat of the grill or likely even smoking.

Like many started with a Maverick Redi Check years ago. Still going but have gone through enough probes with it could have just got the thermoworks smoke and the better probes to begin with. I now use it to monitor the dog crate temps in the back of my truck.

 

How far will the ferry in Seattle get me?

 

That is a super nice red

 

Should just drop you off at the end of the spit.

 

Dutch Harbor?

 

I say a Toyota or Datsun pick up/suv convoy shows up in Bellingham next summer, we load up on the Ferry and head to Dutch Harbor. Stop in homer to decide fat side up or down.

 

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Just threw on three small yardbirds and a 2lb bologna chub. Both spiced/rubbed different ways. Tony Chachere’s and Famous Dave’s rubs.

 

A little progress...


Starting to take some color.

 

Dutch Harbor is awesome! I lived there for a year and that’s where my wife and I were married. I’ll probably go back when I leave here.

 

Success...

 

Trying to get to sleep and I foolishly stumbled back in to this thread and started looking at the appetizing food. Them chickens look incredible.

No cooking for me tomorrow. I have my half marathon. 40* and damp in the forecast. Yippee.

I won't be totally removed from BBQ, though. I and one of our customers will have on these.