Food Smokers and Smoking Tips/Tricks/Techniques

A try at some smoked meatloaf with bacon on top.

It was pretty good I will now work at finding away to “spice it up” with things like oregano and thyme or something like that. Only spice in there right now is ground sage.

Even better that the wife liked it and went back for seconds.

 

Did it have too much pepper?

 

Did the bacon get crisp? Me no likey non crisp bacons....

 

If you look at second layer I would say no it’s not crispy. That’s nothing you can’t fix with a broiler though.

 

Yes I saw it. A broiler won't crisp the 2nd layer, I don't think.

 

Might firm it up but no I agree isn’t going to crisp without burning the top.

 

No it was not crisp

 

I don’t like crispy bacon

 

Hmm. GMG temp probes seem to be not working well.
Grill says 225, thermapro says 270.
Meat probe says 128, thermapro says 104.

Not sure what to trust. @CurtB any ideas?

 

Neither do I....

 

Knife came in though. Sharp as shit out the box. Shaved my arm hair clean off

 

I was having kinda the same issue and I did the ice bath test on both my GMG probe and my other thermo probe and both were within 1.5 degrees of each other at 32.5 and 31

I still get a lot of fluctuations from my grill temps on my Daniel Boone but I’m trying to iron those out also

 

Searin time

 

I’ll have to do that soon for all my probes

 

gtfo!

 

I can’t do the real soggy limp bacon.

 

I can’t do soggy also but crisp is just to well done.

 

The GMG grill temp is an average reading, taken over time. No I don't know how it does it, but is what GMG told me. You can't test the built in sensor, but you can test the food probe, and your other thermometers. Ice/water bath should read 32f, boiling water 212f at sea level. Don't get upset if they are a degree or 2 off, that's within tolerance for most. Want better? Go to Thermopro.com. O, not A

 

I wonder what would happen if you put a lid thermo in....