Food Smokers and Smoking Tips/Tricks/Techniques

How would you get a blunt object through meat tissue? Thats the only reason

 

drill a hole!
I think you misunderstand my question, sir.

 

Not at all. Just stating the obvious of thats the only reason they are different. They can be used as either otherwise.a bit "safer" to not have pointy objects reading air temps

 

I don’t think it will be a problem. Temp is temp. What are you planning, another pit temp sensor?

 

I've done a few. What I've found 1) use more seasoning than you think you need for a nice 'skin' when sliced and 2) pull about 5 degrees before desired temp not 10-15 like roasts cooked at higher temps. There's not a lot of carry over cooking due to lower temps from smoking. Good luck!

 

Whether it be an RTD, thermocouple, thermistor, or a mercury filled thermometer as long as it’s calibrated to a known value that is truly all that matters. Shape matters not, either.

Source: I am by no means a meat probe engineer but I have been an instrument tech for the last 8 years.

 

No seasoning tonight but I got it put together. Not really impressed with the front door, isn’t exactly air-tight and looks like it will leak smoke. Happy with the rest of it. Also went and bought a chimney charcoal starter.

 

Get you a good gasket and install if needed

 

And that is my 'point'. The food probe doesn't know if it's in meat, a tater, or air. It just changes electrical resistance according to temperature.

 

Maybe a gasket of some sort??

Light 'er up and find out!!

 

I don't know!

But why the question?? Just throwing it out there??

 

Not planning anything, just was wanting to set some internet warriors straight. Sorta. Actually, I was just trying to start a conversation on that GMG group.

 

Haha too late for that, 10:30 here. Tomorrow.

 

Should we holster or Unholster the pitchforks? That’s all we need to know.

 

You’re gonna have to learn to start stuff at night bruh. That’s the smoker way and have something ready for dinner the next day.

 

I cut my smoker teeth many years on a rig like that. Don't be concerned if some smoke leaks out the door. It doesn't matter that much, it will be in the chamber swirling around. You want it to smoke, then exit. Keep it in there too long and your meat will get a bitter taste. Just run it the way it is, and see what the results are. Mod later if you want to.

 

Yeah buddy, looking forward to it.

 

My thinking also. I'm not expert either, but being in HVACR for 40 years I've had a thermometer or 3.

 

Coz inquiring minds! And peeps stating facts they can't back up on that FB page. And

 

But FB degrees bruh!