Food Smokers and Smoking Tips/Tricks/Techniques

Those are both a few nickels and dimes, and I was kinda afraid that was what I was going to have to look at spending. But probably going to have to pay it up to get that meat right!

 

Here isn't the one I got. Only downside, no low temp alarm.

$50 ThermoPro TP20 500FT Wireless Meat Thermometer with Dual Meat Probe, Digital Cooking Food Meat Thermometer Wireless for Smoker BBQ Grill Thermometer

https://www.amazon.com/gp/aw/d/B01G...=thermopro&dpPl=1&dpID=51G+2FvaMDL&ref=plSrch

 

Just saw the commercial for this
Anyone have one
https://youtu.be/kogqwwZkDGg

 

Inkbird IBT-2X-2 150' Bluetooth Wireless BBQ Grill Thermometer

https://www.amazon.com/gp/aw/d/B01N...r+wireless&dpPl=1&dpID=41dxSeTC06L&ref=plSrch

Try inkbird. I've bought some stuff for homebrewing beer and I've been satisfied. I bought my dad the one I linked and he loves it.

I have an Ivation duel probe I bought from sky mall (of all places) for really cheap but I was really patient and kept an eye on slickdeals.net

I'm a big fan of the ivation but if it ever shits the bed I'll be buying an inkbird. Dual probe for sure though.

 

I think I am set for a while just picked up a WSM 14" off CL, 4 double packs of Kingsford original from Lowe's, and the

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

ThermoPro TP08 just came in from Amazon.

 

No meat?

 

This weekend if I can take the WSM to Havasu with me.

 

Screw the smoker, take me!

 

Not sure if are ready for that heat, being from PA.

 

You bring up a valid point, but I hear it's a dry heat.

 

Very. Until a monsoon rolls in, then you feel like God must hate you.

An ice chest full of beer and mostly naked women everywhere makes it so much more tolerable.

 

I think I could deal with the heat in that case.

 

Need some advice/reassurance... We have our annual 4th of July fireworks beer drinking work party coming up this Sunday. Last year I was off work the day before and didn't have any conflicts smoking the pork butt. This year I'm working Saturday, won't be home till 7pm and the party is Sunday night at around 6. I need to have this stuff smoked, pulled and ready to head out by 5pm. The other issue is they are slices... One of the guys raises hogs and when he has them processed he has the shoulder sliced into 2 inch (2ish pounds each - I have 3 to smoke) slices, vaccum packed and frozen. So, what would you do? Get home from work, fire up the smoker and smoke them for 4 or 5 hours and then throw them in the over to finish and hit the sack. OR get up early Sunday and smoke them for 4 - 6 hours. I have no idea how long they will take to smoke and of how to orient them. Flat like a steak or tie them and smoke them standing? Thanks in advance for any guidance or ideas!

 

That crossed my mind...

 

Times like this make me wish I had an electric, but I do love my stick burner...

 

I've done that in that past with a massive butt that would not break through. I gave up and put it in the oven, turned out GREAT. I'm gonna give them a shot, I think if I smoke then enough to get decent flavor and then wrap them they should still be plenty moist even with the size. The guy that raised them is hosting the party and he is very proud of his hogs so I wouldnt want to hurt his feelings. He gave me some ribs and they were so good. They cooked completely different that ribs from the big box stores that are packed in solutions. I try to buy the lowest content possible but they all have it.

 

I think I will stop and pick up a small "backup/mix-in" pork butt just to be safe... You got me worried. Hahaha

 

...and there is the other backup plan, bring sufficient beer and it won't matter what parts you serve

 

I've had a Maverick for years. Although with the ATC now use it for the dog crate in the back of the truck to monitor temps remotely. My ATC has a pit probe and 3 meat probes, and I've used all of them at one time or another.

The Maverick has held up well and never given me any issues $50 well spent. If your WSM is the newer model there is a silicone gasket on the side to run your wires.



To the right of the wire slot is another hole. I stick a $10 Weber cooking thermometer in there to monitor the bottom grate when cooking on both top and bottom. Yeah not the fastest reading but don't mind waiting 20 seconds for an accurate reading.

 

Got my upgraded controller. Wow, 1 degree increments, no more wild 5 degree swings now that the pellets
trickle in instead a bulk dump every few minutes. Ribs on low....