Food Smokers and Smoking Tips/Tricks/Techniques

Thanks, I think I’ll end up buying it

 

Yes sir cast iron grate so treat it like your pans!

 

Did a little more looking in to the CyberQ. I think I'm leaning towards that option for an ATC. I would like one more probe, but I suppose it'll still do the trick. I'm not crazy about the fact that the only wireless monitoring option is over WiFi. Out at competitions or other remote cooks, I have to set it to create its own network, then connect my phone to it. Problem there is the phone is then connected to a WiFi source with no internet access and I can't get other data. Might have to get a cheap tablet that would exist solely to monitor the CyberQ. I looked in to the Heater Meter, but I don't think it is any more feature rich and, with the DIY nature of it, the parts don't come with any sort of warranty. Not worth the minor savings, to me.



Got a pretty cool little picture during the high heat session from last night's reverse sear. The crust was awesome.

 

You could always flip the orer and set the phone up as the hotspot and have the controller connect to it.

 

Moar cat pics plz

 

I'll have to look in to that. I'm not really sure how the app works. I know the controller connects to a network, then the app connects to the same network and it reports the status of that controller (@Cold Iron would know better than I) - at least that's how I understand it. If my phone is the hotspot, would that mean it is connected to the same network that the controller would then be on? I don't know.

Besides, I don't think I'd leave my phone hotspotting out at competition. The tablet solution seems reasonably inexpensive and easier.

 

Agreed, if you’re gonna end up using and relying on this thing, a dedicated bigger screen will be best. Plus the whole team can see it at a glance.

 

May be time to get that Samsung Galaxy View

https://www.samsung.com/us/mobile/t...xy-view-18-4-32gb-wi-fi-black-sm-t670nzkaxar/




Edit: Actually - I have some Raspberry Pis laying around and we usually have a TV out there. A 50" temp monitor would be just the type of overkill I'm often associated with . Of course, can't be sharing my temp info with peering eyes .

 

Whatever size you get you could put a privacy screen overlay on it so you’d have to be directly in front of it to see the screen.

 

And then you could hang this poster about 3 feet in front of the screen facing out so none of your competition could get a straight on view, so you’d have a little tunnel to go into to see the screen...

 

Beer and bbq

 

Hot smoking some trout in the rain

 

Not sure about the new ones but on mine you can hard code the IP which is what I do. If your in a comp probably a good idea anyhow you don't want some other cook to assign your controller with a DHCP address on their network and own you Just set them both to the same IP subnet and you should be good.

I also like the idea of a tablet. Convergence is great and all but I like the idea of a dedicated tablet already setup to communicate with it when you fire it up. The old app is just web based (browser) and doesn't offer much in historical data. It looks like the new one offers more functionality but not sure you really need much more than the basics to get the job done. And then you would have your phone as a backup, just in case.

I don't even use the web interface to set it when it is nice out as in 40 or above. Just set it on the controller itself and check the meat temps from time to time.

 

Little one coming up to temp for an over night butt cook, big one on cook with 2 slabs St. Louis style ribs for dinner tonight.


All the while enjoying Fireball Ice Tea

 

It’s ghetto redneck as hell, it’s gonna rain off and on all night.
I can see it from the back door and it stays reasonably dry WIN WIN !

 

What’s your method for long cooks in the kettle?

Just got my first kettle recently and I’m having a hard time (from my WSM) controlling fuel consumption rates... kettle eats it up

 

so far snake method has been the go too, its worked for every one I've done so i stay with it. i check it before i sack for the night and hope for the best. last week it went out probably 5am, meat temp was 140° when i got up at 7am, stoked it back up with fresh and it finished about 1pm.

this one will possibly go longer if it doesn't got out ( shouldn't i've got a good row in there this time) as it's 8.5lb butt.

i'm on Kingsford and mesquite chips, grabbed the wrong bag and started pouring before i realized it wasn't Pecan. we'll see how it goes.

Rub is a cajon thing my wife made up from a Paleo cookbook, no sugar in this one.

i'll get some pix when i check on it in a bit.

I'm pretty new to this as well, playing and experimenting, what could go wrong ?

will also be interesting to see what effect the rain might have tonight.

 

Right on. Thanks

 

I'll check again before i hit the sack, but with warm up and 2hrs on cook the coals started just before the probe on the right, i expect half the chips to be burning by the time i go to bed at midnight. i do have a foil pan to catch drippings, last cook left the bottom all gooey, don't need that again.

internal temp was about 70° when pic taken 40 min ago



the ribs are so so, the rub was something we picked somewhere, too much damn salt !!

why does everything have so much salt in it ?