Food Smokers and Smoking Tips/Tricks/Techniques

I’m gonna have to buy a ThermOpro anyways haha. But I will do the boil and ice test this coming week on all my probes. Tri tip came out a bit more rare than I wanted as readings were off on all my probes. Still good though.

 

End product. A bit rare. And a bit charred. But still damn good. Rubbed in Pitface Spicy. Was very good.

 

I am a little confused by the mater remote temp sensors. It states maximum temperature range is 140*F. This does not look good since the inside of a smoker can be much hotter than that. The inside of a grill or BBQ can be many times hotter. Even the temperature of beef is hotter then 140* when cooked. Is that a misprint?

 

Ok...just my 2¢ here regarding temperature and temperature swings.

The built in probes especially on pellet smokers shouldn't be used as a reference for how well your smoker is holding a consistent temp. That probe is there to tell the auger when to feed more pellets.

Smokers, just like your oven in your kitchen fluctuate in temps. That's why you will preheat your oven and hear it heat up from time to time as you're using it. The smoker does the same thing. The temps will spike when new pellets are added and then cool down as they burn off.

What you're really looking for is what is the constant temp throughout the whole cook.

For me, I've chosen to use what is called an oven thermometer. It's far cheaper than any probe, can be placed right on the rack or grate or hung on the rack or grate above your food. This allows you to see what the consistent temperature is despite the fluctuations of new fuels (pellets etc) being added and burning down.

https://www.walmart.com/ip/Taylor-O...MI_6fMv92x4wIVzICfCh1gOAL8EAQYASABEgIT2PD_BwE

The digital read outs on most probes whether built in or the fancy WiFi/Bluetooth ones are only showing you right now temps and since we all know especially smoking is a time and patience thing, the temps over time should be considered more important than the right now temps.

None of what I am saying is about the temp probes that are inside your food. That's a whole other post.

 

I was curious because someone mentioned it when I added a post over there. I've noticed they haven't changed it all week except the addition of an ad.

 

Good Morning Smokers
All the pits hot this morning

 

No, use something at the grate level. Preferably something you can read remotely.

Howdy Zach.

The only issue i see with that therm is that you have to open the smoker when you want to read the temp.

The mods change it as they feel they need to, and normally let them run a week or so before changing. You’ll get an alert if they add your thread to it.

Not yet, but soon. I have a brisket and two butts I’m doing for next weekend. Plans changed, and I won’t have as much time as I want to do it all at the campground next week.

 

Been following the cookout. Yall going to have a good time.

 

Should. Wish i could do it all there, just won’t have the time or the room in my smoker. I’ll cook ribs and burnt ends that day, and heat up the packages of brisket slices and pulled pork.

 

Weber Genesis line is a great choice.

 

Been a bit. How's things?

That cookout looks like fun!

 

just my armpits...I need to a thaw a brisket soon....

 

Probably is a great choice but the lowest priced one is $800

 

check your local CL...
https://spokane.craigslist.org/app/d/spokane-weber-bbq-grill/6926696899.html

 

there is that unfortunately ... CL and offerup, possibly FB Market place. A used good one is still better than a cheap new one sometimes.

 

You cooking anything

 

not til Monday most likely. I mean... possibly some PBBEs... cause yeah...

 

You must be working then