Food Smokers and Smoking Tips/Tricks/Techniques

Looking at getting a new thermometer. I have used an Inkbird bluetooth in the past, but thinking something different this time. Thinking of getting a Meater or a ThermoPro. I've had no luck with WiFi, thermometers, so I'm thinking bluetooth. Any recommendations? Trying to keep under $100.

 

Hey Erik, I’m still new here to the forum but for background I’ve been smoking for about 4 years now. Started on the weber kettle and now have a stumps, OK joe offset and a few others. I have used ink bird for a while and while they are very economical, you are rolling the dice on if it will last past a year or so. I really like the ITBX-6 (Or some combination of IBTX) and it’s about 75 bucks. I have been through 2 or 3 of them now. If you plan on buying a new one every year, then they really are a good deal.

 

Thanks for that info. Yeah the inkbird thermometer I had was ok, but I want to get something a bit more reliable this time.

 

I think Thermo pro will be your best bet. I need to get one myself, as all of mine have crapped out on me! I used a Thermopro for a while and gave it to a friend since it only had the 2 thermometers and I needed more

 

Thermaworks makes excellent stuff: Thermapen for instant read thermometer and Smoke for a remote thermometer. They're a bit on the spendy side, but mine have lasted for a lot of years.

 

Have a meater pro. It’s convenient with the dual readings, but for me, the darn thing barely stays connected to the WiFi. The base unit or whatever has to be propped up by the window, and still comes in and out.

 

Thanks for the info guys. Wife gave me permission to spend up to $100. for new thermometer. Normally I just go buy stuff, but I'm trying to be nice LOL.

 

Good timing though. I have been considering the same as my current one is starting to produce some weird temps occasionally, so I am looking to upgrade.

 

This is what I've been using for a few years -- its bluetooth and works as advertised. I'll be smoking a pig butt tomorrow -- one sensor goes into the pig, I use one sensor for ambient temperature (alarms go off if the temp is too high or too low). <40$

https://smile.amazon.com/gp/product/B07MVVK5JK/

 

Nice evening for a Q

 

Wood.

 

Hey group, just wanted to introduce myself to this part of the group. I have been smoking for about 4 years now. I have a weber kettle, OK joe bronco and highland, and a stump XL baby gravity fed. I try to make everything as simple as possible using ONLY SPG. Im a big fan of a long rest for butts and briskets, im talking 12 hours at 170. I love talking about food and smoking so I may be a regular contributor since I dont use facebook

 

Welcome!! Simple is the way to go!

K.I.S.S.

“keep it simple, stupid!”

 

This is the last time I used my Cuisinart smoker, September 12, 2021. Since then I’ve been using the 22” kettle.

A few weeks ago I was considering doing some ribs on it and it occurred to me “did I clean that thing out last time I used it?” I remember saying I’d leave it until the next day but couldn’t remember if I actually did.

…nope. It looked like a science experiment in the water pan. 5 months of pork fat drippings sitting in there and hanging off the grates.

So I threw the grates and water pan out, fired up a bunch of charcoal and burned anything that may have been on the walls out for a few hours. Buried the temperature gauge on the lid to the point it didn’t bounce back, it bottoms out at 400F.

I bought two new Weber grates, a Weber temperature gauge and bought a Winco stainless steel mixing bowl as a water pan. Good as new.

 

Found some ribs on sale. Saturday planned.

 

Oooo I am ready to smoke some ribs. My local store didn’t have any. It makes me miss the days of a butcher shop and going with dad to pick up 4-6 racks of some of the best cut ribs ever!

 

Ya, I love my Weber grills. I've used them for my home smoker/grill. Ive smoked plenty of briskets, ribs, Salmon, chiggens, and roasts on them over the years. If I were ever to try to make monies from this, I would totally build a proper smoker for events. Otherwise, The weber kettle is the pinnacle for personal needs. IMO.



Brisket, then pork. Also, the drip pan is key.

 

Man it’s like 10:30 pm here and that is making me hungry. Looks good.

 

I used a weber exclusively for several years. Did just what you said. I upgraded to a stumps a few years ago, and an offset OK Joe Highland. I love how the kettle can make some incredible bbq if you know how to use it right.

 

Wife asked me to pick up some chicken… I saw a little rack of baby backs 50% off that needed a good home... Little bit of cherry a little bit of oak and a little bit of hickory.
oh and a little something tasty on ice.