Food Smokers and Smoking Tips/Tricks/Techniques

Smoked tri tip on the rectec. Taco time!

 

Finally got me steel from plasma table & got quite a bit done. I built the door & tacked up the firebox also got inside skins tacked up. A lot of welding to do now.

 

Coming together nicely

 

I guess the gross & tare stickers go on last as well as the “How’s My Smoking doing” on the back.

 

I was getting ready to put some ribs on the smoker and started to set up the wireless thermometer. Turns out the company went out of business and the app is no longer available. So no remote monitoring... sucks, but I've had it for 8+ years. Time for a new one, this time a brand name. Thoughts on this one and recommendations other than it? A few probes, app to monitor, don't cars about alarms.

$60 ThermoPro 650 ft Bluetooth Meat Thermometer with 4 Color-Coded Probes, Wireless Meat Thermometer Digital Wireless with Timer, Commercial Cooking Tools & Utensils Rechargeable for Smoker Oven

https://www.amazon.com/dp/B094N6DZL...=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM&th=1

 

What company went out of business?

 

Chinese - Chugod. Works, accurate, app was great. The sender still works and has a display, but I'm going out every 20 min to check and adjust the vents. Not convenient.

Also using @bvbull200 butt rub.

 

I have the two probe version. My biggest complaint is that if you walk too far away from the grill and loose Bluetooth, it immediately wipes the temp history on your probes and starts over when you reconnect the app. My second biggest complaint, the stock alarm tone which goes off every time you loose connection, sounds like a fire alarm going off and sends me into momentary panic. You'll definitely want to change that, or turn it off altogether since you said you're not concerned with alarms.

 

https://www.thermoworks.com/smoke/ Thermoworks builds quality stuff. Check different options for your budget. I have thermopens over a dozen years old.

 

I have the thermopop. Not quite as nice as the pen, but works well. Mainly I use it now to get the exact right water temp for my coffee .


Ribs. Had to pull off the smoker about 45 min earlier than I wanted because the other half was dying of hunger. Still pretty good.

 

If my wife ever dies of hunger I'd better die first. She'd haunt the shit out of me.

But she would still have to wait until the food is ready.

 

I've been using an Inkbird WiFi 4 probe. I've had it about 3 years now. They almost always have a coupon on them.

$70 Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes

https://www.amazon.com/gp/product/B07XNTJKY4?ie=UTF8

I can't complain about it at all. I needed something when my old one died and I didn't want to pay like $200 for the WiFi Thermoworks at the time.

 

I have the Inkbird in my list as well - it's very popular and highly rated. My only concern is I don't recognize the name, unlike ThermoPro. I want to minimize the chance the app continues to be supported...

 

I've had that one for years. The app should remain supported its popular. Make sure the wifi is compatible with you router. Mine wouldn't sync when I got a new one.

 

Redi-check just a pit and food probe. 10+ years, only replaced probes. Wi-Fi is good 60’ though the house.
Cyber Q runs 3 food probes, pit temp, and blower. Wi-Fi is good but phone app is outdated for controlling remotely. I use this for long smokes on the WSM.

 

I think they are pretty stable to be honest, they are really popular and likely would end up with user created fixes if they ever did go down.

 

I'm going to smoke a whole chicken this weekend. I was thinking hickory and cherry woods. What are y'all's favorites for chicken?

 

Any fruit wood works. Pretty much any hard wood except mesquite would be swell with chicken. Mesquite is a little strong for most people on poultry.

Are you going to spatchcock the bird?

A higher temp/shorter smoke works well to crisp up the skin.

 

What he ^^^ said. Apple wood works pretty good. Spatchcock is the way to go.

 

Thanks for your advice. I have some apple, too; maybe I'll mix that in.

Yes, I just got done spatchcocking and dry brining the bird. I'll leave it be in the fridge overnight. I'm going to aim for 350-375 for exactly your reason. With wings I just get it as hot as I can but I think I can hit my target temps pretty easily.