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just buy inkbird. 1 box.. long battery.. good wifi 4 prongs.. ezpz.
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# ? Mar 27, 2024 17:21 |
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# ? Mar 29, 2024 14:02 |
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MadFriarAvelyn posted:I was redirected over here from the general questions thread.. Recently I bought a meat thermometer via my farm share and after reading the instructions for it I found out it has a terrible quirk where it will automatically turn itself off after ten minutes if the temp it is detecting is below 110 F. To me this makes it almost completely useless for doing the long low and slow roasts I bought it for. Can anyone here recommend a meat thermometer that won't just abandon a long roast after ten minutes?
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# ? Mar 27, 2024 21:22 |
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Murgos posted:I have this: https://www.thermoworks.com/smoke/ Thirded. Thermoworks makes great stuff.
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# ? Mar 29, 2024 05:38 |
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On a whim I decided to chuck a few beef ribs on to the smoker. They seem to turn out best for me when I follow a time-based routine and ignore the thermometer altogether. Definitely no veggies on that plate. I guess for me it means less fiddling with the smoker and fussing over what the temperature should be, which results in a tasty end product. I should have put them on a bit earlier though, because I forgot I was also smoking a few for the dogs, and they eat earlier than I do. No complaints from them at least! I didn't take a photo of the meat because I was too busy nodding and saying "mhm" while eating.
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# ? Mar 29, 2024 06:58 |
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I live in a town with a strong Brazilian population and the meat markets have a lot of very cheap, massive, 4 bone chuck rib sections. In the tradition they seem to be pretty much universally cooked via moderate direct heat, usually about 18” to 24” above coals until just about falling off the bone. I’m thinking of trying this out in a couple weeks but I’m wondering what happens if you just do the low and slow smoke route with them? Are they just too massive and going to take forever? Or is there some detail with the fat content and intra muscular connective tissue that just makes 225 indirect heat a problem? Anyone know?
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# ? Mar 29, 2024 13:02 |
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# ? Mar 29, 2024 14:02 |
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If they are chuck ribs, they should cook really similarly to plate ribs. Any of the beef ribs can be cooked low and slow so you shouldn't have a problem. But yes, they are going to take forever. Well worth it though.
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# ? Mar 29, 2024 13:26 |