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El Jebus posted:What. https://www.thermoworks.com/Signals
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Apr 19, 2019 21:46
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oh god damnit I hate you guys.
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Apr 19, 2019 22:00
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gently caress sakes I just got my Smoke a year ago and avoided the Fireboard because it was way too expensive.
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Apr 19, 2019 22:38
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I hate you because I had the ThermoPro brand on Amazon confused with ThermoWorks and my wallet was much happier for it. Anyone have experience with the MEATER wireless probe thermometer? I use a Weber kettle for my smoking so having the wired probe means I don't get a tight seal closing the grill.
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Apr 19, 2019 22:55
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Dango Bango posted:Anyone have experience with the MEATER wireless probe thermometer? I use a Weber kettle for my smoking so having the wired probe means I don't get a tight seal closing the grill. It probably sucks. Just drill a small hole into the lower bowl of your Weber and put one of those high-temp silicon grommets in. Much less bullshit to deal with.
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Apr 19, 2019 23:16
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ROJO posted:Just buy a thermoworks smoke - pay once cry once. Seriously, this thread is full of people who have had other thermometers crap out (myself included), and the smoke I have never really seen a complaint about. I love mine. I posted about it earlier in the thread, but my Smoke would give impossible readings after a little while (like 80F in a 300F smoker or boiling water), and replacing the probes didn’t fix it. I moved on.
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Apr 19, 2019 23:21
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Bought my first smoker: masterbuilt portable; did chicken thighs last week and just finished a pork butt tonight. To avoid getting drippings all over the inside, to include the heating coils, should I just put things on a piece of foil every time?
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Apr 20, 2019 06:49
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Anyone got a standard / solid recipe for smoked spatchcocked chicken? I'm using an MES30, probably using cherry or pecan for it. Mostly am asking because googling around gives me a huge range of differences, ie smoking at 225, 250, 275. Meat injected, meat not, bird wet brined, bird dry brined, no brine. Rub only, rub + paint with sauce at 150F internal, some with drip pan full of liquid, some empty etc. It's just kinda all over the place. I'd prefer to just dry brine overnight as I've got to do 2-3 chickens and won't have the space to wetbrine that many. I also don't have an injector. Going for a mostly low-intensity seasoning, mother in law can't tolerate spice of any kind, so one bird is gonna just be lemon, salt, sage with onion and garlic powder in the rub. Any ideas?
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Apr 20, 2019 12:47
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Doom Rooster posted:Smoking before grilling is my go-to method for tri tip now. I smoke at 200f until it gets up to 125f, which usually takes about 90 minutes. Then I blast the outside on the highest heat I can get my grill up to until it's crispy. Crazy amount of flavor while still getting a nearly sous vide level of even cook. Confirmation that this recipe is unbelievable good:  I got drunk and burned the hell of the wings so those weren't photo worthy but the tri tip got a ton of compliments 
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Apr 20, 2019 15:49
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VERTiG0 posted:gently caress sakes I just got my Smoke a year ago and avoided the Fireboard because it was way too expensive. I have a Smoke, and it works fine - I wanted the Smoke Gateway, so I could monitor the smoker on my phone. No joy, the Gateway doesn't play nicely with 5Ghz wireless. I assume the Signals 4-port one Thermoworks makes might also have issues with 5Ghz. So, I got a Heatermeter instead. 4 ports for probes, works amazingly well. I opted to buy the pre-assembled version (I am not as skilled with a soldering iron as I was in my youth). Used it for my first brisket of 2019, was quite nice to watch the graph instead of just the small remote from the Smoke. Their store: https://store.heatermeter.com/ Their github: https://github.com/CapnBry/HeaterMeter/wiki (I opted for the v4.3 one)
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Apr 20, 2019 20:41
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Dr. Krieger posted:Confirmation that this recipe is unbelievable good: Hell yeah! Looks beautiful. 
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Apr 20, 2019 20:53
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Probes should have two sensors, one at the top for food temp and one at the base for air temp. Would save a lot of hassle and also help with deltas due to localized heating.
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Apr 20, 2019 22:11
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Murgos posted:Probes should have two sensors, one at the top for food temp and one at the base for air temp. What if you want to cook more than one food?
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Apr 21, 2019 02:27
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I. M. Gei posted:What if you want to cook more than one food? You could still have multiple probes?
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Apr 21, 2019 02:28
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After my MES died we've gone without a smoker for far too long apparently. Went wandering around a hardware store with my wife and she looked at me pointedly and said "When are we getting a new smoker?", so I guess now I gotta get a new smoker! I've been doing some looking around at the various options, I'd like to stick w/ an electric because if it's convenient we'll get way more use out of it. I looked at the current Masterbuilt line but after how my MES 30 died I'm not crazy about buying from them again. Anybody have experience with Smokin-it? I'm specifically looking at the Smoker Model #2 since it seems like a good size for what I like to smoke (butts, ribs, brisket). I also really like that it's all stainless steel, well insulated, and has a 3 year warranty (my MES only lasted about 2 years).
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Apr 21, 2019 08:04
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All this talk of thermometers and no one else here has run a fireboard? https://www.fireboard.com/ 6 inputs, bluetooth and wifi connectivity. I really love the app/website data logging so i can compare my cooks and so on. Plus it's expandable with a port for a fan controller if you are running a charcoal smoker. Their fully loaded "extreme edition" is only $249, and includes the fireboard and 2 ambient sensors, 2 grill clips, and 6 food probes. I've posted my output/cooks a few times. Here's a cook from (jesus) 2017:  Overall accuracy is good enough for bbq work. Only thing I would recommend to anyone buying new, would be to crack open the case, and give the circuit board a good shot of conformal coating for added environmental protection. They do sell a case for $50, but meh.
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Apr 22, 2019 13:37
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I guess they got a good deal on yellowish pixels!
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Apr 22, 2019 13:44
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I guess so  I never really cared enough to change the colors or look to see if i could.I did see that channel 6 pops green.
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Apr 22, 2019 14:55
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Subjunctive posted:I posted about it earlier in the thread, but my Smoke would give impossible readings after a little while (like 80F in a 300F smoker or boiling water), and replacing the probes didn’t fix it. I moved on. Just curious, but did you contact their customer service? My interactions with them have been nothing but outstanding.
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Apr 23, 2019 07:17
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qutius posted:Just curious, but did you contact their customer service? My interactions with them have been nothing but outstanding. I sent an email to them, IIRC, but didn’t hear back. I’m happy with my fan controller one now, but maybe I’ll try again and gift it if they fix it.
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Apr 23, 2019 09:43
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So, I have the Bass Pro / Redhead version of the WSM and I've only used it like... twice. It came with a water bowl, and, well, somehow it ended up behind my wife's tire and got ran over. I really have no idea how the hell it happened, but my question is how necessary is it really? In my grill, I've never really used one, but is there something about this style of smoker that necessitates one?
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Apr 25, 2019 01:37
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I think it's supposed to help keep moisture in the smoker and also help keep the temperature stable, but I feel like I've seen enough people say they don't use it that maybe it's not really necessary. Haven't tested myself.
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Apr 25, 2019 05:51
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Internet Explorer posted:I think it's supposed to help keep moisture in the smoker and also help keep the temperature stable, but I feel like I've seen enough people say they don't use it that maybe it's not really necessary. Haven't tested myself. I have one and have never used the water pan. gently caress for the longest time I thought it was just the grease trap because that's where it all ends up.
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Apr 25, 2019 07:56
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QuarkMartial posted:So, I have the Bass Pro / Redhead version of the WSM and I've only used it like... twice. It came with a water bowl, and, well, somehow it ended up behind my wife's tire and got ran over. I really have no idea how the hell it happened, but my question is how necessary is it really? My catchpan literally blew away one night. I have the rack that it would have hung on and I just wrap it with heavy duty foil when I am doing something that would risk dumping a lot of drippings onto the coals. (This is a charcoal keg smoker).
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Apr 25, 2019 14:36
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When I first started smoking I did not use a water pan, and my meats were coming out bitter and covered in creosote. Since I started using the water pan, this has not happened again. My theory is that the drippings were hitting the charcoal and creating a thicker, greasier smoke. EDIT: Vertical smoker here. Bloodfart McCoy fucked around with this message at 19:08 on Apr 25, 2019 |
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Apr 25, 2019 15:20
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QuarkMartial posted:So, I have the Bass Pro / Redhead version of the WSM and I've only used it like... twice. It came with a water bowl, and, well, somehow it ended up behind my wife's tire and got ran over. I really have no idea how the hell it happened, but my question is how necessary is it really? Fill it with play sand and cover with foil. It acts as a baffle and heat sink, not much else.
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Apr 25, 2019 15:48
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PhotoKirk posted:Fill it with play sand and cover with foil. It acts as a baffle and heat sink, not much else. Having water in it seems to help a bit with stuff like salmon. At least here where the average humidity is pretty low.
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Apr 25, 2019 16:04
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Bloodfart McCoy posted:When I first started smoking I did not use a water pan, and my meats were coming out bitter and covered in creosote. That's definitely a thing that happens (grease drippings hitting the charcoal) if you're smoking over coals vs offset or w/e.
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Apr 25, 2019 16:41
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I just want him to call in to request a replacement and note that the pan was run over by a car during the service call.
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Apr 25, 2019 21:42
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C-Bangin' it 
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PhotoKirk posted:Fill it with play sand and cover with foil. It acts as a baffle and heat sink, not much else. Yeah... It's too hosed for that lol Colostomy Bag posted:I just want him to call in to request a replacement and note that the pan was run over by a car during the service call. I might try that, but eh. I'd rather just find something else to put there. I usually run offset, so I don't care about drippings. With it being over the coals, that's definitely a concern. Thanks for the info!
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Apr 26, 2019 04:32
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QuarkMartial posted:Yeah... It's too hosed for that lol You don't care about oil nasty oil building up in your smoker?
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Apr 26, 2019 16:06
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Round 2 of 3 on Canadian bacon. This one is heavy on sage with local maple syrup and a little molasses, smoked in cherry. 
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May 1, 2019 03:47
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Big Beef City posted:Round 2 of 3 on Canadian bacon. All I am seeing is a smoked ham.
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May 1, 2019 03:59
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Hasselblad posted:All I am seeing is a smoked ham. Canadian bacon is cured and (usually but not always) smoked pork tenderloin, so yep, that's 'all' you're seeing. sorry to disappoint. Next time I'll not brine it first and only smoke it for less confusion. Big Beef City fucked around with this message at 04:12 on May 1, 2019 |
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May 1, 2019 04:06
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Big Beef City posted:Canadian bacon is cured and (usually but not always) smoked pork tenderloin, so yep, that's 'all' you're seeing. sorry to disappoint. I'd eat it with some poached eggs, an english muffin and some hollandaise. Maybe some spinach if i'm feeling saucy.
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May 1, 2019 08:35
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Big Beef City posted:Round 2 of 3 on Canadian bacon. Looks good!
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May 1, 2019 09:48
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For US folks, what are you seeing for pork butt prices?
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May 1, 2019 13:33
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My last one was $1.69/lbs.
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May 1, 2019 14:35
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Colostomy Bag posted:For US folks, what are you seeing for pork butt prices? My grocer has it for .79/lb (bone in)
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May 1, 2019 15:22
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Colostomy Bag posted:For US folks, what are you seeing for pork butt prices? $1-2 per pound generally.
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May 1, 2019 17:34
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