The skewers fit, I was doing the flats when I took the picture. I did four sides eventually.
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Smoke will only infuse for the first 3-4 hours after the meat gets to around 150 it’s done it get smoke for the whole cook with my traeger or BGE, but on ribs at 160 I wrap in pink butcher paper, so smoke is stopped coming into my meat, they can get too acidic or have a creosote taste,, even low and slow meat like shoulders or brisket, I’ll smoke for 4-5 hours then once you have a bark going wrap it
Attachment 311462Attachment 311463I posted this elsewhere but here it goes again, brisket burnt ends and hatch peppers stuffed with cream cheese, chopped brisket, onion, bacon and at the end of roasting at 450degrees a sprinkle of cheddar cheese, but no tHanks to me, my kids came over and done the whole meal for me. As it was only the flat of the brisket, able to finish it in 6 hours and then another 2 to make the burnt ends into heavenly bites
Oh man......Burnt ends! Num-Num
Mmmmm....I can't wait till Texas!
Wait till Bruno sees that bacon!
Pete <:-}
Mmm hmm.....just another stent. :rofl2:
And I'm getting ready to drop some bacon wrapped beef loin medallions, onto the Barbi.
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Doc would shoot me, if he knew.:roflmao
Live longer or enjoy the time you live? :hmmm:
I vote for the latter option! Life's way too short! I started burying my friends when I was 14 and it's kept up ever since.
Screw the 'Manly Man' crap, tell those you love and care about just that! :tu
The last words I spoke to my younger brother on the 13th of this month were "Ray, I'll see you again in another place and time" he weakly smiled, nodded a bit and said; "I hope so" and I told him that I loved him and he said "I love you too".
The only things you can take with ya. Memories.
I'll day this...I'm gonna remember those medallions.!!
Damn, those were good. The wife finished hers, before I got done. And she ain't got no teef.
On Sale and a recipe for Canadian Bacon--Two Ways--
http://marketing.thermoworks.com/pub...1aa64057f2ddc3.
Tonight’s smokefest.
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Nothing wrong with the food while away, but I’ve been missing some home cooking.
:beer1:
And re:sausages, we were out for a north country drive and found a market that made their own goodies from their own stock, including sausage, pasta and sauce etc.
so we loaded up.
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This post could have ended up in the cast iron, tonight’s dinner, or sausage and smoke cooking, so I plunked her here!
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Cheers!
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Looking good!:bow
My younger brother's celebration of life 'party' was yesterday and one of the hot dishes was brought by a good friend's wife and it was homemade smoked sausage slices in homemade BBQ sauce, I was polite and didn't go back for 3rds so others could enjoy it also.
When I'm done house/pet sitting and get home I'm going to ask for both the sausage and sauce recipes. :tu
On SALE and I love mine-------------
I 'think' that you can get different colors/not just this red one-----
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http://marketing.thermoworks.com/pub...3019f5855c5dd6.
I have a unit that I can't remember the brand at the moment that is not weather proof. I did a little smoking last night and it was rainy and cold.
I wasn't going to short the dang thing out and did it by touch/sight.
Turned out great!
Ribs for four hours and I held the temp low and although I had smoke the whole time I made sure it was heavy for the first one hour or more until I heated it up for the last 2 to 2.5.
Getting some burnt bits on some pork shoulder chunks, before adding them to some beans.
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Well my supper will be warmed up pork sirloin seasoned with my homemade rub and cooked on the Traeger--
My money says that those luscious pieces of pork of yours are on hand forges skewers--------
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CDN thanksgiving so smoking the 12 lb bird.
Opted to fill the cavity with aromatics instead of stuffing as the stuffing needs a higher temp than this style of cooking gets to.
For the filling, simply onions halved, and apple chunks, and three whole garlic cloves.
Nothing on top but EVO, granulated garlic, onion and kosher salt.
Spritzing with Apple cider vinegar/water mix every hour or so.
Up to 140’ now. :tu
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That is looking great, Happy Turkey Day!
That's a nice looking bird Mike.
I got a notice that ThermoWorks has extended their open box sale on these;
http://marketing.thermoworks.com/pub...37b84b7821738e.
Tim mentioned his unit not being waterproof which got me to wondering about the limits on my Smoke. So I wrote ThermoWorks asking about being water resistant or waterproof and this is the reply I got this morning.
Hi Roy,
Your Smoke is has an ingress protection (IP) rating of 65 excluding the probe ports. That means that it is protected against dust and against jets of water from any angle. If you are going to use your Smoke in the rain, cover it and make sure it is on a surface where water can't pool. We have heard that our customers use Ziploc bags and bowls to protect their Smokes from the rain.
Please let me know if you have any other questions.
Josh Phillips
Technical Support
I was surprised to receive a response on a holiday.:dropjaw:
Anyway I checked and a sandwich size Ziploc bag fits nicely over the unit and you can still work the controls.
Just thought that I'd share :shrug:
Almost done.
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And Roy. Thanks for the heads upon thermoworks ‘smoke’ deal.
I needed an upgrade. As seen in the picture, mine still works, but is only a single probe so will be relegated to the Weber once I get the new one.
Ordered one in red to match the smoker.
:tu
That turkey's a beauty eh`
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Glad that the notice was of some use for you :tu
Arrived quickly, and ahead of the next cook.
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Looking forward to dual temp inputs.
Always assumed the built in temp gage was close, now I’ll know.
And as a follow up, that birdon the weekend was damn tasty and moist through and through.
Leave the deep fryer for the potatoes men, smoke your thanksgiving bird if you can!
Grudgingly left the leftovers for the hostess, which my daughter thoroughly appreciated.
Cheers gents.
Mike, I'd test the unit's accuracy just to be sure. While mine was right on---I'm not a trusting sole/plus ThermoWorks themselves say to double check temps using something like a Thermopen.
I'd use a container with a lot of ice cubes and a little water for the low end and depending on your altitude the boiling water for the high range.
I just picked up an old '40's-'50's refrigerator and installed an outside temp gauge to keep track of the temps inside the frig. The manufacturer said that it was calibrated to + or- of 1 deg F but using the ice/water test I found it to be 8 degs on the high side.
Once I got the gauge calibrated I've checked the temp of various liquids (such as barley pops :w) using a Thermopen and a couple of other digital thermometers and it's running right at what the gauge says--34-36 degs F.
Well like it or not, the weather is changing to wetter and colder. While I do have a propane powered BBQ I have come to really love my Traeger. However being electric I'm very hesitant to pull the cover off and use it in the rain, and snow. So I moved it into the end of my garage.
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I'm cooking some beef ribs right now and have the smokestack outside but the electrical is inside where the rain can't get to it. (I've got a new camera and am still figuring out how the damn things works) sorry about the crappy pics.
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The fan that I mounted on the opposite wall is doing a great job of directing the smoke out the door and the slight wind is blowing away from my neighbor in the other duplex :tu
You are on the dry end of the state....
Don't burn your house down!
Wet fall afternoon up here so I decided to fire up the smoker and test the new dual probe kit.
Attachment 312614
Nice strong magnetic base which is water resistant but still, ziplock raincoat.
Had another turkey in the freezer and since the one we did for thanksgiving stayed with my daughter, so no leftovers,, I decided to cook this one up just for us.
Attachment 312615
Same seasonings as last time as well, no stuffing, just apples, onions and whole cloves garlic in her. Spicy rub, kosher salt, and evo on her hide.
Tested my temps vs the stock dome gage, and pretty close, maybe 5’ out at 230.
Attachment 312616
Them being at grill level vs in the dome probably account for the delta.
Good to know though..
Cheers Gents.
I can hardly wait to see the finished results.
Interesting that the bottom plug to the display is straight and not like the top one.
Oh well, as long as it works and I do love mine! :y
It’s grey and rainy at our cottage in eastern Ontario as well. Good day to put on a fire and hone a few blades and/or smoke a turkey.
Probes are 2 different models, I am reusing my old thermoworks in meat probe and kept the new one in a drawer, hence the different plug ends.
Always good to have spare probe or 2,,
Nope, not on their mailer Roy. You tipped me off to the last deal from them, which was appreciated..
Here’s the finished bird, t’was delicious.
Nice and smokey and so tender that my cutco serrated carver shredded the meat, I had to pull out the Japanese blade to keep the slices together.
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I smoked a couple of pork loins this afternoon. I laughed as I put on the gloves to prevent frost bite which is very similar to a burn rather than from the heat of the smoker.
I at first thought that my probe may have bit the dust but it ended up being a leaking battery.
Cleaned the connections and inserted new ones and the temperature reappeared!
My youngest daughter and one of her kids (the oldest stayed home not feeling well) were here for the afternoon and supper.
I fixed a whole pork side of pork ribs on the Traeger and made some 'oven fries' and steamed some 'fresh' corn on the cob. Sorry no pics of the cook but here's my plate:
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Dessert was some Chinese Five Spice Oatmeal & Almond cookies.
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My son decided to make some Venison and Ham Potato sausage.....
We will see how this turns out!:shrug:
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Were the spuds raw?
Years ago I made a fresh sausage for a gentleman for his wife who was from Sweden. It had beef, pork, potatoes and seasonings. My recipe suggested that the sausage be immediately frozen to keep the spuds from turning brown and to thaw in water in the frig to also keep the spuds white.
The guy's wife was very pleased. However I didn't find the sausage that great.
Please let us know how it comes out! :tu