Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

I LOVE mine. I actually bought one for a friend a few months ago when they were 15% off.

I use their 'Smoke' and I also Highly Recommend it.

https://www.thermoworks.com/Smoke

My neighbor bought the Craftsman knock off Traeger and while it has the plugins for probes his didn't come with them (the probes). They offered the Smoke at 15% off and I sent him the link but he wouldn't buy it as it wasn't 'Wi-Fi' hell it comes with a remote to tell you what the temps are and when they reach temp (an alarm sounds).

I just don't' understand some people and their need for 'Tech'. Attachment 307313

Now days a bowling ball requires WiFi.

Looking good my friend, Was you taking notes in Texas? I will pass that along, he always tells me that it was my service that drove him to it, even though I threatened to break his legs if he joined, then I amended that to if he went Ranger, I’d break them. He’s doing his part Combat Medic, making pop proud.

Yes Roy they are just fine , they are 100% wood, which you have to watch out for some have fillers, I’ve been using the competition blend now for a couple years, I like it. Now for the brisket I will be adding the mesquite blend to it.

Originally Posted by OCDshaver

Now days a bowling ball requires WiFi.

................

Originally Posted by OCDshaver

Now days a bowling ball requires WiFi.

Actually that would not surprise me.

I don't want to talk to my truck or care if it talks to me..............

I can understand that I "can hear my machinery"
\
But I think you get my point!

I don’t know , my bourbon talks to me at night

I had one of those thermometer sets with the probes and remote with the alarms too. The 1st couple of years I smoked meats I obsessed over temps and that damn beeping remote. After that contraption broke, I didn't replace it. I still have the temp gauge on my Akorn kamado "Working Man's Egg" (probably wildly inaccurate). I have found that as long as I get my vents right and get the temps roughly within a 75-degree range, my briskets, butts and ribs come out fantastic if I just leave them alone and let them COOK (instead of opening the lid to look at them every 15 minutes)!

Plus, now that I have my "shave-ready" tests for each type of meat dialed in and know what to look for (the crack test, the probe or toothpick test, wobbly bone, etc.), I can almost "set it and forget it," at least for awhile. Get 'em done early and foil 'em makes for juicier, more tender smokes anyway.

I'm thinking about upgrading to the beautiful Vision Kamado I saw at Home Depot after I rust out this Akorn (though my neighbor says my cooks put his from his expensive Egg to shame). Not sure I'll ever get a Traeger, as I kind of like fiddling with the charcoal, building the perfect pile with my smoke woods, etc. TC, I am amazed at your high-volume cooks. I'm doing 3 racks of baby-backs and some beer brats tomorrow, about a standard cook for me. This will probably be our last full family gathering before my oldest moves to Osaka, Japan for work. You guys enjoy your weekends with your families!

No mine don’t beep till done at what I want the temp to be. So far with using temp probes or a thermometer I have 100% success at smoking or grilling. Never an over done steak or tough shoulder or brisket r ribs. In the past I got great results, but the fact is meats need to be at that magical internal to turn into super BBQ. Just ask anyone who comes to Texas, I have had no complaints from anyone. Now can I do it without? Yes, have for many years, go by feel or try to time it, fact is to be able to remove the meat at that magic temp like say 192 for most shoulders. Moist and fall apart every time. A steak that is pulled at 125 will be medium rare not medium or raw. Not to mention a meat probe keeps you from opening that grill. Open when done

Thanks-I currently have a digital temp probe, but I have to open the grill to insert and check it, usually repeatedly as I approach target temp, unless I'm just playing by feel and using the standard tests. Maybe I need your set-up if it only beeps when you reach your target temp. I know how critical that internal temp is on something like a full packer brisket-gotta get all of that collagen melted down.

Speaking of which, I need to go put some rub on my ribs! Y'all eat well and enjoy your loved ones this weekend!

Ribs are the only thing I don’t stick a probe in, I just watch for the meat pulling back from the ends of the bone and when they do give it a lift on one end to check for tenderness, I only open the lid for mopping, ribs usually take about 6-7 hours at 225 in my rig.

Man yesterday wasn’t enough bbq, I need to dig around in the freezer...