Thread: Sausage and Smoke Cooking

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.

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

Almost done.

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.

That turkey's a beauty eh`



Glad that the notice was of some use for you

Arrived quickly, and ahead of the next cook.

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 ) 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.



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.



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

You are on the dry end of the state....

Don't burn your house down!

Originally Posted by 32t

You are on the dry end of the state....

Don't burn your house down!

Actually the 'Dry' area is in the middle of the state but things here are plenty wet.

I'm keeping a close watch on the cooker

Wet fall afternoon up here so I decided to fire up the smoker and test the new dual probe kit.

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.

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.

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!